This Lemon Poppyseed Loaf is the perfect sweet treat in the spring and the summer! A recipe that not only works for breakfast, midday snack, and dessert is a win in my book!
Jump to Recipe
This is my spring-time spin on my Vanilla Streusel Cake! Swap out the vanilla for lemon extract, add in some lemon zest and poppy seeds and this bright, zesty loaf is ready for warm weather! If you love loaf recipes, don't forget to check out my Browned Butter Banana Bread too!
Ingredients
- Butter
- Oil
- Sugar
- Lemons
- Eggs
- Lemon Extract
- Milk
- Yogurt
- Flour
- Baking Powder
- Poppyseeds
- Powdered Sugar
- Lemon Juice
See recipe below for all the details!
Step-by-Step Instructions
Step-by-step instructions to make sure this is the easiest lemon poppy seed dessert you've ever made!
- Step 1: Combine sugar and lemon zest in a bowl. Massage together to allow the sugar to absorb the oils.
- Mix together butter, oil, and lemon sugar.
- Step 3: Add in eggs and lemon extract.
- Step 4: Add in half the dry ingredients.
- Step 5: Add in milk and yogurt.
- Step 6: Add in remaining dry ingredients and poppy seeds. Then bake in a preheated 350? oven for 40-45 minutes.
Hint: Let the oven preheat to 350?and then wait about 5-7 minutes before putting in the lemon loaf. Sometimes oven can be a little tricky, so you want to wait to make sure it's fully preheated before adding in your loaf so you don't throw off the baking time!
Variations
If you're not in the lemon mood, no worries! Here are a few variations that take no time at all but can totally change up the recipe! 1 recipe, 4 ways!? Love that!
- Almond - omit the lemon zest and swap out the lemon extract with almond extract and you have a delicious, sweet almond poppyseed loaf!
- Orange - Swap out lemon zest for orange zest and add in a few teaspoons of orange juice and you have a zesty sweet orange loaf! A fun take on a different citrus!
Or you could just enjoy this Lemon Loaf that has no poppy seeds!
Storage
Be sure to store in leftovers in an airtight container and leave on the counter/pantry for about 4 days after baking!
Don't put the bread in the refrigerator because that could cause the loaf to dry out prematurely.
Top tip
The biggest advice I can give when it comes to making any kind of bread is to make sure you grease and line your pan! There is nothing worse than baking a delicious smelling loaf only to find that half of it is stuck in the pan! I like to spray the pan first, then add parchment paper
FAQ
This recipe calls for lemon extract so you don't technically have to use fresh lemons. However, the lemon zest in the recipe really enhances the lemon flavor so it's highly recommended you add it in!
You don't have to add any glaze or icing to this loaf! It's delicious all by itself! This baker prefers a little extra sweetness, but you can make this recipe however your tastebuds enjoy best!
This Lemon Poppyseed Loaf is soft and delicate with perfect little pops of poppyseed! Lemon poppyseed used to be my favorite muffin flavor, but now I think this loaf might be my new favorite!
Cheers!
-Holly Michelle
Lemon Poppyseed Loaf
Equipment
- 9x5 Loaf Pan
- Parchment Paper
Ingredients
- 6 tablespoons Butter room temperature
- 2 tablespoons Oil
- ¾ cup Sugar
- 2 Lemons zested
- 2 Eggs
- ½ teaspoon Lemon Extract
- 1 tablespoon Lemon Juice
- ¼ cup Milk
- ⅓ cup Yogurt
- 1 ½ cups Flour
- 2 teaspoons Baking Powder
- 1 tablespoon Poppyseeds
Glaze:
- 1 ½ cups Powdered Sugar
- 2 tablespoons Lemon Juice
Instructions
- Preheat oven to 350 degrees and line 9×5 loaf pan with parchment paper.
- In a large bowl, add lemon zest to a bowl with sugar and rub together to extract the oils from the zest. Set aside.¾ cup Sugar, 2 Lemons
- Mix together oil and butter until just combined.6 tablespoons Butter room temperature, 2 tablespoons Oil
- Then add sugar and mix together until smooth and creamy.
- Add in eggs, lemon juice, and lemon extract. Mix everything together.2 Eggs, ½ teaspoon Lemon Extract, 1 tablespoon Lemon Juice
- In a separate bowl, mix together flour and baking powder.1 ½ cups Flour, 2 teaspoons Baking Powder
- Into the butter and sugar mixture, pour in half of the flour mixture. Mix until the flour is just combined.
- Then add in the milk and yogurt. Mix together.¼ cup Milk, ⅓ cup Yogurt
- After the wet ingredients are fully mixed in, add in the remaining flour and poppyseeds.1 tablespoon Poppyseeds
- Pour batter into lined loaf pan and bake for about 40 minutes, or until a toothpick inserted comes out clean.
Making the Glaze:
- While the loaf cools, make the glaze.
- Combine powdered sugar and lemon juice in a bowl. Stir together.1 ½ cups Powdered Sugar, 2 tablespoons Lemon Juice
- Drizzle the glaze over the loaf cake.
- Serve and enjoy!
Leave a Reply