Lemon Poppy Seed Loaf
Lemon Poppy Seed Loaf
Open in full-screen mode

Lemon Poppy Seed Loaf

25 MIN
1 H
10 servings






  1. With the rack in the middle position, preheat the oven to 350°F (180°C). Butter a 4 x 10-inch (10 x 25 cm), 6-cup (1.5 litre) loaf pan. Line the pan with parchment paper, letting it hang over two sides.
  2. In a bowl, whisk together the flour, poppy seeds and baking powder.
  3. In another bowl, cream the butter, sugar and zest with an electric mixer. Add the eggs and beat until smooth. Stir in the dry ingredients alternately with the lemon juice and milk. Spoon the batter into the prepared pan.
  4. Bake for 1 hour or until a toothpick inserted into the centre of the cake comes out clean. Let cool completely on a wire rack before unmoulding.


  1. In a bowl, whisk together the icing sugar and lemon juice until smooth.
  2. Place the lemon poppy seed loaf on a serving platter and drizzle with the glaze.


Poppy seeds contain oil, so they can definitely spoil. If you can’t recall when you bought them, toss them.


  1. Bes cake ever! must try it!!!! even if u don't know the nutritional info!

  2. I love this recipe, just wondering can you triple the recipe with out making any adjustments?

  3. Maybe I'm blind but where do we find the nutritional info for a recipe?

  4. Good

  5. Since Alexandra's comment asked about it, I decided to try this loaf in muffin form. Short answer: yes, you can use this recipe for muffins. Just bake them for 20 minutes instead of a full hour. I hope that helps anyone who was thinking of trying the same.

  6. I just finished baking one of these. My house smells great, and the ratio of lemony to sweet was perfect! I love how quick and easy this was to make. Will definitely bake another one, possibly in muffin form next time.

  7. Made it yesterday, it's delicious!

  8. Awesome Recipe! I made the following changes because it would have been too sweet for my liking. I used 1/2 cup of sugar and skipped the icing out completely as it would have been much too sweet. I loved the recipe this way and found it to be the perfect ratio of lemony to sweet.

  9. Can you transform the recipe in to muffins ?

Rate this recipe

Login to rate this recipe and write a review.


Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum