A tangy, sweet, moist loaf loaded with lemon flavor and dotted with crunchy poppy seeds!
It’s back to winter weather here in Boston, but we’re going to pretend it’s not and instead pretend that Spring is in full bloom with daffodils in abundance, bulky coats in storage, and sunshine 24/7.
Well… not 24/7, because then I wouldn’t be able to sleep. I need darkness.
Mind you, I don’t really sleep now so I guess that wouldn’t really make a difference.
Although I dowonder how people survive when it’s dark ALL THE TIME in Alaska. I’d just be fighting to stay awake all the time.
… what was I talking about again? Oh, right – Spring!
For me, Spring is all things yellow. Yellow sun, yellow flowers, and yellow lemons. I freaking love lemons. And for that reason, I freaking love lemon loaf.
But why stop at just lemon loaf? Let’s jazz things up and add poppy seeds to the mix.
There’s a restaurant I love in Yarmouthport, Massachusetts called Jacks Outback II where I’ve had lemon poppy seed pancakes on multiple occasions, and sweetmotherofgod are they delicious.
This is obviously not pancakes. But it’s still freaking delicious. If you’ve noticed, I have a real thing for that crack along the top of a nice warm loaf. It’s really the only kind of crevice that I like, because most crevices are in roads or something where it’s just dangerous and not at all delicious.
And those poppy seeds – just look at them. I don’t know how, but they somehow manage to space themselves exactly as much as they should be for an even distribution. I’m 99% sure it’s not anything I’m doing and they’re just magical.
I brought this loaf into my office as reward (read: bribe) for completing their work on schedule, and it was well received. Mid bite, I was asked, “So, when are you going to bring this in again?!”
I’ve made it with and without a glaze, and I love it both ways. It’s certainly not lacking in flavor, so if you want to save some calories you can leave it off and you won’t be disappointed. Sometimes I want an extra kick in the mouth of lemon, and this glaze totally delivers.
That’s a decent seal of approval, if you ask me.
You know who else approves of this? This ridiculous cat. While I was shooting my pictures, he was desperately trying to get into the box under my setup. There was nothing insaid box, it was just an empty box. But of course, cat, so he had to get in it – regardless of what was happening on top of it.
I advise that you make this and eat it, and not just place it on top of a box and crawl into said box.
… or go ahead and do that. It’s your life.
After you’ve made this recipe, please leave a comment below with a rating – and if you came from Pinterest, add a photo of what you make to the pin to share your experience!
In a medium bowl, whisk together flour, poppy seeds, baking powder and salt. Set aside.
In a large bowl, combine eggs, sugar and yogurt/sour cream. Whisk until smooth and pale yellow (it’ll look kind of like custard at this stage).
Add oil, lemon emulsion and lemon zest and whisk to combine.
Add dry mixture to bowl of wet mixture and use a spatula to stir until just combined and mostly smooth.
Pour into prepared loaf pan and bake for 40 minutes*. To prevent the top from burning before the inside is fully cooked, tent a piece of foil over the top and bake for an additional 10 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs. Let cool in plan for at least 10 minutes, then carefully turn out onto a wire rack(aff link) to cool completely.
If adding glaze, combine all ingredients in a small bowl until completely combined and smooth and brush over top of loaf. Let set, then slice, serve and enjoy!
Storage: Store in an airtight container for up to a week.
Baking Time: You know your oven best, so if you feel it tends to run a bit cool you may want to increase your baking time to 45-50 minutes, plus the 10 minutes covered in foil.
Well, here we are in 2019. Still no useful reviews, just people licking this blogger's butthole about how it "looks".
40 minutes plus 10 minutes tented is not going to be enough for ANY pound cake. A pound cake takes a minimum of 60 minutes, in any oven on Earth that is controlled by the laws of thermodynamics. In my oven, which has also had it's temperature checked for accuracy, this recipe took 66 minutes.
This cake is just not the best. It tastes sharply of lemon pledge (I'm guessing 2 Tbsp of emulsion is overkill). In my opinion it needs slightly more sugar and a small dose (1-1 1/2 tsp) of vanilla.
The texture definitely left something to be desired, and I think that it's primarily due to the use of the oil to create a moist mouth feel, but what you get is a gelatinous consistency to the crumb, instead of a tender, moist, and dense consistency. It's very odd for sure, and I'm not fully sure how I feel about it.
Overall, I think this is quite the flop, but I may tinker with it and see if I can create a serviceable recipe.
Wednesday 20th of November 2019
I've made this many times as written and the people who I've given it to have always loved it, so that's really disappointing to hear you didn't care for the recipe and that it turned out the way it did for you. I know people's tastes can always differ, but this definitely goes beyond taste preference, and I'm very sorry to hear that.
While I don't appreciate the tone of your remark regarding people leaving comments to support each other, I also understand that it's much more useful to see comments from those who have made the recipe itself - so I certainly hope others will continue to provide their feedback as well to be more useful to others.
Again, I'm sorry to hear this recipe didn't work for you, and I hope your day gets better.
Julie | Bunsen Burner Bakery
Monday 23rd of April 2018
One of the very best quick bread flavors in existence! I'm not sure what it is about this tiny, mostly tasteless poppy seeds, but they sure do pair beautifully with lemon breads!
Monday 23rd of April 2018
This is such a classic and one of my favorites! Yours looks so gorgeous!
Monday 23rd of April 2018
This cake speaks spring! It looks so good too. Hopefully the weather is warming up for you in Boston!
Sunday 22nd of April 2018
Lemon poppyseed is one of my favorite flavor combinations for spring! This loaf sounds perfect for brunch, snack, or dessert. It looks like it has a fantastic crumb, too.