Name: Lemon Poppyseed Loaf (Standard)
Prep time: 24 min
Cook time: 36 min
Total time: 1 h
Yield: 1 loaf (12 slices)
Cuisine: American
Ingredients: 2 cups All-Purpose Flour; 1 teaspoon Baking Powder; 1/4 teaspoon Baking Soda; 1/4 teaspoon Salt; 2 tablespoons Poppy Seeds; 1 cup Granulated Sugar; 1/2 cup Butter-softened; 2 Large Eggs; 1/4 cup Milk; 2 tablespoons Lemon Juice; 1 teaspoon Lemon Zest; 1 teaspoon Vanilla Extract; 1 cup Powdered Sugar; 2-3 tablespoons Lemon Juice

Recipe tier

A simple and delicious lemon poppyseed loaf, perfect for breakfast, brunch, or a sweet treat.

Total 1h

Serves 1 loaf (12 slices)

Steps 10

Ingredients 14

Dry Ingredients
2 cups 240 g All-Purpose Flour
1 teaspoon 5 mL Baking Powder
teaspoon 1.25 mL Baking Soda
teaspoon 1.25 mL Salt
2 tablespoons 30 mL Poppy Seeds
Wet Ingredients
1 cup 227 g Granulated Sugar
cup 113 g Butter-softened
2 N/A Large Eggs
cup 60 mL Milk
2 tablespoons 30 mL Lemon Juice
1 teaspoon 5 mL Lemon Zest
1 teaspoon 5 mL Vanilla Extract
Glaze
1 cup 120 g Powdered Sugar
2-3 tablespoons 30-45 mL Lemon Juice

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Equipment

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Instructions

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Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
In a medium bowl, whisk together the Dry Ingredients.
In a separate large bowl, cream together the Granulated Sugar and Butter until light and fluffy.
Beat in the Eggs one at a time, then stir in the Milk, Lemon Juice, Lemon Zest, and Vanilla Extract.
Gradually add the Dry Ingredients to the Wet Ingredients, mixing until just combined. Do not overmix.
Stir in the Poppy Seeds.
Pour batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
To make the Glaze, whisk together the Powdered Sugar and Lemon Juice until smooth. Add more Lemon Juice if needed to reach desired consistency.
Drizzle the Glaze over the cooled loaf.