Introduction

This Best Ever Lemon Poppy Seed Loaf is a delightful treat combining bright citrus flavors with a subtle crunch from poppy seeds. Moist and fluffy, it’s perfect for breakfast, tea time, or a light dessert.

A loaf of lemon poppy seed cake sits on a rectangular wooden board over a white marbled surface, with two thick slices cut and placed in front. The cake has a light yellow color speckled with black poppy seeds throughout. The top layer is covered with a shiny white glaze drizzled in diagonal lines. Two thin, translucent lemon slices and a small green herb sprig rest on top near the center. The background includes blurred elements like a glass jar with dark contents on the left and a dark folded cloth on the right. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ¾ cups (225g) all-purpose flour, sifted
1 teaspoon baking powder
½ teaspoon salt
¾ cup (175g) high quality butter, softened at room temperature (NOT MELTED)*
¾ cup (165g) sugar
3 large eggs
2 Tablespoons fresh lemon juice
Zest of 2 lemons
2 Tablespoons poppy seeds
¾ cup (175 ml) milk

For the lemon glaze (optional):

1 Tablespoon lemon juice
1 cup (120g) powdered sugar, sifted
3 teaspoons milk

Instructions

Step 1: Preheat the oven to 350°F (180°C) and grease the bottom and sides of a 9×5-inch (23×13 cm) loaf pan with melted butter or vegetable oil. Set aside.
Step 2: In a medium bowl, sift the flour, then add baking powder and salt. Mix well and set aside.
Step 3: Using a stand mixer fitted with a whisk or a hand mixer on low speed, cream the softened butter (not melted) and sugar until pale and fluffy. If the mixture looks chunky, stop and press it with a rubber spatula until creamy before continuing.
Step 4: Slowly add the beaten eggs one at a time to the creamed butter and sugar. Then add the lemon juice, lemon zest, and poppy seeds.
Step 5: Keep the mixer running on low speed and alternate adding half the milk with half the flour mixture, beating until combined. Repeat with the remaining milk and flour.
Step 6: Pour the batter into the prepared loaf pan and bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean. Oven times may vary.
Step 7: Remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a cooling rack to cool completely.
Step 8: To make the glaze, mix 1 tablespoon lemon juice with the powdered sugar. Add milk gradually to reach a thick but pourable consistency. Spoon the glaze over the cooled loaf and let it harden before serving.

Tips & Variations

Use room temperature butter for the best creaming results and a tender crumb.
For a stronger lemon flavor, add an extra teaspoon of lemon zest or a bit more lemon juice in the batter.
Try substituting half the milk with buttermilk for a tangier, moist loaf.
To make it nutty, sprinkle chopped toasted almonds or walnuts on top before glazing.

Storage

Store the lemon poppy seed loaf in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 2 months. Thaw at room temperature before glazing and serving. The glazed loaf is best eaten within a day or two to enjoy the fresh icing texture.

How to Serve

A close-up view of a single slice of lemon poppy seed cake, showing one thick layer with a porous, light yellow crumb base speckled generously with small black poppy seeds throughout. The top has a thin, shiny glaze with small bits of lemon zest scattered on it, adding a bright yellow texture. The bottom edge of the slice is a slightly darker golden brown crust. Behind the cake is a blurred lemon half adding a fresh, vibrant yellow background contrast. The whole scene is set on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen lemon juice if I don’t have fresh lemons?

Yes, frozen lemon juice works well as a substitute, but fresh lemon juice provides a brighter, fresher flavor for the best results.

What can I do if my butter is too cold or too melted?

Butter should be softened, not melted. If it’s too cold, let it sit at room temperature for about 30 minutes. If melted, chill it in the fridge for a bit, then soften slightly before creaming with sugar to avoid a greasy texture.

Best Ever Lemon Poppy Seed Loaf Recipe

Print Recipe

★★★★★

4.8 from 106 reviews

A moist and flavorful lemon poppy seed loaf that combines zesty lemon and crunchy poppy seeds in a tender crumb, finished with an optional tangy lemon glaze for extra sweetness. Perfect for breakfast, tea time, or a light dessert.

Author: Marco
Prep Time: 15 minutes
Cook Time: 50-55 minutes
Total Time: 1 hour 10 minutes
Yield: 1 loaf (approximately 10 slices) 1x
Category: Baking
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Lemon Poppy Seed Loaf:

1 ¾ cups (225g) all-purpose flour, sifted
1 teaspoon baking powder
½ teaspoon salt
¾ cup (175g) high quality butter, softened at room temperature (NOT MELTED)
¾ cup (165g) sugar
3 large eggs
2 Tablespoons fresh lemon juice
Zest of 2 lemons
2 Tablespoons poppy seeds
¾ cup (175 ml) milk

Lemon Glaze (optional):

1 Tablespoon lemon juice
1 cup (120g) powdered sugar, sifted
3 teaspoons milk

Instructions

Prepare the Pan: Preheat the oven to 350°F (180°C) and grease a 9×5-inch (23×13 cm) loaf pan thoroughly with melted butter or vegetable oil. Set aside to ensure the loaf does not stick.
Mix Dry Ingredients: In a medium bowl, sift the flour, then add the baking powder and salt. Stir together to evenly distribute the leavening agents and salt, setting the mixture aside for later use.
Cream Butter and Sugar: Using a stand mixer fitted with a whisk or a hand mixer on low speed, cream the softened (not melted) butter and sugar until the mixture is pale and fluffy. If your mixture becomes chunky, stop mixing and use a rubber spatula to press the butter and sugar together to achieve a smooth creamy texture before continuing.
Add Eggs and Flavorings: Gradually add the eggs one at a time while mixing on low speed, then add the fresh lemon juice, lemon zest, and poppy seeds. Continue mixing gently to combine all ingredients well.
Incorporate Dry and Wet Ingredients: With the mixer on low, add half of the milk followed by half of the flour mixture. Mix until just combined. Repeat with the remaining milk and flour mixture, blending until fully incorporated but avoiding overmixing to keep the loaf tender.
Bake the Loaf: Pour the batter into the prepared loaf pan. Bake in the preheated oven for 50-55 minutes or until a toothpick inserted into the center comes out clean. Baking times may vary slightly depending on your oven.
Cool the Loaf: Remove the loaf from the oven and allow it to cool in the pan for about 10 minutes. Then transfer the loaf to a cooling rack and let it cool completely to room temperature.
Prepare the Lemon Glaze (Optional): Mix 1 tablespoon of lemon juice with the powdered sugar. Add milk a teaspoon at a time until the glaze is thick but pourable. Spoon the glaze evenly over the completely cooled loaf and let it harden before slicing and serving.

Notes

Use softened butter, not melted, to achieve the best crumb texture.
Be careful not to overmix the batter once the flour is incorporated to prevent a dense loaf.
Baking times may vary by oven, so start checking the loaf at 50 minutes.
Let the loaf cool completely before glazing to prevent the glaze from melting and running off.
The glaze is optional but adds a delicious tangy sweetness that complements the lemon flavor.

Keywords: lemon poppy seed loaf, lemon bread, poppy seed cake, lemon glaze, moist lemon cake, breakfast loaf, tea time cake