Gluten Free Lemon Poppy Seed Bread
 
Ingredients
  • 2 cups of blanched almond flour
  • 2 tsp of baking powder
  • 8 TBSP of poppy seeds
  • 1 cup of sugar
  • 3 eggs
  • ¾ cup plus 1 TBSP of whole milk ( must be whole )
  • ½ cup of vegetable oil
  • ½ lemon, juiced
  • 1 tsp of lemon zest
  • 1 tsp of vanilla extract
  • 1 tsp of butter extract
  • ½ tsp of sea salt
  • Topping:
  • ⅓ cup stick unsalted butter, melted
  • 2 cups powdered sugar
  • 1 teaspoons almond extract
  • 3 tablespoons water
Instructions
  1. Mix the dry ingredients together first and set aside. Combine the wet ingredients in a large bowl, beating for at least 1-2 minutes by hand or using an electric mixer. Add in the dry ingredients in batches of 3 alternating with the milk in between. ( So dry then milk then dry then milk then dry)
  2. Grease your loaf pans very generously and fill them to ¾ of the pan. Bake at 350 for 35 minutes- making sure the edges do not brown and the middle cooks evenly. You may have to place foil along the edges or adjust your oven temperature if you feel that the edges are cooking faster than the center. As soon as the bread comes out of the oven prick it all over with a fork while it is still in the pan. Mix together your frosting/glaze and pour it over the loafs in abundance, allowing for it to really soak into the bread. Pour yourself a glass of tea, coffee or lemonade and call it a day!
Recipe by Kitchen Belleicious at https://kitchenbelleicious.com/?p=7092