A slice of sourdough lemon poppy seed loaf may be our new spring season coffee time dessert. This loaf is bursting with bright citrus notes in every bite, thanks to fresh lemon juice, lemon zest, lemon reduction and a lemon glaze.
As the robins come out and the tulips start peeking through the leaves, I instantly want to eat all things lemon. When I had a fresh bag of lemons and a jar of sourdough discard which needed to be desperately fed and used this sourdough lemon loaf was born.
This recipe was inspired by the Starbucks lemon loaf and the Erin McKenna’s Bakery NYC Disney Springs lemon loaf. When I was gluten free, I had a slice of this delicious, moist and flavorful lemon loaf.
It had lived in my dreams for years and each spring, especially if we travel to Florida, I am hit with nostalgia and want to remake it.
As I now teach others how to add gluten back into your diet without pain, thanks to the power of long fermentation and sourdough, this loaf was a must make this year! I dreamt of something tangy, sweet, full of citrus flavor. I also wanted it to be light in texture without being airy or dry.
The tangy flavor of Greek yogurt (or sour cream), sourdough and lemon is balanced out by the sugary sweet lemon syrup and lemon glaze poured overtop of the bread. This sourdough lemon loaf is equal parts sour and sweet- a balance we can not get enough of!
We argue this sweet bread was made even better by the addition of poppyseeds. Picking them out of our teeth later is just a reminder to grab another slice. Each slice instantly transports us straight into the warm weather and sweet smell of spring.
If our bag of lemon is not being put to good use with a sourdough lemon blueberry Dutch baby or sourdough lemon donuts, this recipe will be made. It will definitely come with us to every springtime family gathering, especially as it is a top contender in our collection of the best sourdough citrus recipes.
There is something so refreshing about fresh squeezed lemon within a cup of tea and a slice of lemon loaf to go with it. Just writing this recipe makes me want to make it right now.
Perhaps this will be good apart of my postpartum meal delivery to one of my the new moms in our life. Every postpartum mom needs a bright slice of lemon loaf..right? With that being said, I am off to bake!
Why you will love this sourdough lemon poppy seed loaf
Kitchen Equipment
This sourdough lemon yogurt loaf requires a few pieces of kitchen equipment.
- Large mixing bowl
- Zester
- Mesh strainer
- Small mixing bowls
- Bread pan (I used a glass one)
- Wire Rack (optional to cool loaf quicker)
Ingredients for a lemon poppyseed sourdough loaf
The ingredients for a lemon poppyseed sourdough loaf are quite simple. Multiple forms of liquid ingredients are used to ensure a moist loaf and every part of the lemon is used (no scraps here!)
Sourdough lemon yogurt loaf
- All Purpose Flour
- All purpose flour is the easiest way to achieve a light and fluffy loaf.
- White Sugar
- To counteract the sour flavor of sourdough discard, greek yogurt / sour cream, and lemon, this recipe relies on white sugar for sweetness.
- Powdered Sugar
- Like our sourdough sugar cookie recipes – the key to a soft sourdough recipe is powdered sugar. The corn starch (or arrowroot powder) found within powdered sugar provides an additional layer of softness to the bread.
- Sourdough Discard
- Active sourdough starter or excess sourdough discard can be used within this recipe. Making your own starter from scratch can be easy and this recipe is flexible to sourdough starter left on the countertop or from the fridge.
- Greek Yogurt (or Sour Cream)
- This sourdough lemon yogurt loaf relies on greek yogurt for moisture. This recipe is also customizable to use sour cream (if desired).
- Eggs
- Eggs provide both moisture and lift to the recipe. They help encourage rise within the quick bread.
- Butter
- Unsalted butter or coconut oil can be used within this recipe. I would not recommend swapping out with any other ‘oil’.
- Lemon Zest
- Using every part of fresh lemons are essential within this recipe. By using the lemon zest, the naturally occurring oil from the lemon will be present as well.
- Lemon Juice
- To provide the lovely citrus flavor, fresh squeezed lemon juice is great within this recipe.
- Baking Soda
- To give this bread a ‘quick bread’ feel, the leavening agent is necessary within this recipe.
- Baking Powder
- Baking powder will help assist wit the rise within this recipe – otherwise the bread will be dense and lack a tender crumb.
- Salt
- Poppyseeds
- Poppyseeds provide delightful texture and slight crunch to the bread. We love the subtle nutty flavor they provide.
- Vanilla Extract
- Though the star of the show is lemon, all sweet recipes tend to have a little vanilla extract in them. We love how this compliments the other flavors within the recipe.
- Lemon Oil / Extract (optional)
- To further intensify the lemon flavor, you can use lemon oil or lemon extract within this recipe. It will provide an additional punch of lemon flavor.
Lemon simple syrup
This simple syrup is one step of the recipe you do not want to miss. These three simple ingredients provide an additional layer of moisture to lemon loaf we can not get enough of. This will help the loaf to stay moist, even after it is in the refrigerator.
- Lemon juice
- Sugar
- Water
Lemon glaze
Two simple ingredients create a citrusy and sweet glaze. We use this same lemon glaze on top of our baked lemon poppyseed sourdough donuts!
- Lemon juice
- Powdered sugar
How to make a Sourdough Lemon Poppy Seed Loaf
There are two options to make this lemon yogurt sourdough loaf, stir and go or long fermented. Both options provide a flavorful loaf which will not dry out after the first day.
Stir and go (sourdough discard lemon quick bread)
Preheat the oven to 350 degrees Fahrenheit. Combine the wet ingredients together (i.e. melted butter, sourdough discard, greek yogurt, vanilla extract, lemon juice, lemon zest and eggs). Insert a separate bowl, combine the dry ingredients (i.e. flour, white sugar, powdered sugar, baking soda, baking powder, poppy seeds and salt).
Make a well in the center of the dry ingredients and add the wet ingredients. Stir together until the batter is smooth, being sure not to over mix.
Add the batter to a prepared loaf pan. Cook for 50-60 minutes.
While the bread is baking, make the lemon simple syrup and lemon glaze. Using two small bowls, incorporate the ingredients for the lemon simple syrup and lemon glaze. Stir the ingredients together until smooth.
The top of the sourdough lemon loaf will have golden brown edges and will split down the center. Check at 50 minutes for doneness, using a toothpick to see if it comes out clean when removed. The sourdough lemon poppyseed loaf is done when a toothpick comes out clean (or with a crumb or two attached).
Once baked, remove from oven and place on the countertop to begin cooling. Immediately use a chopstick or toothpick, to poke holes in bread – poking about half way through. This will allow the lemon simple syrup to infuse within the bread. Pour the lemon simple syrup over the bread while it is hot.
Allow the bread will cool in the bread pan (about 2 hours). Because the loaf may need help releasing from the side, use a knife to gently go around the perimeter of the bread pan to remove the sourdough lemon loaf from the sides of the pan.
Invert on a sheet pan of plate large enough to hold the loaf. Flip over. Top with the lemon glaze before slicing. Enjoy with a cup of coffee or tea!
Long fermented sourdough lemon loaf
Begin by combining the all lemon loaf ingredients except baking soda, baking powder, salt and lemon juice, in a large mixing bowl. Stir together.
The batter will seem thick in texture, like a muffin batter. Once combined, cover and allow to sit for 12-16 hours.
The fermented batter will not double in size due to the enriched nature of the dough. As the dough sits, the sourdough will work to break down the gluten even further.
When you are ready to bake, preheat the oven to 350 degrees Fahrenheit. In a separate small bowl, combine the (baking powder, baking soda, salt and poppyseeds).
In another bowl, squeeze the lemon juice. To prevent any seeds from going into the batter, squeeze the lemon over a mesh strainer.
To the lemon loaf batter, add the remaining five ingredients (i.e. baking powder, baking soda, salt, poppyseeds and lemon juice. Because of this combination, the baking soda will react with the lemon juice and will create a chemical reaction, beginning to bubble and sizzle. Gently incorporate the remaining ingredients.
Place the sourdough poppyseed lemon loaf batter into the prepared bread pan. Cook the lemon loaf as outlined above, following the baking instructions and the remaining steps from the stir and go instructions.
How to store sourdough lemon poppy seed loaf
Honestly, this loaf did not last more than two days in our house before we ate the entire thing! We had it sit on the countertop the entire time.
If we were to place this loaf into the fridge, we would do so after 2 days at room temperature. Cover with aluminum foil or plastic wrap. If freezing the loaf in slices, cut it and separate pieces with parchment paper or wax paper before placing in the freezer.
If you are placing the entire loaf in the freezer to enjoy at another time, wrap in parchment paper / wax paper before placing in a ziplock baggie or airtight container for up to three months. To thaw, remove from freezer and allow to come to room temperature (or place in the fridge until no longer frozen).
Frequently Asked Questions
Sourdough Lemon Poppy Seed Loaf
Equipment
- 1 Large Mixing Bowl
- 1 Zester
- 1 Mesh strainer
- 4 Small mixing bowls
- 1 Bread Pan I used a glass one
- 1 Wire Rack Optional to cool loaf quicker
Ingredients
Sourdough Lemon Poppy Seed Loaf
- 1-2/3 cup All purpose flour
- 3/4 cup White sugar
- 1/4 cup Powdered sugar
- 1 stick Butter unsalted or salted
- 3 eggs
- 1 tsp Vanilla extract
- 1/2 cup Greek yogurt Can substitute with sour cream
- 1/2 cup Sourdough discard Active sourdough starter or sourdough discard
- 1/2 tsp Baking soda
- 1 tsp Baking powder
- 1/4 tsp Salt Leave out if using salted butter
- 1 whole Lemon zested about 2-3 TBS
- 3 TBS Fresh lemon juice
- 1 tsp Lemon oil or extract Optional
- 2 TBS Poppy seeds
Lemon Syrup
- 3 TBS White sugar
- 2 TBS Fresh lemon juice
- 1 TBS Water
Lemon Glaze
- 1/2 cup Powdered sugar
- 2 TBS Fresh lemon juice
Instructions
Stir and Go Instructions
- Preheat the oven to 350 degrees Fahrenheit. Combine the wet ingredients together (melted butter, sourdough discard, greek yogurt, vanilla extract, lemon juice, lemon zest and eggs). In a separate bowl, combine the dry ingredients (flour, white sugar, powdered sugar, baking soda, baking powder, poppy seeds and salt).
- Make a well in the center of the dry ingredients and add the wet ingredients. Stir together until the batter is smooth, being sure not to over mix.
- Add the batter to a prepared loaf pan. Cook for 50-60 minutes. The top of the sourdough lemon loaf will have golden brown edges and will split down the center. Check at 50 minutes for doneness, using a toothpick to see if it comes out clean (or with a crumb or two attached) when removed.
- While the bread is baking, make the lemon simple syrup and lemon glaze. Using two small bowls, incorporate the ingredients for the lemon simple syrup and lemon glaze separately.
- Once baked, remove from oven and place on the countertop to begin cooling. Immediately use a chopstick or toothpick to poke holes throughout the top of the bread, poking about half way down. Pour the lemon syrup over the bread while it is hot.
- Allow quick loaf to cool completely – about 2 hours. Use a knife to gently go around the perimeter of the bread pan to remove the sourdough lemon loaf from the sides of the pan.Invert on a sheet pan of plate large enough to hold the loaf. Flip over. Top with the lemon glaze before slicing. Enjoy with a cup of coffee or tea!
Long Fermented Instructions
- Combine all lemon loaf ingredients except baking soda, baking powder, salt and lemon juice, in a large mixing bowl. Stir until all ingredients are incorporated. The batter will seem thick in texture, like a muffin batter.
- Once combined, cover and allow to sit for 12-16 hours. The fermented batter will not double in size due to the enriched dough.
- When you are ready to bake, preheat the oven to 350 degrees Fahrenheit. In a separate small bowl, combine the (baking powder, baking soda, salt and poppyseeds).In another bowl, squeeze the lemon juice. To prevent any seeds from going into the batter, squeeze the lemon over a mesh strainer.
- To the lemon loaf batter, add the remaining five ingredients (baking powder, baking soda, salt, poppyseeds and lemon juice).The baking soda will react with the lemon juice and will create a chemical reaction, beginning to bubble and sizzle. Gently fold in remaining ingredients.
- Place the sourdough poppyseed lemon loaf batter into prepared baking pan. Cook the lemon loaf as outlined above, following the baking instructions.
Nutrition
Do you like sourdough lemon recipes with or without poppyseeds? We are team poppyseed as we like the texture and nutty flavor, though we do not like when the poppyseeds get stuck in our teeth – ha! Let us know in the comments below.
Such a moist and flavorful recipe. We love how this brings a little slice of ‘spring’ to our home when the weather is not quite matching it yet. We love the poppyseeds in this recipe!