Best 2 Lemon Poppy Seed Loaf Recipes

Indulge in the delightful taste and aroma of our delectable Lemon Poppy Seed Loaf, a classic treat that combines the vibrant flavors of lemon and the nutty crunch of poppy seeds. This delectable loaf is not only a sensory delight but also a versatile culinary creation that can be enjoyed in various forms. Discover the classic Lemon Poppy Seed Loaf recipe, offering a moist and flavorful loaf that pairs perfectly with your morning coffee or afternoon tea. For those seeking a gluten-free option, explore our Gluten-Free Lemon Poppy Seed Loaf recipe, a delightful alternative that caters to dietary restrictions without compromising on taste.

Embrace the goodness of our Vegan Lemon Poppy Seed Loaf, a plant-based version that delivers the same delightful flavors without any animal products. Craving a touch of sweetness? Try our Lemon Poppy Seed Pound Cake recipe, a rich and indulgent treat that elevates your taste buds. If you're looking for a fun twist, explore our Lemon Poppy Seed Muffins, perfect for on-the-go snacking or sharing with loved ones. Each recipe offers its unique take on the classic Lemon Poppy Seed flavor combination, ensuring there's a perfect choice for every palate and dietary preference.

Check out the recipes below so you can choose the best recipe for yourself!

LEMON POPPY SEED LOAF

Lemon Poppy Seed Loaf image

This has a nice fresh lemon flavor. Makes nice muffins, also.

Provided by IRENED

Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes

Yield 24

Number Of Ingredients 10

Ingredients

3 cups all-purpose flour
1 ½ teaspoons baking soda
¾ teaspoon salt
¾ cup butter, softened
2 cups white sugar
3 eggs
½ cup lemon juice
¾ cup plain yogurt
3 tablespoons lemon zest
½ cup poppy seeds

Steps:

Preheat oven to 350 degrees F (175 degrees C). Heavily grease and flour two 9x5 inch loaf pans.
Sift together flour, baking soda, and salt. Set aside.
In a large bowl, cream butter or margarine, and sugar until light and fluffy. Beat in eggs, one at a time.
Mix lemon juice and yogurt together and add alternately with the sifted flour mixture to the butter mixture. Mix until just blended. Stir in lemon rind and poppy seeds. Pour mixture into prepared pans and smooth tops.
Bake at 350 degrees F (175 degrees C) for 50 minutes or until browned and a knife inserted in the center comes out clean. Cool on rack for 15 minutes before turning out of pans.

Nutrition Facts : Calories 202.5 calories, Carbohydrate 30.4 g, Cholesterol 39 mg, Fat 7.9 g, Fiber 0.8 g, Protein 3.4 g, SaturatedFat 4.1 g, Sodium 207.3 mg, Sugar 17.8 g

LEMON POPPY SEED LOAF WITH LEMON SYRUP

Lemon Poppy Seed Loaf With Lemon Syrup image

Make and share this Lemon Poppy Seed Loaf With Lemon Syrup recipe from Food.com.

Provided by Katzen

Categories Dessert

Time 1h15m

Yield 1 Loaf, 12 serving(s)

Number Of Ingredients 12

Ingredients

1/2 cup butter, softened
1 cup granulated sugar
2 eggs
1 1/2 cups all-purpose flour
3 tablespoons poppy seeds
1 tablespoon grated lemon rind
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
1/3 cup granulated sugar
1 teaspoon lemon rind, grated
1/3 cup lemon juice

Steps:

In large bowl, beat butter with sugar until light and fluffy; beat in eggs, 1 at a time, beating well after each addition.
In separate bowl, whisk together flour, poppy seeds, lemon rind, baking powder and salt; stir into butter mixture alternately with milk, making 3 additions of flour mixture and 2 of milk. Spread in greased 8- x 4-inch (1.5 L) loaf pan.
Bake in centre of 325 F oven for 1 hour or until cake tester inserted in centre comes out clean. Place pan on rack.
Lemon Syrup: In saucepan or microwaveable measure, warm sugar and lemon rind and juice until sugar dissolves. With skewer, pierce hot loaf right to bottom in 12 places; pour lemon syrup over loaf.
Let loaf cool in pan for 30 minutes; turn out onto rack and let cool completely. Wrap and let stand for 12 hours before slicing. Makes 1 loaf, 12 slices.
Make-Ahead Tip: Store at room temperature for up to 2 days or overwrap with heavy-duty foil and freeze for up to 1 month.

Tips:

Use fresh lemons: Fresh lemon zest and juice add a bright, citrusy flavor to the loaf. If you don't have fresh lemons on hand, you can use bottled lemon juice, but the flavor will be less intense.
Don't overmix the batter: Overmixing the batter will make the loaf tough. Mix just until the ingredients are combined.
Bake the loaf until a toothpick inserted into the center comes out clean: This will ensure that the loaf is cooked through.
Let the loaf cool completely before slicing: This will help the loaf to hold its shape and prevent it from crumbling.
Store the loaf in an airtight container at room temperature: The loaf will keep for up to 3 days.

Conclusion:

Lemon poppy seed loaf is a classic quick bread that is perfect for breakfast, brunch, or dessert. It is a moist, flavorful loaf with a tender crumb and a sweet, citrusy glaze. This recipe is easy to follow and can be made in just over an hour. With its bright, cheerful flavor, lemon poppy seed loaf is sure to be a hit with everyone who tries it.