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Lemon & Poppy Seed Loaf


Recipe Info

  • Yield : 1 loaf
  • Prep Time : 10m
  • Cook Time : 60m
  • Ready In : 1:10 h


  • 125g butter, softened
  • 250g sugar
  • 2 eggs
  • 375g plain flour
  • 3 tablespoons poppy seeds
  • 1 tablespoon lemon rind, grated
  • 1 teaspoon baking powder
  • 1⁄4 teaspoon fine salt
  • 125ml milk
  • Lemon Syrup:
  • 75g sugar
  • 1 teaspoon lemon zest, grated
  • 75ml lemon juice


Step 1

Preheat oven to 160°C.

Step 2

In large bowl, cream the butter with the sugar until light and fluffy, beat in the eggs, one at a time, beating well after each addition.

Step 3

In a separate bowl, whisk together the plain flour, poppy seeds, lemon rind, baking powder and fine salt.

Step 4

Stir 1/3 of the our mixture into the butter mixture and then add half of the milk. Repeat with another 1/3 of the our mixture and the rest of the milk. Add the remaining 1/3 of our mixture.

Step 5

Bake for 1 hour or until cake tester inserted in centre comes out clean. Place the pan on a rack to cool.

Step 6

To make the Lemon Syrup, warm together the sugar, lemon rind and juice in a saucepan until sugar dissolves. With a skewer, pierce the hot loaf in 12 places right to bottom, pour the lemon syrup over loaf.

Step 7

Let the loaf cool in the pan for 30 minutes, turn it out onto the rack and let it cool completely.

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