Lemon Poppy Seed Loaf

Lemon Poppy Seed Loaf

118
IRENED 3

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

servings 203 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 203 kcal
  • 10%
  • Fat:
  • 7.9 g
  • 12%
  • Carbs:
  • 30.4g
  • 10%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 207 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

118
  1. 146 Ratings

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Most helpful positive review

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, ...

Most helpful critical review

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 zes...

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, ...

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 cup...

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

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!

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 t...

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 ...

I tried out this recipe this morning- it took a while to prepare and put together, but 10 minutes after it was put in the oven the apartment smelled like lemon-cream. It was delicious! Unlike ma...

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 zes...

I halved this recipe and made it into 11 muffins instead of one loaf. They tasted so good! I tend to stick with the popular recipes, so it was a pleasant surprise that a recipe that didn't hav...