Slightly sweet and with a burst of tangy lemon flavor, this Paleo lemon poppy seed loaf is sure to be a hit with your entire family.
- 3 cups (360 g) almond flour
- 1/2 cup (120 g) coconut sugar
- 1 ½ Tablespoons (18 g) poppy seeds
- 2 teaspoons (4 g) baking powder
- 1/4 teaspoon (1 g) salt
- 3 Tablespoons (45 ml) lemon juice
- 1 Tablespoon (18 g) lemon zest
- 1 teaspoons (5 ml) vanilla extract
- 4 medium eggs, lightly whisked
- 1/3 cup (80 ml) melted coconut oil, cooled
- 2 Tablespoons (30 ml) unsweetened almond milk
For the lemon glaze:
- 1/2 cup (60 g) powdered coconut sugar (or confectioners’ sugar)
- 1 Tablespoon (15 ml) lemon juice (or to taste)
- 1 teaspoon (6 g) lemon zest (or to taste)
- Preheat the oven to 375 F (190 C). Grease or line a 9-inch x 5-inch (23 cm x13 cm) loaf pan with parchment paper and set aside.
- In a large bowl, combine the almond flour, coconut sugar, poppy seeds, baking powder and salt.
- Add the eggs, melted coconut oil, almond milk, lemon juice, lemon zest vanilla extract to the bowl and use a stand mixer or hand mixer to make a smooth batter. Pour the batter into the prepared loaf pan.
- Place the loaf pan in the oven and bake for 40 to 50 minutes until cooked through and a toothpick inserted in the center comes out clean. (Check after 20 minutes and cover with aluminum foil for the remaining cook time if the top of the loaf is browning too quickly.)
- Remove from the oven and let cool for about 15 minutes before removing the loaf from the pan and transferring to a wire rack to cool completely.
- Meanwhile, whisk to combine the powdered coconut sugar, lemon juice and lemon zest. Prick the top of the cooled loaf with a fork or toothpick and evenly drizzle the glaze on top.
- Let the loaf sit for 2 to 3 minutes to partially absorb the glaze before slicing and serving. Store leftovers in a sealed container for 2 to 3 days.
All nutritional data are estimated and based on per serving amounts.
- Serving Size: 1 slice
- Calories: 328
- Sugar: 20 g
- Fat: 24 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 9 g