Lemon Poppyseed Loaf with Lemon Icing
A moist, tender and delicious Lemon Poppy Seed Loaf with a Lemon Icing! Baked with a perfect amount of poppy seeds! Perfect for breakfast, tea time or a snack!
Servings 8 servings
Ingredients
- 1/2 cup ghee/butter melted
- 3/4 cup coconut sugar
- 1 egg
- 3 tbsp lemon juice fresh
- 1 tsp vanilla extract
- 1/4 cup almond milk
- 2/3 cup yogurt
- 2 cups oat flour
- 2 tbsp poppyseeds
- 2 tbsp lemon zest
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp sea salt
Lemon Glaze
- 1 cup powdered sugar
- 2 tbsp lemon juice
- 1/2 tsp vanilla extract
- 1 tbsp melted ghee/butter
- 1 tbsp poppyseeds
Instructions
- Preheat oven to 350 F. Prepare loaf 9 x 5 pan with parchment pap
- In a large mixing bowl, mix together melted butter and sugar. Add in egg, lemon juice, vanilla extract and almond milk. lastly, mix in yogurt.
- Add in flour, poppyseeds, baking powder, baking soda and sea salt.
- Transfer batter into loaf pan and bake for 35-40 minutes or until toothpick inserted in center comes out clean.
- While the loaf is baking, prepare lemon glaze. Drizzle all over loaf when completely cool, giving it at least 15-20 minutes. Slice in thick slices.
Notes
This loaf is best fresh! Store extras in an airtight container in the fridge for up to 3 days or freezer up to 1 month!