Then, gradually add your sweetener, lemon juice, lemon zest, vanilla extract, and a pinch of salt while continuing to mix. This is where you really start to smell that incredible zesty aroma filling your kitchen. I’ve found that the zest adds such a fresh brightness to the loaf—it’s delightful! In another bowl, whisk together your almond flour, coconut flour, and baking powder. Gradually combine the dry ingredients into the wet mixture, stirring until everything is well integrated.
Once mixed, pour the batter into your greased loaf pan and bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean. You might want to keep an eye on it after the 40-minute mark, as ovens can vary so much. While it bakes, your kitchen will smell like an inviting lemon paradise! Let the loaf cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Pro Tips for Best Results
I tested this recipe three ways before landing on the perfect balance of flavors and textures. One thing I highly recommend is to bring your cream cheese to room temperature before mixing—this creates that lovely, smooth consistency. Also, if you’ve got the time, letting your baked loaf rest overnight enhances the flavors even more, making every slice all the more delicious.
Another tip: be sure not to overmix the batter once you add the dry ingredients. Overmixing can lead to a denser loaf, and I’ve found that we want it airy and fluffy! Lastly, if you’re just crazy about lemon like I am, don’t hesitate to add a little extra lemon zest; it gives an extra kick that I absolutely love.
Common Mistakes to Avoid
One mistake I made when I first tried this recipe was not properly greasing the loaf pan. The result was a lovely loaf, but it came out in pieces! Trust me, a well-greased pan is key to getting a beautiful, intact loaf. Another common pitfall is underbaking—the loaf might look done on the outside but still be gooey in the center. I suggest using a toothpick to check for doneness every few minutes after 45 minutes.
Also, be careful about how you measure your almond and coconut flour. I’ve learned that packing the flours too tightly can lead to an overly dense loaf. Lightly spooning the flour into the measuring cup without packing can help avoid this issue. Lastly, this loaf needs to cool completely before slicing to achieve that perfect texture. Patience is a virtue, especially when it comes to baking! (See the next page below to continue…)