Lemon Poppy Seed Loaf (Printable)
Zesty loaf with fresh lemon and crunchy poppy seeds, ideal for breakfast or brunch moments.
# What You’ll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 1/2 tsp baking powder
03 - 1/2 tsp baking soda
04 - 1/4 tsp salt
05 - 2 tbsp poppy seeds
→ Wet Ingredients
06 - 1 cup granulated sugar
07 - 2 large eggs, room temperature
08 - 1/2 cup whole milk, room temperature
09 - 1/2 cup unsalted butter, melted and cooled
10 - 1/4 cup fresh lemon juice (from 2 lemons)
11 - 2 tbsp lemon zest (from 2 lemons)
12 - 1 tsp pure vanilla extract
→ Lemon Glaze
13 - 1 cup powdered sugar
14 - 2-3 tbsp fresh lemon juice
# Steps:
01 - Preheat the oven to 350°F. Grease a 9x5-inch loaf pan and line with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, and poppy seeds until well blended.
03 - In a large bowl, whisk sugar and eggs until thick and pale, about 2 minutes. Add milk, melted butter, lemon juice, lemon zest, and vanilla extract; whisk until smooth and fully incorporated.
04 - Gently fold the dry ingredients into the wet mixture using a rubber spatula until just combined. Do not overmix to ensure a tender crumb.
05 - Pour the batter into the prepared loaf pan and smooth the top with an offset spatula.
06 - Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
07 - Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before glazing.
08 - In a small bowl, whisk together powdered sugar and enough lemon juice to make a thick, pourable glaze. Adjust consistency as needed.
09 - Drizzle the glaze over the cooled loaf. Allow it to set for 15-20 minutes before slicing and serving.
# Expert Advice:
01 -
- The tender crumb stays moist for days thanks to the butter and milk in the batter
- That crackly glaze adds just the right amount of sweet tang to balance the richness
02 -
- Room temperature ingredients incorporate better and prevent a curdled batter
- Overmixing develops gluten and makes the loaf tough instead of tender
03 -
- Test for doneness at the 45-minute mark to avoid overbaking
- Use room temperature lemons to get more juice when squeezing