Go Back
+ servings
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

4.17 from 6 votes
A tangy, sweet, moist loaf loaded with lemon flavor and dotted with crunchy poppy seeds!
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8 to 10 slices (1 loaf)



  • 1 ½ 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
  • ½ cup vegetable, corn, or coconut oil
  • 2 tablespoons lemon bakery emulsion or lemon extract, or to taste
  • 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 ½ cups powdered sugar, sifted



  • Preheat oven to 350°F. Spray a 9x5 loaf pan with nonstick spray and set aside.
  • 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 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.


Calories: 370kcal | Carbohydrates: 70g | Protein: 6g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 151mg | Potassium: 144mg | Fiber: 2g | Sugar: 49g | Vitamin A: 829IU | Vitamin C: 4mg | Calcium: 146mg | Iron: 2mg
Course Breakfast
Cuisine American
Tried this recipe?Leave a comment and rating!