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 3/4 cups) all-purpose flour
- 64g (2/3 cup) almond flour
- 230g (1 cup + 2 tbsp) granulated sugar
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- zest of 3 lemons
- 130g (1/2 cup + 1 tbsp) plain whole milk greek yogurt (room temp)
- 120g (1/2 cup + 2 tbsp) neutral oil*
- 130g (2/3 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