This lemon poppy seed loaf is perfect for brightening up any day with its fresh, zesty flavor. Whether enjoyed with a cup of tea or as a sweet afternoon snack, it’s sure to be a favorite!
Bright, citrusy, and lightly sweet, this lemon poppy seed loaf strikes a balance between a quick bread and a cake. It has a tender, moist texture with a hint of crunch from the poppy seeds and a tangy lemon glaze, making it perfect for breakfast, snacking, or dessert.
If you’re looking for a larger, frosted version, try my lemon poppy seed cake made in a 9×13 pan!
Why You’ll Love This Recipe
- Packed with lemon flavor. Fresh lemon juice and zest ensure a bright, vibrant taste.
- Moist and tender. The addition of yogurt or sour cream keeps this loaf soft and moist.
- Easy to make. Simple ingredients and no mixer required!
- Versatile. Enjoy it plain, with a light dusting of confectioners’ sugar, or drizzled with a lemon glaze.
What You’ll Need
For ingredient quantities and full instructions, see the recipe card below.
- All-purpose flour – The base of the loaf, providing structure. Measure using a digital kitchen scale or use the spoon and level method to prevent over-measuring.
- Baking powder & baking soda – Essential for the perfect rise.
- Salt – Enhances the flavors. I almost always bake with regular table salt.
- Poppy seeds – Add a subtle crunch and classic look. There are several types, including blue and white poppy seeds, with blue being the most common in baking.
- Eggs – Provide structure and richness. Let these come to room temperature for easier mixing and a fluffier cake texture.
- Granulated sugar – Adds sweetness and balances the tartness of the lemon.
- Vegetable oil – Keeps the loaf moist. You can substitute another neutral oil (like canola oil) or an equal amount of melted unsalted butter.
- Yogurt or sour cream – Adds moisture and tenderness. Yogurt will produce a lighter texture, while sour cream will make the cake a bit denser. Use a full-fat product for the best results.
- Lemon juice & zest – The key to a bright, citrusy flavor!
- Vanilla extract – Complements the lemon.
- Confectioners’ sugar & lemon juice (for the optional glaze) – Adds extra lemony sweetness.
How to Make Lemon Poppy Seed Loaf
- Prepare for baking. Heat oven to 350°F. Grease and line a 9×5-inch loaf pan with parchment paper.
- Mix the dry ingredients. Whisk together the flour, baking powder, baking soda, salt, and poppy seeds.
- Combine the wet ingredients. In a separate large bowl, whisk the eggs and sugar until well combined. Stir in the oil, yogurt (or sour cream), lemon juice, zest, and vanilla extract.
- Mix the batter. Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Avoid over-mixing.
- Bake. Pour the batter into the prepared pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack.
- Add glaze (optional). Whisk together the confectioners’ sugar and lemon juice. Drizzle over the cooled loaf. Garnish with more lemon zest, if desired.
Tips for Success
- Use fresh lemons. Freshly squeezed lemon juice and zest provide the best flavor for your lemon poppy seed loaf. If you need a refresher, see my tips for zesting and juicing lemons.
- For extra lemon flavor. Add an extra tablespoon of lemon zest to the batter.
- Use fresh poppy seeds. They can go rancid over time due to their high oil content. Store any leftover seeds in an airtight container in the refrigerator or freezer to maintain freshness.
- Don’t over-mix. Stir gently to keep the loaf light and tender.
- Check for doneness. Insert a toothpick into the center; if it comes out clean, the loaf is ready.
- Let the loaf cool completely. Cooling helps the flavors develop and prevents the glaze from melting too quickly.
Common Baking Issues and Fixes
- Dense texture? Ensure you don’t over-mix the batter, and check that your baking powder and soda are fresh.
- Loaf too dry? Make sure not to over-bake. Check for doneness with a toothpick a few minutes before the recommended baking time ends. Also, be careful to measure your flour accurately.
- Not lemon-forward enough? Increase the amount of lemon zest for a more intense citrus flavor.
Variations
- Add almond flavor. Replace half the flour with almond flour for a nutty twist.
- Try orange. Substitute orange juice and zest for a different citrus flavor.
- Keep it simple. Serve the cake unadorned or with a simple sprinkling of confectioners’ sugar.
Serving Suggestions
- Enjoy a slice with a cup of tea or coffee for a refreshing treat.
- Serve with fresh berries and a dollop of whipped cream for a more indulgent dessert.
- Toast a slice lightly and spread with butter or lemon curd for a comforting snack.
How to Store
- Room temperature: Store your lemon poppy seed loaf in an airtight container for up to 3 days.
- Refrigerator: For longer storage, keep it in the refrigerator for up to a week.
- Freezer: Wrap tightly in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.
- Make-ahead tip: The flavors of this loaf develop even more after a day, making it a great make-ahead option. Wrap it tightly and store overnight for an even better taste and texture.
More Lemon Cake Recipes
Get the Recipe:
Lemon Poppy Seed Loaf
Indulge in a delicious lemon poppy seed loaf, ideal for breakfast, snacking, or paired with your favorite tea.
Ingredients
For the cake:
- 1 3/4 cups (210 g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons poppy seeds
- 2 large eggs, at room temperature
- 1 cup (200 g) granulated sugar
- 1/3 cup (80 ml) vegetable oil, or melted butter
- 1/2 cup (113 g) plain yogurt or sour cream*, at room temperature
- 1/4 cup (60 ml) freshly squeezed lemon juice
- 1-2 tablespoons lemon zest, plus more for optional garnish
- 1 teaspoon vanilla extract
For the glaze:
- 1 cup (110 g) confectioners’ sugar
- 2-3 tablespoons (30-45 ml) lemon juice
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Instructions
To make the cake:
- Preheat the oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds. Set aside.
- In a large bowl, whisk together the eggs and sugar until well combined. Add the oil, yogurt (or sour cream), lemon juice, lemon zest, and vanilla extract. Mix until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid over-mixing to keep the loaf tender.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. If the top starts browning too quickly, tent with foil.
- Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
To make the glaze:
- Whisk confectioners’ sugar and lemon juice together until smooth. Drizzle over the cooled loaf.
Notes
- *For a slightly denser texture, use sour cream. For a lighter texture, use yogurt.
- Store in an airtight container at room temperature up to 3 days.
- For tips, step-by-step photos, and extra details, be sure to read the full post above before starting. It’s packed with helpful info to answer common questions!
Show off your baking masterpiece!Snap a pic, tag @bakeorbreak, and use #bakeorbreak on Instagram. Can’t wait to see your creation!
