5 from 14 votes
Lemon Poppyseed Loaf with Yogurt Glaze
This Lemon Poppyseed Loaf features a moist crumb made with Greek yogurt, lemon juice, zest, and poppy seeds. The loaf bakes to a golden brown and is finished with a creamy yogurt glaze sweetened with powdered sugar and brightened with lemon, adding a tangy-sweet surface. The subtle crunch of poppy seeds and fresh lemon flavor make it a refreshing baked good, suitable for breakfast, brunch, or a light dessert.
Prep Time
10 mins
Cook Time
55 mins
Resting Time
1 hr
Total Time
2 hrs 5 mins
Servings:
8
people
Calories:
383 kcal
Course:
Dessert, Breakfast, Snacks
Cuisine:
American
Ingredients
For the Loaf:
- 1 cup Greek yogurt Stonyfield whole milk
- 1 cup white sugar
- 3 egg large
- 4 tablespoons lemon juice
- 2 tablespoons lemon plus more for topping, zest
- 2 teaspoons vanilla extract
- ½ cup vegetable oil
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 tablespoon poppy seeds plus more for topping
For the Glaze:
- ½ cup powdered sugar plus 2 tablespoons
- 1 tablespoon Greek yogurt Stonyfield whole milk
- 1 teaspoon lemon juice
- ⅛ teaspoon kosher salt
Instructions
For the Loaf:
- Preheat the oven to 350 degrees with the rack set in the center. Spray a 9×5-inch loaf pan with nonstick cooking spray and line with parchment, leaving a two inch overhang on both sides. Spray parchment.
- In a large bowl, whisk together the yogurt, sugar, eggs, lemon juice, zest, vanilla and vegetable oil until smooth. Sift in the flour, baking powder and salt, then whisk to combine. Stir in poppy seeds.
- Transfer batter to the prepared loaf pan and bake until a toothpick inserted into the center of the cake comes out clean, and the loaf is a deep golden brown, 55-60 minutes. If edges begin to brown too much, cover pan with foil.
- Remove from the oven and allow to cool in the pan on a cooling rack for 15 minutes.
- Use parchment sling to remove loaf from pan and place on a cooling rack until completely cooled.
Cup of Yum
For the Glaze:
- In a small bowl, whisk together the powdered sugar, yogurt, lemon juice and salt until smooth.
- Pour/drizzle over cake, sprinkle with poppyseeds and lemon zest and let set completely, about 45 minutes.
Notes
- Freeze the loaf whole after it cools completely and apply the yogurt glaze just before slicing and serving to retain freshness.
Nutrition Information
Calories
383kcal
(19%)
Carbohydrates
53g
(18%)
Protein
8g
(16%)
Fat
16g
(25%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
9g
(53%)
Monounsaturated Fat
4g
(20%)
Trans Fat
0.1g
(5%)
Cholesterol
63mg
(21%)
Sodium
468mg
(20%)
Potassium
107mg
(2%)
Fiber
1g
(4%)
Sugar
34g
(68%)
Vitamin A
92IU
(2%)
Vitamin C
5mg
(6%)
Calcium
121mg
(12%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8 people
Amount Per Serving
Calories 383
% Daily Value*
| Calories | 383kcal | 19% |
| Carbohydrates | 53g | 18% |
| Protein | 8g | 16% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 63mg | 21% |
| Sodium | 468mg | 20% |
| Potassium | 107mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 34g | 68% |
| Vitamin A | 92IU | 2% |
| Vitamin C | 5mg | 6% |
| Calcium | 121mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.