Lemon Poppy Seed Loaf
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!
Prep Time 30 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 30 minutes mins
Servings1 loaf
Coursebread
CuisineAmerican
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For the lemon poppy seed loaf:
- 210 g (1 ¾ cups) all-purpose flour
- 64 g (⅔ cup) almond flour
- 230 g (1 cup + 2 tbsp) granulated sugar
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- zest of 3 lemons
- 130 g (½ cup + 1 tbsp) plain whole milk greek yogurt, room temp
- 120 g (½ cup +2 tbsp) neutral oil*
- 130 g (⅔ cup) fresh lemon juice, about 3 lemons
- 2 eggs, room temp
- 1 teaspoon vanilla
- 18 g (2 tablespoon) poppy seeds
For the lemon glaze:
- 113 g (1 cup) powdered sugar
- 2 tablespoon lemon juice
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.
- 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.
Calories: 3859kcal | Carbohydrates: 538g | Protein: 64g | Fat: 171g | Saturated Fat: 25g | Polyunsaturated Fat: 77g | Monounsaturated Fat: 32g | Trans Fat: 1g | Cholesterol: 334mg | Sodium: 1254mg | Potassium: 837mg | Fiber: 16g | Sugar: 353g | Vitamin A: 494IU | Vitamin C: 62mg | Calcium: 750mg | Iron: 16mg