Lemon Cake Bread


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1 Cup BBF Organic Agave
1/4 Cup lemon zest
3/4 Cup BBF Naturally Refined Organic Coconut Oil
6 eggs
1 2/3 Cups whole wheat pastry flour
2 tsp baking powder
1/4 tsp salt


Preheat oven to 325°F.

Grease two 8 x 4 x 3-inch loaf pans.

In a bowl or blender, mix Agave, lemon zest and coconut oil. Add eggs one at a time, beating well after each is added. Stir in remaining ingredients just until dry ingredients are moistened. Pour batter into prepared pans. Bake for 50-60 minutes or until toothpick inserted comes out clean. Cool and serve.

Optional lemon glaze: Blend 1/4 cup of Agave, juice from 1/2 lemon, 1 tsp. lemon zest, 2 tbsp. milk, and 1 tbsp. of Ultra Gel (or 2 tbsp. cornstarch and 1 tbsp. water) and pour over warm bread.

Makes two loaves
Makes 20 servings

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