Moist Lemon and Poppy Seed Loaf
Bright, zesty, and incredibly moist, this lemon and poppy seed loaf is bursting with citrus flavor and a delightful crunch. Perfect for tea time, brunch, or an afternoon treat.
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.