Why You’ll Love This Recipe

This Poppy Seed Almond Lemon Loaf is a delightful fusion of zesty lemon, nutty almond, and a subtle crunch from poppy seeds. Its moist texture and refreshing citrus flavor make it an ideal treat for breakfast, afternoon tea, or as a light dessert. Whether you’re a seasoned baker or a beginner, this loaf is simple to prepare and sure to impress.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1¾ cups (220g) all-purpose flour
1 tablespoon poppy seeds
2 teaspoons baking powder
½ teaspoon salt
¾ cup (150g) granulated sugar
3 large eggs
½ cup (120ml) vegetable oil
1 teaspoon almond extract
2 tablespoons lemon zest (from about 2 lemons)
½ cup (120ml) fresh lemon juice
½ cup (120ml) milk
Optional: Sliced almonds for topping

Directions

Preheat the Oven: Set your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, poppy seeds, baking powder, and salt.
Combine Wet Ingredients: In a large bowl, beat the sugar and eggs until light and fluffy. Add the oil, almond extract, lemon zest, lemon juice, and milk, mixing until well combined.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
Bake: Pour the batter into the prepared loaf pan. If desired, sprinkle sliced almonds on top for added texture. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve: Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!

Servings and Timing

Servings: 12 slices
Prep time: 15 minutes
Cook time: 50–60 minutes
Total time: 1 hour 15

Variations

Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend.
Dairy-Free: Use a plant-based milk alternative and ensure the other ingredients are dairy-free.
Vegan: Replace eggs with a flaxseed mixture (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use a plant-based milk.
Lemon Glaze: For added sweetness, drizzle a lemon glaze over the cooled loaf made from powdered sugar and lemon juice.

Storage/Reheating

Storage: Store the loaf in an airtight container at room temperature for up to 3 days.
Reheating: To enjoy a warm slice, microwave for 10–15 seconds or warm in a preheated oven at 300°F (150°C) for 5–7 minutes.

FAQs

Can I use a different type of flour?

Yes, you can substitute all-purpose flour with almond flour for a gluten-free option. However, the texture may vary slightly.

How can I make the loaf more moist?

Ensure you’re using fresh ingredients, especially the lemon juice and zest. Adding a tablespoon of yogurt can also increase moisture.

Can I freeze this loaf?

Yes, wrap the cooled loaf tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw at room temperature before serving.

Is this loaf suitable for vegans?

Yes, by replacing eggs with a flaxseed mixture and using plant-based milk, this loaf can be made vegan.

Can I add other flavors to this loaf?

Absolutely! Consider adding a teaspoon of vanilla extract or a handful of chopped nuts for added flavor and texture.

How do I prevent the loaf from sticking to the pan?

Grease and flour the loaf pan thoroughly, or line it with parchment paper to ensure easy removal.

Conclusion

The Poppy Seed Almond Lemon Loaf is a delightful treat that combines the bright flavors of lemon with the nutty undertones of almond and the delightful crunch of poppy seeds. Its moist texture and versatility make it suitable for various dietary preferences. Whether enjoyed with a cup of tea or as a light dessert, this loaf is sure to brighten your day.