If you’re looking for a moist, buttery loaf with a citrusy zing and just the right amount of crunch, this Lemon and Poppy Seed Loaf is your answer.
It’s bright, flavorful, and easy enough for everyday baking, but fancy enough to serve with tea or as a thoughtful homemade gift.
Why You’ll Love This Recipe
Fresh Lemon Flavor – The zest and juice bring out vibrant citrus notes.
Crunchy Poppy Seeds – Adds a delightful texture with every bite.
No Mixer Needed – Simple steps, easy prep.
Great Make-Ahead Loaf – Keeps well and tastes even better the next day.
Perfect with Tea or Coffee – Ideal for brunches, snacks, or gifting.
What You’ll Need (Ingredient Highlights)
Softened Butter (¾ cup or 175 g) – Adds richness and a tender crumb.
Sugar (1 cup or 200 g) – Regular granulated sugar for sweet balance.
Eggs (2 large) – Lightly beaten to create structure and moisture.
Milk (⅔ cup or 150 ml) – Whole milk or any 2% milk works well.
Lemon Zest + Juice + Extract – Triple the lemon for a bright, tangy flavor.
Poppy Seeds (3 tbsp) – Adds a slight crunch and visual flair.
All-Purpose Flour (1¾ cups or 225 g) – Sifted for lightness.
Baking Powder (2 tsp) – Gives rise to the loaf.
Salt (¼ tsp) – Balances sweetness and enhances the lemon.
Pro Tips Before You Start
Grease Your Tin Well – Especially important if using a bundt tin.
Use Fresh Lemons – Bottled lemon juice won’t give the same brightness.
Avoid Overmixing – Gently fold to prevent a dense texture.
Room Temp Ingredients – Helps everything combine smoothly.
Test with a Skewer – Loaf is done when the skewer comes out clean from the center.
How to Make Lemon and Poppy Seed Loaf
Step 1: Preheat and Prep
Preheat your oven to 325°F (170°C). Grease and line a loaf pan (or bundt if using – be extra generous with greasing).
Step 2: Prepare Dry Ingredients
Sift the flour, then whisk in the baking powder and salt. Set aside.
Step 3: Cream the Butter and Sugar
In a mixing bowl, cream together softened butter and sugar until the mixture is pale, light, and fluffy (about 3 minutes on medium speed if using a hand mixer).
Step 4: Add Eggs and Lemon Flavor
With the mixer on low, add the lightly beaten eggs a little at a time.
If the batter curdles, add a tablespoon of the sifted flour to bring it back together.
Then mix in lemon zest, lemon juice, and lemon extract. Stir in the poppy seeds.
Step 5: Add Flour and Milk
Add half the milk and half the dry flour mixture, mix gently, then repeat with the remaining flour and milk.
Fold everything together until just combined. Do not overmix.
Step 6: Bake
Pour the batter into your prepared loaf tin.
Smooth the top with a spatula and place in the preheated oven.
Bake for 55–65 minutes or until a skewer inserted in the center comes out clean.
Step 7: Cool
Let the loaf cool in the pan for about 15 minutes, then carefully transfer to a wire rack to cool completely.
What to Serve It With
Hot tea – Earl Grey or chamomile pair beautifully.
Iced coffee or lemonade – A great afternoon refreshment.
Fresh berries – Serve with strawberries or blueberries for a springy twist.
Lemon glaze – Drizzle with a simple lemon icing for extra sweetness.
Variations / Substitutions
Add a Glaze – Mix powdered sugar with lemon juice for a tangy drizzle.
Make Muffins – Bake in a muffin tin at 350°F for 18–22 minutes.
Use Orange Instead – Swap lemon for orange zest and juice for a different citrus version.
Add Yogurt – Substitute 2 tablespoons of milk with Greek yogurt for extra moisture.
Gluten-Free – Use a 1:1 gluten-free flour blend for a GF version.
Storage & Leftovers
Room Temp – Store in an airtight container for up to 4 days.
Freezer – Wrap slices in plastic wrap and foil, freeze for up to 2 months.
To Reheat – Warm a slice in the microwave for 10–15 seconds before serving.
FAQs
Can I use bottled lemon juice?
Fresh lemon juice and zest provide the best flavor, but bottled works in a pinch.
Do poppy seeds need soaking?
No soaking is needed for this recipe.
Why did my loaf sink?
It may have been underbaked or the oven door opened too early.
Can I double the recipe?
Yes, you can double it and bake in two separate loaf pans or one large bundt tin.
Final Thoughts
This Lemon and Poppy Seed Loaf is the perfect combination of zesty, sweet, and moist.
It’s a timeless treat that works for every season, and you’ll love how easy it is to whip up.
Whether you’re baking for yourself, your family, or a special occasion, this loaf will never disappoint.
Moist Lemon and Poppy Seed Loaf
Ingredients
- ¾ cup 175 g softened butter
- ⅔ cup 150 ml milk
- 1 cup 200 g sugar
- 2 large eggs lightly beaten
- Zest and juice of 1 lemon
- 1 tsp lemon extract
- 3 tbsp poppy seeds
- 1¾ cups 225 g flour (sieved)
- 2 tsp baking powder
- ¼ tsp salt
Instructions
- Preheat oven to 325°F (170°C).
- Grease and line your loaf pan.
- Sift flour with baking powder and salt.
- Cream butter and sugar until light and fluffy.
- Add lemon extract.
- Gradually add eggs, alternating with a little flour if needed.
- See full steps with tips & photos → https://mischacrossing.com/moist-lemon-and-poppy-seed-loaf/
Notes
- Add a simple lemon glaze by whisking powdered sugar with lemon juice and drizzling over the cooled loaf.
- Keeps well for 2–3 days at room temperature or can be frozen for up to 2 months.
- For extra tang, use buttermilk instead of regular milk.
