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Lemon Poppyseed Loaf

Lemon Poppyseed Loaf

A burst of citrus joy in every slice! This moist loaf is packed with tangy lemon flavor and subtle nuttiness from poppy seeds, topped with a sweet-tart glaze. Perfect for breakfast, afternoon tea, or dessert.
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Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Lemon Poppyseed Loaf, Lemon Loaf, Citrus Bread, Poppyseed Cake
Prep Time: 15 minutes
Cook Time: 55 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 40 minutes
Servings: 10 slices
Calories: 315kcal

Equipment

  • 9×5-inch loaf pan
  • Parchment Paper
  • Electric Mixer
  • Wire rack

Ingredients

For the Lemon Poppyseed Loaf

  • 2 cups all-purpose flour substitute with 1:1 gluten-free flour if needed
  • 2 tbsp poppy seeds
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter softened (or plant-based butter)
  • 1 cup granulated sugar
  • 2 large eggs room temperature
  • 1/2 cup plain Greek yogurt substitute with dairy-free yogurt
  • 3 tbsp fresh lemon juice
  • 2 tbsp lemon zest from approximately 2-3 lemons
  • 1 tsp vanilla extract
  • 1/4 cup milk of choice

For the Lemon Glaze

  • 1 cup powdered sugar
  • 2-3 tbsp fresh lemon juice
  • 1 tsp lemon zest

Instructions

  • Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving an overhang on the sides.
  • In a medium bowl, whisk together the flour, poppy seeds, baking powder, and salt.
  • In a large bowl, beat the softened butter and sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
  • Add eggs one at a time, beating well after each addition. Stir in the Greek yogurt, lemon juice, lemon zest, and vanilla extract.
  • Gradually add the dry ingredient mixture to the wet ingredients, alternating with milk, beginning and ending with the flour mixture. Mix on low speed just until combined.
  • Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean. If the top begins browning too quickly, tent with aluminum foil.
  • While the loaf cools, prepare the glaze by whisking together powdered sugar, lemon juice, and zest in a small bowl until smooth.
  • Once the loaf has cooled in the pan for 15 minutes, use the parchment overhang to lift it out and transfer to a wire rack. Allow it to cool completely before drizzling with the lemon glaze.
  • Let the glaze set for about 10 minutes before slicing and serving.

Notes

For best results, use room temperature ingredients to ensure even mixing and better rise.
The zest adds incredible flavor - use only the yellow part of the lemon, avoiding the bitter white pith.
This loaf freezes beautifully! Wrap individual slices and freeze for up to 3 months.

Nutrition

Calories: 315kcal | Carbohydrates: 50g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 62mg | Sodium: 180mg | Fiber: 1g | Sugar: 32g | Vitamin C: 15mg
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