Lemon Poppy Seed Loaf
Lemon poppy seed loaf is soft and moist with fresh lemon juice and zest, buttermilk, poppy seeds and a thick lemon glaze.
Servings: 12 slices
Equipment
- Citrus Zester or Microplane
- Loaf Pan 5 x 9-Inch
Ingredients
- 2 Cups all purpose flour
- 1 Cup granulated sugar
- ¾ Cup unsalted butter
- 2 Teaspoons baking powder
- ¼ Teaspoon baking soda
- ⅓ Teaspoon salt
- 3 eggs
- ¼ Cup lemon juice fresh
- zest from 1 lemon
- ¾ Cup buttermilk
- 1 Teaspoon vanilla extract
- 2 Tablespoons poppy seeds
For the Icing
- 1 Cup icing sugar
- 1 Tablespoon lemon juice fresh
- 2 Tablespoons milk or more if needed
Instructions
- Preheat the oven to 350 degrees F. Grease a 9 x 5-inch loaf pan.
- In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set these dry ingredients aside.
- In a large bowl, cream the butter and sugar together using an electric mixer at medium-high speed. Beat until pale and fluffy, about 3 minutes.
- Add the eggs, one at a time. Beat in the vanilla extract, lemon zest, and lemon juice. Beat the wet ingredients until incorporated.
- Add a third of the flour mixture and mix until almost combined, then add half the buttermilk and mix until just combined.
- Repeat with another third of the flour mixture and then the last half of the buttermilk, ending with the last third of the flour. Beat until just combined.
- Fold in the poppy seeds just until evenly distributed.
- Pour the batter into the prepared pan. Bake for 45 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the loaf cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely.
- For the icing, whisk the ingredients together until smooth. The icing should be thick and not too runny. Drizzle over cake.
Notes
Use fresh lemon: Since lemon is the main flavor here, use freshly squeezed juice and fresh zest rather than bottled lemon juice.
Soften the butter: Room temperature butter creams much better with the sugar and helps give the loaf a lighter texture.
Don't overmix: Once you start adding the flour, mix only until everything comes together. Overmixing can make the loaf denser.
Check it early: Loaf pans and ovens vary quite a bit, so start checking around 45 minutes even though yours may need closer to an hour.
Cool completely before glazing: This is important. If the loaf is still warm, that nice thick lemon glaze will melt and run straight off.
Soften the butter: Room temperature butter creams much better with the sugar and helps give the loaf a lighter texture.
Don't overmix: Once you start adding the flour, mix only until everything comes together. Overmixing can make the loaf denser.
Check it early: Loaf pans and ovens vary quite a bit, so start checking around 45 minutes even though yours may need closer to an hour.
Cool completely before glazing: This is important. If the loaf is still warm, that nice thick lemon glaze will melt and run straight off.
Nutrition
Calories: 323kcal | Carbohydrates: 45g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 204mg | Potassium: 90mg | Fiber: 1g | Sugar: 28g | Vitamin A: 443IU | Vitamin C: 2mg | Calcium: 117mg | Iron: 2mg
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