Lemon Almond Bread

Assalamualaikum....

Alhamdulillah.. ada kesempatan untuk update blog yang tak seberapa ni.. tak nak jenguk terus, sayang pulak.. walaupun tak banyak memberi sumbangan, tapi mudah-mudahan blog ni dapat juga memberi sedikit manfaat buat diri sendiri dan rakan-rakan pembaca diluar sana..

ok, kali ni nak kongsikan satu resepi roti atau saya anggap teksturnya lebih kepada kek yang sangat sedap ni.. bau lemon yang semerbak memang sangat menyelerakan..  sebenarnya dah masuk kali kedua buat Lemon Almond Bread. saya sangat sukakan hasilnya masa kali pertama cuba resepi ni. masa tu tak masukkan almond essence.. kali kedua saya tambah benda alah tu.. rupa-rupanya bau dan rasanya tak kena dengan selera.. terbantut selera..

ape pun kek ni memang sangat sedap dan sangat "lemony"...

LEMON ALMOND BREAD

Resepi : twopeasandtheirpod.com

Ingredients :

For the bread:

1 1/2 cups all-purpose Gold Medal flour

1/2 tsp. salt

1 tsp. baking powder

1 cup granulated sugar

2 tablespoons lemon zest

3/4 cup Almond Breeze Unsweetened Almond Milk ( gantikan dengan fresh milk je )

1/2 cup canola or vegetable oil

2 large eggs, slightly beaten

1 teaspoon fresh lemon juice

1 teaspoon vanilla extract

1 teaspoon almond extract   ( skip je )

For the lemon glaze:

1 cup powdered sugar

1 1/2 tablespoons fresh lemon juice

1 teaspoon almond extract

3 tablespoons sliced almonds, for garnishing the loaf

Directions :

1. Preheat oven to 350° F. Spray a 8 1/2 x 4 1/2 loaf pan with cooking spray and set aside.

2. In a large bowl, whisk together the flour, salt, and baking powder. In a small bowl, combine sugar and lemon zest. Rub together with your fingers until fragrant. Whisk into the flour mixture. Set aside.

3. In a separate medium bowl, combine the almond milk, oil, eggs, lemon juice, vanilla, and almond extract.

4. Slowly add the wet ingredients to the dry ingredients. Stir until combined. Pour batter into prepared loaf pan.

5. Bake for 55-60 minutes, or until toothpick comes out clean. Place the loaf on a cooling rack and cool for 15 minutes. Loosen the sides of the bread with a knife. Carefully remove loaf from pan. Let cool completely on wire rack.

6. While the bread is cooling, make the lemon glaze. In a small bowl, combine powdered sugar, lemon juice, and almond extract. Whisk until smooth. Drizzle the glaze of the lemon almond bread. Sprinkle sliced almonds over the bread. Cut and serve.