Best Iced Lemon Poppyseed Loaf
Ingredients
Dry
- 3 cups all-purpose flour
- 1 tbsp corn starch
- 1 tsp baking powder
- 1 tsp baking soda
- 2-3 tsp salt (depending on your preference. I love salty sweet, if you do not use 2!)
Wet
- 6 eggs
- 2 cups cane sugar
- 4 tbsp butter (room temp)
- Zest of 4 lemons
- 2/3 cup fresh lemon juice
- 2 tsp lemon extract
- 1 cup olive oil
- 1 1/2 cups plain Greek yogurt
- 5 tbsp poppyseeds (last, optional)
Icing
- 1 1/2 cups powdered sugar
- Pinch of salt
- 2 tbsp lemon juice
Preparation
Preheat to 350°F (175°C). Grease or line a loaf pan.
Cream butter and sugar until fluffy.
Beat in eggs, one at a time. Add zest, juice, extract, oil, yogurt.
Whisk dry ingredients separately.
Gently fold dry into wet. Add poppyseeds last if using.
Pour into pan. Smooth top.
Bake 55–70 min (tent foil at 40 min if browning).
Done when a skewer comes out clean.
Cool 15 min in pan, then fully on rack.
Drizzle icing when cool.
Notes
We use 3 types of lemon for that bright, tangy flavor: lemon juice, zest and extract.
Poppyseeds are optional—if you prefer a clean, yellow lemon loaf, just leave them out!
Recipe is for a 13x4 Pullman loaf pan (for height and square slices). If using a standard loaf pan, split into 2 pans and reduce baking time.
