Few baked goods feel as cheerful as a lemon poppyseed loaf. Its sunny citrus aroma, soft crumb, and delicate crunch from poppyseeds make it a timeless favorite. This Vegan Lemon Poppyseed Loaf delivers all of that classic charm—without eggs, dairy, or butter—proving that plant-based baking can be just as moist, flavorful, and satisfying as the original.
Perfect for breakfast, afternoon tea, or a light dessert, this loaf is simple to make and impressive to serve.
What Makes This Vegan Loaf Special
Removing eggs and dairy doesn’t mean sacrificing texture or taste. This recipe relies on smart plant-based swaps that create structure and richness naturally.
Plant milk + lemon juice act as vegan buttermilk
Oil instead of butter keeps the loaf moist for days
Fresh lemon zest adds intense citrus flavor
Poppyseeds bring subtle crunch and visual appeal
The result is a loaf that’s soft, tender, and beautifully balanced.
Ingredients You’ll Need
This recipe makes one standard loaf.
For the Loaf
1¾ cups all-purpose flour
¾ cup sugar
2 tablespoons poppyseeds
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
Zest of 2 lemons
¾ cup plant-based milk (almond, soy, or oat)
2 tablespoons fresh lemon juice
½ cup neutral oil (sunflower or vegetable)
1 teaspoon vanilla extract
Optional Lemon Glaze
¾ cup powdered sugar
1–2 tablespoons lemon juice
How to Make Vegan Lemon Poppyseed Loaf
