Lemon Poppyseed Loaf

When I was on my lemon kick a couple of weeks ago I made this lemon poppyseed loaf. I always try to mix the sugar and lemon zest together to give it a more lemon flavour and this time it didn’t disappoint! If you’re not a fan of lemons you can use any citrus fruit and it would be amazing!

This loaf is packed with lemon flavour and because of the yogurt, it is unbelievably moist. If you don’t have yogurt you can use sour cream or even mayonnaise, one of my favourite chocolate cake recipes uses mayo, which will make the loaf moist as well.

I hope that you enjoy this easy-to-make lemon poppyseed loaf as much as I do!

INGREDIENTS

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon kosher salt, plus more

1 tablespoon finely grated grapefruit zest

1 cup granulated sugar

2 large eggs, room temperature

1/3 cup vegetable oil

1 teaspoon vanilla extract

1/3 cup plain Greek yogurt

9 tablespoons fresh lemon juice, divided

1 tablespoon poppyseeds

DIRECTIONS

Preheat the oven to 350°. Line an 8½x4½” loaf pan with parchment paper, leaving an overhang on the long sides, and lightly coat with nonstick spray.

Whisk flour, baking powder, and salt in a medium bowl, and set aside.

Work lemon zest into sugar (I used my Kitchen Aid mixer to do this) until sugar starts to clump and mixture is very fragrant, about 1 minute.

Add eggs, oil, and vanilla and beat on high speed until light and thick, about 4 minutes.

Reduce speed to low and mix in half of the dry ingredients, then mix in yogurt.

Mix in remaining dry ingredients followed by 5 Tbsp. lemon juice and poppy seeds.

Scrape batter into prepared pan and smooth top.

Bake loaf until the top is golden brown and a tester inserted into the center comes out clean, 50–60 minutes.

Transfer pan to a wire rack. Poke holes in the top of the loaf and brush 4 Tbsp. lemon juice over the top.

Let sit 15 minutes, then run a knife around the sides to loosen and use parchment paper to lift the loaf out of the pan and onto the rack. Remove parchment and let cool completely.

Print Pin

Lemon Poppyseed Loaf

Course Dessert

Cuisine American

Keyword baking with lemons, lemon, Lemon poppyseed loaf, poppyseed

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Ingredients

• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 tbsp lemon zest
• 1 cup sugar
• 2 eggs room temperature
• 1/3 cup vegtable oil
• 1 tsp vanilla
• 3/4 cup greek yogurt
• 9 tbsp lemon juice

Instructions

• Preheat the oven to 350°. Line an 8½x4½" loaf pan with parchment paper, leaving an overhang on the long sides, and lightly coat with nonstick spray.
• Whisk flour, baking powder, and salt in a medium bowl, and set aside.
• Using a stand mixer, work the lemon zest into the sugar until sugar starts to clump and the mixture is very fragrant about 1 minute. Add eggs
• Add eggs, oil, and vanilla and beat with the mixer on high speed until light and thick, about 4 minutes.
• Reduce speed to low and mix in half of the dry ingredients, then mix in the yogurt. Mix in remaining dry ingredients followed by 5 Tbsp. lemon juice and poppyseeds.
• Scrape batter into prepared pan and smooth top.
• Bake until the top is golden brown and a tester inserted into the center comes out clean, 50–60 minutes.
• Transfer pan to a wire rack. Poke holes in the top of the loaf and brush the remaining 4 Tbsp. lemon juice over top.
• Let sit 15 minutes, then run a knife around the sides to loosen and use parchment paper to lift the loaf lifts out of the pan and onto the rack. Remove parchment and let cool completely.