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Bakery style classic lemon poppyseed loaf

Glazed Lemon Poppyseed Loaf

This bakery style lemon poppyseed loaf is full of citrus flavor, zesty, and sure to impress anyone you serve to. Lemon zest in the glaze gives the loaf a beautiful presentation and citrus flavor.
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Prep Time 20 minutes
Cook Time 50 minutes
Rest Time 15 minutes
Total Time 1 hour 25 minutes
Course Appetizer, Breakfast, Dessert, Snack
Cuisine American

Equipment

  • Kitchen scale
  • Stand Mixer
  • Measuring Spoons
  • zester
  • Loaf Pan

Ingredients
  

Loaf

  • 1 stick unsalted butter room temperature (113g)
  • ¾ cup granulated white sugar 150g
  • 2.5 medium ripe lemons - zest and juice room temperature (the other half lemon will be used in the glaze)
  • 3 eggs room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons poppy seeds
  • ½ cup whole milk room temperature (115ml)
  • 1 ¾ cup all purpose flour 225g
  • ⅓ cup sour cream 85g
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt

Glaze

  • ¾ cup owdered confectioners sugar
  • 1 teaspoon lemon juice
  • ½ lemon zest only

Instructions
 

  • Prep the pan and oven: Preheat your oven to 350°F. Grease a 9×5-inch loaf pan with butter or nonstick spray and line with parchment paper if desired.
  • Cream butter, sugar, and lemon: Add the butter, sugar, and lemon zest to the bowl of a stand mixer. Beat on medium speed for about 3 minutes until light and fluffy.
  • Incorporate wet ingredients: Mix in the eggs and vanilla extract, beating for about 2 more minutes until fully combined. Add the lemon juice, salt, and poppy seeds, and mix until incorporated.
  • Add dry ingredients and milk in stages: Add half of the flour, baking powder, baking soda, and half of the milk. Gently fold to combine. Repeat with the remaining flour mixture and milk, mixing until just combined.
  • Fold in sour cream: Gently fold in the sour cream until the batter is smooth and fully incorporated.
  • Bake the loaf: Transfer the batter to the prepared pan and bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 5–10 minutes before removing from the pan.
  • Make the glaze: Whisk together powdered sugar, reserved lemon zest, and lemon juice. Adjust consistency with more lemon juice or milk if needed. Once the loaf has been removed from the pan, spread the glaze over the top. Let set and cool before slicing.
Keyword cake, citrus, dessert, lemon, loaf
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