Lemon Poppy Seed Loaf

This glazed lemon poppy seed loaf is the perfect quick & easy spring bake! It requires just one bowl & a whisk and one hour of bake time. With the addition of both the juice and zest of 3 three lemons, this loaf does not skimp on the lemon flavor. The poppy seeds studded throughout the tender crumb, and the sweet, lemony glaze really set this loaf over the top!

Author: Sloane’s Table

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour 30 minutes

Servings: 1 loaf

Calories: 2,569 kcal per serving

Ingredients

1 ¾ cups - all-purpose flour
⅔ cup - almond flour
1 cup - granulated sugar
½ tsp - baking powder
¼ tsp - baking soda
¼ tsp - kosher salt
3 - lemons
½ cup - plain whole milk Greek yogurt
½ cup - neutral oil
⅔ cup - fresh lemon juice
2 - eggs
1 tsp - vanilla
2 tablespoons - poppy seeds
1 cup - powdered sugar
2 tablespoons - lemon juice

Instructions

Preheat the oven to 325 degrees F and line a 9x5 loaf pan with parchment paper, leaving the edges hanging over the sides for easy removal.
In a large bowl, whisk together the flour, almond flour, sugar, baking powder, baking soda, salt, and lemon zest.
Whisk in the yogurt, oil, lemon juice, eggs, and vanilla, until fully combined.
Lastly, fold in the poppy seeds.
Pour the batter into the prepared loaf pan.
Bake for about 1 hour - 1 hour and 15 minutes or until a tooth pick inserted comes out with moist crumbs.
Allow the loaf to cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
Stir together the powdered sugar and lemon juice until smooth.
Drizzle over the cooled lemon loaf and enjoy!

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