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Sorghum Lemon Poppyseed Loaf

https://www.sorghumcheckoff.com/recipes/sorghum-lemon-poppyseed-loaf/

Prep Time

15 Minutes

Make Time

45 Minutes

Yield

9 slices

Sorghum Form

Zesty lemon loaf with crunchy poppy seeds and a sweet tangy glaze, made moist and tender with sorghum flour.

Ingredients

Loaf Ingredients:

  • 2 cups whole grain sorghum flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • Pinch of salt
  • 1 tbsp poppy seeds
  • 4 eggs
  • 1/2 cup olive oil
  • 3/4 cup sugar
  • 3 tbsp lemon juice
  • Zest from 1 lemon
  • 1 tbsp vanilla extract
  • 1/2 cup plain Greek yogurt

Glaze Ingredients:

  • 1/2 cup powdered sugar
  • 1 – 2 tbsp lemon juice
  • Optional: extra lemon zest for garnish

Instructions

  1. Preheat your oven to 350°F. Grease and line a 9” loaf pan with parchment paper.
  2. In a large bowl, whisk together the sorghum flour, baking powder, baking soda, salt and poppy seeds.
  3. In a separate bowl, beat the eggs. Add olive oil, sugar, lemon juice, lemon zest, vanilla extract and yogurt. Whisk until smooth and well combined.
  4. Pour the wet ingredients into the bowl with the dry. Stir until just combined, avoid overmixing.
  5. Pour the batter into the prepared loaf pan and smooth the top. Bake for 40 – 50 minutes, or until a toothpick inserted in the center comes out clean.
  6. Let the loaf cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
  7. In a small bowl, whisk together powdered sugar and lemon juice until smooth and pourable.
  8. Once the loaf is completely cool, drizzle the glaze over the top.