Lemon Poppy Seed Loaf Lemon Poppy Seed Loaf

Lemon Poppy Seed Loaf 250 Image by: Lemon Poppy Seed Loaf 250 Author: Canadian Living

Bring back warm memories of home with this lemon poppy seed loaf recipe! With tangy citrus syrup that seeps addictively into the cake, this lemon poppy seed loaf is a popular make-ahead bread.

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: May 2002


Lemon Syrup:


In large bowl, beat butter with sugar until light and fluffy; beat in eggs, 1 at a time, beating well after each addition.

In separate bowl, whisk together flour, poppy seeds, lemon rind, baking powder and salt ; stir into butter mixture alternately with milk, making 3 additions of flour mixture and 2 of milk. Spread in greased 8- x 4-inch (1.5 L) loaf pan.

Bake in centre of 325°F (160°C) oven for 1 hour or until cake tester inserted in centre comes out clean. Place pan on rack.

Lemon Syrup: In saucepan or microwaveable measure, warm together sugar and lemon rind and juice until sugar dissolves. With skewer, pierce hot loaf in 12 places right to bottom; pour lemon syrup over loaf.

Let loaf cool in pan for 30 minutes; turn out onto rack and let cool completely. Wrap and let stand for 12 hours before slicing. (Make-ahead: Store at room temperature for up to 2 days or overwrap with heavy-duty foil and freeze for up to 2 weeks.)

Nutritional facts Per slice: about

  • Sodium 164 mg
  • Protein 3 g
  • Calories 241.0
  • Total fat 10 g
  • Cholesterol 52 mg
  • Saturated fat 5 g
  • Total carbohydrate 36 g


  • Iron 7.0
  • Folate 10.0
  • Calcium 6.0
  • Vitamin A 9.0
  • Vitamin C 5.0
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Lemon Poppy Seed Loaf