Description
A delightful and refreshing Gluten Free Poppy Seed Lemon Loaf, perfect for those with dietary restrictions, featuring zesty lemon and crunchy poppy seeds.
Ingredients
Scale
- 2 cups Almond Flour
- 3 large Eggs
- 1/3 cup Honey
- 1/4 cup Lemon Juice
- 1 tbsp Lemon Zest
- 2 tbsp Poppy Seeds
- 1 tsp Baking Soda
Instructions
- Preheat the oven to 350°F and set aside a parchment-lined loaf pan.
- Beat the eggs, honey, lemon juice, and lemon zest together in a mixing bowl until smooth.
- Add the almond flour and baking soda to the wet mixture, stirring to combine well.
- Fold in the poppy seeds evenly throughout the batter.
- Pour the mixture into the prepared loaf pan, smoothing the top with a spatula.
- Bake for 35 to 40 minutes until golden and springy to the touch.
- Let the loaf rest in the pan for 10 minutes before cooling completely on a wire rack.
Notes
To store, wrap tightly and keep at room temperature for up to 3 days, or refrigerate for up to a week. Can freeze individual slices for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Bakery
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 10g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 1g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg