Lemon Poppy Seed Loaf
slices
Lemon Poppy Seed Loaf is full of lemon flavor and crunchy poppy seeds. This bakery-style quick bread made with Greek yogurt and finished with a simple lemon glaze is perfect for an afternoon treat.
Ingredients
- 1 ½ cups all-purpose flour
- 1 tablespoon poppy seeds
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup granulated sugar
- zest of two lemons
- ¾ cup plain Greek yogurt (or sour cream)
- ½ cup vegetable oil (or melted butter)
- 2 large eggs
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
Lemon Glaze
- ½ cup powdered sugar
- 1-2 tablespoons fresh lemon juice
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper, leaving some overhang for easy removal.
- In a medium bowl, whisk together flour, poppy seeds, baking powder, baking soda, and salt.
- In a large mixing bowl, combine sugar and lemon zest. Rub them together with your fingertips until the sugar is fragrant and pale yellow.
- Add yogurt (or sour cream), oil, eggs, lemon juice, and vanilla. Whisk until smooth and well blended.
- Add the dry ingredients to the wet mixture and gently fold until just combined. Do not overmix—stop when no streaks of flour remain
- Pour the batter into the prepared loaf pan. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
- Let the loaf cool in the pan for 10 minutes, then lift it out and cool completely on a wire rack.
- Whisk together powdered sugar and lemon juice until smooth. Adjust consistency by adding a little powdered sugar or lemon juice. Drizzle over the cooled loaf and let set before slicing.
Nutrition
Calories: 178kcal | Carbohydrates: 37g | Protein: 5g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.004g | Cholesterol: 33mg | Sodium: 105mg | Potassium: 106mg | Fiber: 1g | Sugar: 22g | Vitamin A: 48IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 1mg