A super easy, quick bread packed with poppy seeds and a rich lemon flavor!
This bread is AMAZING!!! Topped with a sweet lemon glaze- perfection!!
Full recipe in video below!
RECIPE:
2 cups all-purpose flour
¼ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup granulated Lakanto Monkfruit (to order- https://bit.ly/3cRLTbg
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2 large eggs
¾ cup low-fat buttermilk or whole milk, well shaken
1 teaspoon vanilla extract
¼ cup lemon juice
Zest from 2 lemons (yellow zest only - no white pith)
½ cup unsalted light butter, melted and cooled (113g)
1 tablespoon poppy seeds
For the icing:
1 tablespoon unsalted light butter, melted and cooled
1 cup powdered Lakanto Monkfruit (to order- https://bit.ly/3cRLTbg
15% off with the code- JENNSWWJOURNEY
lemon juice
lemon zest
Preheat oven to 350° F. Lightly grease an 8 ½ by 4-inch loaf pan.
Melt the butter and set aside to cool.
Sift together the flour, baking soda, baking powder and salt. Set aside.
In a large mixing bowl, whisk together the sugar and eggs until smooth and well blended. Add the buttermilk, vanilla, lemon juice and zest.
Add the flour mixture to the sugar and eggs, and whisk just until blended.
Drizzle in the melted butter and add the poppy seeds.
Fold together with a rubber spatula until blended. Pour into the prepared loaf pan and bake for 50-55 minutes. Remove the cake from the oven and cool on a rack for 30 minutes then remove from the pan and cool completely before icing. Drizzle with lemon icing if desired or a dusting of powdered sugar.
For the Icing:
Whisk together until you reach the desired consistency. Drizzle over cooled cake and serve immediately.
8 Slices:
5sp (all plans)
179 Calories
Recipe inspiration from savingdessert.com