Lemon Poppy Seed Loaf (Printer-Friendly)
A moist and zesty loaf bursting with fresh lemon flavor and crunchy poppy seeds.
# What You'll Need:
→ Dry Ingredients
01 - 1 3/4 cups all-purpose flour
02 - 1 tablespoon poppy seeds
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
→ Wet Ingredients
06 - 3/4 cup granulated sugar
07 - 2 large eggs, room temperature
08 - 1/2 cup whole milk
09 - 1/2 cup sour cream or plain yogurt
10 - 1/2 cup unsalted butter, melted and cooled
11 - Zest of 2 lemons
12 - 1/4 cup freshly squeezed lemon juice
13 - 1 teaspoon pure vanilla extract
→ Lemon Glaze (optional)
14 - 1 cup powdered sugar
15 - 2 to 3 tablespoons freshly squeezed lemon juice
# How to Make It:
01 - Preheat oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper.
02 - Whisk together flour, poppy seeds, baking powder, baking soda, and salt in a medium bowl.
03 - In a large bowl, whisk sugar and eggs until light and slightly thickened, about 2 minutes.
04 - Add milk, sour cream (or yogurt), melted butter, lemon zest, lemon juice, and vanilla to the egg mixture and whisk until combined.
05 - Gently fold dry ingredients into the wet mixture until just combined; avoid overmixing.
06 - Pour batter into prepared pan, smooth the surface, and bake for 45–55 minutes until a toothpick inserted comes out clean. Tent with foil last 10 minutes if browning too quickly.
07 - Cool loaf in pan for 15 minutes, then transfer to a wire rack and cool completely.
08 - Whisk powdered sugar with lemon juice until smooth and drizzle over cooled loaf before slicing.
# Expert Advice:
01 -
- It's naturally moist without feeling heavy, thanks to the sour cream and milk working together in ways that feel almost magical.
- The lemon flavor isn't shy or baking-powder sour; it tastes like actual fresh lemons, not that artificial sharpness.
- You can have it cooling on the rack before your coffee's even cold, and it only gets better the next day.
02 -
- Room-temperature eggs are non-negotiable; they emulsify smoothly with the butter and sugar, but cold eggs separate and refuse to cooperate.
- Overmixing the batter is the most common mistake and the one that turns this tender loaf into something dense; fold gently and trust that a few flour streaks will even out in the oven.
- If your loaf has a tunnel running through the center, it usually means the batter was overmixed or the pan was tapped too hard; next time, mix less and tap gently.
03 -
- Microplane your lemon zest directly into a small bowl of sugar and let it sit for a minute before adding to the wet mixture; the oils from the zest perfume the sugar and distribute more evenly.
- If your kitchen is cold, warm your mixing bowls under hot water before you start; cold bowls slow emulsification and can make the batter break.
- A loaf with a crack down the middle is completely normal and actually a sign that it rose well; it looks homemade, not industrial, and that's something to celebrate.