Lemon poppy seed loaf cake

    1 hour 20 min

    This recipe makes 3 loaves - enough to give one or two away as gifts! Lemon extract provides the flavour in these citrus loaves that are topped with a sweet lemon-orange glaze.

    3 people made this

    Makes: 3 loaf cakes

    • 375g plain flour
    • 1 1/2 teaspoons salt
    • 1 1/2 teaspoons baking powder
    • 1 1/2 tablespoons poppy seeds
    • 500g caster sugar
    • 265ml vegetable oil
    • 3 eggs
    • 350ml milk
    • 1 1/2 teaspoons vanilla extract
    • 1 1/2 teaspoons lemon extract
    • 60ml orange juice
    • 150g caster sugar
    • 1/2 teaspoon lemon extract

    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. Preheat oven to 180 C / Gas 4. Grease three 20x10cm loaf tins.
    2. In a large mixing bowl, mix the flour, salt, baking powder, poppy seeds and 500g caster sugar. Add the eggs, milk, oil, vanilla and lemon extract; mix until smooth, about 1 minute. Pour mixture evenly into the prepared tins.
    3. Bake in preheated oven for 50 to 55 minutes, or until a skewer inserted into the centre of the loaves comes out clean. Cool loaves in tins for 10 minutes before removing to a wire rack.
    4. Combine orange juice with 150g sugar and lemon extract; stir well. Pour this mixture over the loaf cakes while they are still hot. Allow loaf to cool completely before serving.

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    Reviews in English (176)


    I have made this recipe many times now and after tweaking with ingredients, I think I finally found perfection! I found that I had to increase/decrease some ingredients: I cut the sugar by 1/2C, increased the Poppyseeds to a 1/4C and I used 1/2C of real lemon Juice instead of the extracts as it has more flavour. I also put the rind of a lemon into the batter.(I also always mix my ingredients by wet then mix dry into it) I baked mine in a bundt pan for 1 hour & 10 min. It baked beautifully and turned a nice golden colour! Instead of the glaze I sifted Icing sugar on top. It was very pretty and tasted nice too.  -  11 Aug 2006  (Review from Allrecipes US | Canada)


    Good recipe, but please use REAL LEMON JUICE. The extract doesn't impart any lemon flavor. I use a full 1/2 cup of lemon juice (the bottled juice is perfect for this), 3 teaspoons of poppy seed and buttermilk instead of regular milk. The buttermilk improves the texture of the bread, creating a lighter, fluffier version. If you like your bread a little denser, than stick with regular milk. I baked mine in 2 loaf pans instead of three. For the Glaze: 1/4 cup orange juice, 4-5 tablepsoons powdered sugar. Don't use original recipe for the glaze, it's way too sweet. Always use powdered sugar when making a glaze for ANYTHING. (3 star for original recipe, 5 stars for alterations. Great base recipe though)  -  04 Apr 2007  (Review from Allrecipes US | Canada)


    My whole neighborhood raves about this one! Personally, I like bigger loaves so I use this recipe and pour it into 2 standard bread loaf pans (I personally really like the silicone ones for this recipe too) and I just have to keep checking with a toothpick in the center to make sure they're done after about 1 hour 10 minutes. Also, it helps to microwave the OJ cocktail at the end before applying to the hot loaf right as it comes out of the oven....otherwise you'll never get the sugar to dissolve in 1/4C of OJ!! Added 8/11/07 - OK I have made this recipe about 30 times by this point and I can say each time I tried cutting back the oil, it came out dry and excessively dark on the sides. Now I actually increase the oil slightly and the milk as well by maybe 1/4C each, and I have dropped the temp to 325. For Jumbo sized Muffins this recipe will make exactly one dozen and you MUST increase the oil to 1 1/2C and the Milk to 1 3/4C and bake for 50 min at 325. For bread, I don't do the 3 loaves, I pour it all into 2 pans and just bake it a little longer, checking with a toothpick. Oh - I also increase the vanilla and lemon extract to 2 tsp each. with the glaze hot and completely melted after heating in the microwave, I use a pastry brush and paint it on top, not once, but twice! Enjoy...  -  07 Mar 2006  (Review from Allrecipes US | Canada)