This lemon poppy seed loaf is light and fluffy, bursting with bright, citrusy lemon flavour and a subtle crunch from the poppy seeds. It’s finished with a simple, tangy lemon glaze that adds the perfect sweet citrus touch.
Why you will love this recipe
It’s a light and fluffy loaf.
You enjoy fresh citrusy lemon flavour with each bite.
The lemon poppy seeds add a subtle crunch.
Ingredients for Lemon Poppyseed Loaf
Lemons-The zest of the lemon adds intense lemon flavour.
Sugar– Caster or granulated sugar sweetens the cake while also retaining moisture in the cake.
Unsalted Butter-This enhances the flavour of the cake by adding a depth of flavour.
Oil– Keeps the cake moist for longer. For the best results, use a neutral-tasting oil such as vegetable or sunflower oil, which won’t interfere with the muffins’ flavour.
Eggs-The protein in eggs helps bind the ingredients, and when whisked, eggs can trap air, contributing to the rise and fluffiness of the cake. They also create a smooth batter and add moisture and richness, ensuring the cake remains soft and flavourful.
Vanilla Extract– Enhances the flavour of the cake
Yoghurt– adds moisture to the banana bread
Flour – Flour provides structure and stability to the bread. When mixed with water, its proteins develop gluten, creating a stretchy, elastic network that traps air bubbles. During baking, these bubbles expand, giving cakes a light texture.
Baking powder– It releases gas when heated, causing the batter to expand and helping the cake rise. This process creates a soft, light, and fluffy texture.
Salt – Balances the cake’s sweetness and enhances its flavour.
Icing sugar-Sweetens the glaze. You can adjust the amount of sugar depending on how sweet you want the glaze to be.
Double cream– The richness of the cream balances out the tang of the cream cheese
Milk – To control the consistency of the glaze.
How to make the Lemon Poppy Seed Loaf
Preheat the oven to 160°C Fan/180°C/350°F.
Lightly grease a 9 X 5″ loaf tin. Line the bottom and sides with parchment paper, leaving an overhang on the sides for easy removal of the loaf after baking.
In a large mixing bowl, combine sugar and lemon zest. Using your fingertips, gently rub them together. This releases the lemon oils and infuses the sugar with lemon flavour.
In the bowl of a stand mixer, add sugar, butter and oil.
Beat with a paddle attachment until very light and fluffy, 10 minutes (scrape bowl halfway). It should look pale and aerated.
Reduce speed to low. Add eggs one at a time, beating well and scraping down after each addition.
Mix in yoghurt, lemon juice and vanilla extract.
In a separate bowl, whisk flour, baking powder, salt and poppy seeds.
Add all the flour mixture into the wet mixture and mix until just combined.
Pour the batter into your prepared loaf pan and level the top with the back of a spoon.
Bake for 50 -55 minutes, or until a skewer/knife inserted into the centre comes out clean.
Allow the cake to cool in the pan for 10 minutes, then lift out using the parchment and transfer to a wire rack to cool completely.
Glaze
While the loaf cools, make the glaze.
To a bowl, add sifted icing sugar, milk or cream and lemon juice. Whisk all the ingredients together. Add more milk a teaspoon at a time, if too thick or add more sugar if too thin.
Once the loaf is fully cool, spoon or drizzle glaze over the top and let it set for 30 minutes before slicing.
Tips for sucess
- Use a kitchen scale for accuracy. This ensures you measure ingredients precisely.
- Use room temperature ingredients. Bring your butter, yoghurt, and eggs to room temperature before baking. This ensures the batter mixes evenly and the cake bakes perfectly.
- Do not over-mix the cake batter as this can develop gluten, resulting in a dense tough cake.
- Cream your sugar and butter until light and fluffy in texture. This incorporates air into the mixture giving it a soft texture and evenly disperses the sugar throughout the batter.
- Preheat your oven at least 20 minutes before baking. This allows it time to reach the correct temperature.
- Ensure your cream cheese at room temperature to avoid lumps.
- Sift the icing sugar for a smooth glaze.
- Allow the cake to cool completely before glazing.
For more lemon recipes, check these out
Ingredients
- 220 grams granulated or caster sugar
- zest of 2 lemons
- 160 grams unsalted butter room temperature
- 30 ml vegetable or sunflower oil
- 3 eggs room temperature
- 2 teaspoons vanilla extract
- 120 grams yoghurt room temperature
- 45 ml lemon juice, fresh
- 250 grams flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2 tablespoons poppy seeds
Glaze
- 120 grams icing sugar
- 2 tablespoons lemon juice, fresh
- 2 tablespoons cream or milk
Instructions
- Preheat the oven to 160°C Fan/180°C/350°F.
- Lightly grease a 9 X 5" loaf tin. Line the bottom and sides with parchment paper, leaving an overhang on the sides for easy removal of the loaf after baking.
- In a large mixing bowl, combine sugar and lemon zest. Using your fingertips, gently rub them together. This releases the lemon oils and infuses the sugar with lemon flavour
- In the bowl of a stand mixer, add sugar, butter and oil.
- Beat with a paddle attachment until very light and fluffy,10 minutes (scrape bowl halfway). It should look pale and aerated.
- Reduce speed to low. Add eggs one at a time, beating well and scraping down after each addition.
- Mix in yoghurt, lemon juice and vanilla extract.
- In a separate bowl, whisk flour, baking powder, salt, and poppy seeds.
- Add all the flour mixture into the wet mixture and mix until just combined.
- Pour the batter into your prepared loaf pan and level thetop with the back of a spoon.
- Bake for 50 -55 minutes, or until a skewer/knife inserted into the centre comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then lift out using the parchment and transfer to a wire rack to cool completely.
Glaze
- In a medium bowl, whisk together the sifted icing sugar and lemon juice until smooth and glossy. If the glaze is too thick, add milk or cream, 1 teaspoon at a time, until it reaches your desired consistency. If it becomes too thin, whisk in a little more icing sugar. For a firmer glaze that sets completely, use only lemon juice and omit the milk or cream.
- Once the loaf is fully cool, spoon or drizzle glaze over the top and let it set for 30 minutes before slicing.
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