Lemon Poppy Seed Mini Loaves

American · Spring · 45 min · Serves 6 · By Lesapor Test Kitchen

These lemon poppy seed mini loaves bring a burst of sunshine to your spring dessert table. Made with fresh lemon zest and juice, they're moist and flavorful. Perfect for a small gathering or an afternoon tea, this easy recipe yields perfectly tender loaves with minimal effort.

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tablespoon poppy seeds
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup plain Greek yogurt
  • 1/4 cup unsalted butter, melted
  • 1 large egg
  • 1 tablespoon lemon zest, finely grated
  • 2 tablespoons lemon juice, freshly squeezed
  • 1/2 teaspoon vanilla extract

Method

  1. Preheat the oven to 350°F (175°C). Lightly grease a mini loaf pan with butter or non-stick spray.
  2. In a medium bowl, whisk together the flour, sugar, poppy seeds, baking powder, and salt.
  3. In another bowl, mix the yogurt, melted butter, egg, lemon zest, lemon juice, and vanilla extract until well combined.
  4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
  5. Divide the batter evenly among the mini loaf pans, filling each about two-thirds full.
  6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow the loaves to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.