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Lemon Poppy Seed Loaf
Lemon Poppy Seed Loaf
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Lemon Poppy Seed Loaf

Preparation
25 MIN
Cooking
1 H
Makes
10 servings
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Ingredients

Loaf

Glaze

Preparation

Loaf

  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.

Glaze

  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.

Note

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

Comments

  1. Unfortunately these did not work out for me. I followed the recipe exactly and the batter seemed great. I made them as muffins to save some time and they all caved in the middle, didn’t rise at all in the oven. The taste and texture was ok but appearance is really important to me when baking. These muffins look sad, very flat and not enjoyable to eat.

  2. I have just taken mine out of the oven so cannot comment on flavour just yet, but I would recommend adjusted the Celsius temperature to 175. For once I didn't convert the Fahrenheit and used the Celsius direct and my cake burnt around the edges and on the bottom. If doing at 180 I would recommend not leaving it in for the full our to avoid burning. Hoping I can salvage it and can mask the burnt flavour to taste the inside, but I will remake at 175 C.

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

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

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

  6. Good

  7. 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.

  8. 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.

  9. Made it yesterday, it's delicious!

  10. 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.

  11. Can you transform the recipe in to muffins ?

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Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.