This bright and zesty Lemon Poppy Seed Loaf is the perfect treat for a refreshing snack or dessert.
The cake is fluffy and moist, complemented by the tangy glaze for extra sweetness!
Ingredients
For the loaf:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon poppy seeds
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup sour cream
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
For the glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
Step 1: Preheat your oven to 350°F (175°C) and grease a loaf pan.
Step 2: In a large bowl, whisk together the flour, sugar, poppy seeds, baking powder, baking soda, and salt.
Step 3: In a separate bowl, cream together the softened butter and sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Stir in sour cream, lemon juice, lemon zest, and vanilla extract until fully combined.
Step 4: Gradually mix in the dry ingredients until the batter is smooth.
Pour the batter into the prepared loaf pan and bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Step 5: Let the loaf cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Step 6: While the loaf cools, make the glaze. In a small bowl, whisk together powdered sugar, lemon juice, and lemon zest until smooth.
Drizzle the glaze over the cooled loaf and allow it to set before slicing and serving.
Frequently Asked Questions (FAQs)
1. Can I use another type of flour?
Yes! You can substitute with a gluten-free all-purpose flour for a gluten-free version.
2. How long will this loaf stay fresh?
Stored in an airtight container, this loaf will stay fresh for about 3-4 days.
3. Can I freeze this lemon loaf?
Yes! You can freeze the loaf (without the glaze) for up to 2 months. Just let it thaw before glazing and serving.
4. Can I use a different citrus fruit for the loaf or glaze?
Absolutely! You can substitute lime or orange juice/zest for a different citrus flavor.
5. Do I have to make the glaze?
No, the loaf is delicious on its own without the glaze, but it adds a lovely sweetness and zest if you choose to use it.
Lemon Poppy Seed Loaf With Glaze
Ingredients
For the loaf:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tbsp poppy seeds
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter softened
- 2 large eggs
- 1/2 cup sour cream
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
For the glaze:
- 1 cup powdered sugar
- 2 tbsps fresh lemon juice
- 1 tsp lemon zest
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, whisk together the flour, sugar, poppy seeds, baking powder, baking soda, and salt.
- In a separate bowl, cream together the softened butter and sugar until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Stir in sour cream, lemon juice, lemon zest, and vanilla extract until fully combined.
- Gradually mix in the dry ingredients until the batter is smooth.
- Pour the batter into the prepared loaf pan and bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
- Let the loaf cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- While the loaf cools, make the glaze. In a small bowl, whisk together powdered sugar, lemon juice, and lemon zest until smooth.
- Drizzle the glaze over the cooled loaf and allow it to set before slicing and serving.
