Lemon Poppy Seed Loaf (Printable)

A moist, lemony loaf bursting with poppy seed crunch and a tangy citrus glaze for a bright finish.

# What You’ll Need:

→ For the Loaf

01 - 1 1/2 cups all-purpose flour
02 - 2 tablespoons poppy seeds
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
06 - 1/2 cup unsalted butter, softened
07 - 1 cup granulated sugar
08 - 2 large eggs
09 - 1/2 cup plain Greek yogurt or sour cream
10 - Zest of 2 lemons
11 - 1/4 cup fresh lemon juice
12 - 1 teaspoon vanilla extract

→ For the Lemon Glaze

13 - 1 cup powdered sugar
14 - 2-3 tablespoons fresh lemon juice

# Steps:

01 - Preheat the oven to 350°F. Grease a 9x5-inch loaf pan and line with parchment paper.
02 - Whisk together flour, poppy seeds, baking powder, baking soda, and salt in a medium bowl.
03 - Beat softened butter and granulated sugar in a large bowl until light and fluffy, about 2-3 minutes.
04 - Beat in eggs one at a time, mixing well after each addition.
05 - Mix in Greek yogurt (or sour cream), lemon zest, lemon juice, and vanilla extract until combined.
06 - Gently fold dry ingredients into wet ingredients until just combined. Avoid overmixing.
07 - Transfer batter to prepared loaf pan and smooth the top evenly.
08 - Bake for 45-55 minutes until a toothpick inserted into the center comes out clean.
09 - Let cool in pan for 10 minutes, then transfer to wire rack to cool completely.
10 - Whisk powdered sugar and lemon juice until smooth and pourable. Drizzle over cooled loaf and allow glaze to set before slicing.

# Expert Advice:

01 -
  • The tangy glaze seeps into every crumb making each bite impossibly moist
  • Poppy seeds add the most satisfying little crunch throughout
02 -
  • Overmixing the batter will make your loaf tough, so fold gently and stop as soon as flour disappears
  • The glaze needs to be poured on a completely cooled loaf or it will melt right off instead of setting
03 -
  • Room temperature ingredients create the most tender texture
  • Let the glaze set for at least 30 minutes before slicing

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