Bright and lemony with a bit of nutty crunch from white poppy seeds, this moist loaf cake incorporates coconut oil and coconut sugar and is finished with a bright, zest-flecked lemon glaze.
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Ingredients
Makes 1 loaf
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2 Cups All-Purpose Flour
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3/4 Cup Granulated Sugar
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3/4 Cup Coconut Palm Sugar
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2 Teaspoons Baking Powder
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1/2 Teaspoon Kosher Sea Salt Flakes
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1 Cup Water
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3/4 Cup Coconut Oil
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1 Teaspoon Vanilla Extract, Bourbon Madagascar
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2 1/2 Teaspoons Lemon Zest, divided
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4 Tablespoons Fresh-Squeezed Lemon Juice, divided
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1/4 Cup White Poppy Seed
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2/3 Cup Powdered Sugar
Directions
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Preheat oven to 350°F. Spray loaf pan with cooking spray.
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Combine flour, sugars, baking powder and salt in large bowl. Add water, coconut oil, vanilla extract, 1-1/2 teaspoons lemon zest and 2 teaspoons lemon juice and mix thoroughly. Fold in poppy seeds.
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Pour batter into loaf pan, transfer to oven and bake for 45 to 50 minutes or until golden brown and toothpick inserted into center comes out clean.
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Remove from oven and let cool for 10 minutes. Turn cake out of pan and let cool completely on wire rack.
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While cake cools, place powdered sugar in medium bowl. Add remaining 1 teaspoon lemon zest and remaining 2 teaspoons lemon juice. Whisk until smooth. Drizzle over cooled cake, slice and serve.