Lemon Poppy Seed Loaf

Brighten up your day with the sunny flavor of lemon and the delightful crunch of poppy seeds in this moist and delicious loaf. With a perfect balance of tangy and sweet, this Lemon Poppy Seed Loaf is sure to become a favorite in your household, perfect for a breakfast treat or afternoon snack.

Ready Time

1 hrs 10 mins

Yields

5 servings

Ingredients

flour 1 1/2 cups
granulated sugar 1 cup
confectioners’ sugar 2 tablespoons
unsalted butter softened 1/2 cup
large eggs 2
freshly squeezed lemon juice 2 tablespoons
grated lemon zest 1 teaspoon
kosher salt 1/4 teaspoon
baking powder 1 1/2 teaspoons
poppy seeds 1 tablespoon
vanilla extract 1 teaspoon

Instructions

Preheat your oven to 350°F (180°C).

Grease a 9×5-inch loaf pan and set it aside.

In a medium bowl, whisk together the flour, confectioners’ sugar, baking powder, and kosher salt.

Set aside.

In a large bowl, use an electric mixer to beat the softened butter and granulated sugar until light and fluffy, about 2 minutes.

Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next.

Beat in the lemon juice, lemon zest, and vanilla extract.

Gradually mix in the flour mixture until just combined, being careful not to overmix.

Stir in the poppy seeds.

Pour the batter into the prepared loaf pan and smooth the top.

Bake for 45-50 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Remove the loaf from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Slice and serve!

Notes

Make sure to use room temperature ingredients, especially the eggs and butter, for a lighter texture. Don’t overmix the batter, as it can lead to a dense loaf.

If you don’t have freshly squeezed lemon juice, bottled lemon juice will work too.

The lemon zest adds a nice brightness to the loaf, so try not to skip it. For an extra burst of lemon flavor, you can adjust the lemon juice to 3-4 tablespoons if you prefer a stronger taste.

You can also toast the poppy seeds in a 350°F oven for 5-7 minutes to enhance their flavor and texture.

The loaf will keep at room temperature for up to 3 days, or you can wrap it tightly and freeze for up to 2 months.