Baking,  Desserts & Drinks,  Food

Lemon Poppy Seed Loaf

I don’t have a final photo of the lemon poppy seed loaf but this recipe has been sitting and waiting in my drafts for years so I’m going to go ahead and post it as is. It’s worth sharing because it’s delicious.

Lemon Poppy Seed Loaf



  • 1/2 cup butter softened
  • 1 cup granulated sugar
  • 2 eggs
  • 1 1/2 cup all-purpose flour
  • 3 tbsp poppy seeds
  • 1 tbsp grated lemon rind
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup milk

Lemon Syrup:

  • 1/3 cup granulated sugar
  • 1 tsp grated lemon rind
  • 1/3 cup lemon juice


  • In large bowl, beat butter with sugar until light and fluffy; beat in eggs, 1 at a time, beating well after each addition.
  • In separate bowl, whisk together flour, poppy seeds, lemon rind, baking powder and salt ; stir into butter mixture alternately with milk, making 3 additions of flour mixture and 2 of milk. Spread in greased 8- x 4-inch (1.5 L) loaf pan.
  • Bake in centre of 325°F (160°C) oven for 1 hour or until cake tester inserted in centre comes out clean. Place pan on rack.
  • Lemon Syrup: In saucepan or microwaveable measure, warm together sugar and lemon rind and juice until sugar dissolves. With skewer, pierce hot loaf in 12 places right to bottom; pour lemon syrup over loaf.
  • Let loaf cool in pan for 30 minutes; turn out onto rack and let cool completely. Wrap and let stand for 12 hours before slicing.


Make-ahead: Store at room temperature for up to 2 days or overwrap with heavy-duty foil and freeze for up to 2 weeks.

Recipe from Canadian Living

© Ammara Cokar 2023