Lemon Poppy Seed Loaf

Prep Time: 10 minutes
Total Time: 1 hour 10 minutes
Makes: 1 loaf (12 slices)


  1. 1/2 cup (125 ml) unsalted butter, room temperature
  2. 1 cup + 3 tbsp (250 ml + 45) sugar, divided
  3. 3 eggs
  4. 5 tsp (25 ml) finely grated lemon zest, divided
  5. 1 3/4 cups (425 ml) all-purpose flour
  6. 3 tbsp (45 ml) poppy seeds
  7. 1 tsp (5 ml) baking powder
  8. 1/2 tsp (2 ml) salt
  9. 1/3 cup (75 ml) milk
  10. 3 tbsp (45 ml) lemon juice


  1. Beat butter with 1 cup (250 mL) sugar. Beat in eggs, one at a time. Beat in 4 tsp (20 mL) lemon zest.
  2. In separate bowl, whisk flour with poppy seeds, baking powder and salt.
  3. Into butter mixture, gradually add flour mixture, alternating with additions of milk, starting and ending with flour mixture, and mix just until combined. Scrape batter into greased and parchment paper-lined 5 x 9-inch (13 x 23 cm) loaf pan. Smooth top.
  4. Bake in preheated 350°F (180°C) oven 45 to 50 min. or until tester inserted into centre comes out clean. Set pan on rack to cool. Meanwhile, bring remaining sugar and lemon juice to a boil, just until sugar dissolves. Stir in remaining lemon zest. Remove loaf from pan. While loaf is still warm, use a toothpick or wooden skewer to poke holes 1 in. (2.5 cm) apart, 2 in. (5 cm) deep, into top of loaf. Brush syrup onto top of loaf. Cool completely. Wrap and store at room temperature up to 2 days or wrap in heavy-duty foil and freeze up to 2 weeks

TIP: To line loaf pans with parchment paper, grease all inner sides and bottom of loaf pan, then cut a strip of parchment paper just wide enough to sit flat on bottom of pan and long enough to cover the bottom and extend up two opposite sides (ends or sides of loaf pan) with approx. 2-in. (5-cm) overhang. After baking and cooling, run a knife along unlined sides to loosen loaf. Use overhang to lift out loaf.