Lemon Poppy Seed Loaf is a soft, moist, and zesty quick bread bursting with fresh lemon flavor and delicate poppy seeds. This bright and refreshing loaf is perfect for breakfast, tea time, brunch, or as a light dessert.
Preheat oven to 180°C (350°F) and grease a loaf pan.
In a bowl, whisk sugar, melted butter, eggs, milk, lemon zest, and lemon juice.
Add flour and poppy seeds, mixing until just combined.
Pour batter into prepared loaf pan.
Smooth the top evenly.
Bake for 45–50 minutes until golden and a toothpick comes out clean.
Cool in pan for 10 minutes, then transfer to a wire rack.
Slice and serve once fully cooled.
2 cups all-purpose flour
½ cup milk
1 cup sugar
2 tbsp poppy seeds
½ cup butter (melted)
2 tbsp lemon zest + juice
2 eggs
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Ingredients 500g strong bread flour 1 packet (7g) fast‑action yeast 75g cast
Bake at 200°C (fan 180°C) for 15–20 minutes until golden. To Be Ready
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