Lemon Poppyseed Loaf
This lemon poppyseed loaf is bright, tender, not too sweet, and finished with a lemon honey glaze that takes it from good to really good. If you’ve been looking for a reliable go-to loaf, this is it!
ingredients You’ll Need
For the cake:
- Granulated sugar
- Lemon zest
- Fresh lemon juice
- Eggs
- Vanilla extract
- Plain Greek yogurt
- Vegetable oil
- All-purpose flour
- Poppyseeds
- Baking powder
- Baking soda
- Salt
For the Glaze:
- Powdered sugar
- Fresh lemon juice
- Honey
- Heavy cream or milk
- Vanilla extract
How to Store
- Room temperature: Place in an airtight container and store covered for up to 3 days.
- Freezing: Wrap tightly in plastic wrap, then foil or an airtight container for up to 3 months.
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Watch how we made it:
Lemon Poppyseed Loaf
This iced lemon loaf combines a moist, tender cake with a tangy lemon honey glaze. It's so comforting and delicious! The best part? This recipe is incredibly simple, requiring just one bowl and only 15 minutes of prep time.
Ingredients
- 1 cup granulated sugar
- 2 tbsp lemon zest
- 2 eggs room temp.
- 1/2 cup plain greek yogurt
- 1/2 cup vegetable oil
- 2 tbsp fresh lemon juice
- 2 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 2 tbsp poppyseeds
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
Lemon Honey Glaze
- 1 1/2 cups powdered sugar
- 2 tbsp fresh lemon juice
- 2 tsp honey
- 3-4 tbsp heavy cream or milk
- 1 tsp vanilla extract or vanilla bean paste
Instructions
- Preheat oven 325℉. Grease and line a 1 lb loaf pan.
- In a large bowl, rub together the granulated sugar and lemon zest with your fingers until fragrant.
- Whisk in the eggs until smooth. Then, add in the yogurt, vegetable oil, lemon juice, and vanilla extract. Mix until combined.
- In a separate bowl, mix together the all-purpose flour, poppyseeds, baking powder, baking soda, and salt. Add to the wet ingredients and fold until combined. Do not overmix.
- Pour the batter into the prepared loaf pan and bake at 325℉ for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes then transfer to a wire rack to cool completely.
- While the cake cools, whisk together the glaze ingredients until smooth and thick but pourable.
- Once the cake has cooled completely, pour the glaze over the top and let it set for a few minutes before slicing.
Tried this recipe?Let us know how it was!
