Lemon Poppyseed Loaf Cake


Unsalted butter or non stick spray for greasing


3/4 cup milk

1 tsp. vanilla extract

1/2 cup / 1 stick of butter, melted or softened

3/4 cup granulated sugar

2 tsp. grated lemon zest

1 3/4 cups all-purpose flour

1 tsp. baking powder

1/2 tsp. salt

1.5 tbs. poppy seeds

1/2 cup Lemon Curd

Lemon icing:

1 cup powdered sugar

1–2 tablespoons lemon juice

1–2 tablespoons milk or cream

lemon slices

poppy seeds


  1. Preheat oven to 350 F. Line a loaf pan with parchment paper and spray with nonstick spray. 
  2. In a large bowl combine eggs, milk, vanilla extract, melted or softened butter with sugar until smooth. 
  3. Add in lemon zestflour, baking powder, poppy seeds and salt to batter and gently stir until batter is combined. Do not over mix, batter lumps are okay. 
  4. Pour half of batter into a prepared loaf tin, smooth the top. Drizzle lemon curd and swirl into the batter, top with the remaining half and bake lemon loaf for 50-60 minutes or until a tooth pick comes out clean. 
  5. Allow lemon loaf to cool for 10-20 minutes before transferring to a wire rack and slicing. 

For icing:

  1. Whisk together powdered sugar, lemon juice and cream until smooth and creamy. Pour glaze on the top of lemon loaf. Top with lemon slices and poppy seeds.

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