Lemon Poppy Seed Tea Loaf

• 1 1/2 cups all-purpose gluten-free flour blend
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 tablespoon poppy seeds
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1/4 cup buttermilk, or substitute with lemon juice and milk
• 1 teaspoon vanilla extract
• 2 tablespoons lemon juice
• Zest of 1 lemon

Steps

1. 1 Preheat oven to 350°F (175°C). Grease a loaf pan and line with parchment paper.
2. 2 Whisk together flour, sugars, poppy seeds, baking powder, baking soda, and salt in a large bowl.
3. 3 In a separate bowl, mix melted butter, eggs, buttermilk, vanilla extract, lemon juice, and zest.
4. 4 Pour wet ingredients into dry ingredients and stir until just combined.
5. 5 Pour batter into prepared loaf pan.
6. 6 Bake for 50 minutes or until a toothpick inserted into the center comes out clean.
7. 7 Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Equipment

• 9x5 inch loaf pan
• Mixing bowls
• Whisk
• Measuring cups and spoons

Variations

• Add a streusel topping with almond flour for a nutty crunch.
• Swap lemon with orange zest and juice for a different citrus twist.

Substitutions

• Use regular flour and omit gluten-free label if preferred.
• Substitute buttermilk with 1 tablespoon lemon juice mixed with enough milk to measure 1/4 cup.

Pairings

• Earl Grey tea
• Citrus fruit salad

Nutrition

Tips

• For extra lemon flavor, brush the loaf with a simple lemon glaze after baking.
• Make sure not to overmix the batter to keep the loaf tender.

Storage

Store in an airtight container at room temperature for up to 3 days. Reheat slices in a toaster for a warm treat.

Freezing: Freezes well for up to 3 months. Thaw at room temperature wrapped in foil.

Serving Suggestions

• Serve with a cup of Earl Grey tea.
• Pair with a citrusy fruit salad for a refreshing brunch option.

FAQ