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Lemon Poppyseed Bread

This zesty Lemon Poppy Seed loaf is perfect for lemon lovers! Made with protein-rich greek yogurt and heart-healthy fats from Almond flour, this moist and tender loaf is guilt-free, gluten-free, and extra lemony.
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Prep Time 15 mins
Cook Time 55 mins
Total Time 1 hr 10 mins
Course Appetizer, Breakfast, Brunch, Dessert
Cuisine American

Ingredients
  

For the Batter

  • 1 ½ cups Nature's Eats Almond+ Flour
  • 2 tsp baking powder
  • ½ tsp salt
  • Zest from 2 large lemons
  • ¾ cup plain Greek yogurt
  • 1 cup sugar
  • 2 large eggs, lightly beaten
  • 3 tbsp poppyseeds
  • cup preferred cooking oil
  • Juice from 1 large lemon
  • 2 ½ tbsp milk (or dairy-free milk substitute)
  • ½ tsp vanilla extract

For the Lemon Syrup

  • Juice from 2 large lemons
  • ¼ cup sugar

For Lemon Glaze

  • 2 tbsp lemon juice
  • ½ cup powdered sugar

Instructions
 

  • Preheat oven to 350 degrees and lightly grease your loaf pan.
  • Whisk together Almond+ flour, baking powder, and salt in a small bowl.
  • Combine lemon zest, yogurt, sugar, eggs, poppy seeds, oil, lemon juice, milk, and vanilla extract in a larger bowl and whisk. Gently fold flour mixture into wet ingredients until just combined. Expect batter to have some lumps.
  • Pour batter into pan and bake for 55-65 minutes or until toothpick inserted in the center of the loaf comes out clean.

For the Syrup:

  • As the bread bakes, combine lemon juice and sugar in a saucepan over medium heat until sugar has dissolved.
  • After the bread has been removed from the oven, immediately pour warm syrup over the loaf and let cool completely in the pan.

For the Glaze:

  • Once bread has cooled, whisk together 1 tablespoon of lemon juice with powdered sugar, adding more as needed until the mixture has a smooth consistency. Drizzle glaze over top of bread. Slice and serve.