Name: Lemon Poppy Seed Loaf
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 30 min
Yield: 1 loaf (10 slices)
Cuisine: American
Ingredients: 240 g plain flour; 1.5 tsp baking powder; 0.25 tsp fine sea salt; 30 g poppy seeds; 200 g caster sugar; 3 large eggs, room temperature; 180 ml soured cream (or Greek yoghurt); 120 ml neutral oil (sunflower or light olive); Zest of 3 lemons; 2 tbsp fresh lemon juice; 1 tsp vanilla extract; 120 g icing sugar; 2-3 tbsp fresh lemon juice (for glaze)

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Published May 3, 2026 · ⭐ 4.5 (14 reviews)

Prep	Cook	Total	Yield
20 min	50 min	1 hr 30 min	1 loaf (10 slices)

Difficulty: Easy

Ingredients

Loaf

240 g plain flour
1.5 tsp baking powder
0.25 tsp fine sea salt
30 g poppy seeds
200 g caster sugar
3 large eggs, room temperature
180 ml soured cream (or Greek yoghurt)
120 ml neutral oil (sunflower or light olive)
Zest of 3 lemons
2 tbsp fresh lemon juice
1 tsp vanilla extract

Lemon Glaze

120 g icing sugar
2-3 tbsp fresh lemon juice

Steps Overview

Whisk dry ingredients with poppy seeds
Beat wet ingredients until smooth
Fold together and pour into the tin
Bake until golden and springy
Drizzle with tangy lemon glaze

Step-by-Step

1. Prep the dry ingredients

Preheat the oven to 170 C (fan 150 C). Butter and line a 900 g loaf tin with baking parchment. Whisk the flour, baking powder, salt, and poppy seeds together in a bowl and set aside.

2. Mix the wet ingredients

In a large bowl, whisk the sugar, eggs, soured cream, oil, lemon zest, lemon juice, and vanilla until smooth and emulsified. The mixture should be pale and slightly thick.

3. Combine and pour

Fold the dry ingredients into the wet in two additions, mixing until just combined with no dry streaks. Over-mixing develops gluten and makes the loaf tough. Pour into the prepared tin and smooth the top.

4. Bake

Bake for 45-50 minutes until a skewer inserted into the centre comes out clean and the top is golden. The loaf should spring back when gently pressed. Cool in the tin for 10 minutes, then transfer to a wire rack.

5. Glaze

Sift the icing sugar into a bowl and stir in lemon juice one tablespoon at a time until you have a thick but pourable glaze. Drizzle generously over the cooled loaf, letting it drip down the sides. Let the glaze set for 10 minutes before slicing.

Notes

Soured cream is the secret weapon here. It keeps the crumb incredibly moist and adds a subtle tang that plays off the lemon beautifully.
For maximum lemon flavour, use a Microplane to zest - you want the bright yellow outer layer only, not the bitter white pith.
This loaf actually tastes better the next day once the poppy seeds have softened and the flavours have melded. Wrap tightly in cling film.
Keeps for 4 days at room temperature. Freezes brilliantly (un-glazed) for up to 3 months.