This delicious, very moist lemon and poppy seed bread is a quick and very easy sweet treat to satisfy all your morning tea guests, even your gluten-free friends and family.
Blanched almond flour can be substituted for regular, plain flour if you prefer.
Serves 8 pieces
FOR THE BREAD
FOR THE BERRY GLAZE
OPTIONAL: If you don’t like berry seeds, you can run the glaze through a food processor then strain the broken up seeds out, prior to drizzling over the loaf.