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Best Ever Lemon Poppy Seed Loaf Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

Find it online: https://cookcrisis.com/best-ever-lemon-poppy-seed-loaf-recipe/