Ingredients

FOR THE LOAF

• 1 ¾ cups unsweetened, warm almond milk

• 1 cup melted refined coconut oil

• 2 zested (2 tablespoons) and juiced (¼ cup) lemons

• 2 teaspoons vanilla extract

• 1 cup cane sugar

• 1 tablespoon baking powder

• 1 teaspoon salt

• 3 cups all purpose flour

• ¼ cup poppy seeds

FOR THE GLAZE

• 1 cup powdered sugar

• 1-2 tablespoons lemon juice

Directions

Preheat oven to 180ºC

• STEP 1
  Grease a 9x5" loaf pan with coconut oil and lightly flour; set aside.

• STEP 2
  In a large bowl whisk together warm almond milk, melted coconut oil, vanilla extract, lemon juice and lemon zest. Whisk in sugar, then mix in baking powder and salt. Gradually add flour, 1 cup at a time, whisking in between each addition. Once batter is smooth add the poppy seeds and mix well to distribute evenly.

• STEP 3
  Pour batter evenly into prepared pan, using a spatula to smooth. Bake for 45-50 minutes, until a toothpick inserted into the center comes out clean. Let cool in the pan for at least 10 minutes.

• STEP 4
  To make the glaze: whisk powdered sugar and lemon juice until smooth. Add lemon juice as needed to reach desired consistency. Pour evenly over the loaf. Allow to sit for 15-20 minutes, then slice!