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lemon poppy seed olive oil loaf

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this lemon poppy seed olive oil loaf is a light, zesty treat with a tender crumb. made with fresh lemon juice, zest, and a hint of olive oil, it’s the perfect balance of bright citrus flavor and rich texture. topped with a sweet lemon glaze, it’s an easy, homemade dessert that’ll make your kitchen smell like spring.
Course Breakfast, Brunch, Dessert
Cuisine American
Keyword cakes & loaves, cupcakes, loaves, spring recipes
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 10 slices

Equipment

  • 1 9"x5" loaf pan

Ingredients

loaf

  • 1 ¾ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1/4 cup poppy seeds
  • ¾ cup sugar
  • zest of 2 large lemons
  • ¾ cup olive oil extra virgin
  • 2 large eggs room temperature
  • ¼ cup oat milk
  • ¼ cup greek yogurt
  • ¼ cup lemon juice
  • 1 teaspoon vanilla

lemon syrup

  • ¼ cup lemon juice
  • 2 tablespoons sugar

lemon glaze

  • 1 cup powdered sugar
  • 1 ½ tablespoons lemon juice

Instructions

  • preheat the oven to 350°f (175°c). grease a 9x5-inch loaf pan
  • in a medium bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds
    1 ¾ cups all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1/4 cup poppy seeds
  • in a large bowl, rub the lemon zest into the sugar
    zest of 2 large lemons, ¾ cup sugar
  • whisk in the olive oil, eggs, oat milk, greek yogurt, lemon juice, and vanilla until smooth.
    ¾ cup olive oil, 2 large eggs, ¼ cup oat milk, ¼ cup greek yogurt, ¼ cup lemon juice, 1 teaspoon vanilla
  • gently fold the dry ingredients into the wet ingredients. mix until just combined, being careful not to overmix to keep the loaf tender.
  • pour the batter into the loaf pan. bake for 50-55 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  • while the loaf is baking, combine the lemon juice and sugar in a small saucepan over low heat, stirring until the sugar dissolves.
    ¼ cup lemon juice, 2 tablespoons sugar
  • once the loaf is out of the oven, poke small holes on top using a skewer and brush the warm lemon syrup over the surface, allowing it to soak in.
  • let the loaf cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
  • whisk together the powdered sugar and lemon juice until smooth.
    1 cup powdered sugar, 1 ½ tablespoons lemon juice
  • once the loaf is fully cooled, drizzle the glaze over the top and allow it to set before slicing.