Lemon, Sweet Lemon…. a Lemon Bread for Breakfast

Are you like me crazy about lemon? I love lemon cookies, lemon cake, chicken with lemon, fish with lemon and lemon bread. The only lemon taste I never liked was lemon ice-cream but this year I will work on a paleo lemon ice-cream I promised myself.

So for a few days I was thinking to stop with my banana shake for breakfast I am already for two years a banana shake woman and never changed it. I just like it so much and I don’t feel the need to change my habits if they don’t hurt me. And definitely the banana shake in the morning is something I am looking forward already in the evening ­čśÇ

Well, but now I am sometimes more often back in Italy again and I thought how much in the past I liked to dip some Madeleine cake in my cappuccino when at home on Sunday. And I found some days ago nice lemons from Sorrento with such an inviting smell… they called for a lemon cake!

And so I made a lemon loaf. Every day I can slice a piece (or better two!) and dip it in my morning coffee. And in the afternoon I have to verify again if the taste is still so yummy. It never last long!

And here is my lemon temptation paleo style. Enjoy and tell me how you liked it!





paleo lemon loaf
Lemon Loaf
Print Recipe
Servings Prep Time
18 slices 20 minutes
Cook Time
45 minutes
Servings Prep Time
18 slices 20 minutes
Cook Time
45 minutes
paleo lemon loaf
Lemon Loaf
Print Recipe
Servings Prep Time
18 slices 20 minutes
Cook Time
45 minutes
Servings Prep Time
18 slices 20 minutes
Cook Time
45 minutes
Ingredients
dry ingredients
wet ingredients
Servings: slices
Instructions
  1. Preheat oven to 180┬░C/350┬░F.
  2. In a larger bowl add all the dry ingredients and stir well.
  3. In a blender add the wet ingredients (except the egg whites) and blend shortly.
  4. Add the wet ingredients to the dry ingredients and stir well.
  5. Take the 3 egg whites and beat them until stiff.
  6. Fold slowly the egg whites under the rest of the dough and set aside.
  7. Grease a loaf pan or/and put parchment paper in the pan.
  8. Fill the dough in the loaf pan and put it in the oven for 45 minutes or until golden.
Recipe Notes

The loaf comes out perfectly, lightly risen, moisture and tasty.

To be sure the loaf doesn't get too dark, control already after 30 minutes at what stage the dough is. A tooth pick should come out clean but not super dry.

I didn't store the loaf in the fridge as I don't use any. I gave half of it to friends and had half for my own. So 5 days at room temperature was perfect, just covered with a towel.

The first time I used almonds with skin for the self made almond meal. Almonds without skin make a brighter dough, more lemon alike maybe.

For garnish you can put some icing sugar (xylitol) or lemon glace.

You can put some chocolate chips in the lemon loaf or red fruits like currants, raspberries or blueberries. They give taste and color to the bright texture. 

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