It’s spring at last!
The first official day of spring where I live was miserable. Like, it snowed. Luckily, the day after was high 50s, sunny, and breezy.
Unfortunately, I spent the entire day indoors, because I had a dance event.
You win some, you lose some, huh?
So how am I making up for missed sunshine? By baking with my favorite spring flavor: lemons! Lemons are aesthetically the epitome of spring. The bright yellow just makes my frozen winter heart melt a little.
Lemons also just add a lovely bright note to any dish. Tart and sweet, this simple rustic whole wheat lemon loaf combines vanilla, lemon, and a smattering of powdered sugar to create a light and wholesome flavor.
I was considering frosting this loaf or pouring a lovely drippy glaze over the top- I even thought about adding some poppyseeds. But with this kind of treat, simplicity is key! Plus, sometimes, less is more. (But not always)
- 1½ cups white whole wheat flour
- 1-2 tsp baking powder
- 2 tbsp cornstarch
- ⅓ cup vegan butter
- ½ cup raw turbinado sugar
- ¾ cup almond milk
- ¼ cup lemon juice
- 1 tsp vanilla extract
- zest of one small lemon
- 1 tbsp powdered sugar
- Preheat oven to 375 F. Once it hits 375 F, reset the temp to 350 F.
- Grease and flour a loaf pan.
- Combine almond milk and lemon juice in a small bowl and set aside.
- Cream butter and sugar (I did not use a mixer, just a wooden spoon) in a large bowl.
- Add flour, cornstarch, baking powder, vanilla extract, lemon zest, and almond milk mixture.
- Stir to combine thoroughly and pour thick batter into pan.
- Bake for 30 minutes or until a toothpick can be removed cleanly.
- Dust with powdered sugar and serve.