Ingredients
SERVINGS: 1 Loaf(s)
- 2 good lemons (I prefer Meyer lemons for their sweetness)
- 2 and 1/3 cups gluten-free flour (Namaste flour is a great 1:1 substitute) or all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/3 cup melted and slightly cooled clarified butter or ghee
- 2 eggs at room temperature
- 1/4 cup soy or regular milk
- 1/4 cup poppyseeds (I prefer Penzey's Dutch Blue)
- 2 tablespoons Turbinado sugar or Penzey's Vanilla Sugar to finish (optional but not really because yum!)
Cooking
Lemon Poppyseed Loaf
How to Prep:
- Set your eggs out because they'll need to come to room temperature
- Melt your clarified butter or ghee so it can cool a bit
How to Do It:
- Preheat your oven to 350 degrees
- Spray a loaf pan with nonstick spray or parchment paper
- In a bowl, whisk together your flour, baking powder, baking soda and salt so that it is evenly incorporated
- In a stand mixer with the paddle attachment, beat the sugar, butter, and the zest and juice from both lemons
- Beat in the eggs one at a time until the mixture is light and fluffy, looking almost like a lemon curd
- Add the flour mixture to the mixer, along with the milk and poppyseeds and mix on a low speed until it's all mixed together
- Transfer the batter to your pan and spread it out evenly
- Sprinkle the sugar on top and bake for 45 minutes or until a knife comes out clean (but be careful the top doesn't burn with the sugar!)
- Once the loaf is done baking, let it cool for 10 minutes and then enjoy at least one glorious, fresh, warm bite before wrapping in aluminum foil or putting in a resealable bag and in the fridge for 2 days, or freezer for up to 3 weeks