Step 1

Preheat the oven to 325ºF. Line a 9×5 inch loaf pan with parchment paper then spray with nonstick spray (I highly suggest using the parchment as it makes the loaf much easier to remove). Set aside.

Step 2

In a large bowl, whisk together the flour, baking powder, salt, cinnamon and nutmeg.

Step 3

To a medium bowl, add the sugar and lemon zest. Use your fingers to rub the zest into the sugar, until it’s fragrant and moist. Add in the eggs, coconut buttermilk, oil and vanilla and whisk until well combined.

Step 4

Add the wet ingredients to the bowl with the dry ingredients and mix until just incorporated (don’t over-mix!), then transfer the batter to the prepared pan and spread evenly with a spatula.

Step 5

Bake for about 55 to 60 minutes, or until a cake tester inserted into the middle comes out clean. If the top ever starts to brown too much, tent loosely with aluminum foil. {The top of the loaf will have a sort of speckled / dimpled top when done - it’s totally normal so don’t be concerned.}

Step 6

Set the pan on a wire rack and allow to cool completely before icing.

Step 7

In a small bowl, whisk together the confectioners’ sugar, lemon juice and coconut buttermilk until smooth. Add additional sugar or liquid to achieve your desired consistency, then drizzle over the cooled cake.

Step 8

Enjoy right away or let the glaze set before slicing (my preference!).