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Lemon Poppy Seed Loaf

Lemon Poppy Seed Loaf

Lemon poppy seed loaf with a serious lemon kick. It's topped with a tangy lemon syrup that seeps into the cake rendering it moist and irresistible.
Course Dessert
Cuisine American
Keyword Lemon Poppy Seed Loaf
Servings 6


  • 1/2 cup butter softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 1/2 cups all purpose flour
  • 3 tablespoons poppy seeds
  • lemon zest from 1 medium lemon
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk I used almond milk

Lemon Syrup

  • 1/3 cup granulated sugar
  • 1 teaspoon grated lemon zest
  • 1/3 cup lemon juice freshly squeezed


  • Preheat oven to 325* degrees.
  • Grease an 8 x 4 inch loaf pan.
  • Beat together butter and sugar in a large bowl until fluffy, for about 2 minutes. Next beat in the eggs, one at a time.
  • In a medium size bowl, stir together the flour, poppy seeds, lemon rind, baking powder and salt.  
  • Next, stir the flour mixture alternately with the milk into the butter mixture, making three additions of flour and two of milk.
  • Pour the mixture into the prepared pan and bake in the preheated oven for about 50 to 60 minutes or until a toothpick inserted in the centre comes out clean.

Lemon Syrup

  • Combine all the ingredients for the lemon syrup in a microwaveable bowl and heat for 1 minute, or until sugar dissolves.
  • With a wooden skewer, poke holes all over the hot loaf, piercing all the way down to the bottom.
  • Pour the lemon syrup evenly over the warm loaf and let it cool for 30 minutes. Invert the loaf onto a rack and let it cool completely.


Adapted from Canadian Living’s Best Muffins and More.