This Lemon Poppy Seed Loaf is Perfect for Spring Brunch
This moist and delicious lemon poppy seed loaf is easy to make and ready in under an hour. Perfect for brunch, afternoon tea, or just because. Also makes a great Easter dessert.
Hello friends! Today we’re embracing the mantra: ‘When life gives you lemons, make a deliciously tangy dessert bread!’ Forget lemonade – we’re taking things up a notch in the kitchen.
Today, I’m going to share a recipe for a dessert bread that’s like a ray of sunshine on a cloudy day: lemon poppy seed loaf!
This isn’t just any old loaf; it’s a masterpiece that combines the playful crunch of poppy seeds with the bold, cheeky zing of lemon.
But just when you think it can’t get any better, we drizzle (or perhaps lovingly smother) this beauty with a lemon glaze that glistens like morning dew.
This glaze isn’t just icing on the cake – it’s the crown jewel, the pièce de résistance, the… well, you get the idea.
‘But I’m no baker,’ you might say. Good news: this lemon and poppy seed loaf recipe is as easy as it is scrumptious.
It’s the perfect way to impress your guests, treat yourself, or add a little zest to your afternoon tea. Whether you’re a seasoned baker or a newbie in the kitchen, this loaf is here to make you look like a baking genius.
So grab your mixing bowl, summon your inner baker, and let’s jump into a world where lemons aren’t just for lemonade.
They’re for creating a lemon poppy seed loaf so delightful, it might just make you consider starting a lemon orchard in your backyard.
Tips and Thoughts for This Recipe
Use real lemons for this – I don’t recommend trying to substitute with artificial lemon juice.
If the top is getting more brown than you would like as it’s baking, tent the top loosely with a piece of aluminum foil.
Keep your bread wrapped in plastic wrap or in an airtight container to maintain its freshness. It lasts a few days on the counter, and about a week in the fridge.
You can also freeze it for longer storage. Wrap in plastic wrap then put in an airtight container for up to three months.
Get the printable recipe for this dessert bread below:
Lemon Poppy Seed Loaf
Equipment
- 1 Loaf pan
Ingredients
Bread
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 dash kosher salt
- 3/4 cups butter softened to room temperature (180 g)
- 1 cup granulated sugar
- 3 egg(s) large
- 3 Tablespoons lemon juice
- 1 Tablespoon lemon zest
- 1/3 cup buttermilk
- 2 Tablespoons poppy seeds
Glaze
- 1 cup powdered sugar
- 2 – 3 Tablespoons lemon juice
- 1/4 teaspoons lemon extract
Instructions
- Preheat the oven to 350°. Lightly spray a loaf pan with baking spray and line with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, with a hand mixer, beat the butter on medium speed until light and fluffy. Beat in the sugar until light and fluffy, for about 2 minutes.
- Beat in the lemon juice and zest. Add the eggs and continue beating until well combined. Stop and scrape down the bowl as needed.
- With the mixer on low, add in the flour mixture alternating with the milk. Try not to overmix.
- Fold the poppy seeds into the batter using a spatula.
- Pour the batter into the prepared loaf pan and smooth with a spatula. Bake for 35 to 40 minutes, or until a pick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes. Remove from the pan and let cool completely on a wire rack.
- In a small bowl, mix the powdered sugar with the lemon extract and lemon juice. Whisk until smooth.
- Drizzle over cooled dessert bread before serving.
Nutrition
If you enjoyed this lemon and poppy seed loaf, let me know in the comments! I’d also love for you to check out these other delicious posts:
