Lemon Poppy Seed Loaf with Lemon Syrup
Bright, zesty, and irresistibly moist, this Lemon Poppy Seed Loaf with Lemon Syrup is a citrus lover's dream! Bursting with fresh lemon zest and juice, this classic quick bread is elevated by the addition of crunchy poppy seeds and a tangy lemon syrup that soaks into every slice for a bold, sweet-tart finish. The rich blend of yogurt and butter ensures a tender crumb, while a drizzle of syrup adds just the right amount of stickiness to enhance the loaf’s flavor. Perfectly balanced between light and indulgent, this loaf is ideal for brunch gatherings, teatime treats, or an afternoon pick-me-up. Simple enough for beginners yet impressive for any occasion, this recipe brings sunshine to your table in under an hour!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoons baking soda
- 0.25 teaspoons salt
- 2 tablespoons poppy seeds
- 0.5 cups unsalted butter
- 1 cups granulated sugar
- 2 pieces large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice (freshly squeezed)
- 0.5 cup plain yogurt or sour cream
- 2 tablespoons milk
- 0.25 cups lemon juice (for syrup)
- 0.25 cups granulated sugar (for syrup)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan with butter or non-stick spray. Optionally, line it with parchment paper for easy removal.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and poppy seeds. Set aside.
In a large bowl, use a hand or stand mixer to cream the unsalted butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Then mix in the vanilla extract, lemon zest, and lemon juice.
On low speed, alternate adding the dry ingredients and the yogurt to the wet mixture in three additions, starting and ending with the dry ingredients. Mix just until combined to avoid overmixing.
Add the milk and gently fold the batter until fully incorporated. The batter should be smooth but not overworked.
Pour the batter into the prepared loaf pan, spreading it evenly with a spatula.
Bake in the preheated oven for 50-55 minutes or until a toothpick inserted into the center comes out clean.
While the loaf bakes, prepare the lemon syrup. In a small saucepan, combine the lemon juice and sugar for the syrup and heat over medium-low heat. Stir until the sugar dissolves completely, then set aside.
Once the loaf is done, remove it from the oven and allow it to cool in the pan for 10 minutes. Transfer the loaf to a wire rack placed over a baking sheet to catch any syrup drips.
While the loaf is still warm, use a skewer or fork to poke small holes all over the top. Slowly drizzle the prepared lemon syrup over the loaf, allowing it to soak in.
Let the loaf cool completely before slicing and serving. Enjoy your moist and zesty lemon poppy seed loaf!
Nutrition Facts
Calories |
2381 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.1 g | 92% | |
| Saturated Fat | 35.0 g | 175% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 514 mg | 171% | |
| Sodium | 1565 mg | 68% | |
| Total Carbohydrate | 411.0 g | 149% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 259.1 g | ||
| Protein | 39.9 g | 80% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 554 mg | 43% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 823 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
