Dairy-Gluten Free Lemon Loaf With Poppy Seeds
A zesty, moist, and flavorful dairy and gluten free lemon loaf with poppy seeds.
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. Mix in the egg mixture to the dry ingredients. Combine with a whisk or hand mixer until the batter is smooth.
- 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
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.
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