Iced Lemon Poppy Seed Loaf
A bright and sweet loaf cake with a fresh lemon flavor, poppy seeds for texture, and a sweet icing that elevates it to a bakery-quality treat.
Ingredients
Dry Ingredients
- 2 cups All purpose flour Spoon it into the measuring cup to avoid packing.
- 2 teaspoons Baking powder
- 1/2 teaspoon Salt A pinch for balance.
- 1 cup Granulated sugar Rub lemon zest into the sugar for enhanced flavor.
Wet Ingredients
- 2 large Eggs Room temperature preferred.
- 1/2 cup Plain yogurt or sour cream For moisture.
- 1/4 cup Neutral oil or melted butter Either works.
- 1 tablespoon Lemon zest Zest first before juicing.
- 1/4 cup Fresh lemon juice Use freshly squeezed for best flavor.
- 2 tablespoons Poppy seeds
Icing
- 1 cup Powdered sugar Mix with lemon juice to desired thickness.
- 2 tablespoons Lemon juice Adjust to achieve a thick icing.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a standard loaf pan.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, combine the granulated sugar with the lemon zest, rubbing the zest into the sugar until fragrant.
- Add eggs, yogurt (or sour cream), and oil (or melted butter) to the sugar mixture and stir until well combined.
- Gradually add the dry ingredients to the wet, mixing just until no dry streaks remain. Do not overmix.
- Gently fold in the lemon juice and poppy seeds.
Baking
- Pour the batter into the prepared loaf pan, smoothing the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Allow the loaf to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Icing
- Once the loaf is completely cooled, whisk together powdered sugar and lemon juice until smooth and thick.
- Drizzle the icing over the loaf, allowing it to set before slicing.
Notes
Let the loaf cool completely before glazing to prevent the icing from melting. This loaf pairs well with savory lemon dishes for a balanced meal.