Ingredients

The following ingredients have 10 Servings
  • 2 cups gluten-free all-purpose flour
  • 3/4 cup white sugar (organic for vegan-friendly)
  • 1 tablespoon baking powder (see note)
  • 3/4 teaspoon kosher salt
  • 4 teaspoons poppy seeds
  • 1 cup unsweetened almond milk or refrigerated coconut milk (not the canned kind!)
  • 2 large eggs (at room temperature)
  • 1 teaspoon vanilla extract (see note)
  • 1 tablespoon Meyer lemon zest
  • 1/2 cup unsalted butter (melted and cooled slightly, plus 1 tablespoon for greasing the pan)
  • 1 cup confectioners' sugar (sifted if lumpy)
  • 4 teaspoons Meyer lemon juice

Instruction

  • Preheat the oven to 350°F. Butter and flour the bottom and sides of a 9 x 5-inch loaf pan, tapping out any excess flour.
  • In a large bowl, combine the flour, sugar, baking powder, salt, and poppy seeds. Whisk until well-combined.
  • In a medium sized mixing bowl, whisk together the milk, eggs, vanilla, and lemon zest.
  • Pour the wet ingredients over the dry ingredients and add the melted butter. Gently fold with a silicone spatula until all of the ingredients are incorporated.
  • Scrape the batter into the prepared pan, smoothing the top with the spatula.
  • Bake, rotating the pan halfway through the cooking time, until the top is golden brown and a toothpick inserted in the center comes out clean, 50-55 minutes.
  • Leave the bread in the pan and allow it to cool completely on a wire rack before glazing.