Go Back
To make a tasty Lemon Poppy Seed Loaf, you will need: - 1 1/2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/4 cup poppy seeds - 1/2 cup unsalted butter, softened - 1 cup granulated sugar - 2 large eggs - 1/2 cup plain Greek yogurt - 1/4 cup fresh lemon juice - Zest of 2 lemons - 1 teaspoon vanilla extract - 1/4 cup powdered sugar (for glaze) - 1 tablespoon fresh lemon juice (for glaze) You can swap out some ingredients for others. Here are a few ideas: - Use almond meal instead of all-purpose flour for a nutty taste. - Try coconut oil in place of unsalted butter for a dairy-free option. - Substitute honey or maple syrup for granulated sugar for a different sweetness. - If you need a vegan option, replace eggs with flax eggs: mix 1 tablespoon of ground flaxseed with 3 tablespoons of water for each egg. - Use non-dairy yogurt if you want to keep it dairy-free. This loaf serves about 8-10 slices. Each slice offers a balance of flavors and nutrients: - Calories: Approximately 220 per slice - Protein: 3g - Fat: 9g - Carbohydrates: 34g - Fiber: 1g - Sugar: 10g This Lemon Poppy Seed Loaf brings a burst of flavor and nutrition to your table. Enjoy every bite! {{ingredient_image_1}} Start by gathering your ingredients. You need flour, baking powder, baking soda, salt, poppy seeds, unsalted butter, granulated sugar, eggs, Greek yogurt, lemon juice, lemon zest, and vanilla extract. Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan. In one bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds. This mix helps the loaf rise and adds flavor. In another bowl, cream the softened butter and sugar until light and fluffy, which takes about 3-4 minutes. Next, add the eggs one at a time. Mix well after each egg. Then, stir in the Greek yogurt, lemon juice, lemon zest, and vanilla extract until combined. This is where the lemon flavor shines. Gradually add the dry mixture to the wet ingredients. Stir gently until just mixed. It’s fine if some flour streaks remain. Pour the batter into your prepared loaf pan and smooth the top. Bake the loaf for 50-60 minutes. Check it with a toothpick. If it comes out clean, the loaf is ready. If the top browns too fast, cover it with aluminum foil. This prevents it from burning while the inside cooks. Let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely. This cooling step keeps the loaf from getting soggy. You want a golden-brown top. The sides should pull away from the pan slightly. The toothpick test is key too. Insert it into the center; it should come out clean. If you see any wet batter, give it more time. Once perfectly baked, your loaf will smell lemony and sweet. The texture should be fluffy and moist, with poppy seeds adding a nice crunch. Enjoy the process; baking is all about fun and flavor! When making lemon poppy seed loaf, avoid overmixing the batter. This can lead to a tough loaf. Mix just until the dry ingredients disappear. Another mistake is measuring flour incorrectly. Always spoon flour into the measuring cup and level it off. Too much flour can make your loaf dense. Lastly, don’t skip the cooling step. Letting it cool helps with slicing and flavor. To boost the flavor of your lemon poppy seed loaf, use fresh lemons. Fresh juice and zest offer a bright taste. Try adding a pinch of salt to the glaze. This balances the sweetness and enhances the lemon flavor. If you love citrus, add a bit of orange zest for extra depth. You can also fold in some berries for a fruity twist. Serve your lemon poppy seed loaf on a wooden board for a rustic look. Garnish with lemon slices and a sprinkle of poppy seeds. This makes it pretty and appetizing. Enjoy it with tea or coffee for a delightful snack. You can also serve it with whipped cream or a scoop of vanilla ice cream for dessert. Pro Tips Choose Fresh Lemons: Always opt for fresh lemons instead of bottled juice for the best flavor and aroma. Do Not Overmix: Mix the batter just until combined to ensure a light and fluffy loaf. Overmixing can lead to a dense texture. Cool Completely: Allow the loaf to cool completely before glazing to prevent the glaze from melting and disappearing into the bread. Experiment with Add-ins: Consider adding chopped nuts or dried fruit for added texture and flavor variations. {{image_2}} You can make a gluten-free version of this loaf. Use a gluten-free flour blend instead of all-purpose flour. Make sure the blend contains xanthan gum for better texture. The rest of the recipe stays the same. This swap keeps the loaf moist and tasty. To create a vegan lemon poppy seed loaf, replace the eggs with flax eggs. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for a few minutes until it thickens. Use a plant-based yogurt instead of Greek yogurt. This change keeps the loaf light and fluffy without animal products. You can boost the flavor with various ingredients. Try adding blueberries or raspberries for a fruity twist. Chopped nuts, like walnuts or pecans, add crunch and depth. For extra lemon flavor, increase the lemon zest. A pinch of cardamom can add warmth and spice. These variations create a unique twist on the classic loaf. Enjoy experimenting with different flavors! To keep your lemon poppy seed loaf fresh, wrap it well. Use plastic wrap or foil. Store it in an airtight container at room temperature. This method helps keep the loaf moist and flavorful. Avoid placing it in direct sunlight, as heat can dry it out. If you want to save some for later, freezing is a great option. First, let the loaf cool completely. Then, wrap it tightly in plastic wrap. Place the wrapped loaf in a freezer-safe bag or container. This way, it can stay fresh for up to three months. To thaw, simply leave it at room temperature for several hours. When stored properly, the lemon poppy seed loaf lasts for about 3 to 5 days at room temperature. If refrigerated, it can last about a week. However, the best taste comes from enjoying it fresh or within a few days of baking. Yes, you can use other yogurts. Greek yogurt gives a rich taste. Regular yogurt works too, but it may change the texture slightly. Avoid flavored yogurts; they can alter the loaf's flavor. To make the loaf more moist, add a bit more yogurt or oil. You can also try using applesauce. This will increase moisture without making it too heavy. Be careful not to add too much, or the loaf may not rise well. Lemon Poppy Seed Loaf pairs well with fresh fruit. Slices of strawberries or blueberries add a nice touch. You can also serve it with a dollop of whipped cream. A cup of tea or coffee makes a lovely drink pairing too. We’ve covered all you need to bake a perfect Lemon Poppy Seed Loaf. You learned the key ingredients, substitution options, and important nutritional info. The step-by-step guide helps you with preparation and baking tips. I shared common mistakes, tips to enhance flavor, and tasty serving ideas. You can even make gluten-free or vegan versions! Remember to store your loaf properly for the best taste. Use this knowledge to impress family and friends with your baking skills. Enjoy every slice and happy baking!

Zesty Lemon Poppy Seed Loaf

A delightful and moist lemon loaf infused with poppy seeds, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 8
Calories 200 kcal

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 0.25 cup poppy seeds
  • 0.5 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 0.5 cup plain Greek yogurt
  • 0.25 cup fresh lemon juice
  • 2 lemons Zest
  • 1 teaspoon vanilla extract
  • 0.25 cup powdered sugar (for glaze)
  • 1 tablespoon fresh lemon juice (for glaze)

Instructions
 

  • Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and set it aside.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds. Set aside.
  • In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
  • Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
  • Stir in the Greek yogurt, lemon juice, lemon zest, and vanilla extract until well blended.
  • Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix; it's okay if a few flour streaks remain.
  • Pour the batter into the prepared loaf pan and smooth the top.
  • Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover it loosely with aluminum foil.
  • Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
  • For the glaze, mix the powdered sugar with fresh lemon juice in a small bowl until smooth. Drizzle the glaze over the cooled loaf before slicing.

Notes

Serve the loaf on a wooden cutting board, garnished with lemon slices and a sprinkle of extra poppy seeds for an elegant touch.
Keyword dessert, lemon, loaf, poppy seed