Pin it This lemon poppy seed loaf comes together in one bowl with a bright burst of citrus and that signature poppy seed crunch. It is the loaf I bake when I want an easy treat that delivers on flavor and brings a little sunshine to the table&plus, there is almost no mess to clean up.
Every time I serve this loaf it disappears before I have a chance to wrap up leftovers. My daughter now asks for it as her birthday breakfast treat so it has truly become a family classic.
Ingredients
- All-purpose flour: provides essential structure and balance be sure to fluff before measuring for a light loaf
- Granulated sugar: for sweetness and moisture look for fine crystals that dissolve quickly
- Fresh lemons juice and zest: bring zing make sure the lemons feel heavy in your hand for maximum juice
- Eggs: bind everything together choose large eggs with a rich yolk for premium texture
- Plain Greek yogurt or sour cream: keeps the loaf moist and flavorful use full fat for best results
- Unsalted butter: melted for softness and richness select butter with a sweet clean aroma
- Poppy seeds: for a classic crunch and speckled look choose poppy seeds that smell fresh and nutty not bitter
- Baking powder and salt: to ensure consistent rise and flavor evenness select aluminum free baking powder if possible
- Vanilla extract: ties flavors together pure extract adds deeper flavor
- For the lemon glaze: extra powdered sugar and lemon juice make a tangy topping sift your sugar for a smooth finish
Instructions
- Prepare the pan and oven:
- Grease a standard loaf pan with butter or line it with parchment paper making sure all corners are covered for easy release. Preheat your oven to 350 degrees Fahrenheit so the loaf will bake evenly.
- Mix the wet ingredients:
- In a large bowl whisk together melted butter sugar eggs yogurt vanilla extract lemon juice and lemon zest until smooth and creamy. Whisk vigorously for about one minute so no streaks of yogurt remain.
- Add the dry ingredients:
- Sift the flour baking powder and salt directly over the wet mixture to aerate. Sprinkle in the poppy seeds. Stir gently with a spatula just until no dry spots remain to avoid toughening the loaf.
- Fill and bake:
- Pour the batter into your prepared loaf pan. Smooth the top with a spatula. Bake on the center rack for 50 to 60 minutes until a toothpick inserted in the center comes out mostly clean with a few moist crumbs attached.
- Cool and glaze:
- Let the loaf rest in the pan for 10 minutes then transfer to a cooling rack. When fully cooled whisk powdered sugar and fresh lemon juice into a thick pourable glaze. Drizzle generously over the loaf letting it drip along the sides for a beautiful finish.
Pin it The aroma of fresh lemons as you make this loaf is really what lifts my mood even more than the eating. Adding a little extra lemon zest on top before serving always reminds me of my grandmother's trick for making her baked goods feel extra special.
Storage Tips
Let the loaf cool fully then wrap tightly in plastic or foil to lock in moisture. It stays soft on the counter for three days or in the fridge for up to a week. For longer storage cut into slices and freeze flat in a zip bag.
Ingredient Substitutions
You can swap sour cream for Greek yogurt or use a dairy-free alternative like coconut yogurt. Swap melted coconut oil for butter if you need a non-dairy version. Meyer lemons create a sweeter more floral flavor if you can find them.
Serving Suggestions
This loaf is wonderful with a cup of earl grey tea or strong coffee and shines on a brunch board beside fresh berries. I have also cubed leftovers to layer into a citrusy trifle for parties.
Cultural and Historical Context
Lemon poppy seed loaf is inspired by European baking traditions where citrus and tiny seeds add brightness to cakes during winter months. The popularity of citrus-based cakes grew as lemons became widely available and poppy seeds brought both texture and a subtle nutty flavor to baked goods.
Pin it Bake this loaf for birthdays bake sales or any weekend that needs a hit of sunny sweetness. A drizzle of glaze makes it extra lovely for sharing.
Common Questions
- → How do I keep the loaf moist?
Use fresh lemon juice and avoid overbaking. Mixing wet and dry ingredients gently helps maintain moisture.
- → Can I use a different citrus?
Yes, orange or lime zest and juice can be substituted for lemon with a similar result and unique flavor twist.
- → Are poppy seeds necessary?
While poppy seeds add crunch and texture, you can omit them or substitute with chia seeds if preferred.
- → Can I make this gluten-free?
Yes, use a gluten-free flour blend and check for appropriate baking times, as texture may vary slightly.
- → How should I store lemon loaf?
Allow loaf to cool completely, then store in an airtight container at room temperature for up to three days.
- → What pairs well with this loaf?
Enjoy with tea, coffee, or a dollop of yogurt for a tasty snack or light breakfast.