Lemon Poppyseed Loaf

This Lemon Poppyseed Loaf is a soft and delicious cake. Or is it bread? I think bread is technically correct but cake is better if you ask me. 😉 Either way, it would be perfect for dessert, but also great for breakfast or a snack.

Lemon Poppyseed Loaf sliced on a white cake plate with glaze

Well, for better or worse, it’s Spring and I love, love, love a lemony recipe when the weather starts to warm up! I can’t explain why, but the light, sweet and tart combo just feels like the world is coming alive.

And right now, I can use all the light and bright and lemon I can get my hands on.

Lemon Poppyseed Loaf sliced on a white cake plate with glaze

If you’ve been reading my blog for any time at all, you probably know that I usually hate summertime. I hate the heat and humidity. I can’t stand the bugs, the sun(burn), the beach and/or sand… it’s just not my thing. None of it.

But this year – in the midst of this crazy sci-fi moving we’re living in? Bring on spring and summertime! And bring on the lemony desserts.

Lemon Poppyseed Loaf Ingredients

Lemon Poppyseed Loaf dry ingredients

Here are the ingredients you’ll need to make this Lemon Poppyseed Loaf. Most are staples that you may already have in your pantry.

Note: the glaze recipe included here is the simplest of recipes. If you want to step it up a level, try this Lemon Poppyseed Loaf with this Cream Cheese Glaze. It is aaaah-mazing!

Okay – now let me show you how easy it is to make this sweet, lemony bread! I mean cake 😉

Start by preheating the oven to 350°F.

Bowl with mixed dry ingredients and another bowl with mixed wet ingredients

Combine dry ingredients in a medium bowl.

In a separate bowl, lightly beat the eggs. Mix in the vegetable oil, yogurt, vanilla extract, and lemon juice.

Then mix together the wet and dry ingredients until there are no lumps left, but don’t overbeat the batter.

Pouring Lemon Poppyseed Loaf batter into loaf pan
Poured Lemon Poppyseed Loaf batter in loaf pan

Pour into a greased 8-inch loaf pan. Bake for 28-30 minutes.

Cooling Lemon Poppyseed Loaf on white cake plate sliced

Cool thoroughly.

Pouring glaze  over Lemon Poppyseed Loaf on white cake plate

If desired, make the glaze by mixing lemon juice and powdered sugar and pouring over the cooled Lemon Poppyseed Loaf.

And that’s it! Enjoy this moist delicious cake for breakfast or brunch – snack or dessert. Any time of day, it’s perfect! 🍋🍋🍋

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Lemon Poppyseed Loaf


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 2 reviews

  • Author: Rose
  • Total Time: 40 minutes
  • Yield: 8 1x

Ingredients

Units Scale

Dry Ingredients:

Wet Ingredients:

Optional Glaze:


Instructions

Start by preheating the oven to 350°F.

Combine dry ingredients in a medium bowl.

In a separate bowl, lightly beat the eggs. Mix in the vegetable oil, yogurt, vanilla extract, and lemon juice.

Then mix together the wet and dry ingredients until there are no lumps left, but don’t overbeat the batter.

Pour into greased 8-inch loaf pan. Bake for 28-30 minutes.

Cool thoroughly.

If desired, make the glaze by mixing lemon juice and powdered sugar and pouring over the cooled Lemon Poppyseed Loaf.

Enjoy!

  • Prep Time: 10
  • Cook Time: 30
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
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13 Comments

  1. Do you think a non-dairy substitute for the yogurt could work? Specifically thinking of Oui coconut-based vanilla yogurt.

  2. I absolutelylove lemon poppy seed! This loaf is beautiful! Thanks for sharing at the What’s for Dinner party – Have a great week.

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