Lemon Poppy Seed Loaf with Glaze (Printable)
Moist, tender loaf with bright lemon flavor, crunchy poppy seeds, and sweet-tart glaze. Ideal for breakfast or any occasion.
# What You 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, room temperature
09 - 1/2 cup sour cream or plain Greek yogurt
10 - 1/4 cup whole milk
11 - Zest of 2 lemons
12 - 1/4 cup freshly squeezed lemon juice
13 - 1 teaspoon pure vanilla extract
→ For the Lemon Glaze
14 - 1 cup powdered sugar, sifted
15 - 2 to 3 tablespoons freshly squeezed lemon juice
16 - Zest of 1 lemon, optional for garnish
# How To Make:
01 - Preheat oven to 350°F. Grease a 9x5-inch loaf pan and line with parchment paper.
02 - In a medium bowl, whisk together flour, poppy seeds, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, cream together butter and sugar until light and fluffy, approximately 2 to 3 minutes.
04 - Beat in eggs one at a time, mixing well after each addition.
05 - Stir in sour cream, milk, lemon zest, lemon juice, and vanilla extract until combined.
06 - Gradually add dry ingredients to wet mixture, mixing just until incorporated. Avoid overmixing.
07 - Transfer batter to prepared loaf pan and smooth the top surface.
08 - Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
09 - Let loaf cool in pan for 10 minutes, then transfer to wire rack to cool completely.
10 - Whisk together powdered sugar and lemon juice until smooth and pourable. Drizzle over cooled loaf. Sprinkle with lemon zest if desired and let set before slicing.
# Expert Tips:
01 -
- The crumb has this perfect balance between tender and dense that makes it sturdy enough for gifting but still melts in your mouth with each bite.
- You can throw this together with pantry staples and whatever citrus you have on hand - even when Meyer lemons arent in season, regular lemons create magic here.
02 -
- Room temperature eggs incorporate much better than cold ones - I learned this the hard way after wondering why my loaf had a weird lumpy texture during my early baking attempts.
- The batter might look curdled when you add lemon juice to the dairy ingredients, but this is normal chemistry in action and will bake up perfectly fine.
03 -
- Rubbing the lemon zest directly into the sugar with your fingertips before creaming releases the essential oils for a more pronounced flavor that permeates the entire loaf.
- For a special occasion version, substitute a quarter cup of the milk with limoncello for a subtle boozy note that adults will appreciate.