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- 1 ½ cups all-purpose flour - ½ cup unsalted butter, softened - 1 cup granulated sugar The main ingredients form the base of this loaf. All-purpose flour gives it structure. Unsalted butter adds richness and moisture. Granulated sugar brings sweetness and helps the loaf rise. - 1 tablespoon lemon zest - ¼ cup fresh lemon juice - ½ teaspoon vanilla extract These flavor enhancers brighten the loaf. Lemon zest adds a punchy citrus note. Fresh lemon juice gives it a tangy flavor. Vanilla extract rounds out the taste, making each bite delightful. - ½ cup plain yogurt or sour cream - 2 tablespoons poppy seeds Optional additions can enhance your loaf. Yogurt or sour cream keeps it moist and tender. Poppy seeds add crunch and a unique visual appeal. You can add more or less, depending on your taste. {{ingredient_image_1}} - First, preheat your oven to 350°F (175°C). - Grease a 9x5-inch loaf pan and line it with parchment paper for easy removal. - In a bowl, whisk together 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ¼ teaspoon of salt. Set this dry mixture aside. - In a large mixing bowl, cream together ½ cup of softened unsalted butter and 1 cup of granulated sugar. Mix until light and fluffy, which takes about 3-4 minutes with an electric mixer. - Beat in 2 large eggs, one at a time. Make sure each egg is fully mixed in before adding the next. - Add 1 tablespoon of lemon zest, ¼ cup of fresh lemon juice, and ½ teaspoon of vanilla extract to the mixture. Mix well to combine all flavors. - Gradually add the dry mixture to the wet ingredients. Alternate this with ½ cup of plain yogurt, starting and ending with the flour mixture. Mix until just combined to avoid overmixing. - Gently fold in 2 tablespoons of poppy seeds with a spatula until they are evenly spread throughout the batter. - Pour the batter into your prepared loaf pan and smooth the top. - Bake in your preheated oven for 50-60 minutes. Check if it’s done by inserting a toothpick into the center. It should come out clean. - Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely. - Ensuring accurate measurements: Use a kitchen scale for precise flour and sugar amounts. This step helps you avoid a dry loaf. If you use cups, spoon flour into the cup and level it off with a knife. - Avoiding overmixing: Mix just until combined. Overmixing can lead to a dense loaf. When you fold in the poppy seeds, do it gently. - Best ways to cool the loaf: After baking, let the loaf cool in the pan for 10 minutes. This prevents it from breaking apart. Then, move it to a wire rack to cool completely. This helps keep the texture light and fluffy. - Perfecting the loaf texture: If the loaf feels too moist, it may need more time in the oven. Check with a toothpick; it should come out clean. - Serving suggestions: Slice the loaf and arrange it on a nice platter. It looks great for brunch or tea time. - Garnishing ideas: Dust the top with powdered sugar for sweetness. Add thin lemon slices or fresh mint leaves for color and freshness. These touches make your loaf stand out! Pro Tips Fresh Ingredients: Always use fresh lemons for both zest and juice to enhance the flavor of your loaf. Yogurt Substitute: If you don’t have yogurt, sour cream can be used as an excellent substitute for moisture and tanginess. Check for Doneness: Use a toothpick to test the center of the loaf; it should come out clean or with a few crumbs attached, not wet batter. Cooling Tip: Allow the loaf to cool completely on a wire rack to prevent it from becoming soggy on the bottom. {{image_2}} You can make your lemon poppy seed loaf even more exciting! Try adding different citrus fruits like orange or lime. This creates a fresh twist. You can also use lemon extract instead of vanilla. It enhances the lemon flavor and makes it more intense. If you need gluten-free options, use almond or coconut flour. These swaps work well in this recipe. For a vegan version, replace eggs with flaxseed meal or applesauce. Use coconut yogurt instead of plain yogurt to keep it dairy-free. Instead of a loaf, make lemon poppy seed muffins. They are perfect for brunch or snacks. You can also bake mini loaves for gifts. They look cute and are easy to share! To keep your lemon poppy seed loaf fresh at room temperature, wrap it well. You can use plastic wrap or place it in an airtight container. This helps to keep moisture in and avoids drying out. Store it in a cool, dry place away from sunlight. Your loaf will stay tasty for about 2-3 days this way. If you want to enjoy this loaf later, freezing is a great option. First, let the loaf cool completely. Then, wrap it tightly in plastic wrap. After that, place it in a freezer-safe bag or container. This method keeps it fresh for up to three months. When you’re ready to eat it, just remove it from the freezer. Thaw it overnight in the fridge or on the counter for a few hours. To maintain freshness, always store your loaf in a cool area. Avoid cutting into it until you’re ready to serve. This keeps the inside moist. Check for signs of spoilage, like a dry texture or off smell. If you see mold or it feels very hard, it's best to toss it. By following these tips, you can enjoy your lemon poppy seed loaf at its best! Can I use a different flour? Yes, you can use whole wheat flour for a healthier option. It may change the texture a bit, making it denser. Almond flour is another choice. It adds a nice nutty flavor but may need adjustments in liquid. How do I know when the loaf is done? Check the loaf with a toothpick. Insert it into the center. If it comes out clean, the loaf is done. You can also look for a golden brown top and a firm texture. Why is my loaf dense? A dense loaf can happen for a few reasons. Overmixing the batter can lead to too much gluten, making it heavy. Using too much flour can also cause density. Make sure you measure carefully and mix just until combined. How long does lemon poppy seed loaf last? The loaf stays fresh for about three days at room temperature. Store it in an airtight container. If you want it to last longer, refrigerate it for up to a week. Can I replace eggs in this recipe? Yes, you can use flax eggs or applesauce. For each egg, use one tablespoon of ground flaxseed mixed with two and a half tablespoons of water. Let it sit for a few minutes to thicken. What can I use instead of yogurt? Sour cream works well as a substitute. You can also use buttermilk or a plant-based yogurt for a dairy-free option. Adjust the moisture based on what you choose. You learned about the key ingredients and steps to make lemon poppy seed loaf. Proper preparation, accurate measuring, and mindful mixing are essential for success. Explore variations like different fruits or gluten-free options for a new twist. With the right storage methods, your loaf will stay fresh longer. Remember to ask questions if you face challenges. Enjoy the baking journey and share your delicious creation with others!

Lemon Poppy Seed Delight

A light and refreshing lemon-flavored loaf with poppy seeds, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 8
Calories 200 kcal

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 0.5 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon lemon zest (from about 1 large lemon)
  • 0.25 cup fresh lemon juice (about 1 large lemon)
  • 0.5 teaspoon vanilla extract
  • 2 tablespoons poppy seeds
  • 0.5 cup plain yogurt (can substitute with sour cream)

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper for easy removal.
  • In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set this dry mixture aside.
  • In a large mixing bowl, cream the softened butter and sugar together until light and fluffy, about 3-4 minutes using an electric mixer.
  • Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
  • Add the lemon zest, lemon juice, and vanilla extract to the mixture and mix well.
  • Gradually add the dry ingredients to the wet mixture, alternating with the yogurt, beginning and ending with the flour mixture. Mix until just combined to avoid overmixing.
  • Fold in the poppy seeds gently with a spatula until evenly distributed throughout the batter.
  • Pour the batter into your prepared loaf pan and smooth the top with a spatula.
  • Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
  • Once baked, remove from the oven and allow to cool in the pan for about 10 minutes, then transfer the loaf to a wire rack to cool completely.

Notes

Once cooled, slice the loaf and serve it on a decorative platter. For an extra touch, dust the top with powdered sugar and garnish with thin lemon slices or fresh mint for a vibrant look.
Keyword lemon, loaf cake, poppy seeds