Tart lemons, sweet honey, and tangy Greek yogurt join together in harmony for this delicious Gluten Free Lemon Poppy Seed Loaf. This easy to make recipe has the taste and texture of a pound cake but with healthier ingredients!
When it comes to flavor combinations lemon poppy seed is a classic, but that doesn’t make it any less delicious! I can’t get enough of this Gluten Free Lemon Poppy Seed Loaf. I love using lemon in my baked goods, it really lightens them up so I don’t feel heavy after indulging! This loaf is even lighter than a traditional loaf thanks to the combination of olive oil and Stonyfield Greek yogurt. Greek yogurt is the perfect for baking, and I love the extra protein it adds; that means I can have an extra slice or two!
This month Stonyfield has teamed up with King Arthur Flour, and lucky for me King Arthur has a gluten free all purpose blend! I have a love-hate relationship with AP Gluten Free Flour blends. There is no denying that they make gluten free baking easier, they are all so different and can’t be used interchangeably. One of my biggest pet peeves is when a recipe calls for an AP Gluten Free blend but doesn’t specify which one. This recipe works great with the King Arthur blend, don’t try another one just trust me here! I love this blends mixture of rice flour, sorghum flour, and potato starch; makes for one light and delicious loaf.
This recipe has lots of Greek yogurt and is only sweetened with honey, making it a healthy way to start your day. Loaf breads are the perfect lazy breakfast. I love spending a Saturday night baking and drinking wine, it’s my idea of a perfect night. Then Sunday morning I can sleep in and just cut myself a slice in the morning. How perfect does that sound?
- 3 Eggs
- 1¼ Cup Stonyfield Greek Yogurt
- ½ Cup Olive Oil
- ¾ Cup Honey
- 1 Teaspoon Vanilla Extract
- ¼ Cup Lemon Juice
- 1 Zested Lemon
- 1½ Cup King Arthur GF Measure for Measure Flour
- 2 Teaspoon Baking Powder
- ½ Teaspoon Salt
- 1 Tablespoon Poppy Seeds
- Combine wet ingredients
- Add dry
- Spread in greased loaf pan
- Bake 375F for about 45 minutes until a
tooth pickcomes out dry
Disclosure: This is a sponsored posts but all opinions are honest and my own.