Lemon Poppy Seed Loaf (Printable Version)

Moist loaf with fresh lemon zest, poppy seeds, and a tangy lemon glaze. Ideal for breakfast or tea.

# What You'll Need:

01 - 2 cups all-purpose flour

02 - 1 ½ teaspoons baking powder

03 - ½ teaspoon baking soda

04 - ¼ teaspoon salt

05 - 2 tablespoons poppy seeds

06 - ⅔ cup unsalted butter, softened

07 - 1 cup granulated sugar

08 - 2 large eggs, room temperature

09 - ⅓ cup whole milk

10 - ¼ cup fresh lemon juice

11 - 2 tablespoons lemon zest

12 - 1 teaspoon vanilla extract

13 - ¾ cup powdered sugar

14 - 2–3 tablespoons fresh lemon juice

01 - Preheat the oven to 350°F. Grease a 9x5-inch loaf pan and line with parchment paper.

02 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, and poppy seeds. Set aside.

03 - In a large mixing bowl, beat the softened butter and sugar until light and fluffy, about 2–3 minutes.

04 - Beat in the eggs one at a time, mixing thoroughly after each addition.

05 - Add lemon zest, lemon juice, milk, and vanilla extract. Mix until combined—the mixture may appear slightly curdled.

06 - Gradually fold the dry ingredients into the wet mixture until just combined. Avoid overmixing.

07 - Pour the batter into the prepared loaf pan and smooth the top evenly.

08 - Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.

09 - Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

10 - Whisk powdered sugar and lemon juice until smooth and pourable.

11 - Drizzle the glaze over the cooled loaf. Allow to set, then slice and serve.

01 -

The tangy lemon glaze seeps into every bite making it impossibly moist without being heavy
It comes together quickly but tastes like something from a fancy bakery

02 -

Do not overmix the batter or your loaf will turn out tough and dense instead of tender
Brushing the warm loaf with extra lemon juice before glazing adds incredible depth of flavor

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