Lemon Poppy Seed Loaf with Vanilla Lemon Glaze

Lemons and poppy seeds together is a winning combination. This moist and flavorful Lemon Poppyseed Loaf topped with heavenly Vanilla Lemon Glaze will be the hit of your brunches, lunches, and treats all summer long.

Lemon Poppy Seed Loaf with Glaze

Lemon Poppy Seed Loaf with Glaze

Weekend brunch should always have some kind of brunch treat, and this loaf takes the cake. I’m so excited to bring you this recipe in partnership with my friends at Pacific Foods!

This loaf is…

Fluffy

Moist

Bursting with lemon goodness

Topped (generously) with a heavenly lemon glaze

And best of all, easy to make!

Lemon Poppy Seed Loaf with Glaze

0.0 rating

Lemon Poppyseed Loaf with Vanilla Lemon Glaze


Yields 8
Prep Time 8 min
Cook Time 35 min
Total Time 43 minutes



Author: Lexi
Scale This Recipe

Ingredients

    Dry Ingredients

    Wet Ingredients

    Glaze

    Directions

    • Preheat oven to 350°F and line a loaf pan with parchment paper.
    • In a large mixing bowl whisk together dry ingredients.
    • Add in wet ingredients aside from poppyseeds and lemon zest and mix to combine.
    • Add in poppyseeds and lemon zest.
    • Pour into loaf pan and bake for 35 to 40 minutes until a toothpick comes out clean from the center, and center is firm.
    • While baking, make the glaze: sift powdered sugar to remove clumps.
    • whisk in almond milk, a tablespoon at a time until you reach the desired consistency (thick but pourable). Stir in lemon zest.
    • Once the loaf is done, let cool completely before pour on the glaze.
    • Slice and serve.
    • Store in refrigerator for up to 1 week or in the freezer for a month or so.

    Nutrition

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    Lemon Poppy Seed Loaf with Glaze

    Lemon Poppy Seed Loaf with GlazeDo you love lemons and poppy seeds together?

    0.0 rating

    Lemon Poppyseed Loaf with Vanilla Lemon Glaze


    Yields 8
    Prep Time 8 min
    Cook Time 35 min
    Total Time 43 minutes



    Author: Lexi
    Scale This Recipe

    Ingredients

      Dry Ingredients

      Wet Ingredients

      Glaze

      Directions

      • Preheat oven to 350°F and line a loaf pan with parchment paper.
      • In a large mixing bowl whisk together dry ingredients.
      • Add in wet ingredients aside from poppyseeds and lemon zest and mix to combine.
      • Add in poppyseeds and lemon zest.
      • Pour into loaf pan and bake for 35 to 40 minutes until a toothpick comes out clean from the center, and center is firm.
      • While baking, make the glaze: sift powdered sugar to remove clumps.
      • whisk in almond milk, a tablespoon at a time until you reach the desired consistency (thick but pourable). Stir in lemon zest.
      • Once the loaf is done, let cool completely before pour on the glaze.
      • Slice and serve.
      • Store in refrigerator for up to 1 week or in the freezer for a month or so.

      Nutrition

      Loading nutrition data...

      6comments
      May 27, 2016

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      Join The Discussion

      6 responses to “Lemon Poppy Seed Loaf with Vanilla Lemon Glaze”

      1. Allison says:

        Sounds SO good!

      2. Haneul says:

        Looks so delish! I’m visiting my sister this weekend and may have to make this for her. Also, love the lighting in this photos!!

      3. Leila Ghauri says:

        This looks delicious! I’m going to have to try it 🙂

      4. Meredith says:

        This looks SOOO good! Can you sub all purpose GF flour or coconut flour for the almond flour? I’m allergic to almonds. Thank you for all your delicious recipes!

      5. Joanna says:

        Hi! I was wondering what I could use as a substitute for Almond flour? I have a nut allergy and am also celiac.

      Leave a Reply

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