1/3cupfull fat coconut milkI always whip my coconut milk before using to make sure all the lumps smooth out!
2tablespoonsfresh lemon juice for thinner glaze
1tbsplemon juice for thicker glazeadd 1/2 tsp more for thinner glaze
Preheat oven to 325 degrees.
Grease an 8x4 inch loaf pan with butter or melted coconut oil. My personal preference is lining the pan with parchment paper for easier removal!
In large bowl, combine butter and sugar and beat until smooth.
Add the eggs and beat until well blended.
Add lemon juice, lemon zest, and vanilla and mix again until batter is smooth.
In separate bowl, combine dry ingredients: almond flour, coconut flour, baking powder, and sea salt.
Add dry ingredients to butter mixture and beat to combine.
Add coconut milk and beat again until batter is very smooth.
Pour batter into greased loaf pan and bake for about 60-70 minutes. Toothpick inserted in center should come out smooth, and sides should begin to pull away from sides. Top will be very golden.
Let cool for about 30 minutes, preferably longer.
Loosen loaf around sides and flip onto cooking rack or serving tray to cool completely. Or lift out of pan by holding onto parchment paper. (You can even refrigerate it for a while to make sure it's set! Or you can ice it while still in the pan.)
Prepare Lemon Glaze
Prepare glaze by mixing powdered sugar and lemon juice together. Beat until smooth.
Pour thinner glaze over loaf, and let it drip down the sides. Texture will be somewhat runny but will harden as it cools.
Spread thicker glaze over loaf, using a spreader or spatula to fully cover cake.
Garnish with lemon zest if you choose and store in refrigerator to keep icing intact.