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Strawberry Lemon Poppy Seed Loaf

Close-up of a slice of Strawberry Lemon Poppyseed Loaf showing bright pink fruit, poppy seeds, and a thick lemon glaze.
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A recipe for a moist quick bread featuring the bright flavors of lemon and strawberry, complemented by poppy seeds, topped with a simple lemon glaze.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons poppy seeds
  • 1 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Zest of 1 large lemon
  • 1/4 cup fresh lemon juice
  • 1/2 cup milk
  • 1 cup fresh strawberries, diced small
  • For the Glaze: 1 cup powdered sugar
  • For the Glaze: 2 tablespoons fresh lemon juice

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease and flour a standard 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking powder, salt, and poppy seeds. Set aside.
  3. In a large bowl, cream together the granulated sugar and softened butter until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  6. Gently fold in the diced strawberries.
  7. Pour the batter into the prepared loaf pan.
  8. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the loaf cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
  10. While the loaf cools, prepare the glaze: Whisk together the powdered sugar and 2 tablespoons of lemon juice until smooth. Add more lemon juice, a few drops at a time, if the glaze is too thick.
  11. Drizzle the glaze over the cooled loaf before slicing and serving.

Notes

  • For the best texture, ensure your butter and eggs are at room temperature before mixing.
  • If you use frozen strawberries, do not thaw them; toss them lightly in a teaspoon of flour before folding them into the batter to prevent sinking.
  • Store leftover loaf tightly wrapped at room temperature for up to three days.

Nutrition

Find it online: https://spoonfulsnap.com/strawberry-lemon-poppyseed-loaf-recipe/