Lemon Poppy Seed Loaf


Lemon Poppy Seed Loaf

Bring back warm memories of home with this lemon poppy seed loaf recipe! With tangy citrus syrup that seeps addictively into the cake, this lemon poppy seed loaf is a popular make-ahead bread.


1/2 cup (125 mL) butter, softened
1 cup (250 mL) granulated sugar
2 eggs
1-1/2 cups (375 mL) all-purpose flour
3 tbsp (45 mL) poppy seeds
1 tbsp (15 mL) grated lemon rind
1 tsp (5 mL) baking powder
1/4 tsp (1 mL) salt
1/2 cup (125 mL) milk

Lemon Syrup:
1/3 cup (75 mL) granulated sugar
1 tsp (5 mL) grated lemon rind
1/3 cup (75 mL) 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 degrees F (160 degrees 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 bowl, 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.)

Servings: 12

Nutritional Info.

approx. Per Serving

Cal  241

Pro  3 g

Total Fat  10 g

Sat. Fat  5 g

Carb- 36 g

Fibre  1 g

Chol  52 mg

Sodium  164 mg

%RDI  -

Calcium  6%

Iron  7%

Vit A  9%

Vit C  5%

Folate  10%