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This delicious and easy lemon poppy seed loaf recipe is moist, flavorful and perfect for any occasion.
Not only is this lemon poppy seed loaf easy to make, but it's also incredibly delicious. With a moist, tender crumb and a bright, zesty flavor, it's the perfect balance of sweet and tangy. Plus, the poppy seeds add a satisfying crunch that takes this bread to the next level.
Why You'll Love This Lemon Poppy Seed Quick Bread Recipe
If you're looking for a light and refreshing dessert or snack, look no further than this lemon poppy seed loaf recipe. This loaf is perfect for any occasion with its bright and zesty lemon flavor and crunchy poppy seeds. Here's why you'll love it:
It's easy to make: This recipe only requires a few simple ingredients and comes together quickly. You don't need any special skills or equipment to make it.
It's moist and flavorful: This loaf is bursting with a tangy citrus flavor thanks to the lemon juice and zest. And the poppy seeds add a delightful crunch that keeps things interesting. The lemon glaze on top helps add to the bright, fresh lemon flavor while also adding moisture.
It's a crowd-pleaser: Whether you're serving this loaf at a party, bringing it to a potluck or just enjoying it at home with your family, everyone will love it. It's the perfect balance of sweet and tart and not too heavy or rich.
Ingredients Needed
- large egg
- granulated sugar
- vegetable oil
- plain yogurt Greek yogurt
- buttermilk
- vanilla extract
- fresh lemons
- all-purpose flour
- baking soda
- baking powder
- salt
- poppy seeds
How to Make
It is so easy to make this moist lemon poppy seed bread!
- Beat the room-temperature wet ingredients until smooth in a stand mixer with the paddle attachment. Being careful not to over-mix.
- Whisk the dry ingredients together in a medium bowl and set aside.
- Slowly and carefully add the dry ingredients to the wet ingredients.
- Bake!
- Let the lemon bread cool in the pan for 10-15 minutes, remove it from the pan, and let it cool completely on a wire cooling rack.
- Make the lemon icing and pour the glaze on top of the loaf. Serve and enjoy!
Frequently Asked Questions (FAQs)
Yes! While Greek yogurt gives this lemon bread a slightly tangier flavor and a denser texture, you can substitute regular yogurt if that's what you have on hand. You could also use sour cream.
Nope! While the glaze adds a lovely sweetness, a pretty finish and a little moisture to the bread, it's totally optional. Feel free to skip it if you prefer.
You can certainly try, but the texture and flavor of the loaf may be different. All-purpose flour is recommended for the best results.
You can, but the flavor won't be as bright and fresh.
There are about 3-4 tablespoons (roughly ¼ cup) of juice in one lemon. Before cutting and squeezing the lemon, roll the lemon on your countertop, gently pressing down as you roll. This will help you get more lemon juice from the lemon.
There is about 1 tablespoon of zest in a medium-sized lemon.
Absolutely! This lemon poppy seed loaf freezes beautifully. Simply wrap it tightly in plastic wrap and then place it in a freezer zip-top bag. Store this lemon poppy seed pound cake in the freezer for up to 3 months.
Tips for Recipe Success
Room temperature ingredients: Make sure to bring your ingredients to room temperature. To ensure a uniformly textured baked good, bring your cold ingredients, such as the egg, Greek yogurt and buttermilk to room temperature before starting. Warmer ingredients bond together more easily, resulting in a seamless batter with an even texture.
Zest first: Make sure to zest your lemons before juicing them, as it's much easier to do it that way.
Don't overmix: Just mix your batter until everything is incorporated to avoid a tough, rubbery texture.
Cool it down: Be sure to let your bread cool in the pan for at least 10 minutes before turning it out onto a wire rack. This will help prevent it from sticking and falling apart.
Lemon Poppy Seed Bread Serving Suggestions
This moist lemon poppy seed cake is delicious on its own, but it's also great served with a dollop of whipped cream or a scoop of vanilla ice cream. You can even toast slices of the bread and spread them with butter or cream cheese for a tasty breakfast treat.
Storage Instructions
Store your lemon poppy seed loaf in an airtight container at room temperature for up to 3 days. If you want to keep it fresher for longer, you can store it in the fridge for up to a week.
Ingredient Swaps
If you don't have any poppy seeds, you can use sesame seeds or chopped nuts instead. You can also swap the lemon for lime or orange zest for a different flavor profile.
PrintEasy Lemon Poppy Seed Loaf
This delicious and easy lemon poppy seed loaf recipe is moist, flavorful and perfect for any occasion.
- Prep Time: 15
- Cook Time: 40
- Total Time: 55 minutes
- Yield: 1 loaf 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
- 1 large egg, at room temperature
- ¾ cup granulated sugar
- ⅓ cup vegetable oil
- ⅓ cup plain yogurt Greek yogurt, at room temperature
- ⅔ cup buttermilk, at room temperature
- 1 teaspoon vanilla extract
- 3 tablespoons lemon juice
- 1 tablespoon lemon zest (about one medium lemon)
- 2 cups all-purpose flour (spoon & leveled)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 tablespoon poppy seeds
Glaze
- 2 cups powdered sugar
- ¼ cup lemon juice (about one medium lemon)
- 1 tablespoon lemon zest (about one medium lemon)
Instructions
- Preheat oven to 350°F.
- Line an 8x4-inch loaf pan with parchment paper and lightly spray with non-stick spray, set aside.
- In a large bowl or the bowl of a stand mixer, beat the egg, granulated sugar, vegetable oil, Greek yogurt, buttermilk, vanilla extract, lemon juice and lemon zest on low speed until combined.
- In a medium-sized bowl, whisk together all-purpose flour, baking soda, baking powder, salt and poppy seeds.
- On low speed, carefully and slowly mix the flour mixture into the wet ingredients until the batter is smooth. Do not overmix.
- Pour the batter into the prepared loaf pan and bake for about 40-50 minutes, or until an inserted wooden toothpick comes out clean. Loosely tent with aluminum foil halfway through.
- Place on a wire rack to let the loaf cool completely.
- In a small bowl, whisk together the powdered sugar, lemon juice and lemon zest. Add more lemon juice depending on how thick you want the glaze. Drizzle over the top of the cooled bread.
- Slice and serve.
Notes
Cover and store leftover bread at room temperature for 1 day or in the refrigerator for up to 1 week.
Keywords: lemon, quick bread, loaf
If you give this recipe a try, please leave a comment below, rate the recipe, and don’t forget to tag me @homesweetfarmhome on Instagram and use the hashtag #homesweetfarmhome. I’d love to see what you come up with and share with our community. Cheers!
Roger says
My partner and I made this for my mom's birthday brunch and it was a hit!
★★★★★