Big day today guys – I don’t have any Poppyseed recipes on WGC and my daughter is named Poppy… it was time to fix it! Lemon Poppyseed Loaf with Yogurt Glaze coming in hot for Feb!Â
I live for a loaf. Cake – meh, it’s fine. Cupcakes – absolutely not. But a loaf… sign me up. It’s one of my favorite things to make and store in the freezer for a rainy day. I love gifting loaves of baked goods to friends because it travels so well. And I LIVE for a loaf at a brunch. This Lemon Poppyseed Loaf with Yogurt Glaze is perfection. Dotted with poppyseeds, infused with a lemon glaze, made with a yogurt base for extra moisture… it’s amazing.Â
The base of this loaf recipe is so multi-purpose. And while I’m going with a poppyseed lemon combo here, I highly encourage you to take the base cake recipe and make it work no matter what time of year you’re baking. Summer would be insane with some fruit, winter would be delish with some cranberries on top and spring you could leave it plain with some macerated strawberries on top. The end result is going to be perfect every time. And that’s because the base loaf recipe itself is to die for.
The Greek Yogurt portion is made with with Stonyfield Greek yogurt, obviously as its the best Greek Yogurt and the yogurt gives the batter and extra level of moisture so it doesn’t dry out. Not to mention, Stonyfield is just hands down an incredible company that always supports small dairy farmers and you know that’s very important to me as a consumer!Â
I’m thrilled to be working with Stonyfield again this year – so get ready for even more yogurt inspired recipes like these:
- Raspberry Lemon Yogurt Loaf
- Cheddar Chive Soda Bread
- Loaded Steak Salad Bowl
- Butter Chicken
- Zucchini Fritters with Yogurt Dipping Sauce
- Raspberry Chocolate Pancakes
- Yogurt and Honey Olive Oil Cake
- Greek Potato Salad
Lemon Poppyseed Loaf with Yogurt Glaze
Ingredients
For the Loaf:
- 1 cup Stonyfield Whole Milk Greek Yogurt
- 1 cup white sugar
- 3 large eggs
- 4 tablespoons lemon juice
- 2 tablespoons lemon zest plus more for topping
- 2 teaspoons vanilla extract
- 1/2 cup vegetable oil
- 1 ½ cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 tablespoon poppy seeds plus more for topping
For the Glaze:
- 1/2 cup plus 2 tablespoons powdered sugar
- 1 tablespoon Stonyfield Whole Milk Greek Yogurt
- 1 teaspoon lemon juice
- â…› teaspoon kosher salt
Instructions
For the Loaf:
- Preheat the oven to 350 degrees with the rack set in the center. Spray a 9Ă—5-inch loaf pan with nonstick cooking spray and line with parchment, leaving a two inch overhang on both sides. Spray parchment.
- In a large bowl, whisk together the yogurt, sugar, eggs, lemon juice, zest, vanilla and vegetable oil until smooth. Sift in the flour, baking powder and salt, then whisk to combine. Stir in poppy seeds.
- Transfer batter to the prepared loaf pan and bake until a toothpick inserted into the center of the cake comes out clean, and the loaf is a deep golden brown, 55-60 minutes. If edges begin to brown too much, cover pan with foil.
- Remove from the oven and allow to cool in the pan on a cooling rack for 15 minutes.
- Use parchment sling to remove loaf from pan and place on a cooling rack until completely cooled.
For the Glaze:
- In a small bowl, whisk together the powdered sugar, yogurt, lemon juice and salt until smooth.
- Pour/drizzle over cake, sprinkle with poppyseeds and lemon zest and let set completely, about 45 minutes.
This looks delicious and I love the combo of lemon and poppyseed! Do you recommend pouring the glaze on the cake when it’s still warm? I know that is the recommendation for Ina’s cake.
Made it tonight, but forgot to put poppy seeds in it ‍♀️Still delicious! Will have to do another round. Curious, how do you achieve such perfect shape of a cut on top of loaf with the runny dough?
Two questions!
If I have a slightly smaller loaf pan (8×4), are there specific adjustments I should make?
If you don’t eat it it right away, do you recommend refrigerating it in the short term because of the glaze?
just do the knife test to make sure it’s fully baked! and I leave it on the counter a day or two and it’s usually gone. You can store in the fridge or freezer if you prefer
Delicious! I baked my second round of this deliciousness in a 4 mini loaf stone pan. Perfect for wrapping and gifting. Divine. Cut baking time by 1/3, and came out perfect.
Your cakes are the BEST!!!
Made these last night and they are so light and lemony! I made them into muffins and they were done in 12 minutes. The glaze is so good. I’m going to have some happy co-workers today!
How many muffins did you make?
If you’re planning to make ahead for weekend guests do you freeze it after putting glaze on? Or do you wait till it comes to room temp then put glaze on before serving?
Thanks?
yes wait for it to be room temp, poke some holes in the top, and then glaze before serving
This PoppySeed Loaf is just DELICIOUS . For sure I will be making this loaf over and over again. It’s good looking and I can’t stop myself from wanting another piece. I made this with unbleached flour and it’s just perfect. Thank you so much for this recipe.
I always buy Stoneyfield whole milk plain yogurt, but do have a hard time finding it in my area – have never seen their Greek Yogurt anywhere here. How can I substitute? can I drain plain?
plain will work great in this recipe too!
Made this tonight for my family & a few guests! And it was AMAZING. My daughter ate like 3 pieces herself. Will definitely be making it again