Lemon Cake Bread

Dairy Free Vegetarian

Calories: 185 Proteins: 3 Carbs: 22 Fats: 10 Serves: 20



1 Cup BBF Organic Agave

1/4 Cup lemon zest

3/4 Cup BBF Naturally Refined Organic Coconut Oil

6 eggs

1 2/3 Cups whole wheat pastry flour

2 tsp baking powder

1/4 tsp salt


1. Preheat oven to 325°F.

2. Grease two 8 x 4 x 3-inch loaf pans.

3. In a bowl or blender, mix Agave, lemon zest and coconut oil. Add eggs one at a time, beating well after each is added. Stir in remaining ingredients just until dry ingredients are moistened. Pour batter into prepared pans. Bake for 50-60 minutes or until toothpick inserted comes out clean. Cool and serve.

Optional lemon glaze: Blend 1/4 cup of Agave, juice from 1/2 lemon, 1 tsp. lemon zest, 2 tbsp. milk, and 1 tbsp. of Ultra Gel (or 2 tbsp. cornstarch and 1 tbsp. water) and pour over warm bread.

Makes two loaves
Makes 20 servings