PAJAMAS + JAM

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Lemon Poppy Seed Loaf

Ingredients

FOR THE LOAF

  • 1 ¾ cups unsweetened, warm almond milk

  • 1 cup melted refined coconut oil

  • 2 zested (2 tablespoons) and juiced (¼ cup) lemons

  • 2 teaspoons vanilla extract

  • 1 cup cane sugar

  • 1 tablespoon baking powder

  • 1 teaspoon salt

  • 3 cups all purpose flour

  • ¼ cup poppy seeds


FOR THE GLAZE

  • 1 cup powdered sugar

  • 1-2 tablespoons lemon juice

Directions

Preheat oven to 180ºC

  • STEP 1
    Grease a 9x5" loaf pan with coconut oil and lightly flour; set aside.

  • STEP 2
    In a large bowl whisk together warm almond milk, melted coconut oil, vanilla extract, lemon juice and lemon zest. Whisk in sugar, then mix in baking powder and salt. Gradually add flour, 1 cup at a time, whisking in between each addition. Once batter is smooth add the poppy seeds and mix well to distribute evenly.

  • STEP 3
    Pour batter evenly into prepared pan, using a spatula to smooth. Bake for 45-50 minutes, until a toothpick inserted into the center comes out clean. Let cool in the pan for at least 10 minutes.

  • STEP 4
    To make the glaze: whisk powdered sugar and lemon juice until smooth. Add lemon juice as needed to reach desired consistency. Pour evenly over the loaf. Allow to sit for 15-20 minutes, then slice!