This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone. #ad
This homemade Lemon Poppy Seed Loaf is easy to make and is bursting with lemon flavor. Studded with poppy seeds and infused with a lemon syrup, this bread is a perfect recipe for your springtime baking.
I’m sharing my third recipe for #SpringSweetsWeek and it’s one of my family’s favorite sweet quick breads. I say sweet but it also packs a punch with a zing from the fresh lemon juice that is infused into the bread. So good!
Don’t forget that over 27 bloggers are sharing more wonderful this week AND a fabulous giveaway from our sponsors is going on as well. The prize packages are listed in this post for Pink Lemonade Rice Krispie Treats, which is my first recipe. Also check out yesterday’s Blueberry Flower Tarts.
Below today’s recipe is the rafflecopter for you to enter the giveaway. Thank you so much to Dixie Crystals, Millican Pecan, Door County Coffee, Anolon, Deiss Cookware, Adams Extract, and Fresh April Sprinkles for your generosity.
Check out this beautiful baking pan set
I am in love with this set of baking pans from Anolon. The color, the quality, and the sizes are all perfect. I used the loaf pan to bake this lemon poppy seed bread and it came out beautifully. Since making this, I have used each pan for various other recipes all with the same success. Nothing sticks, and clean up is a cinch with them.
Confession time: I didn’t need to use butter and flour to grease the loaf pan. I made this bread again and forgot to do that step. I held my breath and hoped for the best getting the lemon poppy seed loaf out of the pan. No worries because it turned out easily and didn’t stick at all! My kind of bakeware!
Let’s make Lemon Poppy Seed Loaf
I used Anolon’s 8×4-inch loaf pan to bake this recipe in. You can use a slightly larger one, just adjust the baking time but checking at a couple of minutes before the minimum baking is up. Butter and flour your baking pan.
It’s my preference to whisk the dry ingredients first in any baking recipe. This way you know they’re ready when you need them. I also went ahead and zested and juiced the lemons for this recipe, setting aside the amounts for the bread and for the lemon syrup. Blending with a fork, I combined the zest and sugar and set it aside until it was needed for the batter.
Once you have the lemon poppy seed bread batter mixed, pour it into your prepared loaf pan.
Then it’s baking time! While the bread is cooling in the pan for five minutes, it’s time to whisk up the lemon syrup to infuse the lemon bread with even more lemon flavor. Poke holes in the still hot bread with a wooden skewer and then spoon the lemon syrup over the bread. You will use all of the lemon syrup, allow a few seconds between each coat before adding more. Let the loaf cool completely before slicing and enjoying.
Lemon Poppy Seed Loaf
- 1 2/3 cup flour
- 2 tbsp poppy seeds
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/8 tsp baking soda
- 1 cup sugar
- 2 tbsp lemon zest (about 3 medium lemons)
- 1/2 cup unsalted butter, softened
- 3 eggs
- 1/2 tsp vanilla
- 1/4 cup plus 2 tbsp plain Greek Yogurt (I used the no fat kind, but any will do)
- 1/4 cup milk
- 2 tbsp fresh lemon juice
for the Lemon Syrup
- 1/4 cup sugar
- 3 tbsp fresh lemon juice
- Preheat oven to 350 degrees. Butter and flour an 8 by 4-inch baking dish, set aside.
- In a mixing bowl whisk together flour, poppy seeds, baking powder, baking soda and salt, set aside.
- In a small bowl, add sugar and lemon zest and using a fork mix together until the lemon zest has turned the sugar a tint of yellow.
- Cream together the butter and sugar mixture in a large bowl of a stand mixer, until light and fluffy. Mix in eggs one at a time, adding in vanilla with last egg.
- In a microwave safe bowl, whisk together the milk and Greek yogurt. Heat this mixture in micorwave for a few seconds, just until the liquid is no longer cold. You do not want it hot.
- Alternate adding 1/3 of the flour mixture, 1/3 of the milk mixture, and half of the lemon juice to the butter/sugar mixture - beginning and ending with flour mixture.
- Pour batter into prepared baking pan and bake in oven for 45 - 55 minutes, testing with a toothpick to see if it's done. It may take longer to bake, each oven temperature varies.
- Remove from oven and allow to cool 5 minutes in loaf pan, then invert loaf onto a wire rack with a sheet of wax paper under it.
- While the bread is cooling in the pan for five minutes, it's time to whisk up the lemon syrup to infuse the lemon bread with even more lemon flavor. Combine lemon juice and sugar in a bowl and heat in microwave on HIGH power and heat in 15 second intervals, whisking between intervals until sugar has dissolve and mixture is hot.
- Poke holes in the still hot bread with a wooden skewer and then spoon the lemon syrup over the bread. You will use all of the lemon syrup, allow a few seconds between each coat before adding more. Let the loaf cool completely before slicing and enjoying.
Enter the Giveaway to Win 1 of 7 Prizes
Wednesday #SpringSweetsWeek Recipes
- Blueberry Rhubarb Quick Bread by Palatable Pastime
- Bunny Carrot Cakes by Simply Inspired Meals
- Cake Batter Milkshakes by Kate’s Recipe Box
- Carrot Cake Bread by A Day in the Life on the Farm
- Carrot Cake Cinnamon Rolls with Cream Cheese Icing by Strawberry Blondie Kitchen
- Chocolate Raspberry Mocha Cupcakes by Hezzi-D’s Books and Cooks
- Coffee Banana Breakfast Smoothie by Shockingly Delicious
- Coffee Brownies by Cindy’s Recipes and Writings
- Coffee Chip No Churn Ice Cream by A Savory Feast
- Easy Lemon Cake Mix Cookies by Books n’ Cooks
- Fairy Cakes by That Recipe
- Gluten Free Pecan Shortbread Bars by Frugal & Fit
- Lemon Cupcakes with Raspberry Buttercream by Sweet Beginnings
- Lemon Poppy Seed Loaf by Blogghetti
- Lemon Poppy Seed Madeleines by The Spiffy Cookie
- Lemon Raspberry Cake Mix Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Mini Funfetti Cheesecakes by Cheese Curd In Paradise
- Mocha Cake by Fresh April Flours
- Mocha Mint Chocolate Cream Puffs by Jolene’s Recipe Journal
- Spring Toffee Crack by Jen Around the World
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Disclaimer: Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Millican Pecan, Door County Coffee & Tea Co., Anolon, Fresh April Sprinkles, Deiss Kitchenware, and Adams Extracts for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.