This lemon poppyseed loaf is honestly so incredible! It’s the perfect balance of sweet vs tart and it’s perfectly moist!
Who doesn’t love a slice of moist and sweet lemon poppyseed loaf. (Sorry if the m word irks you. That’s just the perfect way to describe this loaf. ;))
The day that I tried lemon poppyseed loaf for the first time was pretty magical.
One morning, my friend went to this cafe to work on a project together at a local cafe, Mazamas. I got my usual smoothie but decided to grab something with a little bit more sustenance for a real breakfast. I chose the lemon poppyseed loaf. When I tried it, it changed my life! I know that sounds a bit exaggerated but…. it was so incredibly good! I don’t know how I lived 16 years without it, to be honest! 😂 It has the perfect cross between sweet and tart! Yum!
Since that day, going to that cafe and getting a slice of the loaf has become my treat for getting a good grade on a test, doing well in a competition, or on some Fridays just because! 😉
Since quarantine has started I haven’t been able to go to Mazamas and get my favorite treat. Last week, I decided to try my hand at lemon poppy seed loaf. I baked it and it ended up WONDERFUL! Exactly what I wanted! Sweet and moist with a hint of tartness from lemon juice.
Here are a few of my secrets to the perfect loaf!
Room Temp Ingredients
You probably see this in every single baking blog post that you see, but trust me on this one! If everything is room temp, the eggs, butter, and butter milk will combine much better! 🙂
Line The Baking Pan
Before pouring the batter into the baking tin, be sure to grease and flour the tin! This will make it much easier to take out in a whole loaf. (Don’t just spray it with non-stick spray. The oil will make the edges crusty instead of moist.)
Note on Poppy Seeds
If you have difficulty finding poppyseeds at your grocery store, feel free to swap them with chia seeds or omit them completely. Both ways your final product will still be wonderful! 🙂
Moist Lemon Poppy Seed Loaf Recipe
AuthorbasilanddillDifficultyBeginnerPre-heat your oven to 350 degrees F and grease and line a 9x5 inch loaf pan.
In a large mixing bowl, cream together the sugar and butter until light and slightly fluffy. Whip in the eggs one by one and mix until light in color. Then, mix in the lemon juice and and vanilla extract until combined.
In a separate bowl, whisk together the flour, baking powder, salt, and lemon zest. Turn the mixer onto a low speed and alternate adding in the dry ingredients and buttermilk, beginning and ending with dry. Lastly, fold in the poppyseeds. Pour the batter into your prepared baking tin and bake for 45-50 minutes or until a toothpick comes out clean.
While the loaf is baking, whisk together your soak and icing ingredients in two separate bowls. When the loaf is ready, let it cool for 10 minutes then pour the soak on top. (Be sure to distribute the soak evenly.) Then top the loaf with the icing. Allow it to harden, then serve and enjoy! <3
Ingredients
Directions
Pre-heat your oven to 350 degrees F and grease and line a 9x5 inch loaf pan.
In a large mixing bowl, cream together the sugar and butter until light and slightly fluffy. Whip in the eggs one by one and mix until light in color. Then, mix in the lemon juice and and vanilla extract until combined.
In a separate bowl, whisk together the flour, baking powder, salt, and lemon zest. Turn the mixer onto a low speed and alternate adding in the dry ingredients and buttermilk, beginning and ending with dry. Lastly, fold in the poppyseeds. Pour the batter into your prepared baking tin and bake for 45-50 minutes or until a toothpick comes out clean.
While the loaf is baking, whisk together your soak and icing ingredients in two separate bowls. When the loaf is ready, let it cool for 10 minutes then pour the soak on top. (Be sure to distribute the soak evenly.) Then top the loaf with the icing. Allow it to harden, then serve and enjoy! <3