Vegan Lemon Poppy Seed Loaf
This lemon poppy seed loaf is so moist, tangy and delicious. And the poppy seeds gives it such an incredible visual appeal.
Equipment
- 1 9x5 inch loaf pan
Ingredients
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 3 tsp poppy seeds can use more or less
- 1/4 cup and 1 1/2 tbsp sugar
- Fresh zest and juice from a medium sized lemon
- 2 tbsp oil or the oil you usually use in your baked goods
- 1/2 tsp vanilla extract
- 1 1/4 cups dairy-free or regular milk use a tad more if your batter is too thick
Instructions
- Preheat your oven to 350 degrees. Grease and oil the loaf pan and set aside.
- Add all of the dry ingredients to a large bowl (flour - sugar). Combine very well, or sift together.Add in the fresh lemon zest, juice and other wet ingredients to the dry ingredients mixture.Combine just until the batter comes together, with no large lumps left. Some small lumps will remain, which is normal.
- Add the batter to the loaf pan, make sure the top is evenly spread. Bake for 42-43 minutes, or until a toothpick inserted in the middle comes out clean.
- Allow the loaf to cool fully before drizzling it with the lemon glaze. After glazing, allow the loaf to sit for a few minutes afterwards so that the glaze will firm up.*Lemon Glaze: Combine 1/2 cup powdered sugar and 3 1/2 tsp fresh lemon juice with a fork until very smooth*