Lemon Poppy Seed French Yogurt Loaf Recipe

I absolutely love this Lemon Poppy Seed French Yogurt Loaf because it’s incredibly moist and has that perfect zing from the lemon zest and juice that always brightens my day. Plus, it’s super easy to whip up, making it an effortless yet impressive treat for brunch with friends or a cozy afternoon snack.

My Lemon Poppy Seed French Yogurt Loaf has a deliciously tangy lemon flavor that is all natural. The creaminess of the whole-milk yogurt is a perfect balance to the brightness of the pure lemon zest.

The combination of zest and poppy seeds in this loaf cake somehow makes for the most satisfying of textures. And then to finish off, I always add a touch of vanilla, an ingredient that almost always guarantees a great depth of flavor.

And of course, there’s the oil; I never make a loaf that doesn’t contain oil. To me, it’s the secret to a moist crumb.

Ingredients

Whole-Milk Yogurt, Made with Milk and Cream: Adds creamy texture; is a rich source of probiotics.

Sugar, in granular form, supplies a sweet taste and, during the process of baking, undergoes the change of caramelization.

Lemon (Zest and Juice): Provides an intense flavor, and it’s loaded with vitamin C.

Oil from Vegetables: Helps maintain the moisture of the loaf; provides the essential fat.

All-Purpose Flour: Forms the structure, and it’s the main source of carbohydrates.

Binding ingredients together, providing protein and richness—these are the roles of eggs.

Poppy Seeds: Contributes a slight crunch; an excellent source of fiber.

Ingredient Quantities

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• 1 cup (245g) plain whole-milk yogurt
• 1 cup (200g) granulated sugar
• 3 large eggs
• 1/3 cup (80ml) vegetable oil
• Zest of 2 lemons
• 1/4 cup (60ml) lemon juice
• 1 1/2 cups (190g) all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons poppy seeds
• 1 teaspoon vanilla extract

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Instructions

1. The oven must be preheated to 350°F (175°C). A 9×5-inch loaf pan should be greased and floured, or lined with parchment paper.

2. In a large mixing bowl, combine the yogurt, granulated sugar, and eggs. Whisk them together until the mixture is smooth and uniform.

3. Incorporate fully the vegetable oil, lemon zest, lemon juice, and vanilla extract into the yogurt mixture by whisking them together until they are combined.

4. Sift together in a different bowl, the all-purpose flour, the baking powder, the baking soda, and the salt.

5. Slowly incorporate the dry ingredients into the wet ingredients, mixing gently until the two are just combined. Take care not to create a batter that is too homogeneous.

6. Incorporate the poppy seeds, spreading them evenly throughout the batter.

7. Smooth the batter into the loaf pan using a spatula.

8. Preheat oven to 375 degrees F (190 degrees C). Grease a loaf pan and set it aside. In a large bowl, stir together the flour, sugar, baking powder, and salt.

9. Let the loaf cool in the pan for 10 minutes, then move it carefully onto a wire rack. Let it cool completely before slicing.

10. Cut and present the Lemon Poppy Seed French Yogurt Loaf. Relish it in the morning as a charming breakfast morsel or as an egg to your afternoon henhouse.

Equipment Needed

1. Oven
2. 9×5-inch loaf pan
3. Parchment paper (optional)
4. Large mixing bowl
5. Medium mixing bowl
6. Whisk
7. Spatula
8. Measuring cups
9. Measuring spoons
10. Sifter
11. Wire rack

FAQ

• Can I use Greek yogurt instead of plain yogurt?Certainly! You can use Greek yogurt; however, a denser texture may be the end result. If you use Greek yogurt, consider adding a tablespoon or two of milk to thin it out.

• What can I substitute for vegetable oil?Other neutral oils, such as canola or sunflower oil, can be used. Melted coconut oil or melted butter can also be used but may slightly change the flavor.
• How do I store the loaf?Keep the loaf in a sealed container at room temperature and it will stay fresh for up to 3 days. It can hang out in the refrigerator for up to a week and still be good. But if you want to keep it for longer, the best bet is to freeze it, where it can last for up to 3 months.
• Can I make this loaf gluten-free?Indeed, replace the all-purpose flour with a gluten-free baking flour blend in a 1:1 ratio. The texture may differ in small amounts from the original recipe.
• Do I need to adjust the baking time at high altitudes?You may have to raise the oven temperature by 15 to 25 degrees Fahrenheit (8 to 14 degrees Celsius) and reduce the baking time by 5 to 10 minutes when you are at high altitudes and baking bread. Watch the loaf closely and check it for doneness with a toothpick and not too early in the baking process.
• Can I add a glaze to this loaf?Definitely! A straightforward glaze from powdered sugar and lemon juice drizzled over the loaf provides a lovely accent.

Substitutions and Variations

Substitute plain whole-milk yogurt with any of the following for a different style, taste, or texture: Greek yogurt for thickness; buttermilk for tang; flavored yogurt for sweetness; or sour cream for a similar consistency with a different flavor.
Cooking oil: Use melted coconut oil or olive oil for a slightly different flavor profile.
Lime juice: Lemon juice can be used for a different citrus note.
All-purpose flour: For a gluten-free version, substitute with a gluten-free all-purpose flour blend.
Poppy seeds: Chia seeds can be used for a similar texture, though the flavor will differ slightly.

Pro Tips

1. Careful Mixing When incorporating the dry ingredients into the wet, mix until just combined to avoid overworking the batter. This will help keep the loaf tender and prevent it from becoming dense.

2. Zesting Tip When zesting the lemons, make sure to only take off the yellow part and avoid the white pith, which is bitter. The zest will add a lot of fragrant, lemony flavor to the loaf.

3. Even Distribution of Poppy Seeds After adding the poppy seeds, gently fold them into the batter rather than stirring vigorously. This will help ensure they are evenly distributed without deflating the batter.

4. Cooling Time Allow the loaf to cool completely on a wire rack before slicing. This will help it set and make slicing easier, preventing it from crumbling.

5. Flavor Enhancement For added lemon flavor, you can brush a simple lemon syrup (made by dissolving sugar in lemon juice over heat) over the warm loaf after baking. This will make the loaf extra moist and zesty.