lemon loaf

Nothing beats a classic pairing like lemon and poppy seed, and this rendition takes the cake. Just as good for breakfast as it is for dessert (or any time in between!), this seeded stunner was long overdue in our repertoire—but totally worth the wait. For a double dose of zing, we topped this loaf with a lemon glaze.

Lemon Poppy Seed Loaf

1 3/4 cups g) unbleached all-purpose flour

tbsp seeds

tsp powder

cup g) unsalted butter,

g) sugar

cup ml) lemon juice

cup ml) milk

cup g) icing sugar

tbsp ml) lemon juice

With the rack in the middle position, preheat the oven to 350°F (180°C). Butter a 4 x 10-inch (10 x 25 cm), 6-cup (1.5 litre) loaf pan. Line the pan with parchment paper, letting it hang over two sides.

In a bowl, whisk together the flour, poppy seeds and baking powder. 

In another bowl, cream the butter, sugar and zest with an electric mixer. Add the eggs and beat until smooth. Stir in the dry ingredients alternately with the lemon juice and milk. Spoon the batter into the prepared pan.

Bake for 1 hour or until a toothpick inserted into the centre of the cake comes out clean. Let cool completely on a wire rack before unmoulding.

Loaf

In a bowl, whisk together the icing sugar and lemon juice until smooth.

Place the lemon poppy seed loaf on a serving platter and drizzle with the glaze. 

Glaze

My son is lactose intolerant so I made this recipe using margarine and lactose free milk. Thought it might be a disaster....it wasn't.  The loaf came out great, our son loved it, we all loved it.  It was the best sweet loaf I've ever made (and I'm a bloke!) Well done Ricardo.

Thanks for sharing this amazing recipe, it was absolutely perfect!

Made it! Used 3tbsp frozen grated lemon rind that i had in my freezer. It works wonderfully. Gives it a very good lemony taste. Love this recipe.

Hi Ricardo, I just made this cake.  It taste wonderful.  I did however, omit the poppyseed's because I didn't have any on hand.  My cake is a little dense and didn't rise as much.  There is also a small layer at the bottom that didn't cook. I had the temperature at 300 (350 would have made a dark crispy cake)  and let the cake bake for 65 min.  What went wrong?

I made it a couple of ways. Once as a loaf and once as muffins. Both were excellent. It is important to use eggs and milk that is not too cold. That helps the rise.

Cake is pleasant enough—nice texture. However, I didn’t feel it was lemony enough. This is certainly a matter of personal taste, but were I to make the cake again, I would increase the amount of zest and juice in the batter. As written, the most intense lemon flavour comes from the glaze, while the cake itself is only mildly suggestive of lemon.

Excellent.  Easy to prepare and taste really good.

Baked a gluten free version of this.  Came out lovely and moist with great flavour.  For ease of cleanup made this in the food processor blending all liquids and sugars and then doing a quick few pulses to incorporate the flour.  Mixed in some dutch blue poppyseeds after.  Was just sweet enough that did not bother with the glaze.  An hour bake time was perfect.  Will be making it again!

Unfortunately these did not work out for me. I followed the recipe exactly and the batter seemed great. I made them as muffins to save some time and they all caved in the middle, didn’t rise at all in the oven. The taste and texture was ok but appearance is really important to me when baking. These muffins look sad, very flat and not enjoyable to eat.

https://cdn.jwplayer.com/v2/media/KtuKsJcm

Measuring liquid ingredients

This Lemon Blueberry Yogurt Loaf is moist and delicious with just the right amount of blueberries and lemon. Enjoy a slice for dessert today, perfect with tea or coffee!

Lemon Blueberry Yogurt Loaf

all-purpose flour

tsp baking powder

tsp salt

Greek yogurt

sugar

eggs

lemon

tsp vanilla extract

vegetable oil

blueberries (fresh

tbsp all-purpose flour

lemon juice (freshly squeezed)

tbsp sugar

icing sugar

milk, if needed to thin out the glaze

Preheat the oven to 350 F degrees. Grease an 8.5x4.5x2.5 inch loaf pan with butter or cooking spray then flour it.

In a large bowl whisk together the 1 1/2 cups of flour, baking powder and salt. Set aside. In another bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla extract and vegetable oil.&nbsp;

Add the wet ingredients to the dry ingredients and whisk until combined.&nbsp;

In another small bowl mix together the blueberries with the 1 tbsp of flour. This will prevent the blueberries from sinking to the bottom of the loaf. Gently fold the blueberries into the batter.

Pour the batter into the prepared loaf pan and bake for 50 minutes or until an inserted toothpick in the center of the loaf comes out clean. Each oven is different so baking time could vary greatly. Mine took about 1 hour and 10 minutes to be completely done.

While the loaf is baking make the lemon syrup by cooking the lemon juice and 1 tbsp of sugar in a small saucepan just until the sugar dissolves and the mixture is clear. Set aside.

Make the lemon glaze by whisking the icing sugar, lemon juice and vanilla extract. This glaze needs to be quite runny, so add milk as needed, about a tbsp at a time until the desired consistency is achieved.

When the cake is done, remove it from the oven and allow it to cook in the loaf pan for about 10 minutes. Remove from loaf pan onto a baking rack, then place the baking rack over a baking sheet. Poke holes in the cake using a skewer or toothpick then pour the lemon syrup all over the cake. Allow it to cool.

Once the cake is cooled, drizzle with the lemon glaze, cut into slices and serve.

https://content.jwplatform.com/videos/X2raFLEr.mp4

It took years, but I finally recreated it!! Easy, no mixer, no cake mix, dangerously good, and SPOT ON!! You&#x27;re going to love this lemon pound cake recipe!

The Best Lemon Loaf (Better-Than-Starbucks Copycat)

(8 ounces) sour cream

lemon zest

lemon extract,

baking powder

salt,

confectioners’ sugar

lemon juice,

Preheat oven to 350F. Spray a 9×5-inch loaf...

Preheat oven to 350F. Spray a 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.

To a large bowl, add the eggs, sugar,...

To a large bowl, add the eggs, sugar, sour cream, and whisk vigorously until smooth and combined.

Drizzle in the oil while whisking to combine.

Add the lemon zest, lemon extract, and whisk...

Add the lemon zest, lemon extract, and whisk to combine. Note – I used 2 tablespoons of lemon extract because no actual lemon juice is used in the loaf and I found 2 tablespoons lemon extract necessary for full-bodied lemon flavor, but add to taste.

Add the flour, baking powder, salt, and stir...

Add the flour, baking powder, salt, and stir until just combined, don’t overmix. Some lumps will be present and that’s okay, don’t try to stir them smooth.

Turn the batter out into prepared pan, smoothing...

Turn the batter out into prepared pan, smoothing the top lightly with a spatula.

Bake for about 50 to 52 minutes, or...

Bake for about 50 to 52 minutes, or until top is domed, set, and toothpick inserted in the center crack comes out clean or with a few moist crumbs but no batter. In the last 10 minutes of baking, tent pan with foil (loosely drape a sheet of foil over pan) to prevent excessive browning on the top and sides of bread before center cooks through.

Allow loaf to cool in pan on top...

Allow loaf to cool in pan on top of a wire rack for at least 30 minutes (I cooled 4 hours) before turning out onto rack to cool completely before glazing.

To a small bowl, add the confectioner’s sugar...

To a small bowl, add the confectioner’s sugar and slowly drizzle in the lemon juice while whisking until smooth and combined. You may need to play with the sugar and lemon juice amounts a bit as necessary for desired consistency and flavor.

Evenly drizzle glaze over bread before slicing and...

Evenly drizzle glaze over bread before slicing and serving.

Extra glaze can be spread on the cut...

Extra glaze can be spread on the cut surface of the bread like you’d spread butter on toast and it soaks right in making the bread even moister and more lemony. Or you can halve the glaze recipe if you’re not a glaze person.

This Lemon Pound Cake from Delish.com is packed with lemon flavor. 

Lemon Pound Cake

c. (1 stick) butter, softened

c. sugar

lemon zest,

eggs,

pure vanilla extract

c. all-purpose flour

baking soda

kosher salt

buttermilk

lemon juice

I'm a little confused on the syrup part, I don't understand why I need the syrup and glaze. But it was really fun to make, it's in the oven right now. I used an 8x8 loaf pan instead, and it hasn't overflowed or anything. This is a great recipe.

Best Recipe Ever! Crusty chewy outside moist and delicious inside! Just the perfect amount of sweetness! Thank you for sharing!

this recipe makes too much batter for the 9x5 loaf pan. my cake overflowed in the oven and began to burn. luckily, i put a baking try under the loaf pan or else it would have been a mess. because it was too much batter, the bake time was also longer. i had to bake it longer to cook the middle and tent the top of the cake so it wouldn’t burn. i would recommend using a bundt pan or something larger if you use this recipe.

other than the size, the pound cake was tasty. only adjustment i made was using less lemon juice in the syrup. i also candied some lemon peels to top the cake, which was a nice touch

Still in the oven as I write this review, but I didn't quite measure my loaf pan assuming they're all pretty standard in size and the recipe seems to be too much for the pan, mine is overflowing.

This recipe sucks. It was awful. The batter was about an inch from the top of the pan but 5 minutes after I put the pan in the oven, I went to go look at it cuz I smelled burning and the batter was literally bubbling out of the pan. I poured some batter out and put it back, hoping it wouldn't continue to spew like it was. I had to pour batter out THREE times because it was a gelationous oozing monster that would not give up. When it finally baked and I took it out of the oven, it was sunken in in the middle. Because I had poured out too much batter. But yet it wouldn't stop coming! I triple checked my amounts so I know it wasn't my error. The texture of the cake was awful as well. I couldn't even eat it, it was that bad. What an awful MESS and waste of food! Ugh. Not pleased a bit.

Brought this to work to share, and it was gone by midday! Ended up sharing the recipe with several coworkers, who made it for Easter.

A little bit of sweetness, a whole lot of tanginess and a melt in your mouth texture... all courtesy of this Extra Moist Lemony Lemon Loaf.

Lemon Loaf: The Best Recipe Ever!!!

all-purpose flour (284 grams)

salt

unsalted butter (softened)

eggs (room temperature)

milk (room temperature)

icing sugar (sifted)

Preheat the oven to 350℉ (175°C) .

Grease and flour (or use non-stick spray) a 9 x 5 inch loaf pan.

Sift together flour, baking powder, soda, and salt. Stir in lemon zest. Set aside.

In a large mixing bowl of stand mixer beat butter on medium speed for 2-3 minutes.

Gradually add the sugar and continue beating for another 2-3 minutes.

Add eggs, one at a time. Make sure you scrape the bottom of your bowl.

Add lemon juice (the batter will curdle).

Alternate addition of flour and milk (in 2 additions). Mix on low speed until combined. Do not over mix.

If using add-ins, combine gently at this point.

Bake in preheated oven for 60-75 minutes until golden and cake tester comes out clean.

Transfer pan to a rack where it can cool down for about 10 minutes before removing loaf to cool down completely on a wire rack.

https://embed.mediavine.com/videos/pflrzcfjrwihhm0rffts

This tested until perfect recipe for Lemony Lemon Loaf not only has a tender and moist crumb, but it is bursting with that tangy flavor that lemon lovers crave. You are going to love this better than Starbucks lemon bread!

Lemon Loaf

Lemon Poppy Seed Loaf (The Best)

Just made this and it turned out perfect and lemony 

Excellent and easy! Very recommended- delish

Just baked this today. Moist and tender.  Great lemon flavor.  Definitely will be made again.

I've made this lemon loaf 4 times and have followed the recipe  but no matter what I do, the loaf will be heavy &amp; dense. I've made sure the butter was soft, eggs &amp; milk @ room temp. (also tried both cold). I've even tried new baking powder.  I've watched the timing of creaming the butter etc, together. Nothing has worked. Now I'm wondering if being at sea level in a temperate rainforest matters in the rise of a loaf such as this?  Thanks.

If you love the lemon desserts - then you need to try this Starbucks Copycat Lemon Loaf! It's buttery, moist, bursting with lemon flavor, and topped with sweet lemon glaze.

Starbucks Copycat Lemon Loaf

vanilla extract

lemon extract*

buttermilk (sour cream works too)

cream

Preheat the oven to 350F degrees. Grease and flour an 8 x 4-inch loaf pan, or line with parchment paper.

In a medium bowl whisk together the flour, baking powder, baking soda &amp; salt.

In a separate bowl beat together the butter and sugar until fluffy - this will take at least 3 minutes.

Mix in the eggs 1 at a time. Then mix in the vanilla extract, optional lemon extract, lemon zest,&nbsp;and lemon juice.

With the mixer on low speed, mix in about 1/2 of the flour mixture followed by about 1/2 of the buttermilk. Turn off the mixer and scrape down the sides of the bowl.

Repeat the process with the rest of the flour mixture and buttermilk.

Pour the batter into the prepared pan and bake for 50-60 minutes. It will be done when an inserted toothpick comes out clean and the top feels firm to the touch. If after about 30-40 minutes the top is browning too much, tent a piece of aluminum foil over top and continue baking.

Cool the loaf fully before icing (otherwise, the icing will melt through the cake and run off the sides).&nbsp;

In a medium bowl whisk together the powdered sugar, lemon juice, and cream/milk until smooth. Add in more powdered sugar or cream as needed for desired consistency.

Remove the cooled loaf from the pan and drizzle or pour over top. 

Lemon Icing

You'll love this easy Lemon Bread is soft, moist and packed with lemon flavor.

Easy Lemon Bread

(140 grams) all-purpose flour

(143 grams) granulated sugar

(118 milliliters) vegetable oil

(118 milliliters) sour cream

(30 milliliters) lemon juice

lemon,

(5 milliliters) lemon extract

– 1 ½ cups (130-195 grams) powdered sugar, sifted

(30-120 milliliters) milk

Preheat the oven to 350°F

. Generously grease a 9-inch loaf pan and set aside. You can also line the pan with parchment paper if desired.

Combine the dry ingredients

 in a large mixing bowl: flour, sugar, baking powder and salt. Whisk to combine.

Next add the wet ingredients

eggs, oil, sour cream, lemon juice, zest and extract. Beat all the ingredients together until well combined. Set aside.

Bake

 at 350°F for 40-45 minutes or until a toothpick inserted in the center of the loaf comes out clean. Cool for at least 1 hour before slicing.

Combined 1 cup powdered sugar with 2 tablespoons milk and whisk to combine. Add additional milk to thin it out until desired consistency. If it becomes too thin, add additional powdered sugar. Add additional lemon zest on top if desired.

I love this bread and have made it several times, but it always sinks in the middle. I am measuring carefully  any suggestions!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1612763749/xqj9m6g93xvil0yb0atx.mp4

This easy Lemon Bread is made in one bowl with three simple steps. It’s soft, moist and packed with lemon flavor.

Easy Lemon Quick Bread Recipe

lemons

unsalted butter, melted

eggs, room temperature

sour cream

milk

all purpose flour

Tablespoon butter, melted

Preheat the oven to 350°F and line a 1 lb loaf pan with parchment paper or grease well. Set aside.

In a large bowl, combine the granulated sugar and lemon zest. Use your fingers to rub the sugar and the lemon zest together. This will help the zest to release and infuse the sugar with lemon flavor.

Add the melted butter to the sugar and mix well. Add the vanilla extract and the eggs in, one at a time, mixing well between each addition.

Add the sour cream, milk and lemon juice. Mix to combine.

Add the all purpose flour, baking powder, baking soda, and salt. Mix until the batter is smooth and no lumps remain. Do not over mix.

Pour the batter into the prepared loaf pan and bake at 350°F for 45 minutes to 1 hour, or until a knife inserted into the middle comes out mostly clean.

Make the lemon glaze while the bread cools. Combine all the ingredients for the lemon icing in a bowl and whisk together. If the glaze seems too thick, add in an additional teaspoon of milk until it reaches a drip-able consistency.

Once the bread is cool, remove from the pan and pour the glaze over the bread, allowing it to drip down the sides. Let the glaze sit for a few minutes to set before slicing and enjoying!

I made this! It was really easy and has a nice flavor. I haven’t had the Starbucks one so I can’t compare, but everyone liked it a lot. My only thing is the top came out a little concave/sinks a little in the middle which made me worried it wouldn’t turn out well or the leavening was off. But it still tasted good.

Today's recipe is the simplest one bowl lemon olive oil pound cake ever! Perfectly tender and moist crumb cake that's perfect for brunch, or dessert!

One Bowl Lemon Olive Oil Pound Cake

olive oil

milk (I used 2%)

EACH: nutmeg AND cinnamon (optional but sooo good)

EACH: vanilla extract, lemon zest, AND lemon juice

PREP: Position a rack in the center of...

PREP: Position a rack in the center of the oven and preheat the oven to 350ºF. Spray a 9x5 loaf pan with cooking spray (you can also line it with a piece of parchment paper and leave an overhang to act as a handle to help remove the cake from the pan if you’re worried about the cake sticking.)

STIR: In a large mixing bowl, whisk the...

STIR: In a large mixing bowl, whisk the olive oil, sugar, eggs, vanilla, lemon juice and milk. When combined, stir in the lemon zest, baking powder, salt, nutmeg, and cinnamon. Fold in the flour until *just* combined. If you overmix, the pound cake will come out tough. 

BAKE: Pour the prepared batter into your loaf...

BAKE: Pour the prepared batter into your loaf pan and bake for 55-65 minutes or until a toothpick comes out mostly clean. Cool the pound cake for roughly 30 minutes on a wire rack. Remove from the pan, and let cool to room temperature (about another 30 minutes.) Sometimes, I like to serve this dusted with a light coating of powdered sugar before slicing and serving!

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The most viewed lemon loaf recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lemon Poppy Seed Loaf

Lemon Blueberry Yogurt Loaf

The Best Lemon Loaf (Better-Than-St...

Lemon Pound Cake

Lemon Loaf: The Best Recipe Ever!!!

Lemon Poppy Seed Loaf (The Best)

Starbucks Copycat Lemon Loaf

Easy Lemon Bread

Lemon Loaf

One Bowl Lemon Olive Oil Pound Cake

Iced Lemon Pound Cake Loaf (Best Ev...

Easy Lemon Loaf

Lemon Curd Loaf Cake

Glazed Cranberry Lemon Loaf

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The most viewed lemon loaf recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine