Skip to content

Lemon Poppy Seed Loaf with Vanilla Lemon Glaze

  • 8 min
    Prep Time
  • 43 min
    Total Time
  • 8 people
  • 338 per 1 serving


  • 2 cups almond flour
  • 3 tablespoons coconut flour
  • 1 teaspoon baking powder
  • 1 pinch fine sea salt
  • 3 egg, beaten
  • 1/3 cup unsweetened applesauce
  • 1/4 cup maple-flavored syrup
  • 1/2 teaspoon vanilla extract
  • 1 lemon, juiced
  • 1 tablespoon grated lemon zest
  • 1 tablespoon poppy seeds
  • 2 cups organic powdered sugar
  • 3 tablespoons Pacific Foods™ Organic Almond Original Plant-Based Beverage(more as needed)
  • 2 teaspoons grated lemon zest


  • Step 1

    Preheat oven to 350°F and line a loaf pan with parchment paper. 

  • Step 2

    In a large mixing bowl whisk together the flours, baking powder and salt.  Stir in the eggs, applesauce, syrup, vanilla and lemon juice.   Stir in the first amount of lemon zest and the poppyseeds. Pour the mixture into a loaf pan.

  • Step 3

     Bake for 35 to 40 minutes until a toothpick comes out clean from the center, and center is firm. 

  • Step 4

    While the loaf is baking, make the glaze: sift powdered sugar to remove clumps. Whisk in almond milk, a tablespoon at a time until you reach the desired consistency (thick but pourable). Stir in the second amount of lemon zest. 

  • Step 5

    Once the loaf is done, let cool completely before pouring on the glaze.  Slice and serve. Store in refrigerator for up to 1 week or in the freezer for a month or so.

Calories 338
Total Fat 17 g
Sat. Fat 2.1 g
Trans Fat 0 g
Cholesterol 70 mg
Sodium 130 mg
Total Carb 40 g
Dietary Fiber 4 g
Sugar 29 g
Protein 9 g
Vitamin D 2 %DV
Calcium 10 %DV
Iron 19 %DV
Potassium 1 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.