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Lemon Poppy Seed Bread (Gluten-Free)


0 minutes

Bursting with citrusy flavor and drizzled in no added sugar melted white chocolate style goodness!

Ingredients & Directions


  • 1 1⁄2 cups
    gluten-free flour
  • 1⁄2 cup
    birch xylitol
  • 1⁄2 cup
    plant based milk
  • 1⁄4 cup
    lemon juice
  • 1 tbsp
    lemon zest
  • 1 tsp
    baking soda
  • 1⁄2 tsp
  • 1⁄2 cup
    extra virgin olive oil
  • 3
    large eggs
  • 1 tsp
    vanilla extract
  • 2 tbsps
    poppy seeds
  • LILY'S White Chocolate Style Bar for the glaze


Equipment Needed 
oven oven
 parchment paper parchment paper
 bread pan bread pan
 bowl (2) bowl (2)
 microwave microwave

Preheat oven to 350F and line a bread pan with parchment paper


Place milk and lemon juice in a bowl. Let rest for about 5 minutes until it curdles. Then add sugar, lemon zest, oil, eggs and vanilla.


In the separate bowl, stir together flour, salt, baking soda, and poppy seeds. Combine wet and dry ingredients together. Stir until just incorporated. Bake for 45 minutes until toothpick inserted in the middle comes out clean.


Meanwhile, melt the chocolate in the microwave for about a minute and stir until smooth. Once the cake is done, let it cool and drizzle white chocolate all over it.

Recipe contributed by Natteats.

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