Lemon Poppy Seed Loaf
A moist, perfectly tangy lemon poppy seed loaf topped with a crunchy lemon glaze. Ideal for breakfast or an afternoon treat.
What makes this recipe special is its balance. The yogurt and oil keep the loaf incredibly moist for days, and the generous amount of lemon zest and juice ensures every bite is bright and aromatic. The glaze, made with just powdered sugar and lemon juice, sets into a thin, crackly shell that adds a lovely texture and an extra punch of citrus.
This loaf is simple to make with everyday ingredients, and it's a wonderful way to use up lemons when they're in abundance. It's a classic that never goes out of style, and we hope you'll love it as much as we do.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup plain yogurt (full-fat or Greek)
- 1/3 cup vegetable oil
- 2 large eggs
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest (from about 1 large lemon)
- 2 tablespoons poppy seeds
- For the glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
- 1/2 teaspoon lemon zest (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper, leaving some overhang for easy removal.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
- In a large bowl, whisk together the sugar, yogurt, oil, eggs, lemon juice, and lemon zest until smooth and fully incorporated.
- Pour the dry ingredients into the wet mixture and stir with a spatula just until no streaks of flour remain. Be careful not to overmix. Gently fold in the poppy seeds.
- Transfer the batter to the prepared loaf pan and smooth the top with a spatula.
- Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean (if the top browns too quickly, tent it with foil after 30 minutes).
- Allow the loaf to cool in the pan for 10 minutes, then use the parchment paper to lift it out and transfer to a wire rack to cool completely.
- Once the loaf is completely cool, make the glaze: in a small bowl, whisk together the powdered sugar and 2 tablespoons of lemon juice. If the glaze is too thick, add more juice, 1 teaspoon at a time; if too thin, add more powdered sugar. Stir in the lemon zest if using.
- Drizzle the glaze evenly over the top of the loaf, letting it run down the sides slightly. Allow the glaze to set for 10–15 minutes before slicing.
Cook’s tips
- Use full-fat yogurt for the moistest crumb; Greek yogurt also works well.
- Don't overmix the batter – mix until just combined to keep the loaf tender.
- For an extra lemony kick, add 1/2 teaspoon of lemon extract to the batter.
Substitutions
- Replace yogurt with an equal amount of buttermilk or sour cream.
- Use 1/4 teaspoon of lemon extract if you don't have fresh lemons (plus increase water to maintain liquid balance).
- For a dairy-free version, use coconut yogurt and a neutral oil like canola.
Storage & reheating
Wrap the loaf tightly in plastic wrap and store at room temperature for up to 3 days, or in the refrigerator for up to a week. The glaze will stay crunchy if kept uncovered for the first day, but wrapping preserves moisture.
FAQ
Can I use dried poppy seeds instead of fresh?
Yes, but for the best flavor and texture, use fresh poppy seeds. Dried ones can be stale and less aromatic. If you only have dried, soak them in a little warm water for 10 minutes then drain before adding.
Can I make this loaf gluten-free?
Yes, you can substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture may be slightly denser, but it will still be delicious.
How do I know when the loaf is done?
Insert a toothpick into the center; if it comes out clean or with only a few moist crumbs, it's ready. The internal temperature should be around 200°F (93°C).
Can I freeze this loaf?
Absolutely. Wrap the unglazed loaf tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature, then add the glaze fresh.
