Ingredients:

LOAF 3-4 Tbsp lemon zest (~3 large lemons) 4 Tbsp lemon juice 1/2 cup unsweetened applesauce 1/4 cup avocado oil 1/2 cup maple syrup 1 Tbsp vanilla extract 2 cups almond flour 3/4 cup potato starch 1/3 cup cornstarch 2 tsp baking powder 1 tsp sea salt GLAZE 1 ½ tsp lemon zest 1/2 tsp vanilla extract 3 Tbsp lemon juice 1 ¼ cup powdered sugar, sifted

Instructions:

  1. Preheat oven to 350 degrees F and line or oil your loaf pan.
  2. To a large mixing bowl, add lemon zest, lemon juice, applesauce, avocado oil, maple syrup, and vanilla extract and whisk to combine.
  3. Add almond flour, potato starch, cornstarch, baking powder, and sea salt and whisk again until no lumps remain. It should be pretty thick.
  4. Scoop the batter into the loaf pan and spread it out evenly with a spatula. Transfer to the oven and bake for 35-40 minutes, or until the top is golden brown.
  5. Let the cake cool completely for about 1 hour. Wash your mixing bowl to prepare glaze.
  6. While the cake cools, make the glaze in the clean mixing bowl.
  7. Zest lemon and set aside. Whisk together vanilla extract and lemon juice, then begin slowly adding sifted powdered sugar mixing until smooth.
  8. Once all the powdered sugar is added, add zest and mix once more. Set aside.
  9. Once completely cooled, remove from the pan and gently remove parchment paper. Place on a serving plate and start slowly pouring glaze over the cake, letting it drizzle down the edges slightly.
  10. Enjoy immediately or store leftovers covered at room temperature for up to 2-3 days OR freeze for meal prep later!