Indulge in the bright, zesty flavors of this Vegan Lemon Poppyseed Loaf, a delightful treat that embodies the essence of citrus sunshine in every bite. This recipe offers a perfect balance of tangy lemon and the subtle crunch of poppy seeds, all within a moist, tender crumb. Whether you’re a seasoned vegan baker or simply seeking a plant-based delight, this loaf promises to captivate your taste buds with its refreshing citrus notes and irresistible charm.
Ingredients and Preparation:
Gather 1 1/2 cups of all-purpose flour, 1/2 cup of granulated sugar, 1 tablespoon of poppy seeds, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1/4 teaspoon of salt, and zest from 2 vibrant lemons. For the liquid components, you’ll need 1/3 cup of freshly squeezed lemon juice, 1/2 cup of non-dairy milk (like almond, soy, or coconut), 1/4 cup of vegetable oil or melted coconut oil, and 1 teaspoon of pure vanilla extract. Begin by preheating your oven to 350°F (175°C) and preparing a 9×5-inch loaf pan with a light greasing and flouring.
Mixing and Baking:
In a large mixing bowl, combine the flour, sugar, poppy seeds, baking powder, baking soda, salt, and lemon zest, ensuring even distribution of flavors. In a separate bowl, blend together the lemon juice, non-dairy milk, oil, and vanilla extract until smoothly integrated. Gently incorporate the wet ingredients into the dry mixture, stirring until just combined. Avoid overmixing to maintain the loaf’s delicate texture. Pour the batter into the prepared loaf pan, spreading it evenly for uniform baking. Place the pan in the preheated oven and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Glaze and Finishing Touches:
While the loaf bakes, prepare the finishing touch: a tangy glaze that accentuates the lemony goodness. In a small bowl, whisk together 1 cup of powdered sugar with 2-3 tablespoons of lemon juice until smooth and pourable. Adjust the consistency by adding more sugar or juice as needed. Once the loaf is baked to perfection, allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Drizzle the luscious lemon glaze over the cooled loaf, allowing it to set for a few minutes before slicing.
Conclusion:
With its vibrant flavors and inviting aroma, this Vegan Lemon Poppyseed Loaf is a testament to the creativity and versatility of plant-based baking. Whether served as a decadent breakfast treat or a delightful afternoon snack, this loaf promises to brighten your day with every citrus-infused bite. Share it with loved ones or savor it as a personal indulgence – either way, this recipe is sure to become a cherished favorite in your repertoire of vegan delights.
Vegan Lemon Poppyseed Loaf
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon poppy seeds
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Zest of 2 lemons
- 1/3 cup lemon juice (about 2-3 lemons)
- 1/2 cup non-dairy milk (such as almond, soy, or coconut)
- 1/4 cup vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons lemon juice
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.
- In a large mixing bowl, whisk together the flour, sugar, poppy seeds, baking powder, baking soda, salt, and lemon zest.
- In a separate bowl, mix together the lemon juice, non-dairy milk, vegetable oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
- Pour the batter into the prepared loaf pan and spread it evenly.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- While the loaf is baking, prepare the glaze. In a small bowl, whisk together the powdered sugar and enough lemon juice to create a smooth, pourable glaze.
- Once the loaf is done baking, remove it from the oven and let it cool in the pan for about 10 minutes. Then, transfer the loaf to a wire rack to cool completely.
- Once the loaf has cooled, drizzle the glaze over the top. Allow the glaze to set for a few minutes before slicing and serving.
