Lemon Poppy Seed Loaf (Printable View)
A moist loaf infused with fresh lemon zest and crunchy poppy seeds glazed with tangy lemon icing.
# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 ½ teaspoons baking powder
03 - ½ teaspoon baking soda
04 - ¼ teaspoon salt
05 - 2 tablespoons poppy seeds
→ Wet Ingredients
06 - ⅔ cup unsalted butter, softened
07 - 1 cup granulated sugar
08 - 2 large eggs, room temperature
09 - ⅓ cup whole milk
10 - ¼ cup fresh lemon juice
11 - 2 tablespoons lemon zest (from about 2 lemons)
12 - 1 teaspoon vanilla extract
→ Lemon Glaze
13 - ¾ cup powdered sugar
14 - 2–3 tablespoons fresh lemon juice
# How-To Steps:
01 - Preheat the oven to 350°F. Grease a 9x5-inch loaf pan and line with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, and poppy seeds. Set aside.
03 - In a large mixing bowl, cream the softened butter and sugar until light and fluffy, about 2–3 minutes.
04 - Beat in the eggs one at a time, mixing well after each addition.
05 - Add the lemon zest, lemon juice, milk, and vanilla extract. Mix until combined (the mixture may appear slightly curdled).
06 - Gradually fold in the dry ingredients until just combined—do not overmix.
07 - Pour the batter into the prepared loaf pan and smooth the top evenly.
08 - Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
09 - Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10 - Whisk powdered sugar and lemon juice until smooth and pourable. Drizzle over the cooled loaf.
11 - Allow glaze to set, then slice and serve.
# Expert Advice:
01 -
- The crackle of that glaze as you slice into it is absolutely worth the wait
- It keeps beautifully for days, actually getting better as the lemon soaks in deeper
02 -
- The mixture looking curdled when you add lemon juice is completely normal and expected
- Letting the glaze set for about 15 minutes before slicing gives you those clean, professional looking drips
03 -
- Zest your lemons before you juice them, so much easier when they're whole
- Room temperature ingredients are the difference between good and great here