I couldn’t let citrus season go by without lemon bread, especially once I got my hands on some Meyer lemons, which are really only readily available in the winter. This Lemon Almond Bread can be made with regular lemons as well, but if you can find Meyer lemons, it’s an extra-special treat. Meyer lemons are a little bit sweeter, a little bit orange-like, with a softer rind than regular lemons.

Lemon bread is one of my grandmother’s baked goods that I liked the most growing up. I like any lemon-y dessert, but I especially enjoyed this lemon bread. Her recipe is finished with a sugary, lemony glaze, and sometimes she would put sliced almonds on top of the loaf. Lemons and almonds are a delightful flavor combination, so inspired by her recipe, I set out to create my own lemon bread recipe with added almond flavor. And I don’t think there’s many more ways you could incorporate almonds into this bread - almond flour, almond milk, almond extract, and sliced almonds.

My version also updated my grandmother’s classic recipe with a few more nutritious ingredients: boosting the heart-healthy fats by substituting half of the refined flour for almond flour, and replacing butter with olive oil; reducing the amount of sugar in the bread; and increasing the amount of lemon zest and juice. This is an easy, fuss-free, and delicious lemon bread that will help lighten and brighten even the gloomiest days of winter! Perfect any time of day, from breakfast and brunch, to afternoon snack, to dessert!

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Original publication date: February 18, 2021