Lemon Poppy Seed Loaf

This recipe for lemon poppy seed loaf is perfect for a summertime snack or breakfast. Made with fresh lemons, poppy seeds and a hint of sweetness, this loaf is moist and delicious. Serve it sliced and topped with a dollop of Greek yogurt or honey for a special treat.


  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup butter, softened
  • 2 cups white sugar
  • 3 eggs
  • 1/2 cup lemon juice
  • 3/4 cup plain yogurt
  • 3 tablespoons lemon zest
  • 1/2 cup poppy seeds


1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Heavily grease and flour two 9×5 inch loaf pans.

2. Sift together flour, baking soda, and salt in a bowl. Set the mixture aside for now.

3. In a large bowl, cream butter or margarine with sugar until light and fluffy. Beat in eggs, one at a time until combined.

4. In another bowl mix lemon juice and yogurt together then add alternately with the sifted flour mixture to the butter mixture; mix until just blended each time before adding more of either ingredient..

5) Stir in lemon rind and poppy seeds then pour mixture into prepared pans; smooth tops if necessary.

6) Bake at 350 degrees Fahrenheit (175 degrees Celsius) for 50 minutes or until browned and a knife inserted into the center comes out clean when pulled out.. Let pan cool on rack for 15 minutes before turning bread out onto wire racks to finish cooling completely

Nutrition Facts

  • Serving size: 1 slice
  • Calories: 250
  • Fat: 11 g
  • Saturated fat: 5 g
  • Unsaturated fat: 6 g
  • Trans fat: 0.5 g
  • Carbohydrates: 34 g
  • Sugar: 16 g
  • Fiber: 2g
  • Protein: 4g
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Lemon Poppy Seed Loaf

How do you make lemon poppy seed bread?

Lemon poppy seed bread is a delicious and easy-to-make bread that’s perfect for any occasion. Here’s how to make it:

1. Preheat oven to 350°F (177°C). 2. Whisk the flour, poppy seeds, baking soda, baking powder, and salt together in a large bowl. 3. In another bowl, whisk together the milk, lemon juice, eggs, and melted butter. Pour this mixture into the dry ingredients and stir until everything is well combined. 4. Pour/spread the batter evenly into prepared loaf pan. Bake for about 35 minutes, or until a toothpick inserted into the center comes out clean. 5. Cool bread completely in the pan set on a wire rack before glazing (if desired). To make the glaze: simply whisk together powdered sugar, lemon juice, and milk until you have a smooth consistency.

How do you use poppy seeds in bread?

Poppy seeds are small, black seeds that come from the poppy plant. They have a long history of use in baking and cooking, as well as in traditional medicines. Poppy seeds are very versatile and can be used in many different ways.

One of the most popular uses for poppy seeds is in breadmaking. Poppy seeds can add a rich nutty flavor to breads, which can be intensified by toasting the seeds before adding them to the dough. Additionally, poppy seeds can contribute a crunchy texture to breads. Another benefit of using poppy seeds in bread is that their oil can be used as a fat replacer, which can help to reduce the amount of saturated fat in the final product.

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When using poppy seeds in breadmaking, it is important to remember that they will need to be ground up before being added to the dough. This will help to release their flavor and aroma more effectively. Ground poppyseed meal can also be used as a flour replacement or extender in some recipes.

How do you make lemon poppy seed bread from scratch?

Lemon poppy seed bread is a delicious and easy-to-make treat that’s perfect for any time of year. This recipe makes a moist, flavorful bread that’s studded with poppy seeds and bursting with fresh lemon flavor.

To make the bread, start by whisking together the flour, salt, baking powder, and poppy seeds in a large bowl. In another bowl, combine the lemon juice and zest with the oil and eggs. Add wet ingredients to dry ingredients and mix until everything is well combined.

Pour the batter into a greased loaf pan and bake at 350 degrees Fahrenheit for 45 minutes to an hour, or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for 10 minutes before removing it to finish cooling on a wire rack.

This bread is best served fresh, but it will keep stored in an airtight container at room temperature for up to 3 days.

Should you soak poppy seeds before baking?

Before you bake with poppy seeds, you should soak them in hot water or milk for at least 30 minutes. This is because poppy seeds have a hard outer shell that can be difficult to digest if they are not soaked beforehand. By soaking the seeds, you will make them more pliable and easier to work with in your recipe. Additionally, soaking will help to release some of the natural oils in the seeds which can add flavor and depth to your dish.

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How do you make a lemon poppy seed cake?

To make a lemon poppy seed cake, you will need the following ingredients: 3 cups all-purpose flour, spooned into measuring cup and leveled-off with a knife; ½ teaspoon baking soda; ½ teaspoon salt; ¼ cup poppy seeds; 1 cup low-fat buttermilk (see note); finely grated zest of 3 lemons (about 3 tablespoons); 2 tablespoons fresh lemon juice.

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9×13 inch baking pan.

Sift together the flour, baking soda and salt. Stir in the poppy seeds. In another bowl, whisk together the buttermilk, lemon zest and lemon juice. Add this mixture to the flour mixture and stir just until combined. Pour batter into prepared pan.

Bake at 350 degrees F (175 degrees C) for 30 minutes or until a toothpick inserted in the center comes out clean.

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