Quick Poppy Seed - Lemon Loaf
A moist and flavorful lemon poppy seed loaf with a tender crumb, perfect for breakfast, brunch, or teatime, showcasing bright citrus and nutty poppy seeds.
Ingredients
Instructions
- In a bowl, stir together flour, baking powder, poppy seed, salt, and grated lemon peel.
- In a separate bowl, combine beaten eggs, milk, and cooking oil.
- Add the wet ingredients to the dry ingredients, stirring just until moistened.
- Divide the batter evenly into two greased 7 1/2 x 3 1/2 x 2-inch loaf pans.
- Bake at 350°F (175°C) for 40 to 45 minutes.
- Cool in the pans on a rack for 10 minutes; then remove from pans, slice, and serve warm.
Tips & Substitutions
For a lighter loaf, sift the flour before measuring. You can substitute the poppy seeds with sesame seeds or chia seeds if desired. If you want a stronger lemon flavor, consider adding a tablespoon of lemon juice to the wet ingredients. Keep an eye on the baking time, as ovens may vary. Check for doneness by inserting a toothpick into the center; it should come out clean.
Serving Suggestions
This delightful lemon loaf is perfect served with a cup of tea or coffee for breakfast or an afternoon snack. It pairs beautifully with Grandma Bartoletti'S Potato Pancakes for a hearty brunch. Consider adding a light glaze made from powdered sugar and lemon juice on top for extra sweetness. Fresh berries or whipped cream can enhance its presentation when serving.
Storage & Reheating
Store leftover lemon loaf in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze slices wrapped tightly in plastic wrap for up to 3 months. To reheat, simply place slices in the microwave for 15-20 seconds or warm them in a toaster oven until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Quick Poppy Seed - Lemon Loaf contains roughly 200 calories, with 2g protein, 41g carbohydrates, and 4g fat. It is a good source of calcium (16% of the Daily Value) and iron (11% of the Daily Value). Note that it is relatively high in sodium, at 826mg per serving (36% 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 whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for half of the all-purpose flour to add more fiber to the loaf. However, this may result in a denser texture, so you might want to add an extra tablespoon of milk to maintain moisture.
How can I make this recipe dairy-free?
To make this lemon loaf dairy-free, replace the milk with a non-dairy alternative like almond milk or oat milk. Ensure that the cooking oil used is also dairy-free. This way, you can enjoy a delicious lemon loaf without any dairy ingredients.
What variations can I try with this recipe?
You can experiment by adding poppy seeds along with blueberries or cranberries for added flavor and texture. Another variation is to incorporate nuts such as walnuts or pecans for a crunchy bite. Additionally, a sprinkle of cinnamon can bring a warm note to the loaf.
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).