Lemon Poppy Seed Loaf (Printable)
Moist loaf with fresh lemon zing and crunchy poppy seeds, ideal for breakfast or a sweet snack.
# What goes in:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 2 tablespoons poppy seeds
→ Wet Ingredients
06 - 1 cup granulated sugar
07 - 2 large eggs, at room temperature
08 - 1/2 cup whole milk, at room temperature
09 - 1/2 cup unsalted butter, melted and cooled
10 - 1/4 cup fresh lemon juice (from 2 lemons)
11 - 2 tablespoons lemon zest (from 2 lemons)
12 - 1 teaspoon pure vanilla extract
→ Lemon Glaze
13 - 1 cup powdered sugar
14 - 2-3 tablespoons fresh lemon juice
# Directions:
01 - Preheat oven to 350°F. Grease a 9x5-inch loaf pan and line with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, and poppy seeds until well combined.
03 - In a large bowl, whisk sugar and eggs until thick and pale, about 2 minutes. Add milk, melted butter, lemon juice, lemon zest, and vanilla extract; whisk until smooth.
04 - Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix—a few small lumps are acceptable.
05 - Pour batter into the prepared loaf pan and smooth the top. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
06 - Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before glazing.
07 - In a small bowl, whisk together powdered sugar and enough lemon juice to make a thick, pourable glaze.
08 - Drizzle the glaze over the cooled loaf. Allow it to set for 15-20 minutes before slicing.
# Expert Advice:
01 -
- The combination of tart lemon and sweet poppy seeds creates the perfect balance that keeps people coming back for seconds
- This loaf stays incredibly moist for days, making it ideal for make ahead breakfasts or unexpected guests
02 -
- Room temperature ingredients combine more smoothly, so take eggs and milk out at least 30 minutes before baking
- Overmixing develops gluten and makes the loaf tough, so stop folding as soon as flour disappears
03 -
- The glaze sets quickly once it hits the cool loaf, so have everything ready before you start drizzling
- If the top browns too quickly, tent it loosely with foil after 30 minutes of baking