Lemon Poppy Seed Loaf with Glaze

This Lemon Poppy Seed Loaf with Glaze is a deliciously refreshing treat that combines the tangy taste of fresh lemon with the delightful crunch of poppy seeds. Perfect for a sunny afternoon or a special breakfast, this loaf is sure to impress with its light, fluffy texture and sweet citrus glaze. The simple ingredients come together to create a flavorful dessert that pairs beautifully with a cup of tea or coffee.

Why You’ll Love This Recipe

If you’re a fan of citrusy, light desserts, this Lemon Poppy Seed Loaf is exactly what you’ve been craving. The combination of tart lemon zest and juice, paired with the subtle crunch of poppy seeds, makes for a perfectly balanced loaf. The addition of a sweet lemon glaze takes it to the next level, ensuring each bite is as satisfying as the last. This loaf is easy to make, requires no special ingredients, and is a guaranteed crowd-pleaser.

Ingredients

Lemon Poppy Seed Loaf

1½ cups (190g) all-purpose flour
1 tbsp poppy seeds
1½ tsp baking powder
¼ tsp baking soda
¼ tsp salt
½ cup (115g) unsalted butter, softened
¾ cup (150g) granulated sugar
2 large eggs
1 tbsp lemon zest
2 tbsp fresh lemon juice
1 tsp vanilla extract
½ cup (120ml) buttermilk or yogurt

Lemon Glaze

1 cup (120g) powdered sugar
1½–2 tbsp fresh lemon juice

Topping (Optional)

Lemon slices
Extra poppy seeds

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 350°F (175°C). Grease and line a loaf pan with parchment paper to prevent sticking.

2. In a medium bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt.

3. In a separate large bowl, beat the softened butter and granulated sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract.

4. Gradually add the dry ingredients to the wet ingredients in two parts, alternating with the buttermilk. Mix until just combined, being careful not to overwork the batter.

5. Pour the batter into the prepared loaf pan and spread it evenly. Bake for 45–55 minutes or until a toothpick inserted into the center comes out clean.

6. Let the loaf cool completely in the pan on a wire rack.

7. For the glaze, whisk together the powdered sugar and lemon juice until smooth. Once the loaf is cooled, drizzle the glaze over the top.

8. Optional: Garnish the loaf with fresh lemon slices and a sprinkle of extra poppy seeds for a decorative touch.

Servings and Timing

• Servings: 8–10 slices

• Prep time: 15 minutes

• Cook time: 45–55 minutes

• Cooling time: 30 minutes

Variations

• Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend.

• Dairy-Free: Use dairy-free butter and plant-based yogurt or buttermilk to make the loaf dairy-free.

• Vegan: Replace the eggs with flax eggs or a chia egg, and use a dairy-free butter substitute.

• Additional Flavor: Add a teaspoon of almond extract or a handful of blueberries for extra flavor variations.

Storage/Reheating

• Storage: Store the cooled loaf in an airtight container at room temperature for up to 3 days, or refrigerate it for up to 1 week.

• Freezing: The loaf can be frozen for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil before freezing.

• Reheating: To reheat, place a slice in the microwave for 10–15 seconds or in the oven at 300°F (150°C) for 5–10 minutes.

FAQs

1. Can I use regular milk instead of buttermilk or yogurt?

Yes, buttermilk or yogurt adds a tangy flavor and helps to keep the loaf moist. You can substitute with regular milk, though the flavor and texture may be slightly different.

2. Can I make this loaf without poppy seeds?

Yes, if you prefer, you can leave out the poppy seeds or substitute them with chopped nuts or seeds of your choice.

3. How do I know when the loaf is done baking?

Insert a toothpick into the center of the loaf. If it comes out clean or with just a few crumbs attached, the loaf is ready. If the toothpick comes out wet, bake for a few more minutes.

4. Can I make the glaze ahead of time?

Yes, you can prepare the glaze in advance and store it in an airtight container in the refrigerator for up to a week. Just stir well before using.

5. Can I freeze this lemon poppy seed loaf?

Yes, the loaf freezes well. Be sure to wrap it tightly in plastic wrap and aluminum foil before freezing for up to 3 months.

6. Can I add other fruits to this recipe?

Yes! You can incorporate blueberries, raspberries, or even strawberries for a different flavor profile. Just make sure to coat them in a little flour to prevent them from sinking to the bottom of the loaf.

7. Is this recipe suitable for a loaf pan of different sizes?

If you’re using a smaller loaf pan, the loaf may bake faster, so keep an eye on it. Larger pans might require additional baking time.

8. How thick should the glaze be?

The glaze should be pourable but thick enough to coat the loaf. If it’s too thick, add a little more lemon juice; if too thin, add more powdered sugar.

9. Can I make this recipe in a muffin tin instead of a loaf pan?

Yes, you can make muffins by spooning the batter into a muffin tin. Bake at 350°F (175°C) for 18-22 minutes, or until a toothpick comes out clean.

10. What can I do if my loaf sticks to the pan?

Ensure you grease and line the loaf pan with parchment paper before pouring in the batter. If the loaf does stick, run a butter knife around the edges to loosen it.

Conclusion

This Lemon Poppy Seed Loaf with Glaze is a refreshing and easy-to-make treat that will brighten your day with its zesty lemon flavor and light texture. Whether you’re serving it for breakfast, a snack, or as a dessert, it’s sure to impress. With simple ingredients and a delightful glaze, this recipe is perfect for any occasion. Enjoy the perfect balance of tart lemon and sweet poppy seeds in every bite!