Print

Vegan Lilac Lemon Poppy Seed Loaf with Lemon Glaze

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

Have you ever seen a prettier loaf than this Vegan Lilac Lemon and Poppy Seed Loaf? This Lemon Poppy Seed Loaf is fluffy, perfectly moist and infuses the delicate scent of lilacs. Every bite is bursting with lemon flavor, a hint of lilac, a pop from the poppy seed and it’s all covered in an easy to make lemon glaze. It is positively addictive!

Ingredients

  • 3/4 cup oat milk

  • 3 tbsp fresh lemon juice

  • 3 tbsp lemon zest

  • ½ cup canola oil (or light neutral oil)

  • ¾ cup of lilac sugar (or vegan cane sugar)

  • 3 tbsp poppy seeds

  • 1 tsp pure vanilla extract 

  • 1 ½ cups all-purpose flour

  • 2 tsp baking powder

  • ½ tsp baking soda

  • ¼ tsp salt


Frosting:

  • 1 cup sifted powdered sugar

  • 1-2 tbsp freshly squeezed lemon juice

  • 1 tsp lemon zest (optional)

  • Lilac flowers to decorate

Lilac Sugar:

  • 1 cup organic vegan cane sugar or granulated sugar

  • ½ cup lilac blossoms

  • 1 glass jar

Instructions

  1. Preheat oven to 350F and ensure oven rack is in the middle position. Grease or line a loaf pan with parchment paper.

  2. Add oat milk and lemon juice and zest to a large mixing bowl and let sit for 3-4 minutes.  This will curdle the milk and make “buttermilk”. Add oil, sugar and vanilla and whisk until thoroughly combined and sugar has dissolved.

  3. Add flour, baking soda, baking powder to a sifter and sift over the bowl with wet ingredients. Sprinkle in poppyseeds. Use a wooden spoon or hand mixer blend until incorporated and no large lumps of flour remain.  This should take about 2 minutes. Be sure not to overmix.

  4. Pour batter into loaf pan.  Tap 3-4 times on a hard surface to remove air bubbles.

  5. Bake on the middle for 35-45 minutes or until a toothpick inserted into the center comes out clean. The oven can differ so keep an eye on your loaf (do not open the door!)

  6. Let cool completely on a cooling rack.  In the meantime, prepare frosting by mixing together powdered sugar and lemon juice and zest (optional) together in a small bowl. If you want the icing thinner, then add a teaspoon more of lemon juice.  If you’d like it thicker add more icing sugar.

  7. Once the loaf is cooled remove from pan by gently lifting parchment paper or by turning over and tapping the bottom.  If the loaf gets stuck gently run a knife around the edges to loosen it.

  8. Drizzle over with the lemon glaze and decorate with lilac flowers.

How to make Lilac Sugar:

  1. Delicately remove individual lilac flowers from the stems.  Watch out for any small bugs hitchhiking on your blossoms.

  2. Fill your glass jar with sugar and top with lilac flowers. Gently shake. 

  3. Store in a cool dark place for at least 2 days or up to a week to infuse the sugar with the delicate floral scent.  

  4. Shake the jar once a day to help evenly distribute the flowers with the sugar. It is normal for the sugar to get moist and lumpy after a day.  If this bothers you , you spread sugar on a baking sheet for an hour to dry out before adding it back in the jar and shaking it.

  5. When the scent is infused after a few days, pluck or sift out the flowers and enjoy your lilac sugar!

Find it online: https://susancooksvegan.com/vegan-lilac-lemon-poppy-seed-loaf-with-lemon-glaze/