Lemon Poppy Seed Loaf

1. Preheat the Oven

Preheat your oven to 180°C (350°F). Grease and line a 23 cm (9”) loaf tin with baking parchment.

2. Mix Dry Ingredients

In a mixing bowl, combine 250 grams of plain flour, 2 teaspoons of baking powder,  ¼ teaspoon of baking soda, ¼ teaspoon of salt, and 3 tablespoons of poppy seeds.

3. Whisk Wet Ingredients

In a separate large bowl, rub 200 grams of caster sugar with the zest of 2 lemons between your fingers to release the oils.

Add 2 eggs and whisk until light and fluffy. Then incorporate 120 millilitres of vegetable oil, 120 grams of Greek yogurt, the juice of 2 lemons, and 1 teaspoon of vanilla extract until a homogeneous mass is formed.

4. Make the Batter

Gently fold the dry ingredients into the wet mixture until just combined. Don’t overmix.

5. Bake

Pour the batter into the prepared loaf tin and bake for approximately 40-45 minutes, or until a toothpick inserted into the centre comes out clean.

Allow the cake to cool slightly in the loaf tin before transferring it to a wire rack to cool completely before glazing.

6. Prepare the Glaze

In a bowl, whisk together 120 grams of icing sugar with 2-3 tablespoons of lemon juice until smooth.

Adjust the consistency by adding more icing sugar or lemon juice as needed.

7. Garnish and Serve

Drizzle the glaze over the loaf and immediately sprinkle 2-3 tablespoons of chopped pistachios on top so they stick.

Slice and enjoy your Lemon Poppy Seed Loaf!

Tips for the Perfect Lemon Poppy Seed Loaf

To ensure that your cake turns out really well, I have a few tips for you:

Use Fresh Lemons: Freshly squeezed lemon juice makes a big difference in taste. For the best results, avoid bottled juices.

Room Temperature Ingredients: For a smooth batter, eggs and Greek yogurt should be at room temperature.

Avoid Overmixing: Overmixing can make the cake denser. Gently fold the ingredients together to form a light crumb.

Cool Completely: Allow the cake to cool completely before glazing, otherwise the glaze will melt into the loaf instead of setting on it.

Variations to Try

Here are some delicious variations you can try to put your own spin on the Lemon Poppy Seed Loaf:

Extra Citrus Twist: For a more complex citrus flavour, add orange or lime zest. Or replace some of the lemon juice with fresh orange juice for a sweeter touch.

Floral Touch: For a floral note, add ½ teaspoon of dried lavender.

Creamy Addition: Consider stirring in a few spoonfuls of lemon curd before baking.

How to Store Lemon Poppy Seed Loaf

Storing your Lemon Poppy Seed Loaf properly will keep it fresh and delicious for as long as possible. Here are the storage options:

At Room Temperature: Wrap the loaf tightly in plastic wrap or place it in an airtight container to keep it from drying out. Store in a cool, dry place out of direct sunlight for up to 2-3 days.

In the Refrigerator: If you want to store it longer, keep it in an airtight container in the refrigerator. It stays moist for up to 5 days – just let it come to room temperature before serving for the best texture.

In the Freezer: To freeze the cake for up to three months, wrap the entire unglazed cake (or individual slices) tightly in cling film. If freezing slices, separate them with baking parchment to make thawing easier. Place the wrapped cake in a freezer-safe bag or container. To defrost: Place the cake in the refrigerator overnight, then let it rest at room temperature before glazing and serving.

Related Recipes

Looking for more simple yet delicious recipes with lemons? Check out the following recipes:

Easy Lemon Buttermilk Cake

Best Lemon Tart Recipe

Lemon Scones

Conclusion

There’s nothing better than a homemade loaf that brings warmth and comfort with every bite. Whether you enjoy it plain, glazed, or with an extra sprinkle of pistachios, this Lemon Poppy Seed Loaf is a simple treat worth savouring. Have fun baking!