Meyer Lemon & Poppyseed Loaf

If you’re anything like me, you thought the only thing in season during January was rainwater. While citrus doesn’t grow in abundance in the Northwest, it is a highlight of the winter produce haul for citrus lovers! Meyer Lemon is a great place to start when you’re exploring citrus for the first time. They are a mix between a lemon and mandarin, and are known for their abundance of juice! You’ve probably seen Meyer Lemon cleaning products, but have you cooked with them? Let me give you a good place to start: Meyer Lemon & Poppyseed Loaf 🙂

P.S. It’s dairy-free!!!!!!!!!!

Prep It

• 1 cup raw cashews
• ½ cup water
• ½ tsp apple cider vinegar
• 1 tbsp meyer lemon juice
• 1 ¾ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• ½ cup coconut oil
• ½ cup granulated sugar
• ¾ cup brown sugar
• 1 meyer lemon, zested
• 3 eggs
• 1 tbsp poppyseeds

To make icing:

• ¾ cup powdered sugar
• 1 tbsp almond milk
• 1 tbsp meyer lemon juice
• ½ tsp zest of meyer lemon

Make It

Soak the cashews for about 15 minutes. Drain and add cashews, ½ cup water, apple cider vinegar and meyer lemon juice to a blender. Blend until fully puréed. Chill in refrigerator.

Preheat oven to 350°F. Grease a 13×9 inch loaf pan.

Combine flour, baking powder and salt in a medium bowl. Set aside.

Cream the coconut oil, granulated sugar, brown sugar and meyer lemon zest in a stand-up mixer or with a hand mixer. Add eggs one at a time, fully mixing in between.

Add half of the flour mixture, and mix until fully combined. Then add cashew mix until fully combined. Add remaining flour mixture, mixing until smooth. Lastly, add poppyseeds and mix just until dispersed.

Pour batter into the greased loaf pan and bake about 50 minutes, until golden brown and a toothpick comes out clean.

Let cool on a baking rack for at least 15 minutes. Meanwhile, make the icing if you choose. Add powdered sugar, almond milk, meyer lemon juice and zest to a small bowl. Mix thoroughly. Drizzle on cool loaf.