Embrace the fresh flavors of spring with this Vegan Lemon Poppy Seed Loaf, a delightful treat that's sure to brighten up your day. This cake is the epitome of tender, lemony goodness, melting deliciously in your mouth. It boasts a moist, fluffy texture and is brimming with zesty lemon flavor, making it a perfect choice for springtime baking. The addition of poppy seeds adds a subtle crunch and visual appeal. Topped with a simple yet irresistibly tangy lemon glaze, this loaf is not only easy to make but also vegan-friendly, ensuring everyone can enjoy a slice of this delightful cake.
Ingredients:
- Cake:
- 220g self-rising flour
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 100g sugar
- 180ml dairy-free milk (such as almond)
- 65g dairy-free yogurt
- 25g neutral oil
- Zest and juice from 1 lemon
- 3 tbsp poppy seeds
- Glaze:
- 3 tbsp lemon juice
- 100g powdered sugar, sifted
Method:
- Preheat the oven to 170°C and grease a loaf tin.
- Mix dairy-free milk with lemon juice and set aside to thicken and curdle.
- Rub lemon zest into the sugar to enhance the fragrance and flavor.
- Combine the sugar mixture with the other wet ingredients, then add to the milk mixture.
- Sift in the dry ingredients and mix gently until just combined.
- Stir in the poppy seeds.
- Pour the batter into the loaf tin and bake for 25-30 minutes.
- Prepare the glaze by mixing lemon juice and powdered sugar. Drizzle over the cooled cake.
Enjoy this Vegan Lemon Poppy Seed Loaf, a delightful and zesty treat perfect for welcoming the spring season!