Lemon Poppy Seed Loaf
Ingredients
- 3 cups all-purpose flour
- 1 cup organic cane sugar
- 1 tsp salt
- 1 tbsp baking powder
- 1 3/4 cup almond milk, unsweetened (warm)
- 1 cup refined coconut oil, melted
- 2 tsp vanilla extract
- 4 tbsp lemon juice
- 2 tbsp lemon zest
- 4 tbsp poppy seeds
Glaze
- 1 cup organic powdered sugar
- 1-2 tbsp lemon juice
Preparation
Preheat oven to 350 degrees F and grease a 9"x 5" loaf pan with coconut oil and lightly dust with flour and set aside.
In a large bowl whisk together warm almond milk, melted coconut oil, vanilla extract, lemon juice and lemon zest.
Add cane sugar to the liquid and whisk, then add salt and baking powder and mix.
Gradually add flour one cup at a time to the liquid, whisking in between.
Once the batter is mixed well and smooth, add poppy seeds and mix until well incorporated.
Pour the batter into the greased pan and spread evenly.
Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for at least 10 minutes.
For the glaze, place powdered sugar and lemon juice in a small bowl and whisk together until smooth.
Pour the glaze over the loaf and spread to cover the top. Allow the glaze to harden for 15-20 minutes, then slice and enjoy.
Notes
This recipe makes 10 slices.
