Glazed Lemon-Poppyseed Loaf

March 4, 2018

I think I talked about this in my funfetti-banana cupcake post... but my window for sweet-cravings in primarily in the morning. anyone else get those same feels? because of that, I love love creating recipes that can fit both in the 'dessert' category and the 'breakfast' category. this lemon-poppyseed loaf does exactly that! the citrusy burst of lemon keeps it fresh and light and the glaze provides that sweet [but not too sweet] component. 


Yields: 1 loaf/8-10 slices              Prep Time: 10 minutes            Bake Time: 45 minutes




2 cups all-purpose flour

3 Tbsp. poppy seeds

1 Tbsp. baking powder

½ tsp. kosher salt

3 eggs, lightly beaten

2/3 cups sugar

½ cup vegetable oil

1 cup plain Greek yogurt

1 tsp. vanilla extract

1 Tbsp. lemon zest + some for topping

2 Tbsp. lemon juice (1 medium lemon)


lemon glaze

3 Tbsp. lemon juice

1 cup powdered sugar



Preheat the oven to 375°.

In a large bowl, whisk together the flour, poppy seeds, baking powder and salt.

In a separate large bowl, whisk together the remaining batter ingredients.

Slowly add in the dry ingredients to the wet, whisking until everything is well-combined.

Pour the batter into a lightly-greased bread pan.

Bake for 45 minutes, or until the toothpick comes out clean.

In a small bowl, whisk together the lemon juice and powdered sugar.

Once the loaf has cooled, pour the glaze over the top. Sprinkle on some lemon zest, slice and serve!

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