Meyer Lemon Poppy Seed Loaf Recipe

I absolutely love this Meyer Lemon Poppy Seed Loaf because the vibrant citrus zing from the Meyer lemons paired with the sweet, nutty crunch of poppy seeds is like a burst of sunshine in every bite. Plus, it’s super easy to whip up, filling the whole house with an irresistible aroma and providing a perfect treat to share (or not) with friends over a cozy brunch or afternoon tea.

I adore how the vivid, citrusy essence of Meyer lemon zest and juice turns a standard poppy seed loaf into something extraordinary. My formula melds 1 3/4 cups of all-purpose flour, 3 tablespoons of poppy seeds, and a cup of sugar into a moist, intensely lemon-flavored loaf.

Adding melted butter and plain yogurt takes this loaf to the next level of richness while somehow also keeping it refreshingly light.

Ingredients

All-purpose flour: Delivers structure, is carbohydrate-rich, offers a neutral foundation.

Zest and juice from Meyer lemons: Provide a flavor that is bright and tangy; are very high in vitamin C and are rich in antioxidants.

Sugar, in its many forms, has an essential role in baking.

Granulated sugar is the most common form of sweetener used in recipes, and the way it functions when mixed with flour is vital to achieving the right texture in baked goods.

When you mix butter and sugar, for instance, you’re actually doing more than just combining ingredients.

You’re enabling the sugar crystals to puncture the fat and create tiny bubbles of air, which is what makes the loaf rise.

Poppy seeds: Minuscule crunch, delicate nutty taste, dietary fiber treasure.

Butter without salt: Contributes richness, moisture, and fat.

Yogurt: Supplies wetness, a touch of tang, and helps to make the texture ultra-tender.

Eggs are: Ingredients that hold everything together; help impart lightness; and add protein to make the finished item more nourishing.

Ingredient Quantities

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3 tablespoons poppy seeds
• 1 cup granulated sugar
• 2 tablespoons Meyer lemon zest (from about 2 lemons)
• 1/2 cup unsalted butter, melted and slightly cooled
• 2 large eggs
• 1/4 cup Meyer lemon juice (freshly squeezed)
• 1/2 cup plain yogurt
• 1 teaspoon vanilla extract

Instructions

1. Set your oven to 350 degrees Fahrenheit (175 degrees Celsius) and prepare a loaf pan that measures 9 inches by 5 inches. You can simply grease the pan if you want the batter to release easily after baking. For even easier removal, be sure to line the bottom with parchment paper.

2. In a medium bowl, combine the all-purpose flour, baking powder, baking soda, salt, and poppy seeds. Whisk together until well mixed, then set the dry mixture aside.

3. In a big mixing bowl, blend the granulated sugar and Meyer lemon zest. Use your fingers to mix the zest into the sugar until the mixture is potent with citrus aroma and is slightly damp.

4. Combine the lemon sugar with the melted butter in a bowl and whisk together until well mixed. Then, add the eggs, one at a time, beating well after each to make a smooth batter.

5. Add the juice of the Meyer lemon, the yogurt, and the vanilla extract to the mixing bowl. Stir everything together until the mixture is uniform.

6. Sift the dry ingredients into the bowl with the wet ingredients, and fold together with a spatula or wooden spoon until just combined. The batter will be lumpy, and that’s okay. If the batter is slightly stiff, it’s better than being too liquidy. Stir in any chopped nuts or fruit, and use the spatula or spoon to ensure the batter is evenly moistened.

7. Fill the prepared loaf pan with the batter, smoothing the top with a spoon or spatula.

8. In a preheated oven, bake for 45 to 55 minutes, or until a toothpick inserted into the center of the loaf comes out clean or with just a few moist crumbs attached. A not-to-miss step if you want that perfect bread loaf!

9. Take the loaf out of the oven and let it cool in the pan for approximately 15 minutes. Then, gently invert it onto a completely wire rack to cool.

10. After it has cooled, cut the Meyer Lemon Poppy Seed Loaf and dish it out. You can serve the loaf as is, or you can spread butter across its surface before serving.

Equipment Needed

1. Oven
2. 9×5-inch loaf pan
3. Parchment paper
4. Medium mixing bowl
5. Large mixing bowl
6. Whisk
7. Microplane or zester
8. Measuring cups
9. Measuring spoons
10. Spatula or wooden spoon
11. Spoon (for smoothing batter)
12. Toothpick
13. Cooling rack
14. Knife for cutting loaf

FAQ

• Q: Can I use regular lemons instead of Meyer lemons in this recipe?
  A: Yes, you can substitute regular lemons, but note that Meyer lemons are sweeter and less acidic, which might alter the taste slightly.
• Q: What can I use as a substitute for yogurt?
  A: You can use sour cream or buttermilk as a substitute for yogurt. They will maintain the moist texture of the loaf.
• Q: How do I know when the loaf is done baking?
  A: Insert a toothpick into the center of the loaf. If it comes out clean or with just a few crumbs, the loaf is done.
• Q: How should I store the Meyer Lemon Poppy Seed Loaf?
  A: Store it in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
• Q: Can this loaf be frozen?
  A: Yes, wrap it tightly in plastic wrap and place it in a freezer bag. It can be frozen for up to 3 months.
• Q: Can I add a glaze to this loaf?
  A: Absolutely! A simple glaze made from powdered sugar and Meyer lemon juice would complement the flavors nicely.

Substitutions and Variations

Substituting Flour for Recipe: All-purpose flour. Can be substituted with whole wheat flour for a nuttier flavor. Can be substituted with a gluten-free all-purpose flour blend for a gluten-free option.
Coconut oil or a plant-based margarine can be used in place of unsalted butter for a non-dairy version.
Coconut sugar or honey can be used instead of granulated sugar if a different sweetness profile is desired.
Use plain yogurt. For a thicker texture, opt for Greek yogurt. For a lactose-free alternative, try a dairy-free yogurt.
Juice from Meyer lemons: If Meyer lemons aren’t on hand, regular lemon juice or a mixture of lemon and orange juices can serve as a substitute.

Pro Tips

1. Room Temperature Eggs Ensure your eggs are at room temperature before mixing. This helps them incorporate more smoothly into the batter, leading to a more even texture in the final loaf.

2. Enhanced Citrus Flavor To intensify the lemon flavor, lightly warm the lemons before zesting and juicing. This will help release more of the essential oils from the zest and increase the juice yield.

3. Yogurt Consistency Use full-fat yogurt for a richer, moister loaf. If you want a slightly tangier flavor, Greek yogurt can be a great substitute as well.

4. Avoid Overmixing When combining wet and dry ingredients, be careful not to overmix. Overmixing can result in a dense loaf. Fold the batter until just combined, even if there are a few small lumps remaining.

5. Testing for Doneness Since oven temperatures can vary, start checking for doneness at the 45-minute mark. If your oven tends to run hot, be sure to use an oven thermometer for accuracy and prevent overbaking.