Description
This Lemon Poppy Seed Loaf is a delightful treat that combines zesty lemon flavor with crunchy poppy seeds. Topped with a citrus icing, it’s perfect for any occasion.
Ingredients
Scale
- 1 ½ cups (190g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 3 tablespoons poppy seeds
- ½ cup (115g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest (from about 1 medium lemon)
- ½ cup (120ml) buttermilk
- 2 tablespoons fresh lemon juice
- 1 cup (120g) powdered sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon orange juice
- 1 teaspoon lemon zest (for garnish, optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal later.
- In a medium mixing bowl, whisk together 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, ½ teaspoon of salt, and 3 tablespoons of poppy seeds. This helps to evenly distribute the baking agents and ensures a uniform rise.
- In a large mixing bowl, cream together ½ cup of softened unsalted butter and 1 cup of granulated sugar using an electric mixer on medium speed for about 3-4 minutes, until the mixture is light and fluffy. Make sure to scrape down the sides of the bowl occasionally.
- Add 2 large eggs, 1 teaspoon of vanilla extract, and 1 teaspoon of lemon zest to the creamed butter and sugar, mixing until fully combined. You want a smooth consistency, so ensure there are no lumps of butter.
- In a small bowl, combine ½ cup of buttermilk and 2 tablespoons of fresh lemon juice. Alternately add the dry ingredients and buttermilk mixture to the butter mixture, starting and ending with the dry ingredients. Mix just until combined; do not overmix, as this can lead to a dense loaf.
- Pour the batter into the prepared loaf pan. Smooth the top with a spatula, ensuring it’s even. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean. The edges should be lightly golden brown, and the center should feel just set.
- Once baked, remove the loaf from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. Resist the urge to slice too soon, as it will be crumbly if it’s still warm.
- While the loaf is cooling, prepare the citrus icing. In a medium bowl, whisk together 1 cup of powdered sugar, 2 tablespoons of fresh lemon juice, and 1 tablespoon of orange juice until smooth. If the icing is too thick, you can add a little more juice to reach your desired consistency.
- Once the loaf is completely cool, drizzle the citrus icing over the top. If you like, sprinkle with an additional teaspoon of lemon zest for an extra pop of flavor and color.
- Prep Time: 15 mins
- Cook Time: 50-60 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg
Keywords: Be careful not to overmix your batter; this is a common mistake that can lead to a dense loaf. Use room temperature ingredients for a smoother batter and even baking.