Lemon Poppy Seed Loaf Recipe - Allrecipes.com
Lemon Poppy Seed Loaf Recipe

Lemon Poppy Seed Loaf

Recipe by  

"This has a nice fresh lemon flavor. Makes nice muffins, also."

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Ingredients Edit and Save

Original recipe makes 2 - 9x5 inch loaves Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Heavily grease and flour two 9x5 inch loaf pans.
  2. Sift together flour, baking soda, and salt. Set aside.
  3. In a large bowl, cream butter or margarine, and sugar until light and fluffy. Beat in eggs, one at a time.
  4. Mix lemon juice and yogurt together and add alternately with the sifted flour mixture to the butter mixture. Mix until just blended. Stir in lemon rind and poppy seeds. Pour mixture into prepared pans and smooth tops.
  5. Bake at 350 degrees F (175 degrees C) for 50 minutes or until browned and a knife inserted in the center comes out clean. Cool on rack for 15 minutes before turning out of pans.
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Reviews More Reviews

Most Helpful Positive Review
Apr 02, 2003

This is delicious! Very nice lemon flavor. I cut the butter down to a 1/2 Cup and increased the yogurt to 1 Cup, and it still came out moist. I've been looking for a good lemon poppy recipe, and this does it for me!

 
Most Helpful Critical Review
Dec 12, 2005

This cake wasn't burned but it was really dark when I took it out of the oven. I had made a couple of changes to the recipe (using only two eggs, losing the poppy seeds and adding more lemon zest) but I followed the cooking times and temperatures properly so I don't see how that could have made a difference. Anyway, to remedy this I sliced off the burnt-ish outsides, turned the cakes upside down and covered the whole thing in a glaze of lemon juice, icing sugar and a little butter. The cake soaked up the glaze so the outsides had extra sweetness, the inside was moist and tasty and the cakes smelled great. I saved one of the loafs in the fridge and had it a week later, it was just as good as when it was freshly cooked. If you're thinking of making this cake, go for it! It's very tasty and light and despite the mishap I had with the burning, I enjoyed it very much.

 

136 Ratings

Mar 23, 2006

Wonderfull recipe! I baked mine in a bundt pan and sifted some powdered sugar on top. My girls loved it!

 
Nov 09, 2008

Like other members, I also cut the butter down to half a cup and upped the yogurt to one cup. Though I baked this in two round cake tins. When they were cool, I spread a lemon glaze (1 1/2 cups powdered sugar, zest of one lemon, 3-4 tablespoons lemon juice and a little water) over the top of the bottom layer, put down the top layer and drizzled the remaining glaze. Great cake with tea!

 
Sep 14, 2007

Seriously delightful recipe! I made 12 jumbo muffins, and had plenty of batter. It bakes up really light and lemony, great texture, not heavy like pound cake. Moist, sweet, delish! It's a keeper!

 
Apr 02, 2006

The recipe turned out great but did not have enough lemon flavor. Since I omitted the zest because of personal preference, I added more lemon juice but obviously not enough. Instead of making 2 loaves I made 1 plus 12 muffins. I agree that there are way to many poppy seeds. Will definitely make again just fine tune it to my taste.

 
May 02, 2005

I put 1/2 cup of margarine as opposed to 3/4 cup, and added a whole cup of yogurt instead. AND, it was mixed berry yogurt. Let me tell you...they were DELICIOUS. I will definitely be making this again.

 
Nov 18, 2007

This is good, but I wish it had more lemon flavor. I even added some lemon extract. But it was still good. I used half whole wheat pasty flour and half applesauce for the oil. I made half the batch into mini muffins (24) and my kids just ate them up- they loved them!

 

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Nutrition

  • Calories
  • 203 kcal
  • 10%
  • Carbohydrates
  • 30.4 g
  • 10%
  • Cholesterol
  • 42 mg
  • 14%
  • Fat
  • 7.9 g
  • 12%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 3.4 g
  • 7%
  • Sodium
  • 207 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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