I love loaf.
Drizzled with lemon icing – pretend it’s part of a complete breakfast because it goes so damn well with coffee – Vegan Lemon Poppy Seed Loaf, I love you.
This is a glorious morning treat. If you want to feel like your house has been magically turned into that really cute little coffee shop down the street, this is the recipe you need to make. (Indie music not included). I love this soft, buttery, fluffy, lemony, poppy seedy loaf. It makes a mornings go from cold cereal boring, to a special spring way to start the day.
This breakfast cake is tasty all on its own, but drizzling the lemon icing, just kicks it up seven notches. I mean look at that drizzle! I dare you to whip out this bad boy and not wow someone, even if it is yourself, who is still in pjs way too late in the day. Not that I would have any experience with that. ~Looks to ceiling and whistling a tune~
My recipe isn’t quite as yellow as some of the lemon loaves you see out there, but that’s because I didn’t use any food colouring, and I opted to use whole wheat flour to get a little nutrition squished in there. Personally, I think it looks gorgeous and I tell it that all the time. I don’t judge by the colour of your loaf.
So here we go, mix all the dry ingredients in a large bowl. You can opt for less poppy seeds if you like, but I LOVE the flavour of poppy seeds, so I wasn’t shy.
Mix the wet ingredients in a medium bowl. Don’t forget to zest your lemons before juicing them, because then you may run into some serious zesting issues.
Mix wet into dry until just combined. No need to beat this to death, and kill all those lovely rising bubbles.
Pour into a lightly greased loaf pan. A metal one will work fine too, and bake.
Let your loaf cool completely before icing. Then just drizzle the icing all over, in any zig-zagy way you like. It always seems to look pretty no matter how messy you are. Let the icing set, stand back, cross your arms, nod, and be impressed at your gorgeous baked treat.
- Dry Ingredients:
- 2 Cups Whole Wheat Flour
- ¾ Cup White Sugar
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- 3 Tablespoons Poppy Seeds
- Wet Ingredients:
- 1¼ Cups Non-Dairy Milk (such as soy or almond)
- ½ Cup Canola Oil (or other light oil)
- 2 Tablespoon Lemon Zest
- ⅓ Cup Lemon Juice (from about 2-3 lemons)
- 1 teaspoon Vanilla Extract
- Lemon Icing
- 1 Cup Powdered Sugar
- 2 Tablespoons Lemon Juice
- 1 Tablespoon Lemon Zest
- Preheat your oven to 375F (190 C). Lightly grease a loaf pan.
- Zest the lemons and then juice them. If you are making the icing, make sure to have extra and set that aside. In a medium bowl whisk together the wet ingredients, including the lemon juice and zest.
- In a large bowl whisk together the dry ingredients. Now pour the wet ingredients into the dry and stir until just combined. Don't over mix!
- Pout the batter into at the prepared loaf pan and bake for 45 - 55 mins, rotating once midway through. The loaf is ready when a toothpick inserted into the center comes out clean.
- Let cool completely before icing. When cool, mix the lemon icing ingredients together in a bowl. Set the loaf on a cooling rack over a baking sheet to catch all the excess icing. Drizzle the icing over the loaf. Let the icing set for about 30 minutes before slicing.
Featured Ingredient: Poppy Seeds. 76 Days, 45 Recipes to go!