Lemon Poppy Seed Loaf

Ingredients

• •1 1/2 cups (190g) all-purpose flour
• •1 cup (200g) granulated sugar
• •2 teaspoons baking powder
• •1/2 teaspoon salt
• •2 tablespoons poppy seeds
• •3 large eggs
• •1/2 cup (120ml) neutral oil (such as vegetable or sunflower)
• •1/2 cup (120g) plain full-fat yogurt
• •2 tablespoons lemon zest (from about 2 lemons)
• •1/4 cup (60ml) fresh lemon juice
• •1/3 cup (65g) granulated sugar (for syrup)
• •3 tablespoons (45ml) fresh lemon juice (for syrup)

Directions

1. 1Preheat the oven to 350°F (175°C). Grease a 9x5-inch (23x13cm) loaf pan and line it with parchment paper.
2. 2In a large bowl, whisk together the flour, 1 cup sugar, baking powder, salt, and poppy seeds.
3. 3In a separate bowl, whisk the eggs, oil, yogurt, lemon zest, and 1/4 cup lemon juice until smooth and combined.
4. 4Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined; do not overmix.
5. 5Pour the batter into the prepared pan and bake for 50–55 minutes, until a skewer inserted in the center comes out clean.
6. 6While the loaf bakes, combine the syrup sugar and 3 tablespoons lemon juice in a small saucepan over medium heat, stirring until the sugar dissolves, about 2 minutes; remove from heat.
7. 7As soon as the loaf comes out of the oven, poke it all over with a skewer and slowly pour the warm lemon syrup evenly over the top, allowing it to soak in.
8. 8Cool the loaf in the pan for 20 minutes before turning out; store wrapped at room temperature for up to 4 days or freeze sliced for up to 1 month.

💡 Zest the lemons before juicing them — it is much easier and you will get more zest.

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