Bright lemon zest and a generous dose of poppy seeds give this loaf its signature speckled look and citrusy punch, while flax and water whisked into a gel keep the crumb tender and moist without any eggs in sight. The batter comes together in two bowls and bakes into a golden, springy loaf with a clean, high rise. Once cooled, it gets draped in a simple lemon glaze that sets into a glossy, tangy-sweet shell — the kind of finish that makes people ask for the recipe. It slices beautifully and keeps well on the counter for days, making it an easy make-ahead treat. This one is a great pick for a gluten free spread, whether you're serving it for brunch or packing a slice for an afternoon pick-me-up.
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Learn more →10 servings
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with a strip of parchment paper that overhangs the two long sides, so you can lift the loaf out cleanly.
In a small bowl, stir together the ground flaxseed and 6 tbsp water until combined. Set aside for 5 minutes, until the mixture thickens to a gel.
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