Ingredients
Dry:
- 1 1/2 cups gluten-free all-purpose flour (with xanthan gum)
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3/4 cup organic cane sugar (or coconut sugar for refined sugar-free)
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2 tsp baking powder
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1/4 tsp baking soda
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1/4 tsp salt
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Zest of 2 lemons
Wet:
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3/4 cup unsweetened dairy-free yogurt (like almond or coconut)
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1/4 cup unsweetened non-dairy milk (almond, oat, soy)
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1/4 cup neutral oil (avocado, light olive, or melted coconut oil)
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1/4 cup fresh lemon juice
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2 tsp vanilla extract
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1 tsp lemon extract (optional but recommended for Starbucks-level lemon punch)
Glaze:
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1/2 cup powdered sugar (sifted)
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1-2 tbsp lemon juice (adjust for desired consistency)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment.
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In a large bowl, whisk dry ingredients: flour, sugar, baking powder, baking soda, salt, and lemon zest.
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In a separate bowl, mix wet ingredients: yogurt, milk, oil, lemon juice, vanilla, and lemon extract.
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Combine wet and dry just until no dry spots remain. Do not overmix. Fold in poppy seeds if using.
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Pour into loaf pan and smooth the top. Bake 45–55 minutes, or until a toothpick comes out clean.
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Cool in pan 10 minutes, then transfer to a wire rack to cool completely.
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Whisk glaze ingredients and drizzle over the cooled loaf. Let set before slicing.
- Prep Time: 15 minutes
- Cook Time: 45–55 minutes
- Category: desserts, baked goods
- Method: bake
- Diet: Vegan
