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Lemon Poppyseed Loaf | Send Noods

Lemon Poppyseed Loaf

Lemon Poppyseed Loaf

20 mins prepServes 10

This iced lemon loaf is moist, lemony, and offers a bouncy perfection. With the bright flavors from lemon juice, zest, and extract, it's a delightful treat for any lemon lover. Optionally add poppyseeds for a colorful twist. The recipe makes use of a 13x4 Pullman loaf pan for great height and square slices.

10 servings

What you need

lemon extract

2 tsp lemon extract

baking powder

1 tsp baking powder

baking soda

1 tsp baking soda

lemon juice

2 tbsp lemon juice

plain greek yogurt

⅛ cup plain greek yogurt

corn starch

1 tbsp corn starch

olive oil

1 cup olive oil

poppyseeds

5 tbsp poppyseeds

powdered sugar

⅛ cup powdered sugar

butter

4 tbsp butter

cane sugar

2 cup cane sugar

fresh lemon juice

⅔ cup fresh lemon juice

salt

1 pinch salt

all purpose flour

3 cup all purpose flour

lemon zest

organic eggs

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Instructions

1: Preheat to 350°F (175°C). Grease or line a loaf pan.

2: Cream butter & sugar until fluffy.

3: Beat in eggs, one at a time. Add zest, juice, extract, oil, yogurt.

4: Whisk dry ingredients separately.

5: Gently fold dry into wet. Add poppyseeds last if using.

6: Pour into pan. Smooth top.

7: Bake for 55–70 minutes (tent foil at 40 minutes if browning).

8: Done when a skewer comes out clean.

9: Cool for 15 minutes in pan, then fully on rack.

10: Drizzle icing when cool.

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