Breakfast Baking
Lemon Poppy Seed Breakfast Loaf with Greek Yogurt - Easy Morning Bake
Original recipe: 8 servings · Prep: 15 min · Cook: 50 min · Total: 165 min
By Beginnerbakes Editorial TeamPublished Apr 2, 2026 | Updated Oct 17, 2026
American
165 mins
Beginner-friendlyEasyStep By StepLemon
Lemon and poppy seed loaf made with a gluten-free flour blend and Greek yogurt. Cool completely before slicing. Estimated timing (not kitchen-tested): preparation 15 minutes; cooking 50 minutes; additional elapsed time 100 minutes; total about 165 minutes. Additional time includes the relevant cooling, chilling, soaking, marinating or resting stages. Cooling varies with room temperature and portion size. Times are planning estimates based on the instructions. Follow the stated doneness and temperature checks, and extend cooking or cooling as needed.
Prep
15 min
Cook
50 min
Total
165 min
Servings
8
Difficulty
easy
Cuisine
American
Ingredients
Servings
8
- 1 1/2 cups gluten-free all-purpose flour blend (with xanthan gum included)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons poppy seeds
- Zest of 1 large lemon
- 1/4 cup fresh lemon juice (about 1-2 lemons)
- 1/3 cup granulated sugar
- 2 large eggs, at room temperature
- 1 cup plain Greek yogurt (can substitute dairy-free yogurt for dairy-free option)
- 1/4 cup vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
Instructions
-
Preheat your oven to 350 degrees F (175 degrees C). Grease and dust with gluten-free flour a 9x5 inch loaf pan or line it with parchment paper for easy removal.
-
In a large mixing bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and poppy seeds until evenly combined.
-
Add the lemon zest and stir to distribute it evenly throughout the dry ingredients.
-
Add the sugar, eggs, Greek yogurt, vegetable oil, lemon juice, and vanilla extract to the dry ingredients in the same bowl.
-
Using a wooden spoon or rubber spatula, gently fold and mix everything together until just combined. Avoid overmixing to keep the loaf tender.
-
Pour the batter evenly into the prepared loaf pan. Smooth the top with the back of the spoon or spatula.
-
Bake in the preheated oven for 45-50 minutes. To check doneness, insert a toothpick into the center of the loaf - it should come out clean or with a few moist crumbs.
-
Remove the loaf from the oven and let it cool in the pan for about 10 minutes.
-
Run a knife around the edges of the pan and carefully transfer the loaf onto a wire rack to cool completely before slicing.
-
Serve plain or with a light spread of butter or your favorite jam. Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
Timing note
Allow for preparation, preheating, 45-50 minutes baking, 10 minutes in-pan cooling and complete rack cooling.
Storage and Reheating
Store the cooled loaf airtight at room temperature for up to 2 days, refrigerate for up to 1 week, or freeze individual slices for up to 2 months.
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