Lemon Poppy Seed Loaf is a delicious, easy-to-make dessert, perfect for any occasion. With its burst of lemon flavor and crunch from the poppy seeds, it's sure to be a crowd-pleaser.
For specifics on the recipe use the table of contents to click on sections of the recipe.
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Do you love lemon desserts as much as I do? Nothing says warm weather as much as a tangy lemon sweet treat. Some of my favorite lemon recipes are lemon cake roll, lemon lush dessert, and lemon raspberry muffins. They are all fantastic.
Why you'll love this recipe
- Lemon Poppy Seed Bread is bursting with bright lemon flavor that’s so refreshing!
- Our Lemon Poppy Seed Loaf is easy to make with simple ingredients.
- This lemon bread is perfect for any occasion – from brunches to afternoon tea or even as a thoughtful homemade gift.
Ingredient List
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- vanilla yogurt
- canola oil
- white granulated sugar
- large eggs
- lemon juice
- all-purpose flour
- baking powder
- salt
- lemon zest
- poppy seeds
- non-stick cooking spray
- powdered sugar
- lemon zest
- whole milk
- Lemon Slices
Equipment
- Loaf Pan
- Parchment Paper
- Stainless Steel Mixing Bowls
- Measuring Spoons and Cups
- Whisk
How to Make Lemon Poppy Seed Loaf
This is an overview of the recipe. The full instructions are below in the recipe card.
How to make the bread
- Preheat the oven.
- In a large mixing bowl, whisk together yogurt, oil, sugar, eggs, and lemon juice until smooth.
- To the yogurt mixture, add flour, baking powder, and salt until combined.
- Fold in the lemon zest and poppy seeds.
- Pour the batter into the prepared pan, and bake for 35-40 minutes.
Lemon Glaze
How to make the Lemon Glaze
- In a medium bowl, combine the powdered sugar and lemon zest and whisk until combined.
- Add the lemon juice and milk and stir. Then drizzle over the top of the cooled cake. Garnish as desired.
Eileen's Tips for Success
- When measuring the flour, spoon it into the measuring cup and level it off with a knife. This ensures that you don’t accidentally add too much flour, which can make the loaf dense.
- Use freshly squeezed lemon juice for the best flavor – it really makes a difference!
- Don’t overmix the batter. Once you add the dry ingredients, mix until just combined to keep the loaf light and tender.
- Allow the loaf to cool completely before adding the glaze. This prevents the glaze from melting, ensuring a beautiful finish.
Variations
Do you want to change up this recipe? Here are some ways to change the flavor of this dish.
- Yogurt: If you don’t have vanilla yogurt, plain Greek yogurt or sour cream are great substitutes.
- Citrus: Swap out the lemon juice and zest for orange or lime for a fun flavor variation.
- Additions: For an extra burst of flavor, fold in fresh blueberries or raspberries into the batter before baking.
Make ahead, storage, and freezer tips
Storage - This lemon poppy seed cake will last for 3-4 days in an airtight container at room temperature. It can also be stored in the refrigerator for up to a week.
Freezing - This loaf can be frozen for up to 3 months. Wrap it tightly in plastic wrap and place it in a freezer-safe bag or container. Thaw overnight in the refrigerator before serving.
Frequently Asked Questions
Can I use bottled lemon juice instead of fresh?
How do I know when the loaf is done baking?
What’s the best way to zest a lemon?
Serving Suggestions
This Lemon Poppy Seed Bread goes well with just about any of your favorite meals.
However, the bright lemon flavors remind me of warm weather, so I like to pair it with my spring and summer favorites, such as this Grilled Chicken Asparagus, Cucumber Tomato Salad, and Roasted Corn On The Cob.
Similar recipes
Do you love pound cakes and homemade quick breads? I have some delicious recipes to share with you that always get rave reviews.
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Thank you for your continued support. I am forever grateful.
Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
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Lemon Poppy Seed Loaf
Equipment
Ingredients
Instructions
- Preheat the oven to 350°F/180°C. Spray an 8-inch x 4-inch loaf pan with non-stick cooking spray, set aside.
- In a large mixing bowl, whisk together 1 cup vanilla yogurt, ½ cup canola oil, 1 cup white granulated sugar, 3 large eggs, and 2 Tablespoons lemon juice until completely combined and smooth.
- To the yogurt mixture, add 1 ½ cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon kosher salt, stir to combine ingredients.
- Fold in 2 Tablespoons lemon zest and ¼ cup poppy seeds into the batter.
- Now pour this batter into the prepared loaf pan.
- Bake in the oven for 35-40 minutes or until a toothpick is stuck in and comes out clean.
- Once the cake is baked, let it cool completely.
- While the cake is baking, make the glaze.
- In a medium-sized mixing bowl add 1 cup powdered sugar and 1 teaspoon lemon zest whisking together.
- To the bowl, add 1 Tablespoons lemon juice and 1 Tablespoon whole milk, whisking until a thick glaze has formed.
- Once the cake is cooled completely, remove from the loaf pan and pour the glaze over the top of the cake.
- Optional garnish with Poppy seeds and Lemon Slices.
- Cut and enjoy!
Nutrition
Notes
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