Lemon Poppy Seed Loaf
This Lemon Poppy Seed Loaf is soft, light fluffy and perfect for spring or summer! An easy one-bowl quick bread recipe made with fresh lemon juice, lemon zest, poppy seeds with a sweet and creamy glaze and better for you than the lemon loaf from Starbucks. Gluten-free, dairy-free, refined-sugar free, paleo-friendly with low carb and keto options.
Ingredients
- 4 large eggs room temperature
- 3 tbsp maple syrup , sub with Lakanto SF maple syrup or preferred sticky liquid sweetener of choice
- 3 tbsp granulated pure maple sugar or sub granulated monk fruit sweetener or sub with granulated monk fruit sweetener for low carb. Can also use coconut sugar but the color will be darker
- 1/3 cup melted & slightly cooled refined coconut oil , can also sub with vegan butter or unsalted ghee or butter if not dairy-free
- 1/4 cup lemon juice
- 1/3 tbsp lemon zest
- 1 1/2 tsp baking powder
- 1 2/3 cups superfine almond flour
- 3 tbsp tapioca flour , can also sub with arrowroot starch. Use 3 tbsp coconut flour for low carb / keto.
- 1/8 tsp fine sea salt
- 2-3 tbsp poppy seeds
Optional Glaze - 2 Options (Use preferred choice)
1st Option (Paleo)
- 1/3 cup melted coconut butter (manna)
- 1 tsp maple syrup or sub Lakanto sugar-free maple syrup
- 1 tsp lemon juice + zest for garnish
Second Option
- 2/3 cup powdered Lakanto sweetner or powdered sugar of choice
- 2/3 tbsp fresh lemon juice
- 1 tbsp water or more as needed to thin out the glaze to desired consistency
Instructions
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Preheat the oven to 350°F and line a 8 x 4 loaf pan with parchment paper.
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In a large mixing bowl, whisk together the eggs followed by the maple syrup, maple sugar, coconut oil, lemon juice and lemon zest until smooth.
Add a large fine mesh sieve over the bowl and sift in the flours and baking powder (or sift beforehand in another large bowl and stir in). Stir in the salt until combined. Add the poppyseeds and stir until well combined with no lumps.
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Pour batter evenly into the loaf pan.
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Bake in a preheated oven for 39-45 minutes, or until the loaf is golden and the middle is set.
Remove the pan from the oven and let the loaf cool completely before adding the frosting.
Meanwhile, mix together the ingredients for the glaze and drizzle over the cooled loaf.
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Cut into slices and enjoy.
Recipe Video
Recipe Notes
**Nutritional information is calculated without the glaze.
How to store
Store leftover lemon bread in an airtight container in the fridge. It will stay fresh for about a week. You can also store it tightly wrapped in aluminum foil if it's unfrosted.
How to freeze
You can store loaf cake in the freezer with or without the frosting. It's best to store any frosted leftovers in an airtight container with a lid. For an unfrosted loaf, you can either wrap it tightly in plastic wrap and then store in a resealable ziptop bag or in a resealable container.
Frozen lemon bread lasts for up to 2 months. Before you serve it, thaw it overnight in the fridge and bring it back to room temperature.