This Gluten Free Lemon Loaf is moist and zesty with that poppy seed flavor. This feel-good treat is reminiscent of your favorite coffee shop, top with a glaze to take this loaf to the next level!
I am currently obsessed with these other healthy recipes: chocolate sticky buns and vanilla donuts. Obviously, I am the most obsessed with this lemon poppy seed loaf! Lemons just scream summer to me and this recipe is no exception, it is sure to brighten up any day! I actually made this recipe for mothers day this year and it was a huge hit with my entire family – they could not get enough. This recipe is great for a snack, bring to a brunch or potluck, it will even impress your coworkers if you like to bring treats in!
VIDEO
INGREDIENTS YOU NEED
- 3 cups almond flour
- 1/2 tsp baking powder
- 1/2 cup sugar
- 2 tbsp poppy seeds
- 1/4 tsp salt
- 2 zest from 2 lemons
- 3 tbsp fresh lemon juice
- 1/4 cup unsalted butter melted
- 6 large eggs
Glaze:
- 1/2 cup powdered sugar
- 1 tbsp lemon juice
- 1/2 tsp vanilla extract
- water, added by the tbsp
Instructions To Make Gluten Free Lemon Loaf
Loaf:
- Preheat oven to 350 degrees F, spray with non stick spray and line a 8×4 loaf pan with parchment paper, leaving the paper hanging out the sides. Set aside.
- In a large bowl, whisk together your almond flour, baking powder, sugar, poppy seeds, and salt.
- Add your lemon zest, lemon juice and butter and mix until combined.
- Add your eggs and mix until all combined.
- Pour the mixture into your lined 8×4 loaf tin.
- Bake in the oven for 45-50 minutes. The loaf is cooked when golden brown and springs back when touched. Allow to cool for at least 30 minutes.
Glaze:
- Add the powdered sugar, lemon juice, and vanilla to a small mixing bowl.
- Slowly add your water by the tbs until the mixture has a pouring consistency.
- Drizzle over the cooled loaf, cut into 12 equal slices and enjoy!
Products
Gluten Free Lemon Loaf
Ingredients
- 3 cups almond flour
- 1/2 tsp baking powder
- 1/2 cup sugar
- 2 tbsp poppy seeds
- 1/4 tsp salt
- 2 zest from 2 lemons
- 3 tbsp fresh lemon juice
- 1/4 cup unsalted butter melted
- 6 large eggs
Glaze:
- 1/2 cup powdered sugar
- 1 tbsp lemon juice
- 1/2 tsp vanilla extract
- water, added by the tbsp
Instructions
Loaf:
- Preheat oven to 350 degrees F, spray with non stick spray and line a 8×4 loaf pan with parchment paper, leaving the paper hanging out the sides. Set aside.
- In a large bowl, whisk together your almond flour, baking powder, sugar, poppy seeds, and salt.
- Add your lemon zest, lemon juice and butter and mix until combined.
- Add your eggs and mix until all combined.
- Pour the mixture into your lined 8×4 loaf tin.
- Bake in the oven for 45-50 minutes. The loaf is cooked when golden brown and springs back when touched. Allow to cool for at least 30 minutes.
Glaze:
- Add the powdered sugar, lemon juice, and vanilla to a small mixing bowl.
- Slowly add your water by the tbs until the mixture has a pouring consistency.
- Drizzle over the cooled loaf, cut into 12 equal slices and enjoy!
Nutrition
Frequently Asked Questions About Gluten Free Lemon Loaf
You do not have to, but you can soak them either hot water or hot milk. If you choose to do this it is because poppy seeds have a hard outer shell which can be hard to digest if you don’t soak them for at least 30 minutes or up to overnight. But, it is ultimately up to you.
Not only do poppy seeds add great flavor and crunch to foods, they also provide some respectable health benefits.
Poppy seeds have several functions in baked goods such as: Providing a rich nutty flavor and contributes to a crunchy texture.
Just waiting for it to come out of the oven now, smells amazing!
Can’t wait for that oven to beep, enjoy!