Description
Lemon Poppyseed loaf is bursting with lemon flavor from the zest and juice, while poppy seeds add a delightful crunch. This easy quick bread is perfect for breakfast or an afternoon treat, it’s easy to make and endlessly delicious.
Ingredients
Units
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For the Bread:
- 1 1/2 cups all purpose flour
- 2 teaspoons baking powder
- 1 cup vanilla yogurt
- 1/2 cup oil
- 1 cup white granulated sugar
- 3 eggs
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 2 tablespoons lemon zest
- 1/4 cup poppy seeds
For the Lemon Glaze:
- 1 cup powdered sugar
- 1 teaspoon lemon zest
- 1 tablespoons lemon juice
- 1 tablespoon milk
- poppy seeds, for garnish
- lemon slices, for garnish
Instructions
- Preheat the oven to 350°F and spray a 9-inch loaf pan with nonstick cooking spray or line with parchment paper.
- In a large bowl or stand mixer (affiliate link), add the yogurt, oil, sugar, eggs, and lemon juice. Whisk together until completely combined and smooth.
- Add the dry ingredients into the bowl and mix everything until just incorporated. Make sure not to overmix.
- Fold the lemon zest and poppy seeds into the batter. Pour the batter into the prepared loaf pan.
- Bake for 35-40 minutes or until a toothpick inserted comes out clean.
- Once the cake is out of the oven, let it cool completely on a wire rack before glazing.
- When ready to make the lemon icing, add the powdered sugar and lemon zest to a small bowl. Whisk together.
- Add the lemon juice and milk and whisk until a thick glaze has formed.
- Remove from the loaf pan and pour the glaze over the top of the cake.
- Garnish with extra poppy seeds and lemon slices if desired before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 3507
- Sugar: 336 g
- Sodium: 1533.5 mg
- Fat: 142.3 g
- Carbohydrates: 530.6 g
- Fiber: 13.7 g
- Protein: 52.4 g
- Cholesterol: 565.7 mg