Vegan Lemon Poppyseed Loaf

Vegan Lemon Poppyseed Loaf: A Zesty Delight

Introduction and Story

The Vegan Lemon Poppyseed Loaf is a delightful, bright, and zesty treat that perfectly balances tart lemon flavor with the subtle crunch of poppy seeds. Imagine a sunny spring afternoon, a light breeze flowing through the open window, and the aroma of fresh lemon wafting through the air as you slice into this beautifully moist and tender loaf. It’s a perfect addition to brunch, a lovely dessert after a meal, or a delightful snack with a cup of tea. This vegan version maintains all the traditional flavors and textures without any animal products, making it a compassionate choice for your baking repertoire.

Important Considerations

  1. Fresh Lemons: Use fresh lemons for both the juice and zest to achieve the best flavor.
  2. Baking Consistency: Ensure that all ingredients are at room temperature for even mixing and baking.
  3. Poppy Seeds: Properly measure and evenly distribute the poppy seeds to avoid clumping.
  4. Baking Time: Be precise with baking time and check for doneness to avoid a dry loaf.

Tips and Tricks

  1. Room Temperature Ingredients: This helps to create a smooth batter and an evenly baked loaf.
  2. Zesting Lemons: Use a microplane zester to avoid the bitter white pith and to get finely grated zest.
  3. Mixing: Do not overmix the batter once the flour is added to avoid a dense loaf.
  4. Baking Check: Insert a toothpick into the center of the loaf; it should come out clean or with a few crumbs, not wet batter.


For the Loaf:

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tablespoon poppy seeds
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsweetened almond milk (or other plant-based milk)
  • 1/2 cup coconut oil, melted
  • 1/4 cup fresh lemon juice
  • 2 tablespoons lemon zest
  • 1 teaspoon vanilla extract
  • 1 tablespoon apple cider vinegar

For the Lemon Glaze:

  • 1 cup powdered sugar
  • 2-3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
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