Glazed lemon poppyseed loaf

Prep 10 min
Total 1 hour 5 min
Plus Cooling time
Serves 8



1 3/4 cups
all-purpose flour
1 cup
granulated sugar
1 tbsp
1 tbsp
1/2 tsp
3/4 cup
unsalted butter, melted
2/3 cup
1 tsp

For Glaze

1/2 cup
1 tbsp


  • PREHEAT oven to 350F. Oil a 9 × 5-in. loaf pan.
  • STIR flour with sugar, poppy seeds, lemon zest, baking powder and salt in a small bowl.
  • BEAT butter with milk, eggs and vanilla in a large bowl, using an electric mixer on medium, until smooth. Fold in flour mixture until just combined. Don’t over-mix. Pour into loaf pan.
  • BAKE in centre of oven until a cake tester inserted into centre of loaf comes out clean, 55 to 65 min. (Don’t worry if top of  loaf cracks.) Transfer pan to a rack. Let stand 10 min. Turn out onto rack.
  • WHISK icing sugar with lemon juice in a small bowl. Brush glaze over warm loaf. Let stand until loaf is cool, about 2 hours. Store at room temperature, or freeze up to a month.


A lesson on butter
Because melted butter has already released much of its water content, it makes the finished treats soft and dense, as well as flavourful. Use it in: loaves and brownies.


Calories 415
Protein 6 g
Carbohydrates 54 g
Fat 20 g
Fibre 1 g
Sodium 211 mg

Issue: January 2016

Written by:

Photo credit: Photo, Roberto Caruso.

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