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    Home » Recipes » Breads & Buns

    Published: Apr 8, 2022 · Modified: Feb 19, 2023 by Sloane · This post may contain affiliate links · 3 Comments

    Lemon Poppy Seed Loaf

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    Jump to Recipe·Print Recipe

    This lemon poppy seed loaf is ultra moist and bursting with lemon flavor! Drizzled with a simple lemon glaze, this loaf is perfect for spring!

    lemon poppy seed loaf cut into slices with two stacked facing upwards.

    This glazed lemon poppy seed loaf is the perfect quick & easy spring bake! It requires just one bowl & a whisk and one hour of bake time. With the addition of both the juice and zest of 3 three lemons, this loaf does not skimp on the lemon flavor. The poppy seeds studded throughout the tender crumb, and the sweet, lemony glaze really set this loaf over the top! 

    For more lemon recipes, try Lemon Meringue Cupcakes, Lemon Macarons, Lemon Blueberry Jam Cake, and Lemon Curd Cookies. 

    Jump to:
    • Ingredient Notes
    • Step by Step Instructions
    • FAQ
    • Storage Tips
    • Other spring recipes you'll love
    • Baking in grams
    • 📖 Recipe
    • 💬 Reviews
    slice of lemon poppy seed loaf on small white plate.

    Ingredient Notes

    ingredients for loaf.
    For the lemon poppy seed loaf
    ingredients for glaze.
    For the lemon glaze
    • Flours: You'll need all-purpose flour and almond flour for this loaf.
    • Sugars: You'll need granulated sugar for the loaf and powdered sugar for the glaze.
    • Leaveners: Baking powder and baking soda are used to give this loaf the perfect rise and texture. 
    • Lemons: Use the zest and juice of three lemons for potent lemon flavor.
    • Dairy: Use whole milk greek yogurt for the optimum flavor and texture. 
    • Eggs: You'll need two eggs for this recipe. 
    • Poppy Seeds: Add two tablespoons to the loaf batter, or leave them out!

    Step by Step Instructions

    batter in glass bowl.
    STEP 1
    batter in loaf pan.
    STEP 2

    STEP 1: Make the batter by whisking the dry ingredients together, then mixing in the wet, and lastly folding in the poppy seeds.

    STEP 2: Pour the batter into the loaf pan and bake!

    baked lemon loaf on wire rack.
    STEP 3
    lemon glaze in white bowl with spoon.
    STEP 4

    STEP 3: Allow the loaf to completely on a wire rack.

    STEP 4: Make the lemon glaze and pour over the cooled loaf. 

    glazed lemon poppy seed loaf on parchment lined board.

    FAQ

    Can I replace the almond flour?

    No, the almond flour is essential to the flavor and texture of this loaf.

    Storage Tips

    Room Temperature: Store this lemon poppy seed loaf in airtight container at room temperature for up to 5 days.

    Freezer: Store individual slices of this lemon poppy seed loaf in a freezer ziplock bag in the freezer for up to 3 months.

    lemon poppy seed loaf cut into slices lined up on wooden board.

    Other spring recipes you'll love

    • Coconut Cupcakes with Coconut Cream Cheese Frosting
    • chocolate chip hot cross buns on parchment paper with one cut in half
      Chocolate Chip Hot Cross Buns
    • slice of lemon blueberry jam cake on white plate with fork
      Lemon Blueberry Jam Cake
    • lemon meringue cupcake cut in half to show lemon curd
      Lemon Meringue Cupcakes
    one slice of glazed lemon poppy seed loaf on white plate.

    Baking in grams

    All of the recipes on this blog are carefully developed with gram measurements so you can easily recreate them in your own kitchen with success. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), you can make these recipes accurately and with less cleanup! All you need is this kitchen scale. 

    If this still isn't enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, this is the best conversion chart.

    But trust me, once you try baking in grams you'll never turn back!

    Happy baking! x

    If you tried this recipe, I'd love to know how it turned out for you! Leave a star rating & review below and post a picture (or video!) on Instagram and tag me so I can see your bakes! Not ready to make this recipe yet? Click the heart button on the right of your screen to save it for later 🙂

    Print

    📖 Recipe

    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    lemon poppy seed loaf cut into slices with two stacked facing upwards

    Lemon Poppy Seed Loaf

    ★★★★★ 5 from 1 reviews
    • Author: Sloane
    • Prep Time: 30 minutes
    • Cook Time: 1 hour
    • Total Time: 1 hour 30 minutes
    • Yield: 1 loaf 1x
    • Category: bread
    • Method: baking
    • Cuisine: American
    Print Recipe
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    Description

    This lemon poppy seed loaf is ultra moist and bursting with lemon flavor! Drizzled with a simple lemon glaze, this loaf is perfect for spring!


    Ingredients

    Scale

    For the lemon poppy seed loaf:

    • 210g (1 ¾ cups) all-purpose flour
    • 64g (⅔ cup) almond flour
    • 230g (1 cup + 2 tbsp) granulated sugar
    • ½ tsp baking powder
    • ¼ tsp baking soda
    • ¼ tsp salt
    • zest of 3 lemons
    • 130g (½ cup + 1 tbsp) plain whole milk greek yogurt (room temp)
    • 120g (½ cup + 2 tbsp) neutral oil*
    • 130g (⅔ cup) fresh lemon juice (about 3 lemons)
    • 2 eggs (room temp)
    • 1 tsp vanilla
    • 18g (2 tbsp) poppy seeds

    For the lemon glaze:

    • 113g (1 cup) powdered sugar
    • 2 tbsp lemon juice

    Instructions

    For the lemon poppy seed loaf:

    1. Preheat the oven to 325 degrees F and line a 9x5 loaf pan with parchment paper, leaving the edges hanging over the sides for easy removal.
    2. In a large bowl, whisk together the flour, almond flour, sugar, baking powder, baking soda, salt, and lemon zest.
    3. Whisk in the yogurt, oil, lemon juice, eggs, and vanilla, until fully combined.
    4. Lastly, fold in the poppy seeds.
    5. Pour the batter into the prepared loaf pan.
    6. Bake for about 1 hour - 1 hour 15 minutes or until a tooth pick inserted comes out with moist crumbs.
    7. Allow the loaf to cool in the pan for a few minutes, then transfer to a wire rack to cool completely.

    For the lemon glaze:

    1. Stir together the powdered sugar and lemon juice until smooth.
    2. Drizzle over the cooled lemon loaf and enjoy!

    Notes

    • Use any neutral oil. My go-to is light-tasting extra virgin olive oil.
    • Store this loaf in an air-tight container for up to 5 days, or in the freezer for up to 3 months.

    Keywords: lemon poppy seed loaf, lemon loaf, glazed lemon cake

    Did you make this recipe?

    Tag @sloanes.table on Instagram and hashtag it #sloanestable

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    Reader Interactions

    Comments

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      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. Luiselena says

      September 25, 2022 at 1:42 pm

      I think this is, so far, mt favorite recepie, is really delicious and moist!! Dont skip the almond flour, it gives it a perfect texture 🙂

      ★★★★★

      Reply
    2. Clarice says

      August 10, 2022 at 9:39 am

      Hi! Can I replace almond flour with all purpose flour?

      Thank you!

      Reply
      • Sloane says

        August 14, 2022 at 4:17 pm

        Hi! The almond flour is crucial to achieving the right texture and balance of moisture. I have not tested it without almond flour, so it would not recommend it. Sorry!

        Reply

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    Hi, I'm Sloane! Welcome to Sloane’s Table! I am a Dartmouth College alumna, professional baker, recipe developer, and food photographer. Here, you will find tried-and-true recipes of baked goods ranging from easy & indulgent to bakery-worthy to simple & healthyish.

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