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.
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
- ⅓ 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
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.