This lemon poppy seed loaf is one of the most fragrant and satisfying pound cakes you can bake. Greek yogurt, lemon extract and plenty of lemon zest give the loaf a bright, citrus flavor, while a simple glaze finishes it with the perfect amount of sweetness. It works equally well for breakfast, brunch or dessert and keeps well for several days when stored at room temperature.
Enjoy Lemon Pound Cake for Breakfast or Dessert!
If you love all things lemon—lemon water in the morning, freshly squeezed lemonade in the afternoon, and a lemony loaf cooling on the counter—you’ll adore this recipe. I developed this loaf for a family celebration and it disappeared in no time. Each slice is moist and tender, and a drizzle of lemon glaze elevates the citrus notes.
I rely on lemon extract for consistent, concentrated lemon flavor without the extra acidity or added liquid that lemon juice brings. A small amount goes a long way, which helps preserve the loaf’s texture. If you prefer fresh lemon juice, see the substitution notes further down.
Using plain Greek yogurt keeps the crumb soft and adds subtle tang while allowing this loaf to feel a little lighter than traditional pound cake. It’s a recipe that’s easy to share with neighbors, friends or family—baking is a simple way to show care.
Tips for making a moist lemon loaf
For the best texture, let cold ingredients come closer to room temperature before mixing. This is especially helpful when using melted coconut oil: if it touches cold ingredients it can harden again. If you’re short on time, running eggs under warm water for a minute is a quick way to take the chill off.
Wash and dry lemons before zesting to remove any residue. The zest contains concentrated lemon oil and adds far more aroma and depth than juice alone, so don’t skimp—use lots of zest to build a strong citrus profile.
Finally, fold the batter only until ingredients are combined to avoid overworking the gluten, which keeps the loaf tender.
How To Make Lemon Poppy Seed Loaf
Combine the wet ingredients—sugar, eggs, Greek yogurt, lemon zest and extracts—in a large mixing bowl and whisk until smooth. Add the dry ingredients and mix briefly, then pour in the melted coconut oil and stir gently until everything is just combined. Transfer the batter to a greased loaf pan and bake until a toothpick inserted in the center comes out clean or with a few moist crumbs. Allow the loaf to cool completely before glazing.
Why Use Lemon Extract?
Lemon extract delivers a concentrated citrus aroma without adding extra liquid. It’s an efficient way to intensify lemon flavor without altering the batter’s consistency. If you don’t have lemon extract, you can substitute fresh lemon juice and additional zest—see the substitution section below.
Everything You’ll Need
Lemon Loaf:
- Flour
- Baking Powder
- Salt
- Granulated Sugar
- Eggs
- Greek Yogurt
- Lemon Zest
- Lemon Extract
- Vanilla Extract
- Coconut Oil or Butter
- Poppy Seeds
Lemon Glaze:
- Powdered Sugar
- Lemon Juice
- Lemon Extract
- Vanilla Extract
- Milk
Need to make a substitution?
No lemon extract? Use 1 tablespoon of fresh lemon juice plus the zest of 3 lemons to boost the citrus flavor. The extra zest helps replace the concentrated oils you’d get from extract.
No Greek yogurt? Sour cream is an excellent swap in quick breads and will yield a similar texture and tang.
Sub for coconut oil? Melted unsalted butter, avocado oil, canola or vegetable oil can be used instead. If you replace coconut oil with butter, the flavor will be richer; if you choose a neutral oil, the lemon will remain the star. For a dairy-free glaze, use non-dairy milk.
No poppy seeds? Leaving them out won’t affect the loaf’s texture—just omit them and proceed as directed.
Dairy-free? Substitute plain or vanilla style non-dairy Greek-style yogurt and use a non-dairy milk for the glaze.
Recipe
Lemon Poppy Seed Loaf Cake
This lemon poppy seed loaf combines Greek yogurt, lemon extract and zest for a tender, flavorful pound cake finished with a simple lemon glaze.
- Author: Marley
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 1 loaf
- Category: Dessert
- Method: Bake
- Cuisine: American
Ingredients
Lemon Loaf:
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1 cup Greek yogurt, plain or vanilla
- 1 tablespoon lemon extract
- 1 teaspoon vanilla extract
- Zest of one lemon
- 1 ½ cups all-purpose flour, spooned and leveled
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon poppy seeds (optional)
- ½ cup coconut oil, melted (or melted butter)
Lemon Glaze:
- 1 cup powdered sugar
- ½ teaspoon lemon extract
- ¼ teaspoon vanilla extract
- 1 tablespoon melted butter
- 1 tablespoon milk, add a little at a time to reach desired consistency
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
- In a large mixing bowl whisk together the sugar, eggs, Greek yogurt, lemon zest, lemon extract and vanilla until smooth.
- Add the flour, baking powder, salt and poppy seeds, and stir briefly until the dry ingredients are partially incorporated.
- Pour in the melted coconut oil and fold gently until the batter is just combined. Do not overmix.
- Transfer the batter to the prepared loaf pan and smooth the top. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Allow the loaf to cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before glazing.
- To make the glaze, whisk together the powdered sugar, lemon extract, vanilla, melted butter and a little milk until smooth. Add milk a teaspoon at a time to reach a pourable consistency.
- Drizzle the glaze over the cooled loaf and let it set before slicing.
- Store the loaf covered at room temperature for up to five days.
Notes
No coconut oil? Swap ½ cup melted unsalted butter.
Dairy-free? Use non-dairy yogurt and milk for the glaze.
Adding the melted oil after the dry ingredients are partially mixed helps keep the oil melted and prevents it from re-solidifying in the batter.