Poppy Seed-Lemon Loaf
A moist lemon poppy seed loaf with a hint of warmth from nutmeg and ginger, perfect for breakfast, brunch, or teatime with a sweet glaze or tea.
Ingredients
Instructions
- Grease and flour one 9 x 5-inch loaf pan or three 5 1/2 x 3-inch loaf pans.
- In a medium-sized bowl, sift together flour, sugar, baking powder, nutmeg, ginger, and salt.
- Add poppy seed and blend well.
- In another medium-sized bowl, beat egg, oil, buttermilk, and lemon peel.
- Add the flour mixture to the wet ingredients and stir until blended.
- Pour the batter into the prepared pan(s).
- Bake at 350°F (175°C) for 45 to 50 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 5 minutes before removing.
Tips & Substitutions
For a lighter loaf, consider using cake flour instead of all-purpose flour. You can also substitute Greek yogurt for buttermilk by mixing 1/4 cup yogurt with 1/4 cup water. If you don't have poppy seeds, try using sesame seeds for a similar texture. Ensure the egg is at room temperature for better mixing. Don't skip the cooling step to maintain moisture.
Serving Suggestions
Slice this delightful loaf and serve it with a dollop of lemon cream cheese spread for a zesty treat. It pairs beautifully with tea or coffee for an afternoon snack. For a more decadent option, serve it alongside a scoop of vanilla ice cream. This recipe is a great addition to brunch spreads, especially alongside dishes like French Apple Bread.
Storage & Reheating
Store any leftover loaf in an airtight container at room temperature for up to three days. For longer storage, wrap the loaf tightly in plastic wrap and freeze it for up to three months. To reheat, simply thaw at room temperature and warm in a 350°F oven for about 10-15 minutes for a fresh-out-of-the-oven taste.
Nutrition & Diet Analysis (per serving)
Each serving of Poppy Seed-Lemon Loaf contains roughly 431 calories, with 9g protein, 63g carbohydrates, and 17g fat. It is an excellent source of calcium (34% of the Daily Value) and iron (22% of the Daily Value), and a good source of protein and dietary fiber. Note that it is relatively high in sodium, at 1158mg per serving (50% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour?
Yes, you can substitute whole wheat flour for a heartier loaf, but it may change the texture slightly. If using gluten-free flour, ensure it contains a binding agent to help the loaf rise properly. Experimenting with different flours can yield delicious variations.
What can I do if I don't have lemon peel?
If you don't have lemon peel, you can use lemon juice instead, but reduce the buttermilk slightly to maintain the right batter consistency. Alternatively, try using orange peel for a different citrus flavor that still complements the loaf well.
How can I tell when the loaf is done baking?
The loaf is done when a toothpick inserted in the center comes out clean or with just a few crumbs. The top should be golden brown, and the loaf should spring back when lightly pressed. Keep an eye on it towards the end of baking to avoid overbaking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).