Dairy Free Lemon Poppy Seed Bread

Sometimes you just want something lemony. This is has that zing that makes it so good to eat. Myers lemons, if you can get them, are best for this, but just about any lemon will do.

Ingredients

• 1 3/4 cup of gluten free flour 
• 2 teaspoons of GF baking powder
• 3/4 cup of sugar
• 1/4 cup of poppy seeds
• 1/4 teaspoon salt
• 1 egg
• 1 cup THIS PKN Original
• 1 teaspoon GF vanilla extract
• zest of 1 lemon (Myers if you can)
• 2 tablespoons of lemon juice (usually one lemon)
• 4 tablespoons 1/2 stick non-dairy butter

To make the lemon syrup

• 2 tablespoons fresh lemon juice (another lemon)
• 1 tablespoon sugar

Directions

1. Preheat over to 350F. Grease 9x5 inch pan
2. Mix flour baking powder, sugar, poppy sees and salt
3. add the egg, THIS PKN Original, vanilla, lemon zest and juice. Mix then add the melted butter.
4. Pour batter into the pan and set the timer for about an hour. (depending on your oven). 
5. While the loaf is baking, make the syrup. Mix the the lemon juice and sugar. Then heat until the sugar is disolved.
6. After the loaf is out of the oven, spread the syrup on the loaf and allow to soak in. If you want a deep taste, allow it to sit for up to eight hours.