¼cdairy free almond milk, or other milk alternative
3tablespoonfresh lemon juice
1 ⅔cgluten free floursuggestions in post
1teaspoonxanthan gum, omit if your all purpose flour blend has this in it
1teaspoonbaking powder
1teaspoonsalt
2 ½tablespoonpoppy seeds
Lemon Drizzle
1cpowdered sugar
1tbsp+fresh lemon juicesee note below
Instructions
Preheat oven to 350 F.
Lemon Poppy Seed Bread
Cut parchment paper to fit bottom of loaf pan. May also have it drape over the sides of pan to pull bread out with. Spray with non-stick spray.
In large bowl beat together butter and sugar until combined.
Add in eggs one at a time. Blend well after each addition.
Blend in lemon zest, vanilla extract, dairy free sour cream, dairy free milk, and fresh lemon juice.
In a medium size bowl whisk together gluten free flour, xanthan gum if needed, baking powder, salt, and poppy seeds.
Slowly add dry ingredients into wet ingredients. Do not overmix.
Pour batter into prepared loaf pan and bake for 60 minutes. Remove from oven when center is set.
Allow bread to cool and remove from loaf pan. Keep in an airtight container.
Lemon Icing
Place the powdered sugar in a bowl. For a thicker icing add in 1 tablespoon fresh lemon juice and mix well. With an angled spatula frost the top of the bread loaf. To frost with a runnier drizzle mix in 2-3 tables of dairy free milk. With a spoon drizzle over the bread.