Lemon Poppy Seed Loaf is a delightful, refreshing treat with a zesty lemon flavor and a light, moist texture. Here’s a simple recipe to make this delicious loaf:
Ingredients:
For the Loaf:
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 large eggs
1 cup granulated sugar
1/2 cup unsalted butter, softened
1/2 cup sour cream (or Greek yogurt)
2 tbsp milk
2 tbsp lemon zest (from about 2 lemons)
1/4 cup fresh lemon juice (from 1-2 lemons)
2 tbsp poppy seeds
1 tsp vanilla extract
For the Glaze (optional):
1/4 cup powdered sugar
1-2 tbsp fresh lemon juice
Instructions:
1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper for easy removal.
2. Prepare the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Prepare the Wet Ingredients:
In a large bowl, beat the eggs and sugar together until light and fluffy.
Add the softened butter and beat until smooth.
Mix in the sour cream (or yogurt), milk, lemon zest, lemon juice, vanilla extract, and poppy seeds. Stir until combined.
4. Combine the Wet and Dry Ingredients:
Gradually add the dry ingredients into the wet ingredients, mixing just until combined. Do not overmix.
5. Bake the Loaf:
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs. If the top starts to brown too quickly, you can loosely cover it with foil during the last 10 minutes of baking.
6. Cool the Loaf:
Let the loaf cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
7. Prepare the Glaze (Optional):
If you'd like to add a glaze, mix the powdered sugar with 1-2 tablespoons of fresh lemon juice in a small bowl. Drizzle the glaze over the cooled loaf for a shiny, tangy finish.
8. Serve and Enjoy:
Slice the loaf and enjoy the light, zesty lemon flavor with a subtle crunch from the poppy seeds!