Description
Lemon Poppy Seed Loaf with a Lemon Glaze
This Lemon Poppy Seed Loaf is the perfect balance of zesty lemon and crunchy poppy seeds, topped with a sweet, tangy lemon glaze. A light and refreshing treat that pairs beautifully with your morning coffee or afternoon tea!
Ingredients:
For the Loaf:
1 1/2 cups all-purpose flour
1 cup granulated sugar
1 tablespoon poppy seeds
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup sour cream
1/4 cup fresh lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
For the Glaze:
1 cup powdered sugar
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
Directions:
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour a loaf pan to prevent sticking.
Mix Dry Ingredients:
In a large bowl, whisk together the all-purpose flour
, granulated sugar
, poppy seeds
, baking powder
, baking soda
, and salt
.
Prepare Wet Ingredients:
In another bowl, beat the softened butter
until creamy. Add the eggs
one at a time, beating well after each addition. Stir in the sour cream
, fresh lemon juice
, lemon zest
, and vanilla extract
until well combined.
Combine and Mix:
Gradually add the dry ingredients to the wet ingredients, mixing just until everything is combined (be careful not to overmix).
Bake the Loaf:
Pour the batter into the prepared loaf pan and smooth out the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Loaf:
Let the loaf cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Prepare the Glaze:
While the loaf is cooling, whisk together the powdered sugar
, fresh lemon juice
, and lemon zest
to make the glaze.
Drizzle the Glaze:
Once the loaf has cooled completely, drizzle the lemon glaze over the top, allowing it to soak into the loaf for extra lemony goodness.
Prep Time: 15 minutes
Cooking Time: 50 minutes
Total Time: 1 hour 5 minutes
Calories: 320 kcal per serving
Servings: 8 slices
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Step-by-Step Guide
Follow these detailed instructions for a perfect loaf. Start by preheating your oven to 350°F (175°C) and thoroughly greasing and flouring a standard 9×5-inch loaf pan. In a medium bowl, whisk together the 1 1/2 cups flour, 1 cup sugar, 1 tablespoon poppy seeds, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. In a separate large bowl, use an electric mixer to beat 1/2 cup softened butter until creamy, about 2 minutes. Add the 2 eggs one at a time, beating for 30 seconds after each. Then, mix in 1/2 cup sour cream, 1/4 cup lemon juice, 1 tablespoon lemon zest, and 1 teaspoon vanilla until just combined. Gradually add the dry ingredients to the wet, folding with a spatula until no dry streaks remain—do not overmix. Pour the batter into the prepared pan, smooth the top, and bake for 50-60 minutes. The loaf is done when a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before glazing.
Serving Suggestions
This loaf is versatile and delightful. For a classic presentation, serve a thick slice alongside a hot cup of coffee or tea. For a brunch centerpiece, plate slices with fresh berries and a dollop of whipped cream or lemon curd. It also makes an elegant dessert when served warm with a scoop of vanilla bean ice cream or a drizzle of extra glaze.
How-to Summary
In short: Whisk dry ingredients. Cream butter and sugar, then add wet ingredients. Combine wet and dry mixes gently. Bake at 350°F for 50-60 minutes. Cool completely. Whisk powdered sugar and lemon juice for glaze and drizzle over the cooled loaf.
Frequently Asked Questions
Can I use bottled lemon juice instead of fresh?
We strongly recommend fresh lemon juice for the brightest flavor. Bottled juice can have a metallic aftertaste that affects the final taste.
Can I make this loaf ahead of time?
Yes! The unglazed loaf can be wrapped tightly and stored at room temperature for a day, or frozen for up to 3 months. Add the glaze just before serving.
Why is my loaf dense or gummy?
This is usually caused by overmixing the batter after adding the flour, which develops too much gluten. Mix just until the ingredients are combined.
Can I substitute the sour cream?
Yes, plain full-fat Greek yogurt or buttermilk can be used as a 1:1 substitute for the sour cream.
How do I store the glazed loaf?
Store it in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the refrigerator.
Common Mistakes to Avoid
- Overmixing the batter: This leads to a tough, dense crumb. Fold until just combined.
- Using cold butter or eggs: Ensure ingredients are at room temperature for proper emulsification and volume.
- Adding glaze to a warm loaf: The glaze will melt and soak in unevenly. Patience is key—wait for the loaf to cool completely.
- Not properly preparing the pan: Grease and flour the pan thoroughly to prevent sticking and ensure easy release.
- Overbaking: Check for doneness a few minutes before the timer ends. An overbaked loaf will be dry.
Conclusion
This Lemon Poppy Seed Loaf is a timeless classic that brings a burst of sunshine to any table. By following the detailed steps and avoiding common pitfalls, you can achieve a perfectly moist, tender crumb with a vibrant lemon flavor in every bite. Its simplicity and bright taste make it a reliable recipe for bakers of all levels. We hope this enhanced guide helps you bake with confidence and enjoy this delightful treat to the fullest.