Gluten-Free Iced Lemon Poppy Seed Loaf

Hi Bakers,

You’ll forget you’re gluten-free when you eat this loaf…because it tastes just like the ones with wheat. If you love pound cake and lemons this Iced Lemon Poppy Seed Loaf is the bake for you. Bright and full of fresh lemon flavor with a generous amount of lemon icing. Poppy seeds add a welcome pop of color and crunch to this gluten-free treat. Expect a pound cake-like texture with the same density without as much butter in the recipe. This is an easy bake that is lovely and sure to please. I hope you try it! Enjoy ~Carolyn 

Gluten-Free Iced Lemon Poppy Seed Loaf

adapted for gluten-free from Sally’s baking addiction

makes one 8.5” x 4.5 “ loaf

Dry Ingredients

1 1/4 cup Cup4Cup Brand Multipurpose Flour

1/4 cup blanched Almond flour or  just 1/4 cup gluten-free flour

1 teaspoon sweet rice flour
1 1/2 teaspoons baking powder

1/2 teaspoon salt

2 tablespoons poppy seeds

Wet Ingredients

3/4 cup butter, softened

1 cup granulated sugar

3 large eggs

1/4 applesauce, unsweetened

1/4 cup buttermilk or sour milk*

2 teaspoons lemon zest

4 tablespoons lemon juice

1/2 teaspoon vanilla extract

Glaze

2 tablespoons lemon juice

2 tablespoons powdered sugar

Icing

1 cup powdered sugar

1 1/2-2 tablespoons lemon juice

1 teaspoon lemon zest

Preheat the oven to 350F and line or grease an 8.5”x9.5” loaf pan.

In a medium-sized bowl whisk together dry ingredients and set aside. In a large bowl, cream butter and sugar until well mixed. Add the eggs beating after each addition. Next add the applesauce, buttermilk, zest, juice, and extract. Beat until combined. Stir in the dry ingredients until just mixed. Spoon the batter into a loaf pan and smooth the top. Bake for about 50-60 minutes or until a skewer inserted into the middle comes clean. Let cool for five minutes. Prepare the glaze by mixing powdered sugar and juice in a small bowl. Heat in the microwave until just boiling about 30 seconds. Spoon glaze over the top of the loaf and let cool completely. Prepare the icing by gradually mixing the juice and sugar until it’s smooth and the consistency you like. I prefer a thicker icing to keep the loaf from getting soggy. Spoon over the top letting it run over the sides. Garnish with fresh lemon slices and a bit of mint just before serving. Store in the fridge for up to 4 days. 

*add 1 teaspoon of lemon juice to 1/4 measure and fill with milk to sour