Lemon Poppy Seed Loaf

Fork Facts:

Poppy seeds are an oilseed derived from the poppy plant that are small and deformed in shape, slate-blue in colour, having a crisp texture and nut-like flavour. They are customary in flavoured bread, cakes, rolls and cookies often sprinkled on top of dishes or used as a garnish.

SERVES: 24 portions

RECIPE TIME: 60 - 70 Minutes

Palate Profile

To add an additional lemony sweet flavour to your loaf whisk together icing sugar and lemon juice in a bowl until smooth. Pour glaze over the warm loaf and let the glaze set, about 15 minutes……..sheer perfection!

Additional Tips:

  • How many lemons do you need for this recipe? One will be fine. One lemon yields 1 1/2 to 3 teaspoons of grated peel and 2 to 3 tablespoons of juice.
  • Poppy seeds can go bad if stored for a long period in your cupboard. Stick it in your freezer, and they will keep almost forever.
  • Scatter a few fresh blueberries or raspberries over slices of this lemony loaf or add some to the batter for this recipe.

What you need:

  • 1½ Cup Whole Wheat Flour
  • ½ Cup Oil
  • ¼ Tsp Vanilla Extract
  • 2 Tbsp Flax Meal
  • 6 Tbsp Water
  • 1 Tsp Baking Powder
  • 3/4 Cup Sugar
  • ¼ Tsp Salt
  • 3 Tbsp Poppy Seeds
  • ¼ Cup Lemon Juice

What to do:

  1. Make sure to wash your hands before you begin.
  2. Preheat the oven to 325F (160C). Line a baking sheet with parchment paper.
  3. Mix the flax meal and water in a small bowl, let it sit for at least 5 minutes until thickened.
  4. In a large bowl, mix oil with sugar until light and fluffy; mix in the vanilla and the flax egg.
  5. In a separate bowl, whisk together flour, poppy seed, baking powder, and salt; stir into liquid mixture, making 3 additions of flour mixture. Stir in lemon juice.
  6. Pour mixture into lined baking tray
  7. Bake in the oven at 325F (160C) for 45 - 1 hour or until a toothpick inserted into center of the loaf comes out clean.
  8. Cool pan for 10 minutes before serving.