Almond Lemon Bread Rsc Recipes

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LEMON ALMOND BREAD



Lemon Almond Bread image

Lemon Almond Bread is a delicious and easy quick bread with hints of lemon and almond flavor, topped with a sweet glaze and sliced almonds.

Provided by Lauren Allen

Categories     Breakfast     Snack

Time 1h

Number Of Ingredients 13

1 2/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups granulated sugar
1/2 cup butter (, room temperature)
3 large eggs (, room temperature)
1 lemon (, zest and juice)
1 teaspoon almond extract
1/2 cup almond milk
1/4 cup sour cream
2 - 4 Tablespoons lemon juice
2 cups powdered sugar ((or more))
1/4 cup sliced almonds (, for garnish)

Steps:

  • Preheat oven to 350 degrees F. Grease and flour a standard 9x5'' loaf pan.
  • In a small bowl sift together flour, baking powder and salt.
  • In another large bowl cream together the butter and sugar.
  • Add the eggs and mix. Add zest and juice from one lemon, and almond extract. Add the almond milk and sour cream and mix.
  • Slowly stir in dry ingredients, just until combined.
  • Pour batter into prepared pan. Bake for 40-50 minutes or until a toothpick inserted in the center comes out clean.
  • Remove to a wire cooling rack to cool completely.
  • Mix together glaze ingredients until smooth. Drizzle over the top of the cooled cake. Sprinkle with sliced almonds.

Nutrition Facts : Calories 482 kcal, Carbohydrate 90 g, Protein 5 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 64 mg, Sodium 184 mg, Fiber 1 g, Sugar 63 g, ServingSize 1 serving

LEMON ALMOND BREAD



Lemon Almond Bread image

Your family will go nuts over this zesty twist on lemon bread. For extra creaminess use any Almond Breeze Almond-Cashew Blend instead of Almond Breeze Unsweetened Original.

Provided by Almond Breeze

Categories     Trusted Brands: Recipes and Tips     Almond Breeze

Time 1h

Yield 8

Number Of Ingredients 15

1 ½ cups all-purpose flour
½ teaspoon salt
1 teaspoon baking powder
1 cup granulated sugar
2 tablespoons lemon zest
¾ cup Almond Breeze Unsweetened Original OR any Almond Breeze Almond-Cashew Blend
½ cup canola or vegetable oil
2 large eggs, slightly beaten
1 teaspoon fresh lemon juice
1 teaspoon vanilla extract
1 teaspoon almond extract
1 cup powdered sugar
1 ½ tablespoons fresh lemon juice
1 teaspoon almond extract
3 tablespoons sliced almonds for garnish

Steps:

  • Preheat oven to 350 degrees F. Spray a 8 1/2 x 4 1/2 loaf pan with cooking spray and set aside.
  • 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.
  • In a separate medium bowl, combine the almond milk, oil, eggs, 1 teaspoon lemon juice, vanilla, and almond extract.
  • Slowly add the wet ingredients to the dry ingredients. Stir until combined. Pour batter into prepared loaf pan.
  • 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.
  • While the bread is cooling, make the lemon glaze. In a small bowl, combine powdered sugar, 1 1/2 tablespoons lemon juice, and almond extract. Whisk until smooth. Drizzle the glaze over the lemon almond bread. Sprinkle sliced almonds over the bread. Cut and serve.

Nutrition Facts : Calories 409.8 calories, Carbohydrate 60.6 g, Cholesterol 46.5 mg, Fat 16.9 g, Fiber 1.2 g, Protein 4.6 g, SaturatedFat 1.5 g, Sodium 236.8 mg, Sugar 40.8 g

ALMOND LEMON ZUCCHINI BREAD



Almond Lemon Zucchini Bread image

Because I love the taste of lemon and almonds together and a had a large zucchini to use up, I took a recipe from the Canada Bed & Breakfast Hosts and put my own twist on it.

Provided by Annz Recipez

Categories     Quick Breads

Time 1h20m

Yield 3 small loaves, 30 serving(s)

Number Of Ingredients 18

2 eggs
4 egg whites
1 1/4 cups sugar
1/4 cup oil
2/3 cup nonfat vanilla yogurt or 2/3 cup fat-free lemon yogurt
1 teaspoon almond extract
1 teaspoon lemon juice
1 teaspoon lemon zest
1 teaspoon vanilla extract
3 cups finely grated zucchini
1/2 cup sliced almonds
2 cups flour
1 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
6 tablespoons turbinado sugar
6 tablespoons sliced almonds

Steps:

  • Beat eggs with a whisk in a large mixing bowl.
  • Add sugar, oil, yogurt, extracts, lemon juice and zucchini.
  • Add flours, baking powder and soda, and salt.
  • Spray 3 small loaf pans with cooking spray and pour batter into loaf pans.
  • Sprinkle each loaf with turbinado sugar and sliced almonds.
  • Bake at 350 degrees for 1 hour.

Nutrition Facts : Calories 117.9, Fat 3.7, SaturatedFat 0.5, Cholesterol 14.1, Sodium 157.3, Carbohydrate 18.7, Fiber 1.2, Sugar 8.8, Protein 3

LEMON GLAZED ROSEMARY ALMOND SHORTBREAD #RSC



Lemon Glazed Rosemary Almond Shortbread #RSC image

Ready, Set, Cook! Reynolds Wrap Contest Entry. This cookie has all the bases covered. Tart, texture, savory and sweet are combined to make a sublime shortbread cookie. Use Reynolds Wrap Foil as an aid to help form the dough into a roll before chilling. Also use Reynolds Wrap Foil to line your cookie sheet, no greasing required, to give the bottom of the shortbread an extra golden brown crunch.

Provided by rosarita11_4094628

Categories     Dessert

Time 27m

Yield 20 cookies

Number Of Ingredients 11

2 cups flour
3/4 teaspoon salt
1/2 teaspoon baking powder
1 tablespoon chopped fresh rosemary
1/2 cup finely chopped almonds
1 tablespoon lemon zest
3/4 cup unsalted butter, softened
2 tablespoons honey
1 cup confectioners' sugar, divided
1 1/2 tablespoons lemon juice
Reynolds Wrap Foil

Steps:

  • Whisk together flour, salt, baking powder, rosemary, almonds and lemon zest in a bowl.
  • Mix together, butter, honey and 1/2 cup of the confectioners sugar in a large bowl with an electric mixer at low speed, then add the flour mixture and mix until the ingredients are just incorporated.
  • Lay a roughly 12 x 17 inch sheet of Reynolds Wrap Foil onto a work surface. Dump the dough onto the center of the foil and with your hands form the dough into a roll approximately 12 inches long. Wrap the roll with the foil, using the foil as an aid to further compress the dough. Chill the dough in the foil for 1 hour.
  • Unwrap the chilled dough and slice it carefully with a sharp knife into 1/3 inch rounds. Place rounds onto an ungreased Reynolds Wrap Foil lined baking sheet and bake in a 300 degree oven for 10 to 12 minutes or until the edges of the shortbread are golden brown. Cool the shortbread in the pan.
  • Meanwhile combine the remaining 1/2 cup confectioners sugar with the lemon juice. Drizzle over the cooled shortbread. Use the foil liner to wrap and store the shortbread if desired.

Nutrition Facts : Calories 157.3, Fat 8.8, SaturatedFat 4.5, Cholesterol 18.3, Sodium 109.4, Carbohydrate 18.2, Fiber 0.8, Sugar 7.8, Protein 2.1

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