Dairy-Gluten Free Lemon Loaf With Poppy Seeds

This is a moist and tasty dairy-gluten free lemon poppy seed loaf. The tangy lemon flavor from freshly squeezed juice and zest pairs beautifully with the nutty poppy seeds. The glossy, sweet finish of the fruit glaze makes each bite even more irresistible.
gluten free lemon with poppy seeds bread

Before you scroll down, take a look at:

What’s a gluten free lemon loaf without dairy

Lemon poppy seed loaf stands out among loaf breads with its fresh citrus flavor and delicate crunch from the poppy seeds. Compared to other loaf breads, such as classic banana bread, it tends to be lighter and more refreshing, whereas banana bread has a dense, moist texture with deep sweetness.

A gluten-free and dairy-free lemon poppy seed loaf maintains the same bright, zesty flavor and delicate texture but with a few ingredient swaps.

gluten free lemon loaf

To enhance the flavor of the loaf bread, it’s soaked with lemon syrup and finished off with a light glazing of clear fruit glaze to seal the moisture of the loaf.

The result is still light and refreshing, with poppy seeds adding their signature crunch.

gluten free and dairy free lemon cake

Substitution Table

Original IngredientsSubstitute With
All-purpose GF flour (with xanthan gum)All-purpose GF flour without xanthan gum *
Oddly Good Sour Cream & YoghurtCheck the list of alternative here
Vegan butterAvocado or olive oil
SugarCoconut or brown sugar *
* Checkout no processed sugar loaf bread recipes

vegan sour cream

Process Steps

Prepping Lemon Syrup & Dry Ingredients
  • Preheat the oven to 180°C (350°F). Oil one large or two small loaf pans and line them with parchment paper.
  • Sieve all dry ingredients, except the poppy seeds and sugar and mix well using a whisk.
Mixing Batter & Baking
  • In a separate bowl, beat the eggs with soy milk, soy yoghurt, and sour cream until well combined. Add the lemon juice and melted vegan butter, then continue mixing until well combined.
  • Pour the batter into the prepared pans. Place thin stick if sliced vegan butter across the middle (this is optional) then bake until a toothpick inserted in the center of the loaf comes out clean.
  • Note: Baking times for small pans are 30-35 minutes, and for large pans, 50-60 minutes.
Soaking, Glazing & Serving
  • Leave to cool on a wire rack for 20 minutes. Using toothpicks or a fork, poke holes in the freshly baked lemon loaf.
  • Pour 5-6 spoons evenly onto the loaf. Let soak for an hour in the fridge. But overnight is better.
  • Brush the soaked lemon poppyseed loaf with warm, clear glaze. Grate some organic lemon zest on top, then serve.
gluten free lemon loaf sliced

Dairy-Gluten Free Lemon Loaf With Poppy Seeds

By Rommel@Bakefree
A zesty, moist, and flavorful dairy and gluten free lemon loaf with poppy seeds.
No ratings yet
Prep Time 30 minutes
Cook Time 1 hour
Cooling & Chilling Time 1 hour 30 minutes
Course Dessert
Cuisine GF Baking
Servings 1 large loaf, 2 small loaves

Equipment

  • 1 large loaf pan (23 x 13 x 6.3 cm (9 x 5 x 2.5 in) or
  • 2 small loaf pans (16 x 13 x 5 cm (6.3 x 3.1 x 2 in)
  • Digital scale

Ingredients
 
 

Lemon Poppy Seed Batter

  • 130 g all-purpose GF flour with binder
  • 120 g almond flour
  • 12 g baking powder
  • 2 g salt
  • 15 g poppy seeds
  • 90 g sugar
  • 120 g eggs 2 large
  • 200 g sour cream dairy-free
  • 100 g soy yoghurt dairy-free
  • 100 g soy milk dairy-free
  • 35 g lemon juice
  • Zest of 3 lemons
  • 70 g vegan butter melted

Lemon Syrup

  • 40 g sugar
  • 80 g lemon juice
  • 100 g water

Instructions
 

Lemon Poppy Seed Batter

  • Preheat the oven to 180°C (350°F). Oil one large or two small loaf pans and line them with parchment paper.
  • Sieve all dry ingredients, except the poppy seeds and brown sugar and mix well using a whisk.
  • In a separate bowl, beat the eggs with soy milk, soy yoghurt, and sour cream until well combined. Add the lemon juice and melted vegan butter, then continue mixing until well combined.
  • Pour the batter into the prepared pans and bake until a toothpick inserted in the center of the loaf comes out clean. Note: Baking times for small pans are 30-35 minutes, and for large pans, 50-60 minutes.
  • Leave to cool on a wire rack for 20 minutes. Using toothpicks or a fork, poke holes in the freshly baked lemon loaf.
  • Pour 5-6 spoons evenly onto the loaf. Let soak for an hour in the fridge. But overnight is better.
  • Brush the soaked lemon poppyseed loaf with warm, clear fruit glaze. Grate some organic lemon zest on top, then serve.

Lemon Syrup

  • Mix the lemon juice, sugar, and water in a small saucepan. Bring to a gentle simmer over medium heat, stirring occasionally, until the sugar dissolves completely.
  • Let it boil for about 1-2 minutes, then remove from heat and let the syrup cool down before using.

Video

YouTube video

Notes

  • Allow the loaf to soak overnight for the best result.
  • Lemon loaf will last for about 3 days in the refrigerator and up to 3 months in the freezer, wrapped in cling film.
Keyword gluten free lemon loaf
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