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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!
Course Baking, Snack
Keyword bread, lemon poppyseed loaf
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8 servings
Author winnie liong


  • 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


  • 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.


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!