Lemony Almond Muffin Loaf
Zesty, Nutty, and the right amount of sweet. This loaf is sure to be a favorite.
Equipment
- Mixing Bowl
- Mixing Spoon
- Zester
- Lemon Juicer (I just use my hands instead)
- Loaf Pan
- Oil or Butter (To grease pan)
Ingredients
Lemony Almond Batter
- 2 cups 280g flour (spooned)
- 1 cup 142g Sourdough Starter
- 1 cup 247g milk
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 1 cup 200g sugar
- ½ unsalted butter melted
- 2 Eggs room temp
- 1/2 c 50g sliced almonds
- Half Lemon Juiced 3 tbsp
- Zest from 1 Lemon
- ½ tsp almond extract
Glaze
- 1 ½ c powdered sugar
- 2 tsp milk
- 1 tsp melted butter
- 1 tsp vanilla extract
- Dash of Salt
Instructions
- Preheat oven to 375 degrees fahrenheit
- Mix dry ingredients together (2c Unbleached Flour, 2 tsp baking powder, ½ tsp baking soda, 1 tsp salt, 1c sugar)
- Add wet ingredients (1c starter, 1c milk, ½ c melted butter, 2 eggs, lemon juice and zest, lemon extract)
- Add and mix in sliced almonds
- Pour batter into a greased loaf pan
- Bake for 40-45 minutes (or until you can poke the middle and it comes out clean)
- While Loaf is cooking, Combine glaze ingredients in bowl (1 ½ c powdered sugar, 2tsp milk, 1tsp melted butter, 1tsp vanilla extract, and salt)
- Cool loaf in pan
- Once cooled, add glaze generously on the top.