Quick Recipe Version (TL;DR)
Quick Ingredients
- 3/4 cup (150 g) granulated sugar
- Zest of 2 large lemons (about 2 tbsp) + 1/4 cup (60 ml) lemon juice
- 1 1/2 cups (190 g) all-purpose flour
- 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp fine sea salt
- 2 tbsp poppy seeds
- 3/4 cup (170 g) plain Greek yogurt (full-fat or 2%)
- 1/2 cup (120 ml) neutral oil
- 2 large eggs, 1 tsp vanilla extract
- 2 tbsp turbinado sugar (for crunchy top)
- 1 cup (120 g) powdered sugar, 2 tbsp honey, 2–3 tbsp lemon juice (glaze)
Do This
- 1. Heat oven to 350°F (175°C). Line a 8.5×4.5-in loaf pan with parchment and grease.
- 2. Rub lemon zest into sugar until fragrant. Whisk in eggs and oil; then whisk in yogurt, lemon juice, and vanilla.
- 3. Whisk flour, baking powder, baking soda, salt, and poppy seeds.
- 4. Fold dry into wet just until combined; do not overmix.
- 5. Scrape batter into pan; smooth top and sprinkle with turbinado sugar.
- 6. Bake 50–60 minutes, until a tester comes out clean or with a few moist crumbs. Cool 15 minutes; lift out to a rack to cool fully.
- 7. Whisk powdered sugar, honey, and lemon juice to a thick pour. Drizzle over the cool loaf. Slice.
Why You’ll Love This Recipe
- Big lemon flavor from zest-infused sugar and fresh juice.
- Greek yogurt keeps the crumb ultra-moist without heaviness.
- Crackly turbinado sugar top contrasts with a glossy honey-lemon glaze.
- Foolproof method in one bowl plus pantry-friendly ingredients.
Grocery List
- Produce: 3 large lemons
- Dairy: Plain Greek yogurt (full-fat or 2%), 2 large eggs
- Pantry: All-purpose flour, granulated sugar, turbinado sugar, powdered sugar, honey, poppy seeds, baking powder, baking soda, fine sea salt, vanilla extract, neutral oil (canola or light olive), parchment paper
Full Ingredients
For the Lemon-Poppyseed Yogurt Loaf
- 3/4 cup (150 g) granulated sugar
- Finely grated zest of 2 large lemons (about 2 tbsp)
- 1 1/2 cups (190 g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 2 tbsp (20 g) poppy seeds
- 3/4 cup (170 g) plain Greek yogurt (full-fat or 2%)
- 1/4 cup (60 ml) fresh lemon juice
- 1/2 cup (120 ml) neutral oil (canola or light olive oil)
- 2 large eggs, at room temperature
- 1 tsp pure vanilla extract
For the Crunchy Sugar Crust
- 2 tbsp (24 g) turbinado sugar
For the Glossy Honey-Lemon Glaze
- 1 cup (120 g) powdered sugar
- 2 tbsp (30 g) honey
- 2–3 tbsp (30–45 ml) fresh lemon juice, to desired consistency
- Pinch of fine sea salt
- Optional garnish: a pinch of poppy seeds and extra lemon zest
Step-by-Step Instructions
Step 1: Prep the pan and oven
Heat the oven to 350°F (175°C). Grease a 8.5×4.5-inch loaf pan (or 9×5-inch; bake time may be a few minutes shorter). Line it with a parchment sling with overhang on the long sides for easy lifting, and lightly grease the parchment.
Step 2: Make aromatic lemon sugar
In a large mixing bowl, combine the granulated sugar and lemon zest. Use your fingertips to rub the zest into the sugar for 30–60 seconds, until the sugar feels damp and intensely fragrant. This releases citrus oils for maximum lemon flavor.
Step 3: Whisk the dry ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds until evenly combined.
Step 4: Build the wet mixture
Add the eggs and oil to the lemon sugar and whisk vigorously for about 60 seconds, until glossy and slightly paler. Whisk in the Greek yogurt, lemon juice, and vanilla until smooth.
Step 5: Combine wet and dry gently
Add the dry ingredients to the wet mixture and fold with a spatula just until no dry streaks remain. A few small lumps are fine; overmixing makes the loaf tough.
Step 6: Pan and add the crunchy sugar top
Scrape the batter into the prepared pan and smooth the top. Sprinkle the turbinado sugar evenly over the surface for a crackly crust.
Step 7: Bake and cool
Bake for 50–60 minutes (45–55 minutes for a 9×5 pan), rotating the pan at 35 minutes. The loaf is done when a tester inserted in the center comes out clean or with a few moist crumbs and the top is deeply golden. Cool in the pan for 15 minutes, then lift the loaf out to a wire rack and cool completely, 60–75 minutes.
Step 8: Glaze and serve
Whisk the powdered sugar, honey, lemon juice, and a pinch of salt until smooth and thickly pourable. If needed, add a few drops more lemon juice for consistency. Drizzle over the fully cooled loaf in zigzags, letting some of the crackly sugar show through. Sprinkle with a pinch of poppy seeds and a bit of lemon zest if you like. Let the glaze set for 15 minutes, then slice and serve.
Pro Tips
- Rubbing zest into sugar is the key to a vibrant lemon flavor.
- Room-temperature eggs and yogurt blend more easily and help the loaf rise evenly.
- Use a light hand when mixing once flour is added; stop as soon as the batter is just combined.
- For clean slices, let the glaze set and use a serrated knife with gentle sawing motions.
- Weigh your flour if possible (190 g) to avoid a dry loaf; spoon-and-level if using cups.
Variations
- Lemon-Blueberry: Fold in 1 cup (150 g) fresh blueberries tossed with 1 tsp flour. Bake an extra 5–10 minutes as needed.
- Meyer Lemon + Almond: Swap 1/4 cup (25 g) of the flour for finely ground almond flour and use Meyer lemons for a softer citrus note. Add 1/4 tsp almond extract.
- Orange-Poppyseed: Replace lemon zest and juice with orange zest and juice; finish with an orange-honey glaze.
Storage & Make-Ahead
Store the glazed loaf airtight at room temperature for up to 3 days. The sugar crust stays crunchiest on day 1 and will gently soften under the glaze over time. To refresh a slice, warm in a 300°F (150°C) oven for 6–8 minutes. Freeze unglazed slices, well-wrapped, for up to 3 months; thaw at room temperature and glaze just before serving. For make-ahead, bake the loaf the day before, keep wrapped once cool, and glaze the next day.
Nutrition (per serving)
Approximate per slice (1/10 of loaf): 325 calories; 13 g fat; 49 g carbohydrates; 6 g protein; 0.8 g fiber; 260 mg sodium.
