Lemon Poppyseed Loaf with Lemon Drizzle
I want to start off this recipe post by saying how proud I am of this recipe! I’m proud of everything I share here because my heart really does go into every recipe, but this one is extra special. You may or may not know, but I am definitely more of a cook than a baker, like, a lot more. So my baking recipes usually take a bit longer to develop and have a lot more fails haha. I’m so proud to say that after five or 6 attempts at this recipe, I think I finally landed on the winner and here she is… The always lovely, perfect Sunday bake, Lemon Poppyseed Loaf. She’s moist, not too sweet, with just the right punch of sour in the glaze to balance the sweetness. Not to mention, she looks gorgeous on a table! Almost too gorgeous… almost. Let’s get baking shall we?
Ingredients
2 1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup room temperature plant milk
3 lemons
Zest of 2 lemons
1/4 cup lemon juice
1 cup sugar
1/3 cup vegetable oil or refined coconut oil (melted)
2 tablespoons poppyseeds
1 teaspoon vanilla extract
1/2 teaspoon almond extract
For the lemon glaze
1 cup powdered sugar
1 tablespoon melted butter
1/4 tsp vanilla
2 tablespoons lemon juice and feel free to add zest as well!
Instructions:
Preheat the oven to 350*F then grease and flour a bread tin and set aside.
Combine the flour, baking powder, baking soda, and salt in one bowl.
Combine the rest of the ingredients in the other and give it 5-10 minutes to steep. This enhances the lemon and poppyseed flavor and allows the poppyseeds to soften a bit.
Bake at 350*F for 50-60 minutes uncovered until golden brown across the top.
For the drizzle, combine all ingredients and once the loaf is completely cool, drizzle back and forth with a spoon until you reach your desired look.
I always love to hear how your attempts at my recipes turn out so don’t be shy, drop me a comment below or tag me when you share pics on social!
