LEMON POPPY SEED LOAF
This Lemon Poppy Seed Loaf is soft, moist, and flavored with tangy lemon syrup, then topped with a zesty lemon glaze. With just the right amount of poppy seeds, each bite has a delightful crunch and nutty flavor that perfectly complements the bright, citrusy topping. If you love lemon, you’ll really enjoy this one!
Ingredients
Lemon Poppy Seed Loaf
- 1 1/2 cups unbleached all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2/3 cup granulated sugar
- 3/4 cup Greek yogurt, whole fat room temperature
- 3 large eggs room temperature
- 1/3 cup olive oil
- 2 1/2 tablespoons lemon juice freshly squeezed
- 2 1/2 tablespoons milk
- 2 tablespoons lemon zest (zest finely grated)
- 1 tablespoon poppy seeds
Lemon Syrop
- 1/3 cup lemon juice freshly squeezed
- 1/3 cup white granulated sugar
Lemon Glaze
- 2 tablespoons lemon juice, freshly squeezed (or as necessary for consistency)
- 1 cup powdered sugar sifted
Instructions
Make the Lemon Poppy Seed Loaf
- Preheat the oven to 350°F with a rack in the center position. Spray a 9 × 5-inch loaf pan with cooking spray, then line it with parchment paper, leaving some overhang on the sides. Use the parchment overhang to lift the loaf out of the pan once it has cooled completely.
- In a medium bowl, sift together the flour, baking powder, and salt. Add the sugar and whisk to combine. Set aside.
- In a separate bowl, using a whisk, mix together the Greek yogurt, eggs, olive oil, lemon juice, and milk. Stir in the lemon zest and poppy seeds until well combined.
- Using a silicone spatula, gently fold the wet ingredients into the dry until just combined. Do not overmix. Pour the batter into the prepared loaf pan and smooth the top lightly with the spatula.
- Bake in the preheated oven for 45–50 minutes, or until a toothpick inserted in the center comes out clean. Keep in mind, oven times can vary slightly.
Make the Lemon Syrup
- While the cake is baking, make the lemon syrup. In a medium saucepan, bring the lemon juice and sugar to a boil, stirring until the sugar dissolves. Set aside.
- Remove the cake from the oven and place the pan on a wire rack. While the cake is still in the pan, poke holes all over the top with a toothpick. Slowly and carefully pour the hot lemon syrup over the cake, using all of it. Keep the cake in the pan to soak up the glaze and let it cool completely.Once cooled, use the parchment paper handles to carefully lift the cake onto a serving platter, then finish with the lemon glaze.
Make the Lemon Glaze
- In a medium bowl, whisk together the sifted powdered sugar and lemon juice until smooth and combined. Adjust the sugar and lemon juice as needed to reach your desired consistency and flavor. If the glaze is too thin, add a little more sifted powdered sugar; if it’s too thick, add a few drops of lemon juice.Evenly spoon the glaze over the top of the cake, letting it slightly drip over the edges. Allow the icing to set for 5–10 minutes before serving.
Notes
How to Store:
- To Store in a room temperature: This lemon poppy seed loaf should be store it in an airtight container at room temperature for 2–3 days.
- To Freeze: First, cool and frost the loaf, then place it in the freezer for a couple of hours. Once frozen, wrap it in a layer of plastic wrap followed by a layer of aluminum foil. Place it in a freezer-safe container, labeled and dated, for up to 4 months. Let it thaw overnight in the refrigerator, then bring it to room temperature before serving. Do not thaw the frozen cake in the microwave or oven, as this may dry it out.
Nutrition
Calories: 318kcalCarbohydrates: 67gProtein: 7gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 62mgSodium: 64mgPotassium: 110mgFiber: 1gSugar: 28gVitamin A: 93IUVitamin C: 13mgCalcium: 56mgIron: 2mg
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