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–+ servings
Lemon Poppy Seed Loaf

Lemon Poppy Seed Loaf

A moist and bright lemon loaf studded with poppy seeds and topped with a zingy lemon glaze.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 10 slices
Course: Healthy Desserts
Cuisine: American
Calories: 285
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 3/4 cups all-purpose flour
  • 2 tablespoons poppy seeds
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar
  • 1/2 cup Greek yogurt plain
  • 1/3 cup vegetable oil
  • 2 large eggs
  • 2 tablespoons lemon zest about 2 lemons
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar for glaze
  • 2 tablespoons lemon juice for glaze

Method
 

  1. Preheat oven to 350°F (175°C). Grease and line a 9x5 inch loaf pan with parchment paper.
  2. In a medium bowl, whisk together flour, poppy seeds, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, whisk together sugar, Greek yogurt, oil, eggs, lemon zest, lemon juice, and vanilla extract until smooth and well combined.
  4. Add the dry ingredients to the wet ingredients and gently fold together with a spatula until just combined. Do not overmix.
  5. Pour batter into prepared loaf pan and smooth the top. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack.
  6. While the loaf cools, whisk together powdered sugar and 2 tablespoons lemon juice until smooth. Add more lemon juice if needed for desired consistency.
  7. Once loaf is completely cooled, drizzle the lemon glaze over the top. Let glaze set for 15 minutes before slicing and serving.

Nutrition

Calories: 285kcalCarbohydrates: 45gProtein: 5gFat: 10gSodium: 180mgFiber: 1g

Notes

For extra lemon flavor, poke holes in the warm loaf and brush with a mixture of lemon juice and sugar before glazing. Store covered at room temperature for up to 3 days or refrigerate for up to a week. The loaf can also be frozen without glaze for up to 3 months.

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