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.

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.

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

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

• Dry Ingredients:
• 2 cups all-purpose flour
• 3 tablespoons poppyseeds
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup sugar
• Wet Ingredients:
• 3 eggs
• 1/4 cup vegetable oil
• 1 cup vanilla yogurt
• 1 teaspoon vanilla extract
• Juice from one lemon (or 3 tablespoons lemon juice)
• Optional Glaze:
• Juice from one lemon
• 1 cup powdered sugar

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 😉

Shop for ingredients here:

Flour

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Sugar

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Poppyseeds

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Baking Powder

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Vanilla Extract

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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 a 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.

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

Love this recipe? Check these out…

• Lemon Blueberry Loaf
• Raspberry Lemon Cheesecake Trifles
• Raspberry Lemon Sorbet
• Lemon Blueberry No-Bake Cheesecake
• Raspberry Cinnamon Rolls (the BEST breakfast ever!)

Are you ready for the recipe?

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