This delightful lemon poppy seed loaf is moist, flavorful, and topped with a tangy citrus glaze.
Preheat your oven to 350°F (175°C).
Preheating ensures even baking from the start.
Grease and flour two loaf pans to prevent sticking.
Use parchment paper for easier removal.
In a large bowl, whisk together the flour, baking powder, and salt.
Sift the dry ingredients for a lighter texture.
In another bowl, beat the eggs and sugar until well combined.
Ensure the eggs are at room temperature for better mixing.
Add the milk, vanilla extract, and juice of one lemon to the egg mixture.
Mix gently to avoid overworking the batter.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Do not overmix to keep the loaf tender.
Fold in the poppy seeds evenly.
Ensure even distribution for consistent flavor.
Pour the batter into the prepared loaf pans.
Tap the pans gently to remove air bubbles.
Bake for 1 hour, or until a skewer inserted into the center comes out clean.
Rotate the pans halfway through for even baking.
Let the loaves cool in the pans for 10 minutes, then transfer to a cooling rack.
Cooling prevents the loaves from breaking apart.
Mix powdered sugar and lemon juice to create the glaze.
Adjust the glaze consistency with more sugar or juice.
Drizzle the glaze over the cooled loaves.
Poke holes in the loaves to let the glaze seep in.
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