This Lemon Poppy Seed Loaf is one of my all-time favorite ways to enjoy fresh citrus. Packed with lemon flavor and flecked with crunchy poppy seeds, it’s perfect for breakfast, brunch, or an afternoon snack. The light and fluffy crumb is perfectly complemented by a simple lemon glaze that adds a touch of sweetness and extra citrus punch.
Why I love this recipe:
- Texture! The crumb is light and airy, with pops of texture from the poppy seeds. The crust also adds a delightful crunch with you bite into it!
- Easy to make! You need just 20 minutes to prep.
- Flavor! I am team citrus 100%, so I love a lemon dessert. This has a light, bright citrusy taste that is just the right amount of sweet!
While I absolutely adore lemon poppyseed muffins, this lemon loaf takes the cake for delicious citrus sweets!
You can check out more of my easy dessert recipes, like this Lemon Ricotta Pound Cake, my Almond Ricotta Cake, or this Lemon Olive Oil Cake!
What’s In This Quick Bread?
- Dry ingredients include: all-purpose flour, baking powder, baking soda, kosher salt, sugar, and poppy seeds.
- Wet ingredients include: lemon zest, lemon juice, unsalted butter, eggs, milk, and vanilla extract.
Once the cake has cooled, it gets topped with a quick vanilla and lemon glaze made with powdered sugar, fresh lemon juice, and vanilla extract. It takes just minutes to make and has the perfect texture — it’ll harden as it sets on the cake!
Ingredient Substitutions
- Milk: Any plant-based milk can be used in place of whole milk.
- Sugar: Substitute with honey or maple syrup, but note that it may slightly alter the texture.
- Butter: Replace with an equal amount of vegetable oil or coconut oil.
Directions
- Prepare the loaf pan by lining with parchment paper and coating with baking spray or butter.
- In a bowl, whisk together some of the dry ingredients: flour, baking powder, baking soda and salt.
- Next, cream the butter and sugar. I like to do this in a stand mixer, but you can use a handheld mixer if preferred. Begin by combining fresh lemon zest to sugar, then rubbing it together in your hands (this helps to release the oils). Add room temperature butter, then beat for a few minutes until smooth.
- Add the wet ingredients. Add eggs one at a time, scraping down the sides in between. In a separate bowl, whisk together remaining ingredients: milk, lemon juice, poppy seeds, and vanilla extract.
- Finish the cake batter by alternating adding the flour and milk mixtures, starting and ending with the flour. Transfer to the prepared pan, then bake for 50-55 minutes. A toothpick inserted into the center should come out clean.
- Cool for 10 minutes, then transfer to a wire rack. Once completely cool, drizzle with lemon glaze, slice, and enjoy!
FAQs
You can use an 8×5-inch loaf pan, but you may need to adjust the baking time slightly. Check for doneness at 45 minutes and continue baking in 5-minute increments until a toothpick inserted into the center comes out clean.
The glaze should be thick, but pourable. If it’s too thick, add more milk by the teaspoonful until you reach the desired consistency. If it it’s too thin, you can add additional powdered sugar (but remember to taste it again and make sure it’s not too sweet — you may end up wanting to add more lemon juice to balance it out).
Overmixing the batter can lead to a dry loaf. Be sure to stop mixing once the dry ingredients are just incorporated. Additionally, make sure your oven temperature is accurate.
All-purpose flour works best, but you can use a 1:1 gluten-free flour blend if you need a gluten-free option.
Ari’s Best Tips!
- Rub the lemon zest into the sugar. This will help to release the natural oils found in the lemon peel.
- Use room temperature ingredients! Ensure your butter, eggs, and milk are at room temperature to achieve a smooth batter.
- Use fresh lemon juice and zest for the best flavor.
- Avoid overmixing: Mix the batter until just combined to prevent a dense loaf.
- To ensure even baking, tap the pan gently on the counter a few times before placing it in the oven to release any air bubbles.
Make-Ahead, Leftovers, & Storage
- I do not recommend making the batter ahead of time. Simply prepare, then bake immediately.
- Leftovers and storage: Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. Tightly wrap the loaf in plastic wrap or aluminum foil to prevent it from drying out.
- To freeze: Wrap the loaf (whole or sliced) tightly in plastic wrap and place it in a freezer-safe bag. Note: it’s better to freeze without the glaze! Freeze for up to 3 months. Thaw at room temperature or in the refrigerator overnight.
How To Serve
This needs nothing. It’s the perfect lemon loaf as is. You could enjoy it with a cup of coffee or hot tea, but there’s no need to fancy it up with ice cream or whipped cream. If anything, you could add some fresh berries, but even that feels unnecessary.
There is just so much to love about this quick lemon cake! From the crisp exterior (it’s got a slight crunch when you bite into it!) to the snap from the poppy seeds, and of course that bright citrusy flavor — she’s a winner!
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Lemon Poppy Seed Loaf (Crisp Exterior & Lemon Glaze!)
Equipment
- 9×4-inch loaf pan
Ingredients
- 1⅔ cups (200g) all-purpose flour, sifted
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp kosher salt
- 1 cup (200g) granulated sugar
- 2 lemons, zested (about 1 Tbsp), and 1 lemon juiced (about 4 Tbsp; 60g)
- ½ cup (113g, 8 Tbsp) unsalted butter, room temperature
- 3 large eggs, room temperature
- ¼ cup (60g) milk, room temperature
- 3 Tbsp poppy seeds + 1 tsp for finishing the cake
- 1 tsp pure vanilla extract
Glaze
- 1⅔ cups (200g) powdered sugar
- 1 lemon, juiced, about ¼ cup (60g)
- 2 tsp milk, any kind
Instructions
- Prepare the loaf pan. Preheat an oven to 350°F (180°C). Line a 9×4-inch loaf pan with parchment paper, ensuring there's enough hanging over the sides to help you lift and remove the cake after baking.
- Mix the dry ingredients. In a mixing bowl, whisk together 200g (1⅔ cups) flour, 1 tsp baking powder, ¼ tsp baking soda, and ½ tsp Kosher salt.
- Cream the butter and sugar. In the bowl of a stand mixer, combine 1 cup (200g) sugar and 2 tsp lemon zest, then rub together with your fingers to release the oils in the zest. Add ½ cup (113g) unsalted butter, then beat until pale and fluffy, about 3 minutes.
- Add the eggs. Add 3 large eggs one at a time, scraping down the sides of the bowl with a rubber spatula as needed in between.
- Mix the wet ingredients. In a separate mixing bowl, whisk together ¼ cup (60g) fresh lemon juice, ¼ cup (60g) milk, 3 Tbsp poppy seeds, and 1 tsp vanilla extract.
- Finish the cake batter. With the mixer on low, alternate adding ⅓ of the flour mixture, then half of the milk mixture, then repeat, ending finally with the flour mixture. Be careful not to overmix, the ingredients should just barely be incorporated.
- Bake the loaf cake. Pour the cake batter into the prepared loaf pan, then bake for 50-55 minutes, or until the cake is puffed up, golden brown, and a toothpick inserted into the center of the cake comes out clean.
- Cool the cake in the loaf pan for 10 minutes, then transfer to a wire rack to cool completely.
- Add the lemon glaze. Whisk 1⅔ cups (200g) powdered sugar, ¼ cup (60g) lemon juice, and 2 tsp milk together. Pour over the loaf (it will drip down the sides!), then immediately sprinkle with additional 1 tsp poppy seeds if wanted. Cut into slices, then enjoy!
Notes
- Pan size: You can use an 8×5-inch loaf pan, but you may need to adjust the baking time slightly. Check for doneness at 45 minutes and continue baking in 5-minute increments until a toothpick inserted into the center comes out clean.
- I do not recommend making the batter ahead of time. Simply prepare, then bake immediately.
- Leftovers and storage: Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. Tightly wrap the loaf in plastic wrap or aluminum foil to prevent it from drying out.
- To freeze: Wrap the loaf (whole or sliced) tightly in plastic wrap and place it in a freezer-safe bag. Note: it’s better to freeze without the glaze! Freeze for up to 3 months. Thaw at room temperature or in the refrigerator overnight.
Nutrition
Photography by: Alana of Your Home Made Healthy.
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