Lemon Poppyseed Loaf

Lemon Poppyseed Loaf

Shivangi Rao
By Shivangi Rao
Course Breads, Breakfast, Dessert
Servings 1 loaf


  • 2 cups fine blanched almond flour I use Bob’s Red Mill
  • 1/2 cup cassava flour
  • 1/2 teaspoon Himalayan pink salt or salt of choice
  • •1 teaspoon baking soda
  • •3 pasture-raised eggs
  • 1/2-3/4 cup organic honey lightly sweetened; add more if you want a sweeter loaf
  • Zest from 2 lemons about 2 tbsp
  • 2 tbsp lemon juice
  • 1 tbsp poppy seeds
  • 1/4 cup melted coconut oil


  • Mix all dry ingredients in a bowl (almond flour, cassava flour, baking soda, salt, poppy seeds.
  • In a separate bowl, beat and whisk eggs. Add in all other wet ingredients (honey, lemon zest, melted coconut oil) and mix well.
  • Slowly fold wet ingredients into dry ingredients and mix until fully combined.
  • Pour batter into a lined loaf pan.
  • Bake at 350 degrees F for 20 minutes.
  • Remove and cover the loaf pan with aluminum foil. Place back in the oven and bake covered for 15-20 minutes.
  • Remove from oven and let cool with the foil removed.
  • Enjoy with salted butter or extra honey drizzled on top!
Tried this recipe?Mention @raodyrecipes if you like it!

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