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Gluten Free Lemon Poppy Seed Loaf With Vanilla Glaze

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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings: 8
Ingredients Method

Ingredients
  

For The Loaf
  • 1 1/2 cups oat flour, gluten free/non-GMO
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 tsp salt
  • 1 cup organic cane sugar
  • 1 1/2 tbsp poppy seeds
  • 1/2 cup unsalted butter, room temperature
  • 3 eggs, room temperature
  • 1/2 cup plain greek yogurt
  • 1 tsp vanilla
  • 1 tbsp lemon extract
  • 1 1/2 tbsp lemon zest
For The Glaze
  • 1 cup powdered sugar
  • 1 tbsp greek yogurt
  • 1 tsp vanilla

Method
 

For The Loaf
  1. Preheat over to 350℉
  2. Spray your loaf pan ( 9 x 5 or 8½ x 4½) with cooking spray and line it with parchment paper. This will help you get the loaf out of the pan once cooled slightly.
  3. In a bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
  4. In another bowl, combine butter and sugar. For best results, use an electric mixer and blend until butter and sugar becomes fluffy and pale in color. ~ 3 minuets.
  5. Slowly add one egg at a time making sure to fully mix before adding the next.
  6. Add vanilla, lemon juice, lemon zest and yogurt. Mix until combined. 

  7. On a low speed, slowly combine the dry ingredients into the wet.

  8. Fold in the poppy seeds with a wooden spoon or spatula. Avoid over mixing.

  9. Pour mixture into prepared loaf pan. Cook for 55-60 minuets or until top is golden brown and a toothpick comes out clean.
  10. Remove from over and let cool for about 10 minuets in pan on wire rack. 

  11. Using the parchment paper, lift the loaf out of the pan and set aside on the wire rack to cool completely.
For The Glaze
  1. In a bowl, whisk together the powdered sugar, vanilla and yogurt.
  2. Add to fridge while the loaf is cooling down.
  3. Pour glaze over the loaf once it has cooled completely. 

  4. Add any garnish if desired, cut and enjoy!