Lemon Poppy Seed Loaf is the ultimate blend of tangy and sweet, delivering a moist and flavorful bite every time. With the zest and juice of fresh lemons paired with the satisfying crunch of poppy seeds, this loaf is a delightful treat for any occasion. Topped with a sweet lemon glaze, it’s perfect as a breakfast companion to coffee or tea or as an afternoon snack. This recipe brings the coffee-shop favorite into your kitchen with simple ingredients and a straightforward method. If you are searching for more baked treats, try our Blueberry Crisp for a light and easy dessert!
Why You’ll Love This Recipe
This Lemon Poppy Seed Loaf is more than just a loaf; it’s a citrusy celebration. The secret to its perfect texture lies in the combination of sour cream for moisture and richness, fresh lemon zest for brightness, and a pop of crunch from poppy seeds. And while the loaf is delicious on its own, the tangy lemon glaze takes it to another level of flavor.
Tips for Making the Best Lemon Poppy Seed Loaf
- Use room-temperature ingredients like eggs and sour cream for a smoother batter and better rise.
- Fresh lemons are key; both the juice and zest add unparalleled flavor.
- Check your baking powder to ensure it’s fresh.
- Don’t skip the glaze—it enhances the citrus flavor, making every bite irresistible.
- Mix with care; overmixing the batter can lead to a denser loaf. Stir until just combined.
Storage and Freezing Instructions
To store, let the loaf cool completely before wrapping it tightly in plastic wrap. Store at room temperature for up to five days. Avoid refrigerating, as it can dry out the loaf. To freeze, wrap the loaf (without glaze) in aluminum foil or parchment paper, then place it in a heavy-duty freezer bag. Label it with the date, and store it for up to three months. To thaw, leave it at room temperature in its packaging to retain moisture. When you’re ready to enjoy, whip up a fresh batch of glaze to drizzle over the thawed loaf.
Creative Serving Suggestions
Pair slices with a fruit platter for a vibrant breakfast. You could also add a dollop of Greek yogurt or whipped cream for an indulgent treat. Spread lemon curd on a slice for an extra zing, or enjoy it with a side of vanilla ice cream for dessert.
Making Lemon Poppy Seed Loaf at home is a rewarding experience that fills your kitchen with the comforting aroma of citrus. Whether you’re preparing it for brunch, gifting it to a friend, or simply indulging yourself, this recipe guarantees smiles all around. Try it today and savor the joy of homemade goodness!
Lemon Poppy Seed Loaf
Ingredients
Loaf
- 3 large eggs, room temperature
- 1 cup granulated sugar
- 1 cup sour cream room temperature
- 2 medium lemons, zested (about 2 tablespoons)
- 1 tablespoon lemon juice, freshly squeezed
- 1 teaspoon lemon extract
- ½ cup vegetable oil
- 1 ½ cups all-purpose flour
- 2 tablespoons poppy seeds
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
Glaze
- 1 cup confectioners' sugar
- 2 tablespoons lemon juice, freshly squeezed
Instructions
- Preheat the oven to 350°F and spray an 8½ x 4½-inch loaf pan with non-stick cooking spray. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, combine eggs, granulated sugar, sour cream, lemon zest, lemon juice, and lemon extract. Beat on low speed until creamy.
- While the mixer is still on low speed, slowly drizzle in the vegetable oil and mix until fully combined.
- In a separate medium bowl, whisk together all-purpose flour, poppy seeds, baking powder, and kosher salt. Gradually add the dry mixture to the wet mixture, mixing until just combined. It’s okay if the batter has a few lumps.
- Pour the batter into the prepared loaf pan, spreading it evenly. Bake for 60-65 minutes, or until a toothpick inserted into the center comes out with a few crumbs but no wet batter.
- Let the loaf cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely, about 30 minutes.
- To make the glaze, whisk together confectioners’ sugar and freshly squeezed lemon juice in a medium bowl until smooth.
- Once the loaf is completely cooled, pour the glaze evenly over the top. Allow the glaze to set for a few minutes before slicing and serving.
This recipe is inspired by Iambaker.com’s Lemon Poppy Seed Bread
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