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lemon bread recipe
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4.20 from 46 votes

Lemon Bread Recipe (Gluten-Free, Paleo)

Course Dessert
Servings 10
Calories 231kcal
Author Heather Dessinger


Lemon Bread

Vanilla Glaze


  • Preheat your oven to 350F. Grease a 1.5 quart loaf pan and line it with parchment paper. In a medium bowl, stir together almond flour, coconut flour, sea salt, lemon zest, and baking soda until well combined. In a separate bowl, mix together eggs, 1/3 cup honey, lemon juice, butter (or coconut oil or palm shortening), lemon extract and vanilla extract. Add liquid mixture to flour mixture and stir until well combined. Pour bread batter into the loaf pan and bake for 50-60 minutes, or until a knife comes out clean.
  • When the bread is ready, set it aside to cool while you work on the glaze. Place 3 tablespoons coconut butter, 1 ½ teaspoons honey, 2 tablespoons water, and 1/8 teaspoon vanilla in a small pan. Place over low heat and stir constantly until the texture is smooth and spreadable, adding more water if necessary. When the lemon bread has cooled, spread the glaze over the top, then slice and serve.


Calories: 231kcal | Carbohydrates: 17g | Protein: 6g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 78mg | Sodium: 214mg | Potassium: 39mg | Fiber: 3g | Sugar: 11g | Vitamin A: 237IU | Vitamin C: 4mg | Calcium: 44mg | Iron: 1mg