Lemon Poppy Seed Loaf (The Best)
Lemon Poppy Seed Loaf (The Best)
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Lemon Poppy Seed Loaf (The Best)

25 MIN
1 H
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.






  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. Just made this and it turned out perfect and lemony

  2. Excellent and easy! Very recommended- delish

  3. Just baked this today. Moist and tender. Great lemon flavor. Definitely will be made again.

  4. I've made this lemon loaf 4 times and have followed the recipe but no matter what I do, the loaf will be heavy & dense. I've made sure the butter was soft, eggs & milk @ room temp. (also tried both cold). I've even tried new baking powder. I've watched the timing of creaming the butter etc, together. Nothing has worked. Now I'm wondering if being at sea level in a temperate rainforest matters in the rise of a loaf such as this? Thanks.

  5. My son is lactose intolerant so I made this recipe using margarine and lactose free milk. Thought it might be a wasn't. The loaf came out great, our son loved it, we all loved it. It was the best sweet loaf I've ever made (and I'm a bloke!) Well done Ricardo.

  6. Thanks for sharing this amazing recipe, it was absolutely perfect!

  7. Do I need to store in fridge?

  8. Made it! Used 3tbsp frozen grated lemon rind that i had in my freezer. It works wonderfully. Gives it a very good lemony taste. Love this recipe.

  9. Hi Ricardo, I just made this cake. It taste wonderful. I did however, omit the poppyseed's because I didn't have any on hand. My cake is a little dense and didn't rise as much. There is also a small layer at the bottom that didn't cook. I had the temperature at 300 (350 would have made a dark crispy cake) and let the cake bake for 65 min. What went wrong?

  10. I made it a couple of ways. Once as a loaf and once as muffins. Both were excellent. It is important to use eggs and milk that is not too cold. That helps the rise.

  11. Cake is pleasant enough—nice texture. However, I didn’t feel it was lemony enough. This is certainly a matter of personal taste, but were I to make the cake again, I would increase the amount of zest and juice in the batter. As written, the most intense lemon flavour comes from the glaze, while the cake itself is only mildly suggestive of lemon.

  12. Excellent. Easy to prepare and taste really good.

  13. Baked a gluten free version of this. Came out lovely and moist with great flavour. For ease of cleanup made this in the food processor blending all liquids and sugars and then doing a quick few pulses to incorporate the flour. Mixed in some dutch blue poppyseeds after. Was just sweet enough that did not bother with the glaze. An hour bake time was perfect. Will be making it again!

  14. 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.

  15. 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.

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