Lemon poppy seed bread is the perfect thing to have with coffee or tea! Its sweet-tart flavour makes it a wonderful accompaniment. I taste tested this recipe with non-vegans - they loved it!
This recipe was inspired by the Joy of Cooking cookbook. First mix together flax meal and water and blend until thick. This is a perfect substitute for eggs. I also added a bit of homemade soy youghurt. In the stead of butter, I used grape seed oil, but you could certainly use margarine or Earth Balance.
Mix all the wet ingredients, a bit of lemon juice, sugar and lemon zest. Mix the dry ingredients together and add them to the wet ingredients.
I only added a bit of poppy seed to the batter, reserving most of them to coat the pan. It gives a delightful crust and helps the bread release easily from the pan. Simply coat the pan with cooking spray and sprinkle in the seeds.
Pour the batter in the pan and bake at 350˚F until an inserted toothpick comes out clean. While still hot, glaze the cake with a thick mixture of lemon juice and icing sugar.
