Description
A moist, buttery lemon poppy seed loaf with bright citrus flavor, tender crumb, and a subtle crunch from poppy seeds. Perfect for breakfast, tea time, or dessert, with an optional tangy lemon glaze.
Ingredients
1 1/2 cups all-purpose flour, sifted
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup sugar
3 large eggs
1/4 cup fresh lemon juice
Zest of 2 lemons
2 tbsp poppy seeds
1/2 cup milk
Optional Glaze:
2 tbsp lemon juice
1 cup powdered sugar, sifted
1–2 tbsp milk
Instructions
- Preheat oven to 350°F (180°C) and grease a 9×5-inch loaf pan.
- In a bowl, sift together flour, baking powder, and salt.
- In a separate large bowl, cream butter and sugar until pale and fluffy.
- Add eggs one at a time, then mix in lemon juice, zest, and poppy seeds.
- On low speed, alternate adding half the milk with half the flour mixture, then repeat with remaining milk and flour. Mix just until combined.
- Pour batter into prepared loaf pan and bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the glaze, whisk lemon juice and powdered sugar together, then add milk until thick but pourable. Spoon over cooled loaf and let set before slicing.
Notes
- Swap lemon for orange or grapefruit for a different citrus twist.
- Add chopped almonds for a nutty flavor.
- Replace poppy seeds with chia seeds if needed.
- Use a vanilla glaze for a sweeter, mellower flavor.
- For mini loaves, adjust baking time accordingly.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 loaf)
- Calories: 260
- Sugar: 22g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
