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Lemon Poppy Seed Loaf: A tangy, sweet, moist loaf loaded with lemon flavor and dotted with crunchy poppy seeds! | stressbaking.com @stressbaking #stressbaking.com #lemon #spring #lemonpoppyseed

Lemon Poppy Seed Loaf


Description

A tangy, sweet, moist loaf loaded with lemon flavor and dotted with crunchy poppy seeds!


Scale

Ingredients

Loaf:

  • 1 1/2 cups all purpose flour (or 1:1 gluten free flour)
  • 2 tablespoons poppy seeds
  • 2 teaspoons baking powder
  • Pinch of salt
  • 3 eggs, room temperature
  • 1 cup granulated sugar
  • 1 cup yogurt or sour cream
  • 1/2 cup vegetable, corn, or coconut oil
  • 2 tablespoons lemon bakery emulsion or lemon extract
  • Zest of 1 lemon

(optional) Glaze:

  • 3 tablespoons unsalted butter, softened
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon lemon bakery emulsion or lemon extract
  • 1 1/2 cups powdered sugar, sifted

Instructions

Loaf:

  1. Preheat oven to 350°F. Spray a 9×5 loaf pan (aff link) with nonstick spray (aff link) and set aside.
  2. In a medium bowl, whisk together flour, poppy seeds, baking powder and salt. Set aside.
  3. 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).
  4. Add oil, lemon emulsion and lemon zest and whisk to combine.
  5. Add dry mixture to bowl of wet mixture and use a spatula to stir until just combined and mostly smooth.
  6. 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.
  7. If adding glaze, combine all ingredients in a small bowl until completely combined and smooth and brush over top of loaf. Slice, serve and enjoy!

Notes

Store in an airtight container for up to a week.

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