Lemon Poppyseed Dessert Loaf

Lemon Poppyseed Dessert Loaf

Here I go, baking again! I don’t bake much, but my neighbour recently gave me a large Ziploc bag full of poppyseeds. We are talking about the large, freezer size bag. I basically have like two pounds of poppyseeds. What is one to do with that many poppy seeds? I clearly can’t eat them all in one sitting without testing positive for opiates, so I have given some away and have been hunting down poppyseed recipes like crazy. I ended up coming across this lemon poppyseed recipe by Port and Fin and decided to try it out with a little of my own flare to it.

Lemon Poppyseed Loaf

The main part of the recipe I changed is that I used fat free Greek yogurt instead of plain full fat yogurt; I added steeped black tea to the syrup (instead of Earl Grey into a glaze); and I omitted the glaze completely mainly because I don’t really like really sweet desserts and glaze screams sweet and sugary to me! 

To start, put all of the dry ingredients into a bowl and mix well. 

lemon poppyseed

Next I mixed all of the wet ingredients into another bowl. 

lemon poppyseed

I then added the dry mix to the wet and mixed well. I poured the batter into a greased and lightly floured loaf pan and put it in my 350 degree preheated oven for 1 hour, until a toothpick inserted in comes out clean. 

lemon poppyseed

Once the loaf is done, I let it cool for about 10 minutes. While loaf is cooling I made my syrup of tea, sugar and lemon juice. I poked holes all over the loaf and then brushed the syrup all over the loaf; I let it sit for about 5 minutes and then re-brushed more syrup over the loaf and then let it cool completely. 

lemon poppyseed

Once cool, slice, serve and enjoy! 

lemon poppyseed

Lemon Poppyseed Loaf

Lemon and poppyseed loaf - citrusy and very tasty!



  • 1.5 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 5 Tbsp poppyseeds
  • 1 cup fat free Greek yogurt
  • 1 cup sugar
  • 3 eggs beaten
  • lemon zest of 3 lemons
  • 1/2 tsp vanilla
  • 1/2 cup vegetable oil


  • 1/4 cup of steeped black tea
  • 1/2 cup lemon juice from 3 lemons
  • 1/2 cup sugar


  1. Preheat oven to 350°. Grease a loaf pan and dust with flour.
  2. In a medium bowl, whisk together flour, baking powder, salt and poppyseeds; set aside.
  3. In a large bowl, mix together Greek yogurt, sugar, eggs, lemon zest, vanilla and vegetable oil. Add in dry ingredients until mixed.
  4. Pour batter into loaf pan and bake for about 1 hour until a toothpick inserted into the centre comes out clean.
  5. Let cool and while loaf is cooling, make syrup.
  6. In a small saucepan over medium heat, stir together tea, lemon juice and sugar until dissolved. Use a toothpick to poke holes in the top and sides of the loaf and brush with the hot syrup. Let sit for 5 minutes to let the loaf soak in the syrup and then baste again.
  7. Let cool completely. Slice and serve.

Recipe Notes

Adapted from Port and Fin

So it seems I might bake more than I think! Check out these other baked recipes from Chews and Brews:

Do you have any ideas what I should do with 2 pounds of poppyseeds? Do you bake in the summer? 

lemon poppyseed

12 thoughts on “Lemon Poppyseed Dessert Loaf

  1. I love the idea of the syrup! I’ll have to try that on my poppyseed muffin recipe – I bet its amazing! 🙂

  2. Holy !!! 2 pounds!!! That’s a lot hehehe… But what a great reason to enjoy this loaf … You can freeze them so they won’t lose their aroma and go bad … Thanks for sharing

  3. Yeah I have way too many! Thinking a poppy seed dressing next! And I have been giving some away! Thanks for reading!!

  4. Oh my…that’s a LOT of poppy seeds! What a good excuse to bake though – especially when you get to make things like this! I love the black tea syrup idea – I’m going to have to try this!

  5. I love the taste of a poppyseed loaf… but I actually don’t think I’ve ever made one! I definitely need to rectify that after seeing your version. In fact, I wish I had a slice right now to enjoy with my tea!

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