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Lemon loaf with poppy seeds
Rated 5.0 stars by 1 users
Category
Cakes
Servings
8
Prep Time
10 minutes
Cook Time
45 minutes
You will love making this one! It's so easy, lemony and moist.
If you don't like poppy seeds - don't use them :)
Ingredients
-
250 g of white flour
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50 g almond flour
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250 ml unsweetened plant-based milk
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1 tsp baking powder
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1 lemon (juiced and zested)
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5 tbs poppy seeds
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150 ml sunflower oil
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200 g sugar or erythritol
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1 tbsp vanilla extract
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1 tbsp lemon peel
Directions
Preheat the oven 180C. Grease the baking pan with some vegan butter or sun flower oil and add the parchment paper - grease it too.
Mix the wet ingredients with sugar: milk with lemon juice, oil and vanilla extract. Mix it well.
In a large bowl mix the dry ingredients: flour, almond flour, baking powder. Add lemon powder.
Add wet ingredients to the bowl with dried ingredients and mix until they are well combined. Add lemon zest and poppy seeds and mix (don’t over mix).
Pour the batter onto the baking pan. Bake for 45 minutes. Check with a toothpick - if it comes out clean then the cake is ready. If not - then it needs to stay in the over a few minutes longer.
