Lemon Poppy Seed Loaf

Lemon Poppy Seed Loaf

Makes 20 half-slices (1 half-slice per serving)


  • ¾ cup granulated sugar
  • 1/3 cup soft margarine
  • 1 egg
  • 2 tsp grated lemon zest
  • 3 tbsp freshly squeezed lemon juice
  • 1/3 cup 2% milk
  • 1¼ cups all-purpose flour
  • 1 tbsp poppy seeds
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1/3 cup 2% yogurt or light sour cream


  • ¼ cup icing sugar
  • 2 tbsp freshly squeezed lemon juice


  • 9- by 5- inch loaf pan, sprayed with nonstick vegetable spray


Preheat oven to 350°F (180°C).

1. In a large bowl or food processor, beat together sugar, margarine, egg, lemon zest and juice, mixing well. Add milk, mixing well.

2. Combine flour, poppy seeds, baking powder and baking soda; add to bowl alternately with yogurt, mixing just until incorporated. Do not overmix. Pour into pan and bake for 35 to 40 minutes or until a tester inserted into center comes out dry.

3. Glaze: Prick holes in top of loaf with fork. Combine icing sugar with lemon juice; pour over loaf.


Make ahead: Bake a day before or freeze for up to 6 weeks.  I didn’t have margarine, used butter.  Didn’t have 2% milk; used whole milk.

Put in the freezer and will frost after the loaf has thawed and before I take it Out of the House and Someplace Else (Hubby always asks:  “Can we eat this or are you taking it away?”!).


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