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- 1 ½ cups all-purpose flour - ½ cup granulated sugar - 2 tablespoons poppy seeds - 1 teaspoon baking powder - ½ teaspoon baking soda - ¼ teaspoon salt - 1 large egg - ½ cup plain Greek yogurt - ⅓ cup vegetable oil - 2 teaspoons vanilla extract - Zest of 1 lemon - ¼ cup freshly squeezed lemon juice - ½ cup powdered sugar - 1-2 tablespoons lemon juice To make a great Lemon Poppy Seed Loaf, you need the right ingredients. First, gather the dry ingredients. The flour and sugar give the loaf its structure and sweetness. Poppy seeds add a nice crunch and a unique flavor. Baking powder and baking soda help the loaf rise, while salt balances the sweetness. Now, for the wet ingredients. The egg binds everything together, while Greek yogurt adds moisture and a slight tang. Vegetable oil keeps the loaf tender. The lemon zest and juice bring a fresh, bright flavor that shines through. Lastly, we’ll need powdered sugar and lemon juice for a sweet glaze that makes every slice extra special. Make sure to measure each ingredient carefully for the best results. Trust me; your Lemon Poppy Seed Loaf will turn out perfect with these simple yet essential components! - Preheat your oven to 350°F (175°C). - Grease or line a 9x5-inch loaf pan with parchment paper. - In a large bowl, whisk together: - 1 ½ cups all-purpose flour - ½ cup granulated sugar - 2 tablespoons poppy seeds - 1 teaspoon baking powder - ½ teaspoon baking soda - ¼ teaspoon salt This helps the loaf rise well and brings all the flavors together. - In another bowl, combine: - 1 large egg - ½ cup plain Greek yogurt - ⅓ cup vegetable oil - 2 teaspoons vanilla extract - Zest of 1 lemon - ¼ cup freshly squeezed lemon juice Whisk these until smooth and creamy. This mix keeps the loaf moist. - Pour the wet mixture into the dry ingredients. - Mix until just combined. A few lumps are fine. Overmixing can make the loaf tough. - Pour the batter into your prepared pan. - Bake for 50-60 minutes. - Check doneness with a toothpick. It should come out clean. - After baking, cool the loaf for 10 minutes in the pan. - Transfer it to a wire rack to cool completely. - For the glaze, whisk together: - ½ cup powdered sugar - 1-2 tablespoons lemon juice Once cooled, drizzle the glaze over the top. This adds a sweet and tangy finish. - Make sure all ingredients are at room temperature. This helps them mix better. - Mix the batter gently. Overmixing can make the loaf tough. - Adjust the lemon juice in the glaze. This lets you choose how sweet or tart you want it. - Enjoy slices with tea or coffee. This makes for a lovely afternoon treat. {{image_2}} You can add blueberries or cranberries to the batter. This gives the loaf a fruity twist. These fruits add color and a burst of flavor. You can also incorporate almond extract. This gives a warm and nutty taste that pairs well with lemon. For a vegan option, you can substitute Greek yogurt. Use dairy-free yogurt made from almond or coconut. This change makes the loaf suitable for everyone. You can also use whole wheat flour. This option adds fiber and nutrients while keeping it tasty. To make your loaf special for the seasons, add spices. A touch of cinnamon or nutmeg adds warmth. These spices give a cozy feel, perfect for chilly days. You can also consider using pumpkin spice in the fall. It brings a festive flavor that everyone will enjoy. To keep your lemon poppy seed loaf fresh, store it in an airtight container at room temperature. This helps maintain its moisture and flavor. Avoid placing it in the fridge, as this can dry it out. If you want to save some for later, wrap the loaf tightly in plastic wrap. Then, cover it with foil before freezing. This protects it from freezer burn and keeps it tasty. When ready to enjoy, let it thaw in the fridge overnight. You can enjoy your lemon poppy seed loaf for up to 1 week at room temperature. If frozen, it stays fresh for about 3 months. Just remember to check for any signs of freezer burn before using. Yes, you can experiment with almond flour or whole wheat flour. Both give a unique taste. Almond flour adds a nutty flavor. Whole wheat flour brings more fiber and a heartier texture. A toothpick inserted should come out clean or with a few moist crumbs. This means the inside is cooked just right. If it comes out wet, bake a bit longer. Absolutely! Adjust baking time accordingly for smaller pans. Mini loaves may bake in about 30-40 minutes. Keep an eye on them to avoid overbaking. Regular yogurt or buttermilk can be used as substitutes. Both will keep the loaf moist. If using buttermilk, you might want to reduce the other liquid slightly. Yes, you can add extra lemon zest or juice in the batter. Zest boosts the lemon aroma. A bit more juice adds bright flavor, making each bite refreshing. This recipe for lemon poppy seed loaf is simple and fun to make. You learned about the dry and wet ingredients, baking steps, and how to add a glaze. Remember to avoid overmixing the batter for a tender loaf. Try the variations to make it your own. Store it well and enjoy it fresh or frozen. Baking should be enjoyable, and this recipe brings bright flavors to your table. Happy baking!

Lemon Poppy Seed Loaf

Delight your taste buds with this Lemon Poppy Seed Bliss Loaf! This delicious recipe combines zesty lemon flavors with crunchy poppy seeds for a moist, irresistible treat. Perfect for breakfast or as a snack, it's easy to make with simple ingredients like Greek yogurt and fresh lemon juice.
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Ingredients
  

1 ½ cups all-purpose flour

½ cup granulated sugar

2 tablespoons poppy seeds

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 large egg

½ cup plain Greek yogurt

⅓ cup vegetable oil

2 teaspoons vanilla extract

Zest of 1 lemon

¼ cup freshly squeezed lemon juice

½ cup powdered sugar (for glaze)

1-2 tablespoons lemon juice (for glaze)

Instructions
 

Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with cooking spray or line it with parchment paper.

    In a large mixing bowl, whisk together the flour, granulated sugar, poppy seeds, baking powder, baking soda, and salt until well combined.

      In a separate bowl, beat the egg, then add the Greek yogurt, vegetable oil, vanilla extract, lemon zest, and lemon juice. Whisk until smooth and creamy.

        Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix; a few lumps are fine.

          Pour the batter into the prepared loaf pan and smooth the top with a spatula.

            Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean.

              Once baked, remove from the oven and let the loaf cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.

                For the glaze, whisk together powdered sugar and lemon juice until smooth. Once the loaf is cool, drizzle the glaze over the top.

                  Slice and serve!

                    Prep Time: 15 mins | Total Time: 1 hr 10 mins | Servings: 8-10 slices