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Lemon Poppy Seed Loaf Recipe

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★★★★★

4.6 from 145 reviews

This Lemon Poppy Seed Loaf is a moist, tender cake bursting with bright lemon flavor and crunchy poppy seeds. Perfectly balanced with a tangy lemon glaze, it makes an excellent treat for breakfast, dessert, or afternoon tea. The recipe uses simple ingredients and straightforward steps to create a delightful loaf that’s both refreshing and satisfying.

Ingredients

Scale

Dry Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt

Wet Ingredients

  • 1 cup unsalted butter (room temperature)
  • 1 cup granulated sugar
  • 3 large eggs (room temperature)
  • 2 tablespoons lemon zest (from about 2 lemons)
  • 1/4 cup fresh lemon juice
  • 1/2 cup sour cream or plain yogurt (room temperature)
  • 1 teaspoon vanilla extract

Add-ins and Toppings

  • 2 tablespoons poppy seeds
  • 1 cup powdered sugar
  • 2–3 tablespoons fresh lemon juice (for the glaze)

Instructions

  1. Heat the oven. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or a bundt pan, making sure to coat every corner to prevent sticking.
  2. Whisk the dry ingredients. In a medium bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Mix well and set aside.
  3. Cream the butter and sugar. In a large bowl, use an electric mixer to beat the room-temperature butter and granulated sugar together for 3 to 4 minutes until the mixture is pale and fluffy. This creates a light texture in the loaf.
  4. Add the eggs and lemon. Beat in the eggs one at a time, ensuring each is incorporated before adding the next. Stir in the lemon zest, fresh lemon juice, and vanilla extract, blending well to infuse the batter with bright citrus flavor.
  5. Bring it together. Add the dry ingredients to the wet ingredients in batches, mixing just until the flour is fully combined to avoid overmixing. Gently fold in the sour cream and poppy seeds until evenly distributed throughout the batter.
  6. Bake. Pour and scrape the batter into the prepared loaf pan, smoothing the top. Bake for 60 to 70 minutes. The loaf is done when a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, tent it loosely with foil to prevent over-browning.
  7. Cool. Allow the loaf to rest in the pan for 10 minutes after baking, then carefully remove it from the pan and transfer to a wire rack to cool completely.
  8. Make the glaze. In a small bowl, whisk together the powdered sugar and 2 to 3 tablespoons of fresh lemon juice until smooth and slightly pourable. Add the juice gradually to reach your desired consistency.
  9. Glaze and serve. Once the loaf has completely cooled, drizzle the lemon glaze on top. Allow the glaze to set before slicing and serving for a perfect finish.

Notes

  • Use room temperature ingredients to ensure the batter mixes smoothly and the loaf bakes evenly.
  • For a dairy-free alternative, substitute sour cream with coconut yogurt and butter with a plant-based margarine.
  • Store any leftovers wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
  • The glaze can be adjusted to be thicker or thinner by adding more powdered sugar or lemon juice.
  • Try adding a teaspoon of poppy seeds to the glaze for extra texture.

Keywords: Lemon Poppy Seed Loaf, Lemon Cake, Poppy Seed Loaf, Lemon Glaze, Moist Lemon Bread, Citrus Loaf Cake

Find it online: https://lucabites.com/lemon-poppy-seed-loaf-recipe/