Lemon Poppy Seed Loaf
The dreamiest lemon poppy seed loaf, its light, fluffy, so moist and beautifully flavoured with fresh lemon. It's everything you could want in a lemon loaf poppy seed loaf and more! The lemon glaze perfects every bite, and makes it just so memorable!
Servings 1 loaf
Ingredients
- 1 ½ cups organic unbleached flour
- ½ tsp sea salt
- 2 tsp baking powder
- 2 eggs at room temp
- ¾ cup cane sugar or date sugar
- 1 cup plain greek yogurt at room temp
- ½ cup fresh lemon juice
- 2 zested lemons
- 2 tsp vanilla
- 2-3 tbsp poppy seeds
Lemon Glaze
- 1 cup monk fruit sweetener powdered sugar
- 1 tbsp fresh lemon juice
- 2 tbsp almond milk or regular milk
Instructions
- Preheat the oven to 350 degrees, line a loaf pan with parchment paper for easy removal
- Combine dry ingredients in a medium bowl by whisking together the flour, baking powder and salt, set aside for now.
- Combine the wet ingredients. Crack eggs into a large bowl, add the sugar, and whisk vigorously until pale yellow and frothy. Then whisk in the yogurt, oil, vanilla, lemon juice and zest.
- Add the dry ingredients to the bowl with the wet ingredients. Folding it in until just combined (be sure to not overmix.) Then fold in the poppyseeds and mix one more time.
- Pour the batter into the baking dish and bake for 40-45 minutes! I find the sweet spot is 43 minutes for my oven, but keep checking after 35 minutes!
- While the loaf bakes, prepare your lemon glaze by whisking all the ingredients together, adding more milk if you need to reach your desired consistency
- Once the loaf is done, allow it to cool for 15 minutes before then pour your glaze on top! Slice and enjoy!