Go Back
- 1 ½ cups all-purpose flour - 1 tablespoon poppy seeds - 1 teaspoon baking powder - ½ teaspoon baking soda - ¼ teaspoon salt - ½ cup unsalted butter, softened - 1 cup granulated sugar - 2 large eggs, at room temperature - Zest of 1 large lemon - ½ cup buttermilk (or ½ cup milk + 1 teaspoon lemon juice) - 1 teaspoon pure vanilla extract - ½ cup powdered sugar (for glaze) - 2 tablespoons fresh lemon juice (for glaze) You can make a few swaps if you need to. Use Greek yogurt instead of buttermilk for a thicker texture. You can also replace unsalted butter with coconut oil for a dairy-free option. If you don’t have poppy seeds, try chia seeds instead. They add a nice crunch, too. For a lighter loaf, use egg whites instead of whole eggs. Using fresh ingredients is key for great flavor. Fresh lemons give a bright taste that dried or bottled juice can’t match. Choose high-quality butter as it adds a rich, creamy texture. The flour should be fresh and not expired for the best results. Remember, great ingredients lead to a great loaf! {{ingredient_image_2}} First, set your oven to 350°F (175°C). This step is key for even baking. Next, grab a 9x5-inch loaf pan. Grease it well to prevent sticking. Line the bottom with parchment paper for easy removal later. In a medium bowl, whisk together 1 ½ cups of all-purpose flour, 1 tablespoon of poppy seeds, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ¼ teaspoon of salt. Mixing these dry ingredients well is important for even flavor throughout the loaf. In a large bowl, use an electric mixer to beat ½ cup of softened unsalted butter and 1 cup of granulated sugar. Mix on medium speed until the mixture is light and fluffy. This should take about 3 to 4 minutes. This step adds air to the batter, helping the loaf rise. Now, add 2 large eggs, one at a time, to the creamed butter mixture. Beat well after each addition. Then, mix in the zest of 1 large lemon. Next, gradually add the dry mixture to the wet ingredients. Alternate this with ½ cup of buttermilk. Start and end with the flour mixture, mixing just until combined. Transfer the batter to your prepared loaf pan. Smooth the top with a spatula for an even bake. Place it in the oven and bake for about 50 to 60 minutes. To check for doneness, insert a toothpick into the center. It should come out clean when the loaf is ready. After baking, let the loaf cool in the pan for about 10 minutes. Then, move it to a wire rack to cool completely. For the glaze, mix ½ cup of powdered sugar with 2 tablespoons of fresh lemon juice in a small bowl. Whisk until smooth. Drizzle this glaze over the cooled loaf for a sweet finish. To get a moist loaf, use room-temperature ingredients. Cold butter or eggs can lead to a dense loaf. The right mix of butter and sugar is key. Beat them until light and fluffy. This step adds air, making your loaf soft. Also, use fresh lemon zest. It boosts flavor and aroma. Overmixing can make the loaf tough. Mix just until you see no flour. It’s okay if there are a few lumps. Alternate adding dry and wet ingredients. Start and end with dry. This method helps keep the batter light. Remember, less is more when mixing! After baking, let the loaf cool for ten minutes in the pan. This step helps it set. Use a knife to gently loosen the edges. Then, flip it onto a wire rack. Cooling it fully helps with slicing. A warm loaf can crumble. Enjoy the process and the sweet smell in your kitchen! Pro Tips Use Fresh Ingredients: Always opt for fresh lemons and high-quality buttermilk to enhance the flavor of your loaf. Fresh ingredients make a noticeable difference in taste. Room Temperature Eggs: Ensure your eggs are at room temperature before mixing. This helps them incorporate better into the batter, resulting in a fluffier loaf. Don’t Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to a dense loaf instead of a light and airy one. Check Doneness: Use a toothpick to check for doneness, but also observe the color of the crust. A golden-brown crust indicates the loaf is likely done. {{image_4}} You can make your loaf even better by adding fruits or nuts. Chopped walnuts or almonds add a nice crunch. Dried cranberries or blueberries bring a sweet burst of flavor. Add about ½ cup of your chosen fruit or nuts to the batter. Make sure to fold them in gently to keep the loaf fluffy. If you need a gluten-free option, swap the all-purpose flour for a gluten-free blend. Look for a blend that has xanthan gum for better texture. You may also want to check the baking powder to ensure it is gluten-free. This way, everyone can enjoy your loaf without worry. Want to switch things up? You can add almond or coconut flavors. For almond flavor, replace the vanilla extract with almond extract. This gives a nutty twist. If you love coconut, mix in ½ cup of shredded coconut into the batter. Both options add a unique taste that works great with lemon. To keep your Glazed Lemon Poppy Seed Loaf fresh, wrap it well. Use plastic wrap or aluminum foil. You can also place it in an airtight container. Store it at room temperature for up to three days. This method keeps the loaf moist and tasty. If you live in a hot area, put it in the fridge to prevent spoilage. If you want to save some for later, freezing is great. First, let the loaf cool completely. Then, slice it for easy servings. Wrap each slice tightly in plastic wrap. Place the wrapped slices in a freezer bag. Remove as much air as you can before sealing. You can freeze the loaf for up to three months. When you're ready to eat, let it thaw in the fridge overnight. The Glazed Lemon Poppy Seed Loaf stays fresh for about three days at room temperature. In the fridge, it lasts about a week. For best taste, enjoy it within this time. If it starts to smell sour or looks dry, it's time to toss it. Always check for mold or any changes in color. This way, you can enjoy this delightful treat safely! Yes, you can use bottled lemon juice. However, fresh lemon juice has a brighter taste. Fresh lemons give your loaf a zestier flavor. If you choose bottled juice, use the same amount. Keep in mind, the loaf might lack some freshness. You can check if the loaf is done by using a toothpick. Insert the toothpick into the center of the loaf. If it comes out clean, your loaf is ready. If the toothpick has batter on it, bake it a bit longer. Usually, it takes about 50-60 minutes to bake. This loaf pairs well with tea or coffee. You can also serve it with fresh fruit or a dollop of whipped cream. For a twist, try adding a scoop of vanilla ice cream. Each of these options enhances the sweet, tangy flavors of the loaf. This blog post covered all you need for a great Lemon Poppy Seed Loaf. I shared the key ingredients, simple steps, and tips to ensure success. You can also experiment with variations and learn smart storage methods. Remember, using quality ingredients makes a big difference. Enjoy baking and sharing your delicious loaf! Happy cooking!

Luscious Lemon Poppy Seed Loaf

A delightful lemon-flavored loaf with poppy seeds, perfect for a sweet treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 8
Calories 250 kcal

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1 tablespoon poppy seeds
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 0.5 cups unsalted butter, softened to room temperature
  • 1 cups granulated sugar
  • 2 large eggs, at room temperature
  • 1 large lemon zest
  • 0.5 cups buttermilk (or substitute with ½ cup milk + 1 teaspoon lemon juice)
  • 1 teaspoon pure vanilla extract
  • 0.5 cups powdered sugar (for glaze)
  • 2 tablespoons fresh lemon juice (for glaze)

Instructions
 

  • Begin by preheating your oven to 350°F (175°C). Prepare a 9x5-inch loaf pan by greasing it well and lining the bottom with parchment paper for effortless removal later.
  • In a medium bowl, whisk together the all-purpose flour, poppy seeds, baking powder, baking soda, and salt until evenly mixed. Set this dry mixture aside while you prepare the wet ingredients.
  • In a large mixing bowl, use an electric mixer on medium speed to beat the softened butter and granulated sugar together. Continue mixing until the mixture is light and fluffy, which should take about 3-4 minutes.
  • Incorporate the eggs into the creamed butter mixture one at a time, ensuring to beat well after each addition to fully combine. Then, add the fresh lemon zest and mix until just incorporated.
  • Gradually introduce the dry flour mixture to the wet ingredients, alternating with the buttermilk. Begin and end the process with the flour mixture, and mix just until combined to avoid overmixing.
  • Add in the vanilla extract and stir until it is evenly distributed throughout the batter.
  • Transfer the batter into your prepared loaf pan, using a spatula to smooth the top for an even bake.
  • Bake in the preheated oven for about 50-60 minutes, or until a toothpick inserted into the center comes out clean, indicating that it is thoroughly baked.
  • Once done, remove the loaf from the oven and let it cool in the pan for approximately 10 minutes. Afterward, carefully transfer the loaf to a wire rack to cool completely.
  • For the glaze, combine the powdered sugar and fresh lemon juice in a small bowl. Whisk until you achieve a smooth consistency, then drizzle the glaze generously over the cooled loaf.

Notes

After glazing, sprinkle some additional poppy seeds on top and adorn with a few thin slices of lemon for a vibrant, fresh look. Serve the slices attractively on a decorative platter to enhance its inviting appeal.
Keyword baking, dessert, lemon, loaf, poppy seed