Perfect Lemon Poppy Seed Loaf
A moist, tender lemon poppy seed loaf with bright citrus flavor and a sweet glaze. This recipe uses the perfect ratio of ingredients and proper technique to create a bakery-quality loaf every time.
Ingredients
For the Lemon Poppy Seed Loaf
- 1 3/4 cups all-purpose flour sifted (225g)
- 1 teaspoon baking powder fresh
- 1/2 teaspoon salt
- 3/4 cup high-quality butter room temperature, NOT melted (175g)
- 3/4 cup granulated sugar 165g
- 3 large eggs room temperature
- 2 tablespoons fresh lemon juice from about 1 lemon
- lemon zest from 2 lemons
- 2 tablespoons poppy seeds exactly measured
- 3/4 cup whole milk room temperature preferred (175ml)
For the Lemon Glaze
- 1 cup powdered sugar sifted (120g)
- 1 tablespoon fresh lemon juice
- 3 teaspoons whole milk
Instructions
Getting Set Up
- Preheat your oven to 350°F (180°C). Grease a 9×5-inch loaf pan thoroughly with melted butter or neutral oil, covering bottom, sides, and corners. Set aside.
- Sift the flour into a medium bowl. Add baking powder and salt. Whisk together until well combined. Set aside.
Mixing Time
- In a stand mixer bowl with whisk attachment (or using a hand mixer), beat the softened butter and sugar together on low speed for 3-4 minutes until pale yellow and fluffy. If the mixture looks grainy or chunky, stop and press it together with a rubber spatula until creamy.
- Crack eggs into a separate small bowl and beat lightly with a fork. Add eggs to the butter-sugar mixture one at a time, mixing on low speed after each addition. Wait until each egg is fully incorporated before adding the next.
- Pour in the fresh lemon juice, add the lemon zest, and sprinkle in the poppy seeds. Mix on low speed just until evenly combined.
- With mixer on lowest speed, add half of the flour mixture, then immediately pour in half of the milk. Beat just until combined with a few streaks of flour still visible. Add the remaining flour and milk, mixing only until the batter looks smooth and uniform. Do not overmix.
Baking Your Loaf
- Pour batter into the greased loaf pan and smooth the top with a spatula. Place in the center of the oven and bake for 50-55 minutes, or until a toothpick inserted slightly off-center comes out clean or with just a few moist crumbs.
- Remove from oven and let the loaf rest in the pan for 10 minutes. Then carefully flip onto a wire cooling rack and allow to cool completely before glazing.
Making the Glaze
- In a small bowl, combine sifted powdered sugar and 1 tablespoon lemon juice. Add milk gradually, stirring after each addition, until glaze is thick but pourable (should drip slowly off a spoon). Adjust consistency with more milk or powdered sugar as needed.
- Once the loaf is completely cool, spoon the glaze over the top, letting it drip down the sides naturally. Let glaze set for 15-20 minutes before slicing.
Notes
Temperature Tips: Take butter, eggs, and milk out of the fridge 60-90 minutes before baking. Room temperature ingredients blend smoothly and create better texture.
Storage: Store in an airtight container at room temperature for up to 4 days, refrigerate for up to 7 days, or freeze individual wrapped slices for up to 3 months.
Poppy Seed Storage: Keep poppy seeds in an airtight container in the refrigerator or freezer to prevent them from going rancid.
Sugar Adjustment: You can reduce sugar by up to 2 tablespoons (25g) without affecting texture significantly.