Sweet and tangy Mini Lemon Poppy Seed Loaves are the perfect treat to serve for a sunny weekend brunch.
Let’s talk about Starbucks for a second. As a non-coffee drinker and rare tea sipper, coffeeshops are sometimes obsolete for me. From what I hear, you can buy some delicious, complicated drinks that require a degree in aerospace engineering to even understand. But the prices?! I’m not a fan.
Putting aside the heavenly experience that is Starbucks salted caramel hot chocolate (when they remember to put the salt in, which I find they rarely do, much to my chagrin), they have a beautiful treasure trove of assorted baked goods. You knew that was coming, right? I do run a dessert blog after all.
Take their lemon loaf. Similar to the recipe for these mini lemon poppy seed loaves, they are little rectangles of sheer bliss. With this recipe, you get to eat an entire loaf, though. I think we’ve crowned our winner, folks.
I can say without hesitation that these loaves are perfect. Really. That’s a brave thing to say, but when you bring them into the shared work kitchen and they’re gone within two hours, you know you have a winner. There’s a secret code for food bloggers out there, us who make enough desserts/dishes per week to feed a village. You don’t always call every recipe your favourite, and for good reason. Who would believe that? But I have to say that this is a recipe I actually make over and over again, for both personal snacking (so bad, I know) or to give to guests/co-workers. When the call of the mini lemon poppy seed loaves call, I answer. (They’re so tiny and cute! What would you have done?)
They’re sweet—but not cloyingly sweet—light, fluffy, and topped with a healthy drizzle of lemon confectioners’ sugar glaze. Served cut up into little Starbucks-esque slices or tied up with parchment paper and pretty string for a friend, these little bundles of mini lemon poppy seed joy are a tried and true delight.
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Total Cost = $3.24 (Budget breakdown below recipe)
- 1 and ½ cups flour
- ½ tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 3 tbsp. poppy seeds
- 3 eggs, room temperature
- 1 cup granulated sugar
- 2 tbsp. butter, softened
- 1 tsp. vanilla
- 2 tsp. lemon extract
- ⅓ cup lemon juice*
- ½ cup vegetable oil
- Zest of one lemon
- 1 cup confectioner's sugar
- 2 tbsp. milk
- ½ tsp. lemon extract
- Preheat oven to 350 degrees. Grease and lightly flour four mini loaf pans, set aside.
- In a large bowl, mix flour, baking soda, baking powder, salt, and poppyseeds. Set aside.
- In a medium bowl, beat eggs, sugar, butter, vanilla, lemon extract and lemon juice with a handheld mixer until well blended. Pour wet ingredients into flour mixture and mix by hand until smooth. Add in vegetable oil and lemon zest; mix well.
- Pour batter into the four prepared mini loaf pans and bake for 25 minutes or until edges are lightly browned and loaf gently springs back when touched. Let sit for 5 minutes in loaf pans, then turn out onto wire rack to cool.
- Once cool, in a small bowl mix confectioner's sugar, milk and lemon extract until thick and smooth. Drizzle glaze over loaves and let sit for 30 minutes or until glaze has firmed up. Store in an air-tight container or serve immediately.
Recipe adapted from Food.
1 and 1/2 cups flour = $0.18
1/2 tsp. baking powder = $0.02
1/2 tsp. baking soda = $0.01
1/2 tsp. salt = $0.01
3 tbsp. poppy seeds = $0.50
3 eggs, room temperature = $0.45
1 cup granulated sugar = $0.18
2 tbsp. butter, softened = $0.12
1 tsp. vanilla = $0.07
2 tsp. lemon extract = $0.20
1/3 cup lemon juice = $1.00
1/2 cup vegetable oil = $0.16
Zest of one lemon = Free from lemons used
1 cup confectioner’s sugar = $0.27
2 tbsp. milk = $0.02
1/2 tsp. lemon extract = $0.05