Lemon Poppy Loaf
Moist lemon poppy loaf with a simple glaze. Tips for prep, swaps, baking time and storage.
This Lemon Poppy Loaf is the perfect recipe to kickstart your spring baking! Featuring our fresh, high-quality Blue Poppy Seeds.
This recipe comes from our friend, Sheri Silver.
Yield: 1 loaf
- Use room temperature eggs and milk for a smooth batter and better rise.
- Bake in an 8 x 4 inch loaf pan about 50 to 60 minutes; test with a toothpick.
- Simple glaze of confectioners sugar and milk sets quickly and stores well.
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Preparation Instructions:
Make the cake:
Pre-heat the oven to 350 degrees. Grease an 8” x 4” loaf pan, line the bottom with parchment paper, then grease the paper. Dust with flour to coat the sides and bottom, tapping out any excess.
Whisk the eggs, milk, and vanilla in a small bowl. Set aside.
Place the flour, both sugars, baking powder, salt, lemon zest and poppy seeds in a mixer bowl. Mix on low speed just till combined.
Add all of the butter and half the egg mixture to the bowl and beat till combined.
Add the remaining egg mixture in two additions, beating after each till combined. Scrape the batter into your prepared pan and bake till a toothpick tests clean, 50 – 60 minutes.
Cool the cake in the pan on a wire rack for 10 minutes, then turn out onto the rack to cool completely.
Make the glaze:
Whisk the ingredients till smooth.
Pour the glaze over the top of the cake. Decorate with lemon zest if desired, and let the glaze set before serving.
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Frequently Asked Questions
How do I know when the loaf is fully baked?
Insert a toothpick into the center. It should come out clean or with a few moist crumbs. The edges will pull slightly away from the pan and the top will be lightly golden. If the top browns too fast, tent with foil and continue baking until done.
Can I substitute oil for butter?
Yes, but texture will change. Use a neutral oil like vegetable or canola and replace butter with 3/4 the amount by weight. Expect a slightly denser, moister crumb. Chill the batter slightly before baking to help structure.
What if I do not have vanilla bean sugar?
You can use all granulated sugar and add 1 to 1 1/2 teaspoons of vanilla extract to the wet ingredients. If you have a vanilla bean, scrape about 1/4 to 1/2 of the bean into the sugar for a closer match.
Can I make this loaf gluten free?
Yes. Replace the all-purpose flour with a 1-to-1 gluten-free baking flour blend that includes xanthan gum. The batter and bake time are similar, but check doneness with a toothpick since textures vary by blend.
How should I store the loaf and how long will it keep?
Store at room temperature in an airtight container for up to 3 days. Refrigerate up to 7 days. If glazed, keep the glaze set before wrapping to prevent stickiness. Bring to room temperature before serving for best flavor.
Can I freeze the loaf?
Yes. Freeze unglazed in plastic wrap and a freezer bag for up to 3 months. Thaw overnight in the fridge or at room temperature. If already glazed, freeze briefly unwrapped on a tray until the glaze is firm, then wrap to avoid smudging.
Can I double the recipe or use a different pan size?
You can make two loaves or double the batter. If using a larger 9 x 5 inch pan, expect a slightly shorter or similar bake time depending on depth; check with a toothpick starting around 50 minutes and add time as needed. Two standard 8 x 4 pans bake about the same as one if filled similarly.
Do I need to toast the poppy seeds first?
Toasting is optional. Poppy seeds add flavor and texture as-is. Lightly toasting in a dry skillet for 1 to 2 minutes can boost aroma, but it is not required for this recipe.
How do I know when the loaf is fully baked?
Insert a toothpick into the center. It should come out clean or with a few moist crumbs. The edges will pull slightly away from the pan and the top will be lightly golden. If the top browns too fast, tent with foil and continue baking until done.
Can I substitute oil for butter?
Yes, but texture will change. Use a neutral oil like vegetable or canola and replace butter with 3/4 the amount by weight. Expect a slightly denser, moister crumb. Chill the batter slightly before baking to help structure.
What if I do not have vanilla bean sugar?
You can use all granulated sugar and add 1 to 1 1/2 teaspoons of vanilla extract to the wet ingredients. If you have a vanilla bean, scrape about 1/4 to 1/2 of the bean into the sugar for a closer match.
Can I make this loaf gluten free?
Yes. Replace the all-purpose flour with a 1-to-1 gluten-free baking flour blend that includes xanthan gum. The batter and bake time are similar, but check doneness with a toothpick since textures vary by blend.
How should I store the loaf and how long will it keep?
Store at room temperature in an airtight container for up to 3 days. Refrigerate up to 7 days. If glazed, keep the glaze set before wrapping to prevent stickiness. Bring to room temperature before serving for best flavor.
Can I freeze the loaf?
Yes. Freeze unglazed in plastic wrap and a freezer bag for up to 3 months. Thaw overnight in the fridge or at room temperature. If already glazed, freeze briefly unwrapped on a tray until the glaze is firm, then wrap to avoid smudging.
Can I double the recipe or use a different pan size?
You can make two loaves or double the batter. If using a larger 9 x 5 inch pan, expect a slightly shorter or similar bake time depending on depth; check with a toothpick starting around 50 minutes and add time as needed. Two standard 8 x 4 pans bake about the same as one if filled similarly.
Do I need to toast the poppy seeds first?
Toasting is optional. Poppy seeds add flavor and texture as-is. Lightly toasting in a dry skillet for 1 to 2 minutes can boost aroma, but it is not required for this recipe.
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