Description
A bright and zesty lemon poppy seed recipe that’s easy to make and perfectly moist. Ideal for breakfast, brunch, or a sweet treat, this simple recipe requires minimal effort and pantry-friendly ingredients.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon poppy seeds
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup plain yogurt or sour cream
- 1/2 cup unsalted butter, melted
- 2 large eggs
- Zest of 2 lemons
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
Optional Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
Instructions
- Preheat the Oven and Prepare the Pan
Preheat oven to 350°F (175°C). Grease a loaf pan or line a muffin tin with paper liners. - Mix Dry Ingredients
In a large bowl, whisk together flour, sugar, poppy seeds, baking powder, baking soda, and salt. - Combine Wet Ingredients
In another bowl, whisk together yogurt (or sour cream), melted butter, eggs, lemon zest, lemon juice, and vanilla extract. - Blend the Batter
Gradually add wet ingredients to dry ingredients, stirring until just combined. Avoid overmixing. - Bake
Pour batter into prepared pan. Bake for 45-50 minutes for a loaf, or 18-22 minutes for muffins, until a toothpick inserted in the center comes out clean. - Cool and Glaze
Let cool in the pan for 10 minutes, then transfer to a wire rack. If using glaze, mix powdered sugar with lemon juice and drizzle over cooled loaf or muffins.
Notes
- Healthier Option: Swap half the flour for whole wheat and reduce sugar slightly.
- Extra Moisture: Add 1/4 cup of applesauce or mashed banana.
- Nutty Twist: Stir in 1/4 cup chopped almonds or walnuts.
- Dairy-Free: Use coconut oil instead of butter and plant-based yogurt.
- Prep Time: 10 minutes
- Cook Time: 45-50 minutes (loaf) / 18-22 minutes (muffins)
- Category: dessert , breakfast
- Method: Baking
- Cuisine: American
Keywords: Lemon poppy seed, easy baking, citrus dessert, breakfast loaf, homemade muffins