Lemon Poppy Seed Loaf

Name: Lemon Poppy Seed Loaf
Ingredients: ½ cup (125 mL) butter, softened; 3 large eggs; ½ cup (125 mL) light sour cream; 1 tsp (5 mL) pure vanilla extract; 1½ cups (375 mL) quinoa flour; 2 tsp (10 mL) baking powder; ¼ tsp (1 mL) salt; 3 Tbsp (45 mL) poppy seeds; 2 Tbsp (30 mL) grated lemon zest (about 2 lemons); ⅓ cup (80 mL) fresh lemon juice (about 1-2 lemons); ⅓ cup (80 mL) fresh lemon juice (about 1-2 lemons); ½ cup (125 mL) sugar

Preparation info

Serves
10-12

Difficulty
Easy

Appears in

Quinoa 365

By Patricia Green and Carolyn Hemming

Published 2011

About

Fresh, tart lemons bring this loaf to life. Don’t settle for artificial flavors. This loaf won’t last long.

Ingredients

1 cup (250 mL) sugar
½ cup (125 mL

Cake
Vegetarian
Gluten-free

Method

Preheat the oven to 350°F (180°C). Lightly grease an 8- × 4-inch (1.5 L) loaf pan, spray with cooking oil or line the bottom with parchment paper.

Cream the sugar and butter in a large bowl. Add the eggs, sour cream and vanilla. Whisk together until the mixture has a smooth and