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Lemon Poppy Seed Loaf

  • Writer: Two Peas In A Pod Seattle
    Two Peas In A Pod Seattle
  • Apr 7, 2020
  • 2 min read

Serves: 4-5, 1 loaf

Prep Time: 15 min

Cook Time: ~60 min


There is something about the combination of lemon and poppy seed, whether it's in the form of a loaf, or cupcake, or muffin. The balance of tart and sweet reminds us of a warm summers’ day in our childhood. This loaf is very easy, no fuss, and is extremely tasty! It is sure to put a smile on your face.

Ingredients

Zest of 2 lemons

1 cup sugar

½ cup buttermilk

3 tablespoons plus 4 teaspoons lemon juice

3 large eggs

1 ¾ cup all-purpose flour

1 ½ teaspoons baking powder

¼ teaspoon baking soda

¼ teaspoon fine sea salt

⅔ cup extra-virgin olive oil

1 tablespoon poppy seeds

½ cup confectioners’ sugar


Instructions

  1. Preheat the oven to 350 degrees.

  2. Generously butter and lightly flour an 8-inch bread pan.

  3. In a bowl, combine the lemon zest, sugar and rub it together with your fingers until it is more coarse in texture, and resembles sand. Then whisk in 3 tbs of lemon juice, buttermilk, and eggs.

  4. In a separate bowl, mix the dry ingredients together (flour, baking powder, baking soda, and salt). Slowly add in the dry mixture into the wet mixture, and then add in the oil and poppy seed.

  5. Pour the batter into the pan.

  6. Bake for about an hour, or until the outside has browned, and the loaf has cooked. You can determine this by testing it with a toothpick. It should be dry when you insert and remove it from the middle of the loaf.

  7. Let the pan cool and then take the loaf out and let it cool further on a baking sheet, or cooling rack.

  8. Whisk the remaining lemon juice and powdered sugar. Pour the glaze over the cooled loaf, and let dry, and cool further. You can even stick it in the fridge for a few minutes to help. Slice and enjoy!

 
 
 

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