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Grain Free Lemon and Lavender Poppyseed Loaf


  • 1/2 cup warm milk
  • 4 tbsp poppyseeds
  • 3/4 cup softened butter, I like to used the new Becel sticks
  • 1 cup white sugar
  • Grated zest from 2 lemons plus the juice of 1
  • 1 tbsp food grade lavender
  • 3 large eggs
  • 1 1/2 cups cassava flour


  • Preheat oven to 350 degrees.
  • Line a loaf pan with parchment paper.
  • In a small bowl add the poppyseeds to the warm milk and let sit for 5 minutes.
  • In a stand mixer combine the butter and sugar and beat.
  • Add the eggs and beat again.
  • Scraping sides of the bowl to incorporate all.
  • Mix until very smooth.
  • Add the grated lemon, the lemon juice and the lavender. Mix on low.
  • Add the cassava flour and mix on low speed.
  • Add the milk mixture and mix on low until you have a smooth batter.
  • Increase speed to medium for 1 minutes. (This gets air into the batter aiding in its rising while baking)Pour batter into lined loaf pan.
  • Bake for 45-50 minutes or until a toothpick inserted comes out clean.
  • Remove from oven and cool.
  • I drizzled a mixture of icing sugar, lemon zest and lemon juice over the poppyseed loaf.
  • Enjoy!
Tried this recipe?Let us know how it was!