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–+ servings
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
Author Samantha Pickthall

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
US Customary - Metric

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

  • Store: Keep in an airtight container at room temperature for up to 4 days. Refrigerate if the icing softens.
 
 
  • Freeze: Wrap the whole un-iced loaf or individual slices in cling film or foil, or place in a freezer-safe container. Use parchment between layers if stacking slices. Freeze for up to 3 months.
 
 
  • Thaw: Leave at room temperature until soft, typically overnight. For loaves, apply icing after thawing.

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