Go Back
–+ servings

Lemon Poppy Seed Loaf

Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Servings: 10 Slices
Course: Appetizer, Breakfast, Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 3/4 cup full fat greek yogurt
  • 1/2 cup olive oil
  • 2 room temperature eggs
  • 1/4 cup freshly squeezed lemon juice
  • 1 tbsp lemon zest
  • 1/4 cup maple syrup
  • 1 tsp vanilla
  • 2 cup All purpose GF flour *see note below
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 tbsp poppy seeds
Lemon Drizzle
  • 1/4 cup powdered sugar
  • 3 tbsp fresh lemon juice
  • 1 tbsp water If you need the drizzle thinner

Equipment

  • mixing bowl
  • loaf pan

Method
 

  1. Preheat oven to 350.
  2. In a large bowl, mix the wet ingredients until just combined
  3. Stir in the dry ingredients. Careful not to over mix.
  4. Pour into a lined or greased bread tin. Bake for 40 to 45 minutes. Mine takes 40, until a toothpick comes out clean. Remove and cool for 5 minutes in tin.
  5. While it's cooling, sift the powdered sugar into a bowl. Mix the lemon juice and a little water if needed. Drizzle over warm bread. Allow bread to cool for at least another 10 minutes, in the tin to let it set.

Notes

*I use a GF flour but regular all purpose works fine.
**Remember to spoon flour into measuring cup and not to scoop directly into your flour bag/container with the measuring cup.  Scooping directly in results in too much flour
Tried this recipe?Let us know how it was!