lemon poppy seed loaf

Originally posted: Jan 2011

lemon poppy seed loaf

Was hankering for a nice afternoon tea snack and decided to make PW’s Yogurt Marmalade Cake. However, I wasn’t too keen on buying marmalade (food budgeting issues) so I decided to convert it to a lemon poppy seed cake. The loaf turned out nice and I decided against the glaze since it would probably be too sweet for my liking. My conclusion is a glaze would be nice though, except that you would have to do a lemon glaze (1 1/2 cups icing sugar and 3 tablespoons lemon juice). The loaf was rather lemony too, so all I had to do to convert it to a lemon poppy seed cake is add about 3 tablespoons of poppy seeds into the dry ingredients.

Lemon Poppy Seed Loaf

(adapted from PW’s recipe here)


  • 1-1/2 cup All-purpose Flour
  • 1/2 teaspoon Salt
  • 2 teaspoons Baking Powder
  • 1 cup (heaping) Plain, Lowfat Yogurt
  • 1 cup Sugar
  • 3 whole Eggs
  • 1 teaspoon Vanilla
  • 1 whole Zest Of Lemon
  • 1/2 cup Canola Oil
  • 3 tablespoons poppy seeds


  1. Preheat oven to 350 degrees.
  2. Spray a loaf pan with non-stick baking spray (or grease and flour it if it makes your skirt fly up).
  3. Sift together the flour, baking powder and salt. Add poppy seeds and mix well. Set aside.
  4. In a separate bowl, mix together 1 cup of yogurt, sugar, eggs, vanilla, lemon zest, and canola oil until just combined. Pour over dry ingredients and mix until just combined; do not over beat.
  5. Pour into a loaf pan and bake for 45 minutes.
  6. Remove from oven and allow to cool slightly. Remove from pan.

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