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Lemon Poppy Seed Loaf Recipe

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4.1 from 10 reviews

  • Author: Emma
  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings

Description

This Lemon Poppy Seed Loaf is a moist and flavorful cake with the perfect balance of lemony brightness and crunchy poppy seeds. Soft butter and sugar are creamed to create a fluffy base, combined with fresh lemon juice and zest for vibrant citrus notes, and finished with a smooth lemon glaze that hardens to a sweet, tangy topping. Ideal for tea time or a delightful breakfast treat.

Ingredients

For the Loaf:

  • 1 ¾ cups (225g) all-purpose flour, sifted
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup (175g) high quality butter, softened at room temperature (NOT MELTED)
  • ¾ cup (165g) sugar
  • 3 large eggs
  • 2 Tablespoons fresh lemon juice
  • Zest of 2 lemons
  • 2 Tablespoons poppy seeds
  • ¾ cup (175 ml) milk

For the Lemon Icing:

  • 1 Tablespoon lemon juice
  • 1 cup (120g) powdered sugar, sifted
  • 3 teaspoons milk (adjust as needed)

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 350°F (180°C). Grease the bottom and sides of a 9×5-inch (23×13 cm) loaf pan using melted butter or vegetable oil, then set aside.
  2. Mix Dry Ingredients: In a medium bowl, sift the all-purpose flour. Add baking powder and salt, then mix thoroughly and set aside.
  3. Cream Butter and Sugar: Using a stand mixer fitted with a whisk attachment or a hand mixer on low speed, cream the softened butter and sugar until the mixture is pale and fluffy. If the mixture becomes chunky, stop mixing and use a rubber spatula to press the butter and sugar together until creamy. This ensures a smooth base for the batter.
  4. Add Eggs and Flavorings: Gradually add the beaten eggs one at a time while mixing continuously. Incorporate the lemon juice, lemon zest, and poppy seeds into the mixture, mixing on low speed to combine fully.
  5. Combine Milk and Flour Mixtures: Slowly add half the milk followed by half the flour mixture while mixing at low speed. Beat until combined, then add the remaining milk and flour mixture. Continue beating until the batter is smooth with no lumps.
  6. Bake the Loaf: Pour the batter into the prepared loaf pan and bake for 50-55 minutes. Test doneness by inserting a toothpick into the center; it should come out clean. Oven times may vary slightly. Remove the loaf from the oven and allow it to cool in the pan for 10 minutes.
  7. Cool Completely: Transfer the loaf from the pan to a wire rack and allow it to cool completely before applying icing.
  8. Prepare the Lemon Icing: In a small bowl, mix 1 tablespoon lemon juice with sifted powdered sugar. Gradually add milk, adjusting to achieve a thick but pourable consistency. The icing should not be runny.
  9. Ice the Loaf: Spoon the lemon icing over the cooled loaf and spread evenly. Allow the icing to harden before slicing and serving.

Notes

  • Ensure butter is softened but not melted for optimal creaming results.
  • Do not overmix the batter to avoid a dense loaf.
  • Use fresh lemon juice and zest for the best citrus flavor.
  • Test the loaf with a toothpick before removing from oven to avoid under- or over-baking.
  • The lemon icing should be thick enough to coat without running excessively; adjust milk quantity as needed.
  • Store any leftovers in an airtight container at room temperature for up to 3 days.
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://myeasyplate.com/lemon-poppy-seed-loaf-recipe/