Hi Bakers,

You’ll forget you’re gluten-free when you eat this loaf…because it tastes just like ones with wheat. If you love pound cake and lemons this Iced Lemon Poppy Seed Loaf is the bake for you. Bright and full of fresh lemon flavor with a generous amount of lemon icing. Poppy seeds add a welcome pop of color and crunch to this gluten-free treat. Expect a pound cake-like texture with the same density without as much butter in the recipe. This is an easy bake that is lovely and sure to please. I hope you try it! Enjoy ~Carolyn Gluten-Free Iced Lemon Poppy Seed Loafadapted for gluten-free from Sally’s baking addictionmakes one 8.5” x 4.5 “ loafDry Ingredients1 1/4 cup Cup4Cup Brand Multipurpose Flour1/4 cup blanched Almond flour or just 1/4 cup gluten-free flour1 teaspoon sweet rice flour1 1/2 teaspoons baking powder1/2 teaspoon salt2 tablespoons poppy seedsWet Ingredients3/4 cup butter, softened1 cup granulated sugar3 large eggs1/4 applesauce, unsweetened1/4 cup buttermilk or sour milk*2 teaspoons lemon zest4 tablespoons lemon juice1/2 teaspoon vanilla extractGlaze2 tablespoons lemon juice2 tablespoons powdered sugarIcing1 cup powdered sugar1 1/2-2 tablespoons lemon juice1 teaspoon lemon zestPreheat the oven to 350F and line or grease a 8.5”x9.5” loaf pan.In a medium-sized bowl whisk together dry ingredients and set aside. In a large bowl, cream butter and sugar until well mixed. Add the eggs beating after each addition. Next add the applesauce, buttermilk, zest, juice and extract. Beat until combined. Stir in the dry ingredients until just mixed. Spoon the batter into loaf pan and smooth the top. Bake for about 50-60 minutes or until a skewer inserted into the middle comes clean. Let cool five minutes. Prepare the glaze by mixing powdered sugar and juice in a small bowl. Heat in the microwave until just boiling about 30 seconds. Spoon glaze over the top of the loaf and let cool completely. Prepare the icing by gradually mixing the juice and sugar together until it’s smooth and the consistency you like. I prefer a thicker icing to keep the loaf from getting soggy. Spoon over the top letting it run over the sides. Garnish with fresh lemon slices and a bit of mint just before serving. Store in the fridge for up to 4 days. *add 1 teaspoon of lemon juice to 1/4 measure and fill with milk to sour

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