Lemon Poppy Seed Breakfast Loaf

Name: Lemon Poppy Seed Breakfast Loaf
Prep time: 15 min
Cook time: 55 min
Yield: 10

lemon poppy-seed breakfast loaf quick-bread citrus morning sweet-bread tea-time baking

Breakfast

A moist and tender breakfast loaf bursting with bright lemon flavor and crunchy poppy seeds, finished with a tangy lemon glaze for the perfect morning treat.

Recipe Details

Units:

Metric Imperial

Servings:

Prep: 15 Cook: 55

Ingredients

300g2½ cups plain flour
200g1 cup caster sugar
2 tsp2 tsp baking powder
½ tsp½ tsp salt
3 tbsp3 tbsp poppy seeds
3 tbsp3 tbsp fresh lemon zest
2 large2 large large eggs
250ml1 cup whole milk
80ml⅓ cup vegetable oil
60g¼ cup butter, melted and cooled
2 tsp2 tsp vanilla extract
60ml¼ cup fresh lemon juice
150g1¼ cups icing sugar
3 tbsp3 tbsp fresh lemon juice for glaze
1 tbsp1 tbsp milk for glaze

Instructions

Preheat oven to 180°C (350°F). Grease and flour a 23x13cm (9x5 inch) loaf pan.
In a large bowl, whisk together 300g2½ cups plain flour, 200g1 cup caster sugar, 2 tsp2 tsp baking powder, ½ tsp½ tsp salt, 3 tbsp3 tbsp poppy seeds, and 3 tbsp3 tbsp fresh lemon zest.
In another bowl, beat 2 large2 large large eggs lightly. Add 250ml1 cup whole milk, 80ml⅓ cup vegetable oil, 60g¼ cup butter, 2 tsp2 tsp vanilla extract, and 60ml¼ cup fresh lemon juice. Whisk until combined.
Pour wet ingredients into dry ingredients and fold gently until just combined. Don't overmix.
Pour batter into prepared loaf pan and smooth the top.
Bake for 50-55 minutes until a toothpick inserted in center comes out clean and top is golden brown.
Cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.
For glaze, whisk together 150g1¼ cups icing sugar, 3 tbsp3 tbsp fresh lemon juice for glaze, and 1 tbsp1 tbsp milk for glaze until smooth and pourable.
Drizzle glaze over cooled loaf, allowing it to drip down the sides.
Let glaze set for 15 minutes before slicing and serving.

Ingredients

id: plain_flour metric: 300g imperial: 2½ cups name: plain flour
id: caster_sugar metric: 200g imperial: 1 cup name: caster sugar
id: baking_powder metric: 2 tsp imperial: 2 tsp name: baking powder
id: salt metric: ½ tsp imperial: ½ tsp name: salt
id: poppy_seeds metric: 3 tbsp imperial: 3 tbsp name: poppy seeds
id: lemon_zest metric: 3 tbsp imperial: 3 tbsp name: fresh lemon zest
id: eggs metric: 2 large imperial: 2 large name: large eggs
id: milk metric: 250ml imperial: 1 cup name: whole milk
id: vegetable_oil metric: 80ml imperial: ⅓ cup name: vegetable oil
id: melted_butter metric: 60g imperial: ¼ cup name: butter, melted and cooled
id: vanilla_extract metric: 2 tsp imperial: 2 tsp name: vanilla extract
id: lemon_juice metric: 60ml imperial: ¼ cup name: fresh lemon juice
id: icing_sugar metric: 150g imperial: 1¼ cups name: icing sugar
id: lemon_juice_glaze metric: 3 tbsp imperial: 3 tbsp name: fresh lemon juice for glaze
id: milk_glaze metric: 1 tbsp imperial: 1 tbsp name: milk for glaze

Instructions

Preheat oven to 180°C (350°F). Grease and flour a 23x13cm (9x5 inch) loaf pan.
In a large bowl, whisk together {plain_flour}, {caster_sugar}, {baking_powder}, {salt}, {poppy_seeds}, and {lemon_zest}.
In another bowl, beat {eggs} lightly. Add {milk}, {vegetable_oil}, {melted_butter}, {vanilla_extract}, and {lemon_juice}. Whisk until combined.
Pour wet ingredients into dry ingredients and fold gently until just combined. Don't overmix.
Pour batter into prepared loaf pan and smooth the top.
Bake for 50-55 minutes until a toothpick inserted in center comes out clean and top is golden brown.
Cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.
For glaze, whisk together {icing_sugar}, {lemon_juice_glaze}, and {milk_glaze} until smooth and pourable.
Drizzle glaze over cooled loaf, allowing it to drip down the sides.
Let glaze set for 15 minutes before slicing and serving.

Tips

Poppy Seed Preparation: Soak poppy seeds in warm milk for 10 minutes before using for extra flavor and softer texture.

Lemon Zest: Use a microplane for fine zest, avoiding the bitter white pith. Room temperature lemons yield more juice.

Mixing Technique: Mix just until flour disappears - overmixing creates a tough, dense loaf.

Doneness Test: Loaf is done when it springs back when lightly touched and pulls slightly from pan sides.

Storage: Wrap tightly and store at room temperature for 3 days, or freeze for up to 3 months.

Variations: Add blueberries for lemon-blueberry version, or substitute orange zest and juice for different citrus flavor.