Meyer Lemon Poppyseed Loaf Recipe

Name: Meyer Lemon Poppyseed Loaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon kosher salt; one small container yogurt (I; 3/4 cup + 1 1/2 tablespoons sugar, divided; 3 extra-large eggs; 2 teaspoons grated citrus zest (I used Meyer lemon and clementine); 1/2 teaspoon pure vanilla extract; 1/2 cup vegetable oil; 2 T poppyseeds; 1/3 cup + 1 tablespoon freshly squeezed citrus juice (I used a mix of Meyer lemon, clementine, and lime juice); Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan.

Servings: persons

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
one small container yogurt (I
3/4 cup + 1 1/2 tablespoons sugar, divided
3 extra-large eggs
2 teaspoons grated citrus zest (I used Meyer lemon and clementine)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
2 T poppyseeds
1/3 cup + 1 tablespoon freshly squeezed citrus juice (I used a mix of Meyer lemon, clementine, and lime juice)
Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan.

1
Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 3/4 cup sugar, the eggs, oil, lemon zest, 1 T lemon juice, and vanilla. Slowly stir the dry ingredients into the wet ingredients, making sure it's all incorporated. Fold in the poppyseeds. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
2
Meanwhile, cook the 1/3 cup citrus juice and remaining 1 1/2 tablespoons sugar in a small pan until the sugar dissolves and the mixture begins to thicken slightly. Set aside.
3
When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the glaze over the cake and allow it to soak in. (Deb suggests using a pastry brush works great for this, and making tiny holes with a toothpick to draw the syrup in better). Cool before serving.

686

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon kosher salt, one small container yogurt (I, and more.

Yes, Meyer Lemon Poppyseed Loaf falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Meyer Lemon Poppyseed Loaf

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions