Lemon Poppy Seed Loaf (The Best)

Lemon Poppy Seed Loaf (The Best)

  • Preparation 25 min
  • Cooking 1 h
  • Servings 10
  • Makes 10 servings

Nothing beats a classic pairing like lemon and poppy seed, and this rendition takes the cake. Just as good for breakfast as it is for dessert (or any time in between!), this seeded stunner was long overdue in our repertoire—but totally worth the wait. For a double dose of zing, we topped this loaf with a lemon glaze.

Featured in RICARDO Magazine SPRING 2018 (p. 94)
  • Vegetarian
  • Nut-free



  • Loaf

    • 1 3/4 cups (265 g) unbleached all-purpose flour
    • 1 tbsp poppy seeds
    • 2 tsp baking powder
    • 1/2 cup (115 g) unsalted butter, softened
    • 1 1/4 cups (265 g) sugar
    • 3 lemons, zest finely grated
    • 3 eggs
    • 1/2 cup (125 ml) lemon juice
    • 1/4 cup (60 ml) milk
  • Glaze

    • 1 cup (130 g) icing sugar
    • 2 tbsp (30 ml) lemon juice


  • Loaf

  • Glaze

Note from Ricardo

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

Personal Note

To help you with this recipe

Fine Grater

Fine Grater

17.99 $

This long stainless steel grater with a fine blade is perfect for grating the zest of citrus fruits, as well as nutmeg or garlic. The handle and the non-slip strip allows for a comfortable and secure grip.

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