Name: Lemon Poppyseed Loaf
Prep time: 10 min
Cook time: 60 min
Ingredients: 1 1/2 cups flour; 2 tsp baking powder; 1/2 tsp salt; 1 tbsp lemon zest (finely grated ); 1 cup sugar; 2 eggs (room temperature); 1/3 cup vegetable oil; 1 tsp vanilla extract; 3/4 cup plus 1 tablespoon plain Greek yogurt; 8 tbsp fresh lemon juice (divided); 1 tbsp poppyseeds; 1/2 cup powdered sugar

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It’s the end of May and I can’t be the only one that feels like Summer can’t come fast enough! We have been having some crazy weather here in Southern Alberta (hot one day, then raining and snowing the next), and I a ready for the summer heat to arrive and stay. I’m really looking forward to being able to sit outside in the backyard and read books while drinking sangria.

This lemon poppyseed loaf has me dreaming of the summer! It has the perfect amount of citrus flavour and is light and fluffy. If you’re not a fan of lemons, you can switch them out for your favourite citrus fruit, like grapefruit or blood orange.

Some tips for making a great loaf:

Always sift your ingredients, this will help make everything light and fluffy
Make sure your eggs are at room temperature, it helps them to incorporate better. If you forget to take them out, place some warm water in a bowl and put the eggs in them to bring them to room temperature faster.
Make sure your baking powder is fresh, if it’s old the loaf won’t rise properly.
Make sure it is baked all the way through, if it’s not your loaf will fall when cooling. Use a wooden skewer or a smaller knife to test if it’s done, wood and rougher metal are more likely to collect batter than a smooth cake tester.

I am thinking of adding this loaf to the menu that can be purchased here for Calgary and surrounding areas, let me know if you think I should add it.

INGREDIENTS

1 1/2 cups flour

2 tsp baking powder

1/2 tsp salt

1 tbsp finely grated lemon zest

1 cup sugar

2 large eggs, room temperature

1/3 cup vegetable oil

1 tsp vanilla extract

3/4 cup plus 1 tablespoon plain Greek yogurt

8 tbsp fresh lemon juice, divided

1 tbsp poppy seeds

1/2 cup powdered sugar

DIRECTIONS

Preheat the oven to 350°. Line an 8 x 5 loaf pan, line parchment paper, leaving an overhang on the long sides, and lightly coat with nonstick spray.

Sift or whisk flour, baking powder, and salt in a medium bowl.

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

Add eggs, oil, and vanilla and beat with the electric mixer on high speed until light and thick, about 4 minutes. Reduce the speed to low, mix in half of the dry ingredients, and mix in 3/4 cup yogurt.

Mix in remaining dry ingredients followed by 4 Tbsp. lemon juice and poppyseeds.

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 on top of the cake and brush 3 Tbsp. lemon juice over top. Let sit for 15 minutes, then run a knife around the sides to loosen and use parchment paper to lift the cake out of the pan and onto the rack. Remove parchment and let cool completely.

Whisk powdered sugar, remaining 1 Tbsp. yogurt, 1 Tbsp. lemon juice in a medium bowl until smooth and drizzle over the cake. Let sit until the glaze is set, about 30 minutes.

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Lemon Poppyseed Loaf

Course Dessert

Cuisine American

Keyword lemon, Lemon Poppyseed, Lemon poppyseed loaf, poppyseed

Prep Time 10

Cook Time 1

Ingredients

1 1/2 cups flour
2 tsp baking powder
1/2 tsp salt
1 tbsp lemon zest finely grated
1 cup sugar
2 eggs room temperature
1/3 cup vegetable oil
1 tsp vanilla extract
3/4 cup plus 1 tablespoon plain Greek yogurt
8 tbsp fresh lemon juice divided
1 tbsp poppyseeds
1/2 cup powdered sugar

Instructions

Preheat the oven to 350°. Line an 8 x 5loaf pan, line parchment paper, leaving an overhang on the long sides, and lightly coat with nonstick spray.
Sift or whisk flour, baking powder, and salt in a medium bowl.
Work lemon zest into granulated sugar (I used my Kitchen Aid mixer to do this) in a large bowl until sugar starts to clump and the mixture is very fragrant about 1 minute.
Add eggs, oil, and vanilla and beat with the electric mixer on high speed until light and thick, about 4 minutes. Reduce the speed to low, mix in half of the dry ingredients, and mix in 3/4 cup yogurt.
Mix in remaining dry ingredients followed by 4 Tbsp. lemon juice and poppyseeds.
Scrape batter into the prepared pan and smooth the 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 on top of the cake and brush 3 Tbsp. lemon juice over top. Let sit for 15 minutes, then run a knife around the sides to loosen and use parchment paper to lift the cake out of the pan and onto the rack. Remove parchment and let cool completely.
Whisk powdered sugar, remaining 1 Tbsp. yogurt, 1 Tbsp. lemon juice in a medium bowl until smooth and drizzle over the cake. Let sit until the glaze is set, about 30 minutes.