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Lemon Poppy Seed Loaf

This Lemon Poppy Seed Loaf is soft, buttery, and full of bright citrus flavor. Made with fresh lemon zest, lemon juice, poppy seeds, and a simple lemon glaze, it has a tender crumb and a sweet-tangy finish. It is perfect for breakfast, brunch, coffee breaks, or dessert.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings 10 servings

Ingredients
  

For the Loaf

  • 1 ¾ cups all-purpose flour about 265 g
  • 1 tablespoon poppy seeds
  • 2 teaspoons baking powder
  • ½ cup unsalted butter softened
  • 1 ¼ cups sugar about 265 g
  • Zest of 3 lemons finely grated
  • 3 large eggs
  • ½ cup lemon juice about 125 ml
  • ¼ cup milk about 60 ml

For the Lemon Glaze

  • 1 cup icing sugar about 130 g
  • 2 tablespoons lemon juice about 30 ml

Instructions
 

  • Preheat the oven to 350°F. Grease a 4x10-inch loaf pan and line it with parchment paper, leaving some overhang on two sides for easy removal.
  • In a medium bowl, whisk together the flour, poppy seeds, and baking powder.
  • In a separate large bowl, beat the softened butter, sugar, and lemon zest together until light and creamy.
  • Add the eggs and beat until the mixture is smooth.
  • Add the dry ingredients in batches, alternating with the lemon juice and milk. Mix just until combined.
  • Spoon the batter into the prepared loaf pan and smooth the top.
  • Bake for about 1 hour, or until a toothpick inserted into the center comes out clean.
  • Let the loaf cool completely on a wire rack before removing it from the pan.
  • To make the glaze, whisk the icing sugar and lemon juice together until smooth.
  • Place the cooled loaf on a serving plate and drizzle the glaze over the top.
  • Let the glaze set slightly before slicing and serving.

Notes

Use fresh lemon zest and juice for the best flavor.
Check that your poppy seeds are fresh before baking. If they smell stale or bitter, replace them.
Do not overmix the batter after adding the flour, or the loaf may become dense.
Let the loaf cool completely before glazing so the glaze sets properly.
Store covered at room temperature for up to 3 days or refrigerate for up to 5 days.
For freezing, wrap the cooled unglazed loaf tightly and freeze for up to 3 months. Add the glaze after thawing.