Lemon Poppy Seed Loaf

Ingredients

Loaf

• 1¾ cups unsweetened warm almond milk
• 1 cup refined coconut oil, melted
• 2 lemons, zested (2 tbsp) and juiced (¼ cup)
• 2 tsp vanilla extract
• 1 cup cane sugar
• 1 tbsp baking powder
• 1 tsp salt
• 3 cups all-purpose flour
• ¼ cup poppy seeds

Glaze

• 1 cup icing sugar
• 1–2 tbsp lemon juice

Directions

Preheat the oven to 180°C. Grease a 23x13cm loaf tin with coconut oil and lightly flour it.

1. In a large bowl, whisk together the almond milk, coconut oil, vanilla, lemon juice, and zest. Whisk in the sugar, then the baking powder and salt. Add the flour one cup at a time, whisking between each addition until smooth. Stir in the poppy seeds.
2. Pour the batter into the prepared tin and smooth the top. Bake for 45–50 minutes until a skewer inserted in the centre comes out clean. Cool in the tin for at least 10 minutes.
3. Whisk the icing sugar and lemon juice until smooth, adjusting consistency as needed. Pour over the loaf and leave to set for 15–20 minutes before slicing.