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Slices of the loaf on a serving platter and decorated with fresh lemon slices.
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Lemon Poppy Seed Loaf (strong lemon flavor)

This Lemon Poppy Seed Loaf has a bright and potent lemon flavor with a moist and tender crumb. Glazed with a 2 ingredient lemon icing. Bakes in 40 minutes!
Course Bread, Loaf Cake
Keyword lemon, loaf, poppy seeds
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings 10 people
Calories 296kcal

Ingredients

Loaf

  • 2 cups (300g) plain all purpose flour, scoop & leveled
  • 3 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp fine salt, or Kosher salt
  • 2 Tbsp poppy seeds
  • 3 Tbsp finely grated lemon zest, from one-two medium-large lemons, take the zest from the lemon you’ll be using for the icing
  • 100 g (1/2 cup) unsalted butter, soft at room temperature
  • 2/3 cup golden or white granulated sugar
  • 3 large eggs, at room temperature (each weighing approx. 55g in shell)
  • 1/2 cup whole milk, at room temperature
  • 1/3 cup plain unsweetened greek yogurt, at room temperature
  • 1/4 cup freshly squeezed lemon juice, from one medium-large lemon
  • 1 tsp vanilla extract

Lemon Icing

  • 3/4 cup (115g) icing/confectioners sugar
  • 2 Tbsp freshly squeezed lemon juice, from one medium-large lemon

Instructions

Loaf

  • Preheat the oven to 180ºC (350ºC). Line a 9-inch x 5-inch (23cm x 13cm) rectangle loaf baking pan with parchment paper. Set aside. NOTE: Alternatively, if you have a quality non-stick pan, liberally grease it with melted butter and dust it with a light layer of flour. This will leave your finished loaf with smooth edges.
  • In a medium size mixing bowl, add flour, baking powder, baking soda, salt, poppy seeds, and lemon zest. Whisk until well combined. Set aside.
  • In a large mixing bowl, using either electric hand beaters or a stand mixer with the paddle attached, add softened butter to the bowl.
  • Beat butter for a few seconds until creamy and broken up (this makes it easier when the sugar is added so it won't fly out of your bowl with the beater running).
  • Add sugar and beat on medium-high speed for 2 minutes, scraping down the sides as needed.
  • Add eggs one at a time, beating after each addition for 15 seconds. Scraping down the sides as needed.
  • Pour in milk, yogurt, lemon juice, and vanilla. Beat for 20 seconds until well combined. Scrape down the sides again.
  • Add half of the dry flour mixture and beat for a few seconds until just combined. Scrape down the sides.
  • Add the remaining flour and beat until just incorporated, ensuring not to over-beat, just until the pockets and streaks of flour have mixed through. TIP: If some excess flour is still visible around the sides of the bowl, gently fold it in with a spatula. If you over-mix, the loaf can turn tough and dense.
  • Pour into the lined pan and smooth out the top with a spatula.
  • Bake for 40-43 minutes, or until a skewer inserted into the middle comes out clean and the top is set and no longer wobbly.
  • Remove from the oven and allow to cool in pan for 10 minutes.
  • Carefully remove from the pan and transfer to a wire rack to cool completely.

Lemon Icing

  • In a small-medium size mixing bowl, sift in the icing sugar.
  • Pour in the lemon juice and whisk until well combined, smooth, and thick.
  • Once the loaf has cooled, drizzle and spread over the icing. It can drizzle down the sides so be sure to have your loaf on a tray to catch the drippings.
  • Allow the icing to set before serving.
  • Slice and serve with fresh lemon slices if on display or enjoy without.
  • Store in an airtight container, at room temperature for 3-4 days. Refrigerate to stay fresh after a few days if needed or if the icing begins to soften and melt.

Video

Notes

To get smooth sides on your loaf, use a non-stick baking pan and liberally grease it with butter, and dust it with a light layer of flour, I love to use an enclosed tea strainer to dust the flour evenly around the pan. If your pan still tends to stick and the base is scratched, try lining just the base of the pan with parchment paper and grease and flour the sides. 
Ensure your refrigerated ingredients come to room temperature before starting to make your loaf. This helps all of the ingredients to blend seamlessly in your batter, preventing an over-mixed batter. 
Use fresh and ripe lemons for your zest and juice. I use and recommend Meyer Lemons as they’re more fragrant and sweeter than other lemons. This will promise you the best and brightest lemon flavor. 
To substitute Greek yogurt, try using regular plain or vanilla yogurt. 
To substitute the poppy seeds, swap them for chia seeds. If you choose to use chia seeds, pour the batter into the baking pan straight away and bake it immediately to avoid the chia seeds from swelling in the batter, which will cause problems with the texture of the finished loaf. 
To make this lemon poppy seed loaf gluten-free, try swapping the flour with your favorite gluten-free plain all purpose flour that is made for baking. 
To make this loaf dairy-free, try swapping the butter with a dairy-free block of butter made for cooking. Then substitute the milk for dairy-free milk such as almond or soy milk and the greek yogurt for dairy-free Greek-style yogurt or plain/vanilla coconut yogurt. 
This recipe has not been tested without eggs or using an egg replacement. 
Store in an airtight container, at room temperature for 3-4 days. Refrigerate to stay fresh after a few days if needed or if the icing begins to soften and melt.
Freeze whole lemon poppy seed loaf, not sliced and without the icing, by wrapping it tightly in cling film or foil or by placing it in a freezer-friendly container. Freeze for up to 3 months. 
Freeze individual slices by wrapping each slice (with or without the icing) in cling film or foil, or inside freezer-friendly zip lock bags. Or place them in a freezer-friendly container, separating any layers with a sheet of parchment paper. Freeze for up to 3 months. 
Thaw the whole loaf or slices by leaving it/them at room temperature until defrosted and soft, typically overnight or for 24 hours. Once completely thawed, make and spread over the lemon icing. 

Nutrition

Calories: 296kcal | Carbohydrates: 44g | Protein: 6g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 72mg | Sodium: 237mg | Potassium: 228mg | Fiber: 1g | Sugar: 23g | Vitamin A: 344IU | Vitamin C: 7mg | Calcium: 120mg | Iron: 2mg