Lemon Poppy Seed Loaf for Spring Snacking
A glazed lemon poppy seed loaf with bright lemon zest, tangy yogurt, and a tender, not-too-sweet crumb dotted with poppy seeds—sturdy enough for snacking slices but still cake-like.
Equipment
- 9×5-inch (23×13 cm) loaf pan
- Parchment paper
- Medium mixing bowl
- Large mixing bowl
- Whisk
- Handheld mixer or stand mixer (paddle attachment)
- Rubber spatula
- Wire rack
- Toothpick
- Small bowl (for glaze)
Ingredients
For the lemon poppy seed loaf
- 190 g all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp fine sea salt
- 1 1/2 Tbsp poppy seeds
- 115 g unsalted butter softened to room temperature
- 200 g granulated sugar
- 2 Tbsp lemon zest finely grated (from about 2 large lemons)
- 3 large eggs at room temperature
- 120 g plain full-fat yogurt or sour cream at room temperature
- 60 ml fresh lemon juice
- 1 tsp pure vanilla extract
For the lemon glaze
- 120 g powdered sugar sifted
- 2–3 Tbsp fresh lemon juice start with 2, add more to thin
- 1–2 tsp whole milk or cream optional, for a softer/more opaque glaze
Instructions
- Preheat your oven to 175°C / 350°F with a rack in the center. Lightly grease a 9×5-inch (23×13 cm) loaf pan and line it with a parchment sling that overhangs the long sides.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds until evenly combined. Set aside.
- In a large mixing bowl, add the granulated sugar and lemon zest. Rub the zest into the sugar with your fingers for about 30 seconds until the sugar feels slightly damp and smells strongly of lemon.
- Add the softened butter to the lemon sugar. Using a handheld mixer or stand mixer fitted with the paddle attachment, beat on medium speed for 3–4 minutes, scraping down the bowl once or twice, until lightened and fluffy.
- Add the eggs one at a time, beating on medium-low just until each is incorporated before adding the next. If the batter looks slightly curdled, continue (it will smooth out after adding the dry ingredients).
- Add the yogurt (or sour cream), lemon juice, and vanilla extract. Mix on low speed or fold by hand just until combined.
- Sprinkle the flour mixture over the wet ingredients. Fold gently with a spatula until no dry patches remain; stop as soon as the batter looks uniform to avoid over-mixing.
- Scrape the batter into the prepared loaf pan, nudge it into the corners, and smooth the top. Optionally run the tip of a butter knife lengthwise down the center to encourage an even crack.
- Bake for 45–55 minutes, starting to check around 40 minutes. The loaf is done when the top is deep golden and a toothpick inserted into the center comes out with a few moist crumbs (no wet batter). If browning too quickly, tent loosely with foil.
- Cool in the pan on a wire rack for 10–15 minutes, then lift out using the parchment sling and cool completely on the rack before glazing.
- Whisk the powdered sugar with 2 tablespoons lemon juice until smooth and thick. Thin with a few drops more lemon juice, or a teaspoon or two of milk/cream, as needed.
- Set the cooled loaf on a rack over a tray or parchment. Pour or spoon glaze over the top, nudging it so it drips down the sides. Let set for 20–30 minutes before slicing.
- Slice with a sharp serrated knife into 1.5–2 cm (1/2–3/4 inch) slices, wiping the blade between cuts for the cleanest look.
Nutrition
Calories: 320kcalCarbohydrates: 45gProtein: 5gFat: 14gSaturated Fat: 8gCholesterol: 85mgSodium: 180mgPotassium: 90mgFiber: 1gSugar: 28gVitamin A: 450IUVitamin C: 3mgCalcium: 60mgIron: 1.5mg
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