Lemon and poppy seed loaf

This perfectly zesty lemon and poppy seed loaf recipe is destined to be a favourite. Dense, moist and covered with a tangy lemon icing, this loaf goes hand in hand with a cup of tea and company

  • 10 mins preparation
  • 50 mins cooking
  • 10 mins marinating
  • Serves 12
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This recipe first appeared in Woman's Day.
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  • 2 tablespoon poppy seeds
  • 2 tablespoon milk
  • 125 gram softened butter
  • 3/4 cup caster sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 2 cup sifted self-raising flour
  • 2/3 cup milk
Lemon icing
  • 2 cup icing sugar
  • 20 gram butter
  • 1 tablespoon each lemon juice and boiling water
  • shredded lemon zest


  • 1
    Preheat oven to moderately slow, 160°C. Lightly grease and line an 11 x 21cm loaf pan with baking paper.
  • 2
    In a small bowl, soak poppy seeds with milk for 10 minutes. In a large bowl, using an electric mixer, beat softened butter, caster sugar and vanilla extract together until pale and creamy. Add eggs, one at a time, beating well after each, scraping down sides of bowl.
  • 3
    Lightly fold sifted self-raising flour into creamed mixture alternately with milk, beginning and ending with flour. Stir poppy seed mixture through. Spoon mixture into pan, smoothing top. Bake for 45-50 minutes until cooked. Cool in pan for 5 minutes before transferring to a wire rack to cool completely.
  • 4
    To make lemon icing, sift icing sugar into a bowl. Beat in butter, lemon juice and boiling water until a spreadable consistency. Spread over cooled cake and sprinkle with shredded lemon zest.


  • Store cake in an airtight container for up to three days.