Lemon Poppy Seed Loaf
This Lemon Poppy Seed Loaf is the best spring treat. It's perfectly sweet to enjoy for a dessert but also not too sweet to enjoy for a delicious breakfast. The bread is light, fluffy and moist.
Ingredients
- 2 eggs
- 1/2 cup salted butter, melted
- 2 tbsp olive oil
- 1/4 cup almond milk, unsweetened
- 2 lemons, juice only
- 1 tsp vanilla extract
- 1 cup granulated sugar
- 1 1/2 cups all purpose flour, or gluten free all purpose flour
- 1/2 cup almond flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tbsp poppy seeds
Instructions
- Preheat the oven to 350 degrees F
- Add your eggs, oil, butter and almond milk to a large mixing bowl
- Whisk and mix until fully combined
- Add in the lemon juice, vanilla extract and granulated sugar
- Mix until fully combined
- Gently fold in the all purpose flour, almond flour, baking soda and baking powder
- Fold in the poppy seeds
- Pour the batter into a loaf pan that is lined with parchment paper
- Using a knife, draw a line down the middle of the batter. This will create that beautiful opening once the loaf is done baking
- Put in the oven and bake for about 30 minutes
- Remove from oven and cover the loaf with aluminum foil
- Put back into the oven and baked for an additional 20 minutes
- Once the loaf is done baking, remove from the oven and set aside to cool
- Do not remove from the pan until the loaf is fully cooled
- When ready, remove the loaf from the pan
- Slice and enjoy!
Nutrition
Serving: 1slice, Calories: 253kcal, Carbohydrates: 30g, Protein: 4g, Fat: 14g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.3g, Cholesterol: 48mg, Sodium: 142mg, Potassium: 41mg, Fiber: 1g, Sugar: 17g, Vitamin A: 276IU, Vitamin C: 2mg, Calcium: 46mg, Iron: 1mg