Can I use regular yogurt instead of Greek yogurt?

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.

Do I have to use a glaze?

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.

Can I use a different type of flour, like whole wheat or gluten-free?

You can certainly try, but the texture and flavor of the loaf may be different. All-purpose flour is recommended for the best results.

Can I use lemon extract instead of fresh lemon juice?

You can, but the flavor won't be as bright and fresh.

How much lemon juice is in one lemon?

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.

How much lemon zest from one lemon?

There is about 1 tablespoon of zest in a medium-sized lemon.

Can I freeze this bread?

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.

Easy Lemon Poppy Seed Loaf

Lemon poppy seed bread sliced on parchment paper and a wire rack. Knife and lemon slices next to loaf and rack.

Print Recipe

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

Scale

1 large egg, at room temperature
¾ cup granulated sugar
1/3 cup vegetable oil
1/3 cup plain yogurt Greek yogurt, at room temperature
2/3 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)

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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

Find it online: https://homesweetfarmhome.com/easy-lemon-poppy-seed-loaf/