Gluten Free Lemon Poppyseed Bread -

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Gluten Free Lemon Poppyseed Bread

A tender, gorgeously sliceable gluten free lemon poppyseed bread topped with a bright, thick lemon glaze for maximum flavor.

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: American

Diet: Gluten Free

Servings: servings

Calories: 350kcal

Preheat the oven to 350℉. Grease a loaf pan and line the bottom with parchment paper.
In a large bowl, rub the zest of 1 lemon into the 1 cup granulated sugar, then whisk in the the ½ cup plain full-fat yogurt and 3 large eggs, stirring and whisking until well blended. Add the 1 ½ cups oat flour, ¼ cup almond flour, 2 teaspoons baking powder, and ¼ teaspoon fine sea salt, mixing just to combine. Add the ½ cup oil and stir well to incorporate. Fold in the ¼ cup poppyseedsKeep stirring until it forms a smooth batter. Pour and scrape the batter into the prepared pan.
Rest the batter while the oven heats, then place in the oven and bake for 30-40 minutes until a toothpick inserted into the center comes out clean. Do not overbake.
Cool cake on a rack for about 20 minutes; then turn it out of the pan to cool completely.
When the cake is thoroughly cooled, whisk 1-2 tablespoons lemon juice into the 1 cup powdered sugar until a thick glaze forms. Spread it over the top of the cooled cake.

What type of yogurt? I prefer PLAIN whole milk yogurt in this loaf. You could also use low-fat yogurt, but I would not use non-fat because you'll lose the richness from the higher-fat yogurt. In a pinch, you can try low-fat or regular Greek yogurt.
Add vanilla extract. Add 1 teaspoon of pure vanilla extract to the batter for extra depth of flavor.
Another oil. You can use your choice of oil in this cake. I use melted coconut oil or vegetable oil interchangeably, depending on what I have on hand. But you can use any neutral oil you like.
Skip the glaze. If you want to streamline this recipe even more, omit the glaze, but make sure to add the citrus zest to the batter as detailed in the tip above. You can use the zest of 1 or 2 lemons, depending on how strong you want the flavor.
Make it a cake. This loaf is sturdy enough to bake into a cake! Use an 8 or 9-inch round and adjust the baking time accordingly. Or, bake it into a layer cake using 2 9-inch cake rounds and fill and frost with vanilla or lemon buttercream.