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Moist Lemon Poppy Seed Loaf Recipe with Easy Zesty Glaze

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A moist lemon poppy seed loaf bursting with tangy lemon flavor and a crunchy poppy seed texture, topped with a bright and zesty lemon glaze. Perfect for breakfast, brunch, or a sweet treat any time.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1/2 cup (120g) plain Greek yogurt (or dairy-free coconut yogurt)
  • 1/2 cup (120ml) whole milk
  • 2 tablespoons lemon zest, freshly grated
  • 1/4 cup (60ml) fresh lemon juice
  • 3 tablespoons poppy seeds (black recommended)
  • 1 teaspoon vanilla extract
  • For the glaze:
  • 1 cup (120g) powdered sugar
  • 2–3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter or non-stick spray and lightly dust with flour.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3-4 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in vanilla extract and lemon zest.
  5. Mix in the Greek yogurt and whole milk until smooth.
  6. Gradually fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
  7. Fold in the poppy seeds evenly through the batter.
  8. Pour the batter into the prepared loaf pan and smooth the top. Tap the pan gently to release air bubbles.
  9. Bake for 50-60 minutes, checking at 50 minutes with a toothpick; it should come out clean or with a few moist crumbs.
  10. Let the loaf cool in the pan for 15 minutes, then transfer to a wire rack to cool completely, about 1 hour.
  11. Prepare the glaze by whisking together powdered sugar and lemon juice until smooth. Adjust thickness as needed.
  12. Drizzle the glaze over the cooled loaf and sprinkle with lemon zest if desired.

Notes

Use fresh lemon zest and juice for best flavor. Do not overmix the batter to keep the loaf tender. Tent with foil if top browns too quickly. Let the loaf cool completely before glazing to prevent melting. Room temperature ingredients help with texture. For gluten-free, substitute all-purpose flour with a 1:1 gluten-free blend and reduce milk slightly. For vegan, use flax eggs, coconut oil, and plant-based yogurt and milk.

Nutrition

Keywords: lemon poppy seed loaf, lemon loaf, poppy seed bread, lemon glaze, easy lemon bread, moist lemon cake, breakfast loaf

Find it online: https://emmayum.com/moist-lemon-poppy-seed-loaf-recipe-with-easy-zesty-glaze/