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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