Lemon Poppy Seed Loaf with Glaze (Printer-friendly)
A moist, tender loaf bursting with bright lemon flavor and crunchy poppy seeds, finished with a sweet-tart glaze.
# What You'll Need:
→ For the Loaf
01 - 1 1/2 cups all-purpose flour
02 - 2 tablespoons poppy seeds
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
06 - 1/2 cup unsalted butter, softened
07 - 1 cup granulated sugar
08 - 2 large eggs, room temperature
09 - 1/2 cup sour cream or plain Greek yogurt
10 - 1/4 cup whole milk
11 - Zest of 2 lemons
12 - 1/4 cup freshly squeezed lemon juice
13 - 1 teaspoon pure vanilla extract
→ For the Lemon Glaze
14 - 1 cup powdered sugar, sifted
15 - 2 to 3 tablespoons freshly squeezed lemon juice
16 - Zest of 1 lemon, optional for garnish
# How to Prepare:
01 - Preheat oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper.
02 - In a medium bowl, whisk together flour, poppy seeds, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, cream together butter and sugar until light and fluffy, approximately 2 to 3 minutes.
04 - Beat in eggs one at a time, mixing well after each addition.
05 - Stir in sour cream, milk, lemon zest, lemon juice, and vanilla extract until combined.
06 - Gradually add dry ingredients to wet mixture, mixing just until incorporated. Avoid overmixing.
07 - Pour batter into prepared loaf pan and smooth the top evenly.
08 - Bake for 50 to 55 minutes, or until a toothpick inserted into the center emerges clean.
09 - Allow loaf to cool in pan for 10 minutes, then transfer to wire rack to cool completely.
10 - Whisk together powdered sugar and lemon juice until smooth and pourable. Drizzle over cooled loaf and sprinkle with lemon zest if desired. Allow glaze to set before slicing.
# Expert Advice:
01 -
- The zest infuses the batter with natural lemon oils that no extract can replicate, creating that perfect balance of sweet and tangy that makes you close your eyes with each bite.
- The poppy seeds arent just for show they add this subtle nutty crunch that complements the bright lemon flavor and keeps you coming back for just one more slice.
02 -
- The toothpick test can be deceiving with this loaf the first time I made it, I pulled it out too early because the toothpick seemed clean, but the center collapsed as it cooled.
- Letting the loaf cool in the pan for exactly 10 minutes before removing is crucial too short and it falls apart, too long and it gets soggy from condensation.
03 -
- After zesting your lemons, roll them firmly under your palm on the counter before cutting and juicing this simple action breaks down the internal membranes and yields significantly more juice.
- For special occasions, make a double batch of glaze, applying one coat while the loaf is still slightly warm to create a moisture-sealing layer, then add a second coat once completely cooled for that bakery-worthy finish.