Lemon Poppy Seed Loaf

A delightful lemon loaf with the surprise crunch of poppy seeds. It's a loaf that will keep you coming back for more.

Lemon Poppy Seed Loaf

Makes 1 loaf

3/4 cup granulated sugar
1/3 cup butter
1 egg
1 teaspoon vanilla
4 tablespoons freshly squeezed lemon juice
1/3 cup milk
1/3 cup vanilla flavoured yogurt
1 1/2 cup all purpose flour
1 tablespoon poppy seeds
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Glaze
1/4 cup icing sugar
3 tablespoons lemon juice

Preheat oven to 350° F

In a large bowl beat together butter and sugar. Add egg and continue beating until light and fluffy. Add the rest of the ingredients and stir until just combined. Spoon into a loaf pan lined with parchment paper.

Bake for 45 - 50 minutes or until a tester comes out clean.

Make the glaze and spread on top of the warm loaf.

Fun Lemon Facts

To get the most juice out of your lemon, roll on a hard surface before squeezing.

Lemons keep for up to six weeks or more in the refrigerator and for a least one week on the counter.

Fresh lemon juice and grated lemon peel freeze well.

Look for heavy, firm lemons with smooth skin.

One medium lemon will make at least two tablespoons of juice.

What are poppy seeds?

The typical poppy seed bought at your local supermarket is a slate blue colour. However, a creamy white, milder version can be purchased at specialty stores. Poppy seeds come from the poppy plant. They have a faint nutty flavour and a crunchy texture. Poppy seeds can easily go rancid because of their high oil content, so store them in the refrigerator for up to 6 months.