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Lemon Poppy Seed Loaf

It’s been feeling so incredibly springy outside lately, I just HAD to make a spring feeling dessert. Something that always gets me in the spring mood is a good lemon poppy seed loaf. Usually if I go to a coffee shop and I’ve decided NOT to treat myself, the sight of a lemon poppy seed loaf will sway me and it’s unlikely I’ll have any regrets about my

decision. I’ve made this in cake form in a bundt pan, in loaf form, as muffins- there’s a ton of options, but the most classic is the loaf. I’ve been tweaking this one for a while and she is MOIST. I’ve done this by adding both sour cream and buttermilk. I’m sure you’ve realized by now if you’re looking for healthy items from my site, you will be disappointed. This is a treat yo’ self site where we have no regrets. Now go sit in the sun and enjoy this beautifully moist loaf.


1 ¾ cup Flour (300g)

1 tbsp. Poppy Seeds (10g)

2 tsp. Baking Powder (6g)

½ tsp. Baking Soda (4g)

½ cup Butter (120g)

1 ¼ cups Sugar (270g)

3 Lemons (zested)

3 Eggs

½ cup Lemon Juice (use the zested lemons)

¼ cup Sour Cream (70g)

¼ cup Buttermilk (60g)


1 cup Powdered Sugar

2 tbsp. Lemon Juice

1 tsp. Poppy Seeds

1 tbsp. Milk


Preheat your oven to 350℉. Butter a 4 x 10 loaf pan and line the pan with parchment paper, letting it hang over the two longest sides. You may have to trim your parchment to make it fit.

In a bowl, whisk together your flour, poppy seeds, baking powder, baking soda and a pinch of salt. Set aside.

In the bowl of a stand mixer, cream together the butter, sugar and lemon zest. Add the eggs one at a time and beat until the mixture is smooth. Add half your dry ingredients, then add your sour cream and buttermilk, and the remainder of your dry ingredients. In that order.

Add your batter to your loaf pan and bake for 1 hour to 1 hour 10 minutes, or until a toothpick comes out clean. Let it cool completely on a wire rack before removing from the pan.

For the glaze, whisk together your powdered sugar, lemon juice and poppy seeds until smooth. Once your loaf has cooled, add it to a serving platter and drizzle with your glaze.

Slice and serve!


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