Vegan Lemon Poppy Seed Loaf
This vegan lemon poppy seed loaf is soft, fluffy and packed with bright lemony flavors. It is easy to prepare and makes for a healthier loaf. Even the glaze is wholesome and made using cashews! Dairy-free, made without granulated refined sugar and very flavorful.
Find the full recipe here:
Lemon Poppy Seed Loaf. Better Than Starbucks!
2 cups all-purpose flour (sifted)
3/4 cup granulated sugar
1 tbsp baking powder
1/2 tsp salt
4 tsp poppyseeds
mix together
separate bowl
1/2 cup vegetable oil
3/4 cup milk or even better with buttermilk
2 eggs
1/2 tsp vanilla
2 tbsp lemon zest
1/4 cup lemon juice
mix together
add dry ingredients to the wet ingredients and mix well to combine.
add batter to a 9 x 5 loaf pan that is sprayed with a nonstick baking spray.
bake in a 350-degree oven for 40 to 45 minutes.
LET LOAF COOL BEFORE ADDING ICING.
icing:
1 cup of SIFTED powdered sugar
2 tbsp fresh squeezed lemon.
add icing on top of the loaf.
Lemon Poppyseed Bread
The weather is warming up and we're looking for a lighter brighter taste to add to the menu!
Click here for the full recipe:
Sign up for our free newsletter:
Don’t Forget to Follow Us on Social Media!
Facebook:
Pinterest:
Instagram:
Twitter:
About The Mr. Food Test Kitchen
The Mr. Food Test Kitchen is an established brand that keeps reinventing itself as it continues to grow. Today, the Mr. Food Test Kitchen TV segment is nationally syndicated through CBS worldwide distribution on 120+ TV stations, with a daily audience of over 2 million viewers.
The brand continues to create Quick & Easy cookbook titles (with millions of books sold). The success of these cookbooks is based on triple-tested recipes developed in the Mr. Food Test Kitchen using readily available ingredients with easy-to-follow directions, as well as strictly adhering to the Quick & Easy philosophy Art Ginsburg used when he first started on TV over 30 years ago. This philosophy still holds strong today.
MrFood.com is one of the nation’s fastest growing recipe websites since its re-launch in April 2010, with over 500,000 newsletter subscribers and millions of page views a week from fans around the world.
Lemon Poppy Seed Pound Cake Recipe
This Lemon and Poppy Seed Pound Cake is a flavorful cake, moist and lemony, great for breakfast time or for coffee/tea break.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 12 servings
1 3/4 cups (220g) all-purpose flour
1/4 tsp (2g) salt
1 1/2 tsp (6g) baking powder
1/4 tsp (1.5g) baking soda
3 tbsp (30g) poppy seeds
lemon zest of 2 lemons
1/3 cup (75g) butter, softened
3/4 cup (150g) sugar
3 eggs
1 tsp (5g) vanilla extract
1/3 cup (70g) oil
1/2 cup (120g) buttermilk
Lemon Glaze
4 tbsp (60ml) lemon juice
1/4 cup (50g) sugar
1. Preheat oven to 350F (180C). Grease and dust with flour one 9x5in (23x13cm) loaf pan.
2. In a medium bowl whisk flour with salt, baking powder, baking soda, poppy seeds and lemon zest. Set aside until ready to use.
3. In a large bowl mix butter with sugar until combined. Incorporate eggs one at a time . Mix in vanilla extract and oil.
4. Gradually add flour mixture alternating with buttermilk, beginning and ending with flour mixture. Pour the mixture into the prepared pan.
5. Bake at 350F (180C) for about 1 hour until a toothpick inserted into the center of the cake comes out clean.
6. Prepare the lemon glaze. In a small saucepan add sugar and lemon juice. Heat over low-medium heat until sugar dissolves.
7. Use a skewer to poke the pound cake over the top and brush the lemon glaze over the warm pound cake.
8. Let it cool completely before serving.
Background music
Follow me:
FACEBOOK:
INSTAGRAM:
PINTEREST:
TikTok:
WEBSITE:
Lemon Poppyseed Bread | Delish
INGREDIENTS
1 2/3 c. all-purpose flour
3 tbsp. poppy seeds
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. kosher salt
1/2 c. butter, softened
1 c. granulated sugar
Zest of 2 lemons
3 large eggs
1/2 c. yogurt
1/4 c. skim milk
Juice of 1 1/2 lemons, divided, plus small wedges for serving
1 tsp. pure vanilla extract
2 c. powdered sugar
DIRECTIONS
1. Preheat oven to 350° and grease a 9”-x-5” loaf pan with cooking spray. Line pan with parchment paper and grease parchment paper with cooking spray.
2. In a medium bowl, whisk together flour, poppy seeds, baking soda, baking powder, and salt.
3. In a large bowl using a hand mixer, combine butter, sugar, and lemon zest and beat until light and fluffy. Add eggs one at a time, mixing well between each addition. Add yogurt, milk, 1 tablespoon lemon juice and vanilla and mix until fully incorporated.
4. Add flour mixture to the egg mixture in 3 additions, stirring at low speed between each one. Stir until batter is just combined, then pour batter into prepared pan and bake until the loaf is golden and a toothpick inserted into the center comes out clean, 50 to 55 minutes.
5. Let loaf cool in pan for 15 minutes then carefully transfer to cooling rack to cool completely.
6. When the loaf has cooled, whisk together powdered sugar and remaining 2 tablespoons lemon juice to make glaze. Pour over loaf and garnish with lemon wedges.
Get the full recipe from Delish:
FOLLOW for more #DELISH!
Facebook:
Twitter:
Instagram:
Pinterest:
Google+:
SUBSCRIBE to delish:
Lemon Poppy Seed Pound Cake
Lemon Poppy Seed Pound Cake
Full Recipe:
This pound cake is beyond addictive, which is really dangerous when a recipe is this easy to make! There's a touch of lavender in the batter, which really adds a wonderful depth of flavor to the cake. I Love the texture from the poppy seeds, too bad they get a bad wrap because of sad, stale, and often oily store-bought muffins. I love the way they look suspended in each slice, like nature's sprinkles! I maxed out the lemon juice in this recipe, filling each bite with a wonderful zing. The glaze is so simple but amazing, confectioners' sugar whisked with fresh lemon juice. It hardens for a wonderful crunch and tastes like lemonade!