Ah, a lemon poppy seed loaf—bright, tangy, and slightly nutty from the poppy seeds. Perfect for breakfast, tea time, or dessert! Here’s a classic recipe:
Ingredients (for 1 loaf)
Dry ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons poppy seeds
Wet ingredients:
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup plain Greek yogurt (or sour cream)
- 2 tablespoons lemon juice (freshly squeezed)
- Zest of 1–2 lemons
- 1 teaspoon vanilla extract
Optional Glaze:
- 1/2 cup powdered sugar
- 1–2 tablespoons lemon juice
Instructions
- Preheat oven & prep pan
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
- Mix dry ingredients
- In a bowl, whisk together flour, baking powder, baking soda, salt, and poppy seeds.
- Mix wet ingredients
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each. Stir in yogurt, lemon juice, lemon zest, and vanilla.
- Combine
- Gradually fold dry ingredients into wet ingredients until just combined. Don’t overmix.
- Bake
- Pour batter into prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & glaze
- Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack.
- Optional: mix powdered sugar and lemon juice to make a glaze and drizzle over the cooled loaf.
💡 Tips:
- For extra lemon punch, add 1 teaspoon of lemon extract.
- Toast the poppy seeds lightly before adding for a nuttier flavor.
- This loaf keeps well at room temperature for 2–3 days, or in the fridge up to a week.
If you want, I can also give a moist, super zesty version with a cream cheese swirl that makes it feel bakery-level amazing.
Do you want me to share that upgraded version?
