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!
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.
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Ingredient Notes
- 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
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!
STEP 3: Allow the loaf to completely on a wire rack.
STEP 4: Make the lemon glaze and pour over the cooled loaf.
FAQ
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.
Other spring recipes you'll love
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
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Print📖 Recipe
Lemon Poppy Seed Loaf
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 1 loaf 1x
- Category: bread
- Method: baking
- Cuisine: American
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
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:
- 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.
- In a large bowl, whisk together the flour, almond flour, sugar, baking powder, baking soda, salt, and lemon zest.
- Whisk in the yogurt, oil, lemon juice, eggs, and vanilla, until fully combined.
- Lastly, fold in the poppy seeds.
- Pour the batter into the prepared loaf pan.
- Bake for about 1 hour - 1 hour 15 minutes or until a tooth pick inserted comes out with moist crumbs.
- 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:
- Stir together the powdered sugar and lemon juice until smooth.
- 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
Luiselena says
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 🙂
★★★★★
Clarice says
Hi! Can I replace almond flour with all purpose flour?
Thank you!
Sloane says
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!