Description
A delightful treat bursting with zesty lemon flavor, these Mini Lemon Poppy Seed Loaves are moist and tender, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour (240 grams)
- 1 cup granulated sugar (200 grams)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons poppy seeds
- 2 tablespoons lemon zest (from about 2 lemons)
- 1/4 cup lemon juice (freshly squeezed, from about 1–2 lemons)
- 2 large eggs
- 1/2 cup milk (120 ml)
- 1/2 cup unsalted butter (115 grams), melted
- 1 cup powdered sugar (120 grams) (for glaze)
- 2 tablespoons additional lemon juice (for glaze)
Instructions
- Preheat your oven to 350°F (175°C) and grease your mini loaf pans or line them with parchment paper.
- In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, poppy seeds, and lemon zest until well combined.
- In another bowl, beat the eggs and then add the milk, melted butter, and lemon juice. Mix until fully combined.
- Pour the wet ingredients into the dry ingredients and gently fold the mixture together until just combined.
- Divide the batter evenly among the prepared mini loaf pans, filling each about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the loaves cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.
- In a small bowl, whisk together the powdered sugar and additional lemon juice until smooth to prepare the glaze.
- Once the mini loaves are completely cool, drizzle the lemon glaze over the tops.
- Slice the mini loaves and serve them as a delightful treat for breakfast, brunch, or dessert.
Notes
- Store the loaves in an airtight container at room temperature for up to three days.
- If freezing, wrap each loaf tightly in plastic wrap and place in a freezer bag for up to three months.
- For a gluten-free option, use a gluten-free flour blend.
- For a dairy-free version, substitute milk with almond milk or oat milk.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini loaf
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Mini Lemon Poppy Seed Loaves, Lemon Bread, Poppy Seed Loaves, Baking Recipes