Lemon Poppy Seed Loaf (Print Version)
Moist loaf featuring bright lemon zest and crunchy poppy seeds, topped with a tangy lemon glaze.
# What You Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 ½ teaspoons baking powder
03 - ½ teaspoon baking soda
04 - ¼ teaspoon salt
05 - 2 tablespoons poppy seeds
→ Wet Ingredients
06 - ⅔ cup unsalted butter, softened
07 - 1 cup granulated sugar
08 - 2 large eggs, room temperature
09 - ⅓ cup whole milk
10 - ¼ cup fresh lemon juice
11 - 2 tablespoons lemon zest (from about 2 lemons)
12 - 1 teaspoon vanilla extract
→ Lemon Glaze
13 - ¾ cup powdered sugar
14 - 2-3 tablespoons fresh lemon juice
# How to Make It:
01 - Preheat the oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, and poppy seeds. Set aside.
03 - In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 2–3 minutes.
04 - Beat in the eggs, one at a time, mixing well after each addition.
05 - Add the lemon zest, lemon juice, milk, and vanilla extract. Mix until combined (the mixture may look slightly curdled).
06 - Gradually fold in the dry ingredients until just combined—do not overmix.
07 - Pour the batter into the prepared loaf pan and smooth the top. Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
08 - Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
09 - For the glaze, whisk powdered sugar and lemon juice until smooth and pourable. Drizzle over the cooled loaf.
10 - Allow glaze to set, then slice and serve.
# Expert Hints:
01 -
- The poppy seeds add this incredible little crunch that keeps every bite interesting
- That glaze soaks into the warm cake just enough to make the edges sticky sweet without being overwhelming
- It comes together in one bowl and looks like you spent hours on something fancy
02 -
- Don't panic when the batter looks curdled after adding lemon juice—it's supposed to do that and will bake up beautifully
- Underbaking is better than overbaking here since the loaf continues cooking in the pan for those 10 minutes
03 -
- Brush the warm loaf with extra lemon juice while it's still in the pan for an invisible flavor boost
- Room temperature ingredients are non-negotiable here—cold ingredients create a dense, sad loaf