Lemon Loaf with Spiced Elderberry Glaze

Time: 55 minutes + cooling time
Makes: 1 standard loaf

Ingredients

Lemon Loaf

2 cups almond flour
1/3 cup coconut flour
1/4 cup tapioca flour
2 tsp baking powder
1 tsp fine sea salt
¾ cup granulated sugar
3 large eggs, room temperature
½ cup plain yoghurt, room temperature
1/3 cup olive oil
Juice of one lemon (about 4 tablespoons)
Zest of one lemon
1 tsp vanilla extract
2 tbsp poppyseeds

Elderberry Glaze

1 cup icing sugar
1 tbsp Elderberry Crystals
1 tsp grated ginger (or 1 tsp ginger powder)
1 tsp cardamom

Directions

1. Preheat the oven to 350F. Prepare a standard loaf tin with a light layer of coconut oil.
2. In a medium mixing bowl, sift flours, baking powder and sea salt. Whisk together and set aside.
3. In a stand mixer add eggs and sugar. Beat on high until the mixture is a butter yellow and slightly frothy (about 2 minutes).
4. Add yoghurt, oil, lemon juice and zest, and vanilla to the bowl and continue to beat until incorporated.
5. Slowly add the dry ingredients and fold in by hand using a spatula. Mix until incorporated but be sure not to over mix. Then, add the poppyseeds and give it another little mix, dispersing the poppyseeds throughout the batter.
6. Pour the batter into the loaf tin. Bake for 30 to 45 minutes, checking at the 30 minute mark every 5 or so minutes. Insert a toothpick into the center of the loaf, and when it comes out dry, remove from the oven and cool for at least 1 hour.
7. Prepare the glaze by whisking all ingredients in a bowl. Use a spoon to disperse the glaze once the cake is cooled. Slice and serve.