Lemon Loaf with Icing
Lemon loaf (better as loaf than muffins): 1 ½ cups all-purpose flour 1 ¼ teaspoons baking powder ½ teaspoon salt 2 large eggs ¾ cup sugar ⅔ cup lite canned coconut milk (approx. half a can) ⅓ cup oil 1 lemon, zested For lemon icing: ¾ cup powdered sugar (or 1 cup regular sugar + 1 tbsp corn starch blitzed) Juice of remaining lemon (add 1/2 tbsp of remaining coconut milk or milk alternative if needed to thin the icing) ¼ teaspoon vanilla extract Remaining lemon zest Directions Preheat your oven to 350ºF and line a loaf pan with parchment paper or foil. In a large bowl, mix together the 2 eggs, sugar, coconut milk, oil, juice of half a lemon, and half the lemon zest (about 1 minute). Add the flour, baking powder and salt to the wet ingredients and stir just until combined. Some small lumps are okay; you do not want to overmix. Scrape the batter into your prepared loaf pan and even it out. Bake the lemon bread for 50 to 60 minutes, or until a toothpick inserted into ...
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