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Lemon Poppy Seed Loaf with Cream Cheese Glaze


  • Author: Joscelyn Abreu
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 1 loaf 1x

Description

This lightly sweetened lemon poppy seed loaf cake with cream cheese glaze is the perfect spring treat! It has lots of citrusy flavor with fresh lemon juice and zest. Vegan friendly with gluten and refined sugar free options as well!


Ingredients

Scale

Lemon Poppy Seed Loaf Cake: (Gluten-Free Option Below)

  • 2/3 cup unsweetened plain or vanilla yogurt (I used non-dairy coconut yogurt)
  • 1/2 cup milk of choice (I use almond milk)
  • 1/3 cup oil of choice
  • 2 eggs* (Helps loaf rise. Just omit if egg free)
  • zest and juice of 2–3 medium lemons (about 2 tablespoons finely grated zest and 1/4 cup juice)
  • 1 teaspoon vanilla extract (or lemon extract for more lemon flavor)
  • 3/4 cup pure cane sugar or golden coconut sugar**
  • 2 cups unbleached all-purpose flour
  • 2 tablespoons poppy seeds
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • glaze, options below

Gluten-Free Lemon Poppy Seed Loaf Cake:

  • 2/3 cup unsweetened plain or vanilla yogurt (I used non-dairy coconut yogurt)
  • 1/4 cup milk of choice (I used almond milk)
  • ¼ cup oil of choice (I use avocado or vegetable oil)
  • 2 eggs* (Helps loaf rise. Just omit if egg free)
  • zest and juice of 2–3 medium lemons (about 2 tablespoons finely grated zest and 1/4 cup juice)
  • 1 teaspoon vanilla extract (or lemon extract for more lemon flavor)
  • 3/4 cup pure cane sugar or golden coconut sugar**
  • 1 cup gluten-free measure for measure flour blend
  • 1 cup super fine blanched almond flour
  • 2 tablespoons poppy seeds
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • glaze, options below

Lemon Cream Cheese Glaze:

  • 4 oz. cream cheese, softened (can use dairy-free)
  • 23 tablespoons pure maple syrup, use more or less to taste (can also use 3/41 cup powdered sugar)
  • 23 tablespoons lemon juice
  • 1 teaspoon finely grated lemon zest, use more or less to taste (optional)

Powdered Sugar Lemon Glaze:

  • 1½ cups powdered sugar
  • 23 tablespoons fresh lemon juice
  • 1 teaspoon finely grated lemon zest, optional

Instructions

  1. Preheat oven to 350ºF. Grease the inside of a 9×3 loaf pan and set aside.
  2. In a large mixing bowl, whisk together wet ingredients—yogurt, milk, oil, eggs (if using. See notes.), lemon juice/zest, and vanilla. Stir in sugar, then add flour, poppyseeds, baking powder, baking soda, and salt. Stir together just until dry ingredients are well combined.
  3. Pour batter into prepared pan and place into the oven on the middle rack. Baking time will vary, depending on your pan and oven. Begin checking cake at about 40–45 minutes, allowing for extra time if necessary. Can take up to 50–55 minutes. Let cool slightly before removing from pan. Run a knife along the edge of the cake to help it come out of the pan easier. Top with glaze.

Lemon Cream Cheese Glaze.

  1. In a medium mixing bowl, beat cream cheese until smooth. Add maple syrup, lemon juice, and zest, then continue to beat until well combined. Add additional sweetener or juice to taste. If glaze isn’t thin enough, you can mix in milk or water, a teaspoon at a time, until you reach the desired consistency. Drizzle glaze over warm cake.

Powdered Sugar Lemon Glaze:

  1. In a medium mixing bowl, whisk powdered sugar with lemon juice, and zest, until smooth. If glaze isn’t thin enough, you can mix in milk or water, a teaspoon at a time, until you reach the desired consistency. Drizzle glaze over warm cake.

Notes

*Eggs help the loaf rise more. Simply omit if egg free. No need for flax eggs as cake has enough moisture.
**Using coconut sugar makes the bread more of a brown/caramel color.

  • Category: dessert, gluten free, vegan