Lemon Poppy Seed Loaf Recipe
This incredibly moist and easy lemon poppy seed loaf is bursting with freshly squeezed lemon flavor and topped with a simple lemon glaze.
Servings: 10 servings
Ingredients
LEMON POPPY SEED LOAF
- 1 and ½ cups + 2 Tablespoons (195g) all-purpose flour be sure to measure properly
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- 2 Tablespoons poppy seeds
- ½ cup whole milk or cream room temperature
- 2 Tablespoons (30mL) fresh lemon juice about 1 small lemon
- 2 teaspoons vanilla extract
- ½ cup (113g) unsalted butter softened to room temperature
- 1 cup (200g) granulated sugar
- 2 Tablespoons lemon zest about 4 small lemons
- 3 large eggs room temperature
LEMON GLAZE
- ½ cup (60g) powdered sugar
- 1 to 2 Tablespoons (15-30mL) whole milk or cream
- ½ Tablespoon lemon zest about 1 small lemon
Instructions
LEMON POPPY SEED LOAF
- Preheat the oven to 350°F (177ºC). Spray a 9" x 4" loaf pan with nonstick spray. Set aside.
- In a small bowl, whisk together the flour, salt, baking powder, baking soda, and poppy seeds. Set aside.1 and ½ cups + 2 Tablespoons (195g) all-purpose flour, ½ teaspoon salt, ¼ teaspoon baking soda, ¼ teaspoon baking powder, 2 Tablespoons poppy seeds
- Measure the cream into a small bowl or measuring cup with a spout, then add the lemon juice and vanilla extract and stir to combine. It will thicken up. This is ok. Set aside.½ cup whole milk or cream, 2 Tablespoons (30mL) fresh lemon juice, 2 teaspoons vanilla extract
- In a medium size bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and lemon zest together on medium-high speed until light and fluffy, about 3 minutes.½ cup (113g) unsalted butter, 1 cup (200g) granulated sugar, 2 Tablespoons lemon zest
- Add the eggs one at a time, beating the mixture again after each addition, and scraping down the sides as needed.3 large eggs
- Turn the mixer speed down to low, then slowly add the flour mixture. Continue mixing until the batter is mostly combined, then add the cream mixture. Continue mixing on low, scraping down the sides as needed, until batter has just come together.
- Pour the batter into the prepared loaf pan and bake for 40-50 minutes until the top is golden brown and a toothpick inserted into center comes out clean. If loaf is browning too quickly for your liking, you can tent the pan with foil for the last 15-20 minutes of baking.
- Remove from the oven and allow to cool completely in the pan on a wire rack before adding the glaze.
LEMON GLAZE
- In a small bowl or a measuring cup with a spout, whisk together the powdered sugar, milk or cream, and lemon zest.½ cup (60g) powdered sugar, 1 to 2 Tablespoons (15-30mL) whole milk or cream, ½ Tablespoon lemon zest
- Remove loaf from the pan before spooning or pouring the glaze evenly over the top of the loaf. Lemon poppy seed loaf stays fresh covered tightly at room temperature up to 3 days, or in the refrigerator up to 5 days. Loaf freezes well, up to 3 months. Thaw at room temperature.
Did you make this recipe?Mention @freshaprilflours on Instagram or tag #freshaprilflours!
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
Serving: 1slice | Calories: 362kcal | Carbohydrates: 57g | Protein: 7g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 75mg | Sodium: 181mg | Potassium: 103mg | Fiber: 2g | Sugar: 27g | Vitamin A: 379IU | Vitamin C: 3mg | Calcium: 67mg | Iron: 2mg
