Description
A moist and zesty lemon poppy seed loaf with a tender crumb and a glossy glaze perfect for any occasion.
Ingredients
Scale
- 250 g (2 cups) all-purpose flour
- 200 g (1 cup) granulated sugar
- 113 g (1/2 cup) unsalted butter, at room temperature
- 2 large eggs
- 120 g (1/2 cup) sour cream
- 60 ml (1/4 cup) whole milk
- 8 g (2 tsp) baking powder
- 1/2 tsp fine salt (Diamond Crystal preferred)
- 2 medium lemons (zest and juice, about 10 g zest and 60 ml juice)
- 30 g (3 tbsp) poppy seeds
- 1 tsp (5 ml) vanilla extract
- 120 g (1 cup) confectioners’ sugar (for glaze)
- 30–45 ml (2–3 tbsp) lemon juice (for glaze)
Instructions
- Preheat the oven to 180°C (350°F) and prepare a 9 x 5-inch loaf pan.
- Cream the unsalted butter and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing after each, then stir in vanilla and lemon zest.
- Combine dry ingredients in a separate bowl, whisk, and then add to the wet mixture alternately with sour cream and milk, mixing gently.
- Fold in the poppy seeds and lemon juice until evenly distributed.
- Transfer the batter to the prepared pan and smooth the top.
- Bake for 45–55 minutes, until golden and a toothpick comes out with moist crumbs.
- While cooling, prepare the glaze by whisking confectioners’ sugar and lemon juice until smooth.
- Pour the glaze over the cooled loaf and let it set before slicing.
Notes
For best results, weigh your ingredients for accuracy. Store in an airtight container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 22g
- Sodium: 170mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1.5g
- Protein: 5g
- Cholesterol: 75mg