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Lemon Poppy Seed Loaf

The flavour of our Flourist Sifted Red Spring Wheat Flour really shines here in a loaf that will make you crave tea time. Enjoy as a snack or with tea, this delicious recipe will make everyone in your family a freshly milled flour fan. 

Our Flourist Sifted Red Spring Wheat Flour is available for purchase here. Your flour is freshly milled to order, shipped to you right away and never stocked in our warehouse.

Lemon Poppy Seed Loaf
1 tsp lemon juice
1/2 cup milk
1/2 cup (114g) butter
3/4 cup (162g) sugar
2 eggs
1 1/2 cup (207g) Flourist Sifted Red Spring Wheat Flour 
1 tsp baking powder
pinch salt
1 lemon, rind grated and juiced (save juice for glaze)
1 tbsp poppy seeds

1/4 cup (54g) sugar
Juice of 1 lemon

Preheat oven to 350°F. Line a loaf pan with parchment paper. Combine 1 tsp lemon juice with milk and set aside. Cream butter and sugar until light and fluffy. Add eggs one at a time and beat well. 

Combine together flour, baking powder, salt, lemon rind and poppy seeds. Add dry ingredients to the batter in three parts, alternating with milk (start and end with dry ingredients). Bake for 40-50 minutes until a skewer inserted comes out clean and the top has set.

To make the glaze, combine the sugar and lemon juice. Place lemon poppy seed loaf on a wire cooling rack over a plate or baking sheet to catch any extra glaze. Generously pour the glaze over the loaf while it's still hot so that the glaze gets absorbed. Re-pour any extra glaze that has dripped through, and continue this until all the glaze is used up. 

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