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Best Easy Moist Lemon Poppy Seed Loaf with Glaze

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This moist lemon poppy seed loaf with glaze is a simple, unfussy bake that stays tender for days, with bright citrus flavor and a glossy white glaze. Perfect for breakfast, brunch, or dessert.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 2 tablespoons poppy seeds
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, at room temperature
  • ½ cup (120ml) plain yogurt
  • ¼ cup (60ml) vegetable oil
  • ¼ cup (60g) unsalted butter, melted and slightly cooled
  • ¼ cup (60ml) fresh lemon juice
  • 2 tablespoons lemon zest
  • 1 teaspoon vanilla extract
  • 1 cup (120g) powdered sugar, sifted
  • 2 tablespoons fresh lemon juice (for glaze)
  • 1 teaspoon lemon zest (optional, for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center. Line your 9×5-inch loaf pan with parchment paper, leaving about 2 inches of overhang on the long sides. Lightly spray any exposed sides with nonstick spray.
  2. Zest and juice your lemons. You’ll need about 2 large lemons total. Zest them first, then juice them. Set aside 2 tablespoons of zest and ¼ cup of juice for the batter, and keep the remaining juice for the glaze.
  3. Whisk dry ingredients together. In a medium bowl, combine the flour, baking powder, baking soda, salt, and poppy seeds. Whisk until evenly distributed—about 15 seconds.
  4. Mix the wet ingredients. In a large bowl, whisk the sugar and lemon zest together with your fingers first. Then add the eggs and whisk vigorously for 30 seconds until pale and slightly thickened.
  5. Add the remaining wet ingredients. Whisk in the yogurt, oil, melted butter, lemon juice, and vanilla extract. The mixture will look smooth and slightly glossy.
  6. Combine wet and dry. Pour the dry ingredients into the wet mixture. Use a rubber spatula to fold everything together gently. Stop as soon as you no longer see streaks of flour.
  7. Pour into the pan. Scrape the batter into your prepared loaf pan and spread it evenly. Give the pan a gentle tap on the counter to release any air bubbles.
  8. Bake for 50-55 minutes. Place the pan in the oven and bake until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top is browning too quickly (around the 40-minute mark), tent loosely with foil.
  9. Cool in the pan. Let the loaf cool in the pan on a wire rack for 15 minutes. Then use the parchment overhang to lift it out and transfer it directly to the rack to cool completely—about 1 hour.
  10. Make the glaze. While the loaf is cooling, whisk together the sifted powdered sugar, 2 tablespoons fresh lemon juice, and optional lemon zest. The glaze should be thick but pourable.
  11. Glaze the loaf. Once the loaf is completely cool, drizzle the glaze over the top. Let it set for about 10 minutes before slicing.

Notes

Room temperature ingredients matter for proper emulsification. Don’t overmix the batter. Use the parchment sling for easy removal. Check for doneness with a toothpick—a few moist crumbs are perfect. Glaze when completely cool to avoid a sticky mess.

Nutrition

Keywords: lemon poppy seed loaf, moist lemon bread, lemon glaze, easy lemon recipe, quick bread

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