Poppy Seed Lemon Loaf

How to Make Poppy Seed Lemon Loaf

1. 1

   Step 1: Preheat and prepare the pan

   Heat the oven to 350°F (175°C). Generously butter a 9x5-inch loaf pan and line the bottom with a strip of parchment paper for easier removal. Set the pan aside while you make the batter.

   For this step

   • 1/2 cupUnsalted butter (softened), plus extra for pan
2. 2

   Step 2: Combine wet and dry ingredients

   In a large bowl, cream the softened butter with granulated sugar until light and fluffy, about 2–3 minutes. Beat in the eggs one at a time, then stir in sour cream, the zest of 2 lemons and 2 tablespoons of lemon juice, and a teaspoon of vanilla if you like. In a separate bowl, whisk together the flour, baking powder, salt, and poppy seeds, then fold the dry mixture into the wet until just combined—do not overmix.

   For this step

   • 1 cupGranulated sugar
   • 2 largeLarge eggs
   • 1/2 cupSour cream
   • 1 3/4 cupsAll-purpose flour
   • 2 tspBaking powder
   • 1/2 tspSalt
   • 2 tbspPoppy seeds
   • 2 largeFresh lemons (zest and juice)
   
3. 3

   Step 3: Bake the loaf

   Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs and the top is golden. If the top browns too quickly, tent it loosely with foil for the last 15 minutes of baking.
   
4. 4

   Step 4: Prepare the lemon glaze

   While the loaf cools, whisk the powdered sugar with the remaining 1–2 tablespoons of fresh lemon juice (add a teaspoon of water or more lemon juice, if needed) until you have a pourable glaze. Taste and adjust for brightness and sweetness; it should be thick but pourable.

   For this step

   • 1 cupPowdered sugar (for glaze)
   
5. 5

   Step 5: Cool, glaze, and serve

   Let the loaf rest in the pan for 10 minutes, then transfer to a wire rack set over a sheet pan. When the loaf is still slightly warm, drizzle the lemon glaze evenly over the top and allow it to set for 15–20 minutes before slicing. Serve at room temperature and store any leftovers wrapped at room temperature for up to 2 days or refrigerated for up to 5 days.
   

1. Heat the oven to 350°F (175°C). Generously butter a 9x5-inch loaf pan and line the bottom with a strip of parchment paper for easier removal. Set the pan aside while you make the batter.
2. In a large bowl, cream the softened butter with granulated sugar until light and fluffy, about 2–3 minutes. Beat in the eggs one at a time, then stir in sour cream, the zest of 2 lemons and 2 tablespoons of lemon juice, and a teaspoon of vanilla if you like. In a separate bowl, whisk together the flour, baking powder, salt, and poppy seeds, then fold the dry mixture into the wet until just combined—do not overmix.
3. Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs and the top is golden. If the top browns too quickly, tent it loosely with foil for the last 15 minutes of baking.
4. While the loaf cools, whisk the powdered sugar with the remaining 1–2 tablespoons of fresh lemon juice (add a teaspoon of water or more lemon juice, if needed) until you have a pourable glaze. Taste and adjust for brightness and sweetness; it should be thick but pourable.
5. Let the loaf rest in the pan for 10 minutes, then transfer to a wire rack set over a sheet pan. When the loaf is still slightly warm, drizzle the lemon glaze evenly over the top and allow it to set for 15–20 minutes before slicing. Serve at room temperature and store any leftovers wrapped at room temperature for up to 2 days or refrigerated for up to 5 days.