Description
This moist and fluffy Lemon Poppy Seed Loaf is loaded with bright citrus flavor and the perfect amount of crunch. It’s quick to make, incredibly satisfying, and perfect for breakfast or dessert. The fresh lemon zest and juice give it a zesty kick, while the yogurt keeps it ultra tender. Top it with a lemon glaze for extra sweetness.
Ingredients
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 tablespoon poppy seeds
1 cup granulated sugar
2 large eggs
½ cup unsalted butter, melted and cooled
⅓ cup plain yogurt or sour cream
¼ cup fresh lemon juice (about 2 lemons)
1 tablespoon lemon zest (from about 1 lemon)
1 teaspoon vanilla extract
Instructions
1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds. Set aside.
3. In a large bowl, beat the sugar and eggs until light and fluffy.
4. Add the melted butter, yogurt (or sour cream), lemon juice, lemon zest, and vanilla extract. Mix until combined.
5. Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Do not overmix.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
You can add a lemon glaze by mixing 1 cup powdered sugar with 2 tablespoons lemon juice. Drizzle it over the cooled loaf for extra citrus sweetness.
- Prep Time: 15 minutes
- Cook Time: 50–60 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice