Ah, Lemon Poppy Seed Loaf 🍋🌱—bright, tangy, lightly sweet, and perfect for breakfast, tea, or a snack. Here’s a classic, moist version that’s easy to make at home.
Lemon Poppy Seed Loaf
Ingredients (1 loaf)
Dry ingredients:
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ÂĽ tsp salt
- 2 tbsp poppy seeds
Wet ingredients:
- ½ cup unsalted butter, softened
- Âľ cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- Zest of 2 lemons
- ½ cup plain Greek yogurt or sour cream
- 2–3 tbsp fresh lemon juice
Optional glaze:
- ½ cup powdered sugar
- 1–2 tbsp lemon juice
Instructions
- Preheat oven
- 350°F (175°C). Grease and flour a loaf pan.
- Mix dry ingredients
- In a bowl, whisk together flour, baking powder, baking soda, salt, and poppy seeds.
- Cream butter & sugar
- In another bowl, beat butter and sugar until light and fluffy.
- Add eggs & flavor
- Beat in eggs one at a time, then add vanilla and lemon zest.
- Combine wet & dry
- Alternately add flour mixture and yogurt/lemon juice to butter mixture, beginning and ending with flour. Mix until just combined.
- Bake
- Pour batter into the prepared pan. Bake 50–60 minutes, or until a toothpick inserted comes out clean.
- Cool & glaze (optional)
- Let loaf cool 10 minutes in pan, then transfer to a wire rack.
- For glaze: mix powdered sugar and lemon juice and drizzle over cooled loaf.
Tips
- Don’t overmix after adding flour—keeps loaf tender.
- Fresh lemon zest gives the best flavor; bottled lemon juice is fine for the juice part.
- Add a handful of blueberries for a fruity twist.
I can also give you a mini loaf/muffin version or a super-moist, pound-cake style lemon poppy seed loaf if you want something richer.
Do you want me to do that?
