Lemon and Poppy Seed Loaf



  • 175g Butter
  • 175g Caster Sugar
  • 2 Large Lemons
  • 3 Medium Eggs
  • 250g Self Raising Flour
  • 50g Poppy Seeds
  • 4 tbsp natural yogurt


  1. Preheat the oven to 150°c and completely grease your loaf tin.
  2. Beat butter until light and creamy before adding sugar and beating until almost white.
  3. Whisk in eggs and the zest of both lemons, one by one. With the last egg also add a spoonful of flour.
  4. Fold in the remaining flour, poppyseed and yogurt.
  5. Bake for 1hr 10mins before removing and leaving to cool for ten minutes in tin.
  6. Turn out of tin, poke small holes all over cake and add the juice of one lemon.
  7. OPTIONAL – I like a crunchy topping on my loaf cake so take the juice of the second lemon and add icing sugar to create a simple water icing, i then pour this all over my cake whilst on a baking rack to run off.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

search previous next tag category expand menu location phone mail time cart zoom edit close