Ok, this is a lemon lover’s dream. Moist, delicious and bursting with lemon flavor. The almonds (or as we say in Colusa County California: ammonds), and coconut are an added bonus. So Good – Winner Winner.
Here’s what you need.
- 3 large eggs
- 1 cup sugar
- 1 cup sour cream
- 1/2 cup vegetable oil
- zest of one whole lemon
- juice from 1/2 lemon
- 1 1/2 cups flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 cup ground raw almonds
- 1/2 cup ground sweet coconut
- 1 cup powdered sugar
- juice from 1/2 lemon
In a large mixing bowl whisk together eggs, sugar and sour cream. Continue whisking while adding a little at a time the oil. Stir in zest and juice blending well. Fold in flour, baking powder, salt, nuts and coconut.
Spray a 9×5 loaf pan with non-stick spray. Pour batter evenly into pan. Tap pan on the counter to make sure it’s distributed evenly. Place on the center rack of a pre-heated 350 degree oven for 45-50 minutes. Cool in pan on a wire rack for 1 hour.
Remove loaf from pan and return to rack rounded side up. Place rack over foil or silicone sheet.
Glaze
Stir lemon juice into powdered sugar and whisk until smooth.
Drizzle glaze over cooked loaf allowing it to run down sides. Cool completely before serving.
TIPS:
- I used a food processor bottom blade to chop nuts and coconut. Chop or grind to desired consistency.
- All ovens are different. Check the loaf by inserting a long wooden skewer or table knife into center. If it comes out clean it’s done.
- I used an aluminum loaf pan. I think it baked better than in a glass pan.