At the beginning of every new year, after the month of January is over, I feel like everything else afterwards happens pretty quick. Spring comes at you fast and before you know it there’s rhubarb everywhere and swimsuits and sun hats are already on display at retailers. It always feel rushed. Physically, of course I want to be there, because who doesn’t love warmer sunny weather? But I’m still enjoying soups and winter produce and holding on just a little bit longer. Especially to all the seasonal citrus!
Have you guys ever had a Meyer lemon? They are indeed a winter citrus and I love their flavor. They’re much sweeter than a lemon, but still have that sour punch. They can be used in place of a lemon for more of a sweet-tart flavor. I love incorporating them into desserts. So when life gives you Meyer lemons, make a Meyer lemon poppy seed loaf cake.
Lemons and poppyseeds are a perfect match, and since Meyer lemons are in season, why not? If you can’t find any Meyer lemons, regular lemons will do just fine! I easily find them at Trader Joe’s or local fruit markets.
This Meyer lemon poppy seed loaf still has that lemony punch, but just a tad sweeter. I love using the zest of any citrus when baking. It really amplifies the flavor when added with the juice.
How to make Meyer Lemon Poppy Seed Loaf
- Add sugar and eggs to a stand mixer fitted with a paddle attachment. Mix on medium for 2 minutes.
- Next add in melted butter, oil, sour cream, butter milk, vanilla extract, zest and juice. Mix just until combined.
- Add the flour mixture and mix until there are no dry pockets left.
- Fold in the poppyseeds with a spatula and pour the batter into a prepared loaf pan.
- Bake for 45 minutes at 350 until lightly golden brown.
- Allow the loaf to cool before topping with Meyer lemon glaze.
Meyer Lemon Poppy Seed Loaf
Ingredients
- 1.5 cups flour spooned & leveled
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 2 large eggs
- ¾ cup sugar
- 1 tsp vanilla extract
- ¼ cup grape seed oil or any neutral oil
- ¼ cup butter melted
- ¼ cup butter milk
- ½ cup sour cream
- 1 tbs meyer lemon zest
- 3 tbs meyer lemon juice
- 2 tbs poppy seeds
Meyer Lemon Glaze
- 1 cup powdered sugar
- pinch of salt
- ½ tsp vanilla
- 1 tsp meyer lemon zest
- 3-4 tsp meyer lemon juice
Instructions
Meyer Lemon Poppy Seed Loaf
- Preheat your oven to 350°
- In a mixing bowl, add you flour, baking powder, baking soda & salt. Whisk to combine.
- In a stand mixer fitted with a paddle attachment. Add in the eggs and sugar. Beat on medium until pale yellow. About 2 minutes. Next add in the vanilla, oil, butter, buttermilk, sour cream, zest & juice. Be sure to scrape the sides of the bowl down after each addition. Beat just until combined. Lastly, fold in the poppy seeds. Pour the batter into a lightly greased loaf pan lined with parchment paper. Bake for 40-45 minutes, until the center is set. Allow the loaf cake to completely cool before glazing. Once the glaze sets, slice & enjoy!
Meyer Lemon Glaze
- Sift the powdered sugar into a large bowl. Add the salt, vanilla, zest and juice 1 tsp at a time until a thick glaze forms.
