Late in winter, just before spring appears, Meyer lemons begin to show up in markets. Meyer lemons are a special citrus variety thought to be a cross between a lemon and a mandarin. Their skin is smoother and a deeper yellow than that of typical lemons, and their flesh is fragrant and slightly sweeter. While they still carry some acidity, they lack the sharp tartness of conventional lemons.

I’m a fan of lemon-flavored baked goods, so when I found my first bag of Meyer lemons of the season I couldn’t resist. I decided to turn them into a moist lemon poppy seed quick bread. This loaf uses yogurt and oil for a tender, very moist crumb. Although I rarely glaze my loaves, a bright citrus glaze adds a lovely finishing touch that elevates the flavors.

For a layered lemon-vanilla aroma I like to use a specialty extract called Fiori di Sicilia, which blends floral lemon notes with vanilla. If you don’t have that extract on hand, substitute 1/2 teaspoon vanilla extract plus 1/2 teaspoon lemon extract for a similar effect.

The recipe below yields a single 8 x 4-inch loaf that’s perfect for breakfast, brunch, or a light dessert with tea or coffee. It’s straightforward to prepare: dry ingredients are combined separately, the wet ingredients are whisked together, then everything is folded, baked, and finished with a simple lemon glaze. The poppy seeds give a pleasant crunch and a classic visual contrast.

When choosing Meyer lemons, look for fruit that’s heavy for its size and free from blemishes. Because Meyer lemons tend to be juicier and thinner-skinned than regular lemons, you’ll get plenty of zest and juice from a single large fruit. Zest the lemon before juicing it to preserve as much juice as possible.

This loaf stores well at room temperature for a day or two wrapped tightly, and it keeps longer in the refrigerator. If chilled, allow slices to come to room temperature before serving so the texture softens and the flavors become more pronounced. Leftovers also freeze nicely: wrap the cooled loaf in plastic and foil, then thaw overnight in the refrigerator before serving.

Buon Appetito!
Deborah Mele

Meyer Lemon Poppy Seed Loaf

Yield:
Makes 1 (8 x 4 inch) Loaf

Prep Time:
15 minutes

Cook Time:
45 minutes

Total Time:
1 hour

Ingredients

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/2 cups sugar
• 1 cup Greek yogurt
• 1/2 cup olive oil
• 1 teaspoon Fiori di Sicilia (see note above) or substitute 1/2 tsp vanilla + 1/2 tsp lemon extract
• 3 large eggs, at room temperature
• 1 large Meyer lemon, zested and juiced
• 2 tablespoons poppy seeds
• 3/4 cup powdered sugar (for glaze)

Instructions

1. Preheat the oven to 350°F (175°C).
2. Grease or spray an 8 x 4-inch loaf pan and set it aside.
3. In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined.
4. In a separate large bowl, use a hand mixer to blend the sugar, Greek yogurt, olive oil, extract, and eggs until smooth and uniform.
5. Add half of the lemon juice and all of the lemon zest to the wet ingredients and mix until incorporated.
6. Fold the dry ingredients into the wet mixture with a wooden spoon or spatula, stirring just until the flour is incorporated. Do not overmix.
7. Stir in the poppy seeds until evenly distributed.
8. Pour the batter into the prepared loaf pan and smooth the top. Bake for 45 to 50 minutes, or until a toothpick or cake tester inserted into the center comes out clean.
9. Let the loaf cool in the pan for 10 minutes, then remove it and transfer to a wire rack to cool completely.
10. To make the glaze, place the powdered sugar in a small bowl. Slowly whisk in the remaining lemon juice until you reach the desired consistency—thicker for a drizzle that sets, thinner for a more translucent finish.
11. Drizzle the glaze over the cooled loaf and let it set before slicing and serving.

Did you make this recipe?

If you try this loaf, please leave a comment or share a photo of your finished bread on social media. I love seeing variations and hearing your tips.