Lemon Poppy Seed Loaf With Lemon Syrup Recipe

Indulge in this irresistible Lemon Poppy Seed Loaf, courtesy of Canadian Living's Dinner Club! This moist and fragrant loaf cake is bursting with bright lemon flavor and the delightful crunch of poppy seeds. A luscious lemon syrup is drizzled over the warm loaf, enhancing its already amazing taste. Perfect for breakfast, brunch, or an afternoon treat – this recipe is a guaranteed crowd-pleaser!

Prep Time 20 mins
Cook Time 75 mins
Calories 242.6 kcal
Protein 7g
Rating 5.0 (7 Reviews)
Lemon Poppy Seed Loaf With Lemon Syrup 28

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Lemon Poppy Seed Loaf With Lemon Syrup

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Lemon Poppy Seed Loaf With Lemon Syrup? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Lemon Poppy Seed Loaf With Lemon Syrup

  1. Preheat oven to 325°F (160°C). Grease and flour an 8x4-inch loaf pan.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This should take about 3-5 minutes with an electric mixer.
  3. Beat in the eggs one at a time, mixing well after each addition.
  4. In a separate bowl, whisk together the flour, poppy seeds, lemon zest, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  6. Pour the batter into the prepared loaf pan and spread evenly.
  7. Bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. While the loaf is baking, prepare the lemon syrup: In a small saucepan, combine ¼ cup sugar, lemon zest, and lemon juice. Heat over low heat, stirring until the sugar dissolves completely.
  9. Remove the loaf from the oven and let it cool in the pan for 10 minutes.
  10. Using a skewer or toothpick, prick the warm loaf all over.
  11. Pour the lemon syrup evenly over the warm loaf.
  12. Let the loaf cool in the pan for an additional 20 minutes.
  13. Carefully remove the loaf from the pan and let it cool completely on a wire rack.
  14. Once completely cool, wrap the loaf tightly in plastic wrap and let it stand at room temperature for at least 12 hours before slicing. This allows the flavors to meld and the loaf to become even more moist.
  15. Slice and serve. Makes 12 slices.

Nutrition Information (Approximate per serving)

Sodium

6 g

Sugar

90g

Fat

27g

Carbs

11g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Desserts Fruit Vegetarian Cakes Dietary Citrus Lemon 4 Hours Or Less