Start your morning right with this easy-to-make lemon poppy seed loaf recipe - a moist and fluffy loaf bursting with the tartness of fresh lemons, complemented by the nutty crunch of poppy seeds. This easy lemon loaf recipe combines sweet and tart flavors in a delectable cake-like loaf that the whole family can enjoy.
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).
3 eggs, 1 cup granulated sugar, 1 cup plain yogurt or sour cream
Add oil, lemon emulsion and lemon zest and whisk to combine.
1/2 cup vegetable, 2 tablespoons lemon bakery emulsion or lemon extract, Zest of 1 lemon
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 pan for at least 10 minutes, then carefully turn out onto a wire rack to cool completely.
Lemon Glaze
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: You can store the lemon loaf in an airtight container (or tightly wrapped in plastic wrap) in the fridge for up to 1 week. After that, it will start to dry out.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.Freezing: You can freeze the unglazed loaf by wrapping it tightly in plastic wrap and foil, and then placing it in a freezer-safe container for up to 3 months. Let it thaw at room temperature (still wrapped), then prepare the glaze and add it to the top of the loaf.