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.
Spices
Featured in this Recipe
Preparation Instructions:
thespicehouse.com
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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