Lemon Poppy Seed Loaf (Printable Version)

Moist loaf with fresh lemon zest and crunchy poppy seeds, ideal for breakfast or tea.

# What You'll Need:

→ Dry Ingredients

01 - 1 3/4 cups all-purpose flour
02 - 1 tablespoon poppy seeds
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt

→ Wet Ingredients

06 - 3/4 cup granulated sugar
07 - 2 large eggs, room temperature
08 - 1/2 cup whole milk
09 - 1/2 cup sour cream or plain yogurt
10 - 1/2 cup unsalted butter, melted and cooled
11 - Zest of 2 lemons
12 - 1/4 cup freshly squeezed lemon juice
13 - 1 teaspoon pure vanilla extract

→ Lemon Glaze (optional)

14 - 1 cup powdered sugar
15 - 2 to 3 tablespoons freshly squeezed lemon juice

# Step-by-Step:

01 - Preheat oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper.
02 - Whisk together flour, poppy seeds, baking powder, baking soda, and salt in a medium bowl.
03 - In a large bowl, whisk sugar and eggs until pale and slightly thickened, about 2 minutes.
04 - Add milk, sour cream or yogurt, melted butter, lemon zest, lemon juice, and vanilla extract to the egg mixture; whisk until fully combined.
05 - Gently fold dry ingredients into wet mixture just until no flour streaks remain, avoiding overmixing.
06 - Pour batter into prepared loaf pan and smooth the surface evenly.
07 - Bake 45 to 55 minutes until a toothpick inserted in the center comes out clean. Tent with foil if browning too quickly in last 10 minutes.
08 - Allow loaf to cool in the pan for 15 minutes. Remove from pan and cool completely on a wire rack.
09 - Whisk powdered sugar with lemon juice until smooth and drizzle over cooled loaf prior to slicing.

# Expert Advice:

01 -
  • The lemon flavor is bright and real, not artificial or shy.
  • It stays tender for days without drying out or losing its softness.
  • You can skip the glaze and it still tastes like sunshine.
02 -
  • Room temperature eggs and dairy blend faster and create a smoother batter.
  • Do not skip the lemon zest, it carries most of the flavor.
  • Let the butter cool before adding it or the eggs will scramble.
03 -
  • Zest the lemons before juicing them, it is much easier that way.
  • Use a light hand when folding the batter, a few lumps are fine.
  • Let the glaze set for 10 minutes before slicing for clean edges.

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