Lemon Poppy Seed Loaf


  • 1 1/2 cup sugar
  • 2 tbsp. finely grated lemon rind
  • 1 cup softened butter\4 eggs
  • 1/4 cup lemon juice
  • 2 cups flour
  • 2 tbsp. poppy seeds
  • 3/4 tsp. baking powder
  • 1/2 tsp. salt
  • 1/4 tsp. baking soda
  • 1/2 cup sour cream


  • 1 cup icing sugar
  • 6 tsp. lemon juice


In a large bowl and using fingers, rub sugar with lemon rind until fragrant.  Beat in butter until light.  Beat in eggs, one at a time, beating well after each.  Beat in lemon juice.

in a separate bowl, whisk together flour, poppy seeds, baking powder, salt and baking soda.  Stir the dry ingredients into butter mixture alternating with sour cream, making 3 additions of dry ingredients, and 2 of sour cream (add a little of this, then that, then this…. etc).

Scrape the mixture into a buttered 9×5 inch (2 litre) loaf pan or 8 greased and floured mini bundt pans or mini loaf pans.

Bake in 325°F (160°C) oven until cake tester comes out clean, about 1 hour & 20 minutes for loaf pan, or 30 minutes for bundt mini’s.  Let cool on a rack.

In a small bowl, stir icing sugar and lemon juice until smooth, drizzle on loaf.

Instead of drizzling the icing mixture on top, you could also just sprinkle dry icing sugar instead.



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