Description
This moist and flavorful Lemon Poppy Seed Loaf combines the nutty richness of almond flour with zesty lemon and crunchy poppy seeds. A tangy lemon glaze adds the perfect finishing touch, making it an ideal treat to enjoy with tea or coffee. Naturally gluten-free and bursting with citrus aroma, this loaf is simple to bake and perfect for any occasion.
Ingredients
Scale
Dry Ingredients
- 200g (2 cups) almond flour
- 150g (3/4 cup) granulated sugar
- 1/2 tsp salt
- 1 tsp baking powder
- 1 tbsp poppy seeds
Wet Ingredients
- 3 large eggs
- 75g (1/3 cup) unsalted butter, melted
- 60ml (1/4 cup) fresh lemon juice
- Zest of 1 large lemon
- 1 tsp vanilla extract
- 1 tsp lemon extract (optional)
- 60ml (1/4 cup) milk or Greek yogurt
Lemon Glaze
- 120g (1 cup) powdered sugar
- 2 tbsp fresh lemon juice
- 1/2 tsp vanilla extract
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper to ensure easy removal of the loaf after baking.
- Mix Dry Ingredients: In a large bowl, whisk together the almond flour, granulated sugar, salt, baking powder, and poppy seeds until evenly combined.
- Mix Wet Ingredients: In a separate bowl, whisk the eggs thoroughly. Add melted butter, fresh lemon juice, lemon zest, vanilla extract, lemon extract if using, and milk or Greek yogurt. Mix well to combine all wet ingredients.
- Combine Wet and Dry Mixtures: Pour the wet ingredient mixture into the bowl with dry ingredients. Gently stir until just combined, taking care not to overmix, which could toughen the loaf.
- Pour Batter and Bake: Transfer the batter into the prepared loaf pan and smooth the surface evenly with a spatula. Place in the preheated oven and bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool the Loaf: Allow the lemon poppy seed loaf to cool in the pan for about 10 minutes. Then carefully lift it out using the parchment paper and transfer to a wire rack to cool completely.
- Prepare Lemon Glaze: While the loaf cools, whisk together powdered sugar, fresh lemon juice, and vanilla extract in a small bowl until smooth and pourable.
- Glaze the Loaf: Once the loaf is completely cool, drizzle the lemon glaze over the top evenly. Let the glaze set for 10 to 15 minutes before slicing.
- Serve: Slice the loaf and serve. This lemon poppy seed loaf pairs wonderfully with your favorite tea or coffee for a delightful snack or dessert.
Notes
- Using almond flour makes this loaf naturally gluten-free but not suitable for those with nut allergies.
- Do not overmix the batter to maintain a tender crumb.
- If you prefer a dairy-free option, substitute the butter and milk with coconut oil and almond milk respectively.
- The lemon extract is optional but enhances the lemon flavor if available.
- The glaze can be adjusted for thickness by adding more powdered sugar or lemon juice.
- Store leftover loaf in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a zestier flavor, add extra lemon zest to batter or glaze as desired.
