Glazed Lemon Poppyseed Loaf


  • Prep Time10 mins
  • Total Time1 hr 5 mins
  • Makes8 servings
*PLUS Cooling time
Glazed Lemon Poppyseed Loaf

(Photography: Roberto Caruso)

Chatelaine Triple Tested

Now you can make this coffee-shop favourite at home.


  • 1 3/4 cups all-purpose flour

  • 1 cup granulated sugar

  • 1 tbsp poppy seeds

  • 1 tbsp lemon zest

  • 1 tsp baking powder

  • 1/2 tsp salt

  • 3/4 cup unsalted butter, melted

  • 2/3 cup milk

  • 2 eggs

  • 1 tsp vanilla

For Glaze

  • 1/2 cup icing sugar

  • 1 tbsp lemon juice


  • 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.

Nutrition (per serving)

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

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.

Get more of our best loaf cake recipes.