Meyer Lemon Poppy Seed Loaf recipe is a fresh take on a classic. This lemon poppy seed bread has Meyer lemons and is soft, moist, and flavorful.
MEYER LEMON POPPY SEED LOAF
This is a great brunch recipe for Easter and Mother’s Day.
Actually, you can use this same recipe to make muffins if prefer. Muffins will cook faster than a loft so if you’re short on time that may be the way to go. For standard muffins baking at 350°F, it will take 18 to 22 minutes to cook.
You can omit the glaze if that’s too sweet for you. If you prefer more glaze or frosting, my classic cream cheese frosting is literally good on everything!
WHAT IS A MEYER LEMON?
A Meyer lemon is a small, sweet hybrid fruit native to China. Meyer lemon is believed to be a hybrid of lemon and orange parentage. The tree was brought to the United States from Beijing, China in 1908 by Frank Meyer, a plant explorer of the U.S. Department of Agriculture. Compared to regular lemons Meyer lemons have a smoother, thin, deep yellow to orange skin and dark yellow pulp.
WHY DO WE PUT POPPY SEEDS IN MEYER LEMON POPPY SEED LOAF?
Poppy seeds add flavor (although, it’s faint to me) and crunch to foods, they also provide some health benefits.
DO POPPY SEEDS GO BAD?
Poppy seeds are great sources of many of the nutrients the body needs to stay healthy. These include protein, fiber, calcium, magnesium, and zinc.
SHOULD I SOAK POPPY SEEDS BEFORE BAKING
To get the most flavor and nutrients from poppy seeds, soak them for about 30 minutes before using them in a recipe. Use the liquid or oil from your recipe to soak the poppy seeds.
HOW LONG CAN YOU KEEP MEYER LEMON POPPY SEED LOAF?
Store your Poppy seed cake in an airtight container in the fridge for up to one week.
This bread also freezes wonderfully. Anytime I freeze bread or cake, I wrap it twice in plastic wrap then in aluminum foil. Wrap the either the date you freeze it or the date you need to eat it by on the outside where you can see it easily.
WANT MORE DELICIOUS RECIPES? YOU MUST TRY THESE!
- Easy Lemon Cobbler
- Triple Lemon Pound Cake
- 2 Ingredient Fat-Free Lemon Cake
- Lemon Curd Bars
- Soft Barch Lemon Cookies
- Mandarin or Tangerine Mojito
- Potluck Orange Juice Bundt Cake
- Lemon Sweet Rolls
Please keep in mind that nutritional information is a rough estimate and can vary based on the products used.
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MEYER LEMON POPPY SEED LOAF
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For the Lemon Curd
For the Loaf
- 6 tablespoons butter melted
- ½ cup neutral oil (vegetable, canola, etc.)
- 1 and ⅓ cup granulated sugar
- 4 large eggs room temperature
- 1 teaspoon vanilla
- ⅔ cup buttermilk
- 2 cup all-purpose flour
- 1 teaspoon salt·
- ½ teaspoon baking soda
- ¼ cup lemon juice 2 lemons
- 1 tablespoon lemon zest 3 lemons)
- 4 tablespoons poppy seeds
For the Glaze
- ½ cup powdered sugar
- 1 tablespoon lemon juice
For the lemon curd
- Rub the lemon zest with the sugar using the back of a spoon or your hands. This will help coat the sugar with the essential oils in the lemon zest, giving it an extra lemony flavor.
- Replicate a double boiler by adding about ½ inch of water to a small pot and bringing it to a simmer. Combine all the lemon curd ingredients in a heat-proof medium and set it over the pot with simmering water.
- Whisk for 5-7 minutes until it thickens.
- Set aside and let it cool
For the loaf
- Preheat the oven to 350 °F.
- Rub the lemon zest with the sugar using the back of a spoon or your hands.
- Whisk the melted butter, oil, and sugar. Add eggs and vanilla and combine. Add the buttermilk and combine.
- In a separate bowl, mix the dry ingredients. Then add them to the wet ingredients and fold until combined.
- Grease a 9x5 loaf tin and add 1/3 of the batter. Then add half of the lemon curd and top it with another third of the batter. Add the remaining lemon curd and top it off with the remaining batter.
- Bake for 40 minutes and cover the loaf with aluminum foil. Bake for an additional 15-20 minutes or until top springs back when touched.
For the glaze
- Mix both ingredients once you are ready to pour the glaze over the loaf.
- Add it to the loaf and enjoy!