How to Make Vegan Lemon Poppyseed Loaf
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper or lightly grease it.
Step 2: Make Vegan Buttermilk
In a small bowl, mix the plant-based milk with lemon juice. Set aside for 5 minutes until slightly curdled.
Step 3: Mix Dry Ingredients
In a large bowl, whisk together flour, sugar, poppyseeds, baking powder, baking soda, salt, and lemon zest.
Step 4: Combine Wet Ingredients
To the vegan buttermilk, add oil and vanilla extract. Stir until smooth.
Step 5: Bring It Together
Pour the wet mixture into the dry ingredients. Gently fold until just combined—do not overmix, as this keeps the loaf tender.
Step 6: Bake
Transfer the batter to the prepared pan and smooth the top. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
Step 7: Cool and Glaze
Let the loaf cool in the pan for 10 minutes, then transfer to a rack. Once fully cooled, drizzle with lemon glaze if desired.
Tips for the Best Results
Use fresh lemon zest—it holds the most flavor
Don’t overmix; a few lumps are okay
Let the loaf cool completely before glazing
For extra lemon flavor, poke small holes and brush with lemon juice while warm
How to Store and Serve
Store at room temperature for up to 3 days, or refrigerate for 5
Freezes well when wrapped tightly
Serve plain, glazed, or lightly toasted
This loaf pairs beautifully with tea, coffee, or fresh berries.
