Lemon Poppy Seed Loaf
A moist, tender lemon poppy seed loaf packed with bright lemon and crunchy poppy seeds, finished with a tangy lemon glaze. Easy enough for a weeknight, pretty enough for company — bake it as a loaf, a bundt cake, or muffins.
Ingredients
Cake
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter room temperature
- 1 cup granulated sugar
- 3 large eggs room temperature
- 2 tablespoons lemon zest from about 2 lemons
- 1/4 cup fresh lemon juice
- 1/2 cup sour cream or plain yogurt room temperature
- 2 tablespoons poppy seeds
- 1 teaspoon vanilla extract
Lemon Glaze
- 1 cup powdered sugar
- 2 –3 tablespoons fresh lemon juice
Instructions
- Heat the oven. Set your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan (or a bundt pan), getting into every corner.
- Whisk the dry ingredients. In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
- Cream the butter and sugar. In a large bowl, beat the butter and granulated sugar together for 3 to 4 minutes, until pale and fluffy.
- Add the eggs and lemon. Beat in the eggs one at a time, mixing well after each. Stir in the lemon zest, lemon juice, and vanilla.
- Bring it together. Add the dry ingredients to the wet in batches, mixing just until the flour disappears. Fold in the sour cream and poppy seeds until evenly distributed — don't overmix.
- Bake. Scrape the batter into the prepared pan and smooth the top. Bake 60 to 70 minutes, until a toothpick inserted in the center comes out clean. If the top browns too fast, tent it loosely with foil.
- Cool. Let the loaf rest in the pan 10 minutes, then turn it out onto a wire rack to cool completely.
- Make the glaze. Whisk the powdered sugar with the lemon juice until smooth and pourable, adding juice a little at a time to reach the consistency you want.
- Glaze and serve. Once the loaf is fully cooled, drizzle the glaze over the top. Let it set before slicing.
Notes
Doneness check: A toothpick in the center should come out clean or with just a few moist crumbs.
Don't overbake: Watch the loaf closely in the final 10 minutes so it stays moist.
Bundt option: The same batter makes a lovely lemon poppy seed bundt cake — grease the pan well and rely on the toothpick test for timing.
Room-temperature ingredients (butter, eggs, sour cream) make for the smoothest batter and best texture.
Glaze only a fully cooled loaf so it sets instead of soaking in.
Don't overbake: Watch the loaf closely in the final 10 minutes so it stays moist.
Bundt option: The same batter makes a lovely lemon poppy seed bundt cake — grease the pan well and rely on the toothpick test for timing.
Room-temperature ingredients (butter, eggs, sour cream) make for the smoothest batter and best texture.
Glaze only a fully cooled loaf so it sets instead of soaking in.
Tried this recipe?Let us know how it was!