lemon curd loaf
a poundcake-like loaf, with the perfect balance of lemon tartness & honey sweetness.
Ingredients
- 1/2 cup coconut flour
- 1/2 cup honey
- 1/2 cup grape seed oil or coconut oil
- 4 eggs
- 1 tbsp lemon zest
- 1-2 tbsp lemon juice
- 1 tsp baking soda
- 1 tsp pure vanilla extract
- 1 tbsp SCD yogurt plain/regular yogurt is fine if not SCD
- 1/2 cup homemade lemon curd my recipe for lemon curd is here
Instructions
- using a food processor or a bowl, start by mixing your dry ingredients and then add in all your wet ingredients except for the lemon curd. mix well.
- line an average-sized loaf pan w parchment paper, and pour 1/3 of your batter into the pan, then take your lemon curd and drop in spoonfuls of the curd into the batter and give it a swirl w a knife-- continue this process of layering batter and lemon curd until you are all done w both.
- bake at 350 for 40 mins and then remove from oven and cover w foil and bake for another 15-20 mins to avoid it getting overly brown on top.
- remove from oven and allow to cool before attempting to remove from pan and slice. you should be able to lift the loaf out of the pan using the edges of the parchment paper liner. best stored in fridge or freezer-- freezes very well!