Lemon Poppy Seed Loaf (Crisp Exterior & Lemon Glaze!)
Let's make a Lemon Poppy Seed Loaf! With a bright lemon flavor, a slight crunch from the poppy seeds, and a sweet, tangy glaze, this quick bread is sure to become a favorite. Ideal for breakfast, brunch, or a mid-afternoon snack, it’s perfect for any occasion.
Servings: 8 servings
Calories: 651kcal
Video
Equipment
Ingredients
- 1⅔ cups (200g) all-purpose flour, sifted
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp kosher salt
- 1 cup (200g) granulated sugar
- 2 lemons, zested (about 1 Tbsp), and 1 lemon juiced (about 4 Tbsp; 60g)
- ½ cup (113g, 8 Tbsp) unsalted butter, room temperature
- 3 large eggs, room temperature
- ¼ cup (60g) milk, room temperature
- 3 Tbsp poppy seeds + 1 tsp for finishing the cake
- 1 tsp pure vanilla extract
Glaze
- 1⅔ cups (200g) powdered sugar
- 1 lemon, juiced, about ¼ cup (60g)
- 2 tsp milk, any kind
Instructions
- Prepare the loaf pan. Preheat an oven to 350°F (180°C). Line a 9x4-inch loaf pan with parchment paper, ensuring there's enough hanging over the sides to help you lift and remove the cake after baking.
- Mix the dry ingredients. In a mixing bowl, whisk together 200g (1⅔ cups) flour, 1 tsp baking powder, ¼ tsp baking soda, and ½ tsp Kosher salt.
- Cream the butter and sugar. In the bowl of a stand mixer, combine 1 cup (200g) sugar and 2 tsp lemon zest, then rub together with your fingers to release the oils in the zest. Add ½ cup (113g) unsalted butter, then beat until pale and fluffy, about 3 minutes.
- Add the eggs. Add 3 large eggs one at a time, scraping down the sides of the bowl with a rubber spatula as needed in between.
- Mix the wet ingredients. In a separate mixing bowl, whisk together ¼ cup (60g) fresh lemon juice, ¼ cup (60g) milk, 3 Tbsp poppy seeds, and 1 tsp vanilla extract.
- Finish the cake batter. With the mixer on low, alternate adding ⅓ of the flour mixture, then half of the milk mixture, then repeat, ending finally with the flour mixture. Be careful not to overmix, the ingredients should just barely be incorporated.
- Bake the loaf cake. Transfer the cake batter into the prepared loaf pan (it will be thick!), smooth the top with a spatula, then bake for 50-55 minutes, or until the cake is puffed up, golden brown, and a toothpick inserted into the center of the cake comes out clean.
- Cool the cake in the loaf pan for 10 minutes, then transfer to a wire rack to cool completely.
- Add the lemon glaze. Whisk 1⅔ cups (200g) powdered sugar, ¼ cup (60g) lemon juice, and 2 tsp milk together. Pour over the loaf (it will drip down the sides!), then immediately sprinkle with additional 1 tsp poppy seeds if wanted. Cut into slices, then enjoy!
Notes
- Pan size: You can use an 8x5-inch loaf pan, but you may need to adjust the baking time slightly. Check for doneness at 45 minutes and continue baking in 5-minute increments until a toothpick inserted into the center comes out clean.
- I do not recommend making the batter ahead of time. Simply prepare, then bake immediately.
- Leftovers and storage: Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. Tightly wrap the loaf in plastic wrap or aluminum foil to prevent it from drying out.
- To freeze: Wrap the loaf (whole or sliced) tightly in plastic wrap and place it in a freezer-safe bag. Note: it's better to freeze without the glaze! Freeze for up to 3 months. Thaw at room temperature or in the refrigerator overnight.
Nutrition
Calories: 651kcal | Carbohydrates: 122g | Protein: 9g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 94mg | Sodium: 265mg | Potassium: 175mg | Fiber: 3g | Sugar: 80g | Vitamin A: 482IU | Vitamin C: 21mg | Calcium: 120mg | Iron: 3mg
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