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Lemon Poppy Seed Loaf Recipe-8598

Photo by: Mark Shapiro
Comments: 0


Yield: Makes 20 half-slices (1 half-slice per serving)


  • ¾ cup (175 mL) granulated sugar
  • 1/3 cup (75 mL) soft margarine
  • 1 egg
  • 2 tsp (10 mL) grated lemon zest
  • 3 tbsp (45 mL) freshly squeezed lemon juice
  • 1/3 cup (75 mL) 2% milk
  • 1¼ cups (300 mL) all-purpose flour
  • 1 tbsp (15 mL) poppy seeds
  • 1 tsp (5 mL) baking powder
  • ½ tsp (2 mL) baking soda
  • 1/3 cup (75 mL) 2% yogurt or light sour cream


  • ¼ cup (50 mL) icing sugar
  • 2 tbsp (25 mL) freshly squeezed lemon juice


  • 9- by 5- inch (2 L) loaf pan, sprayed with nonstick vegetable spray


Preheat oven to 350°F (180°C).

1. In a large bowl or food processor, beat together sugar, margarine, egg, lemon zest and juice, mixing well. Add milk, mixing well.

2. Combine flour, poppy seeds, baking powder and baking soda; add to bowl alternately with yogurt, mixing just until incorporated. Do not overmix. Pour into pan and bake for 35 to 40 minutes or until a tester inserted into center comes out dry.

3. Glaze: Prick holes in top of loaf with fork. Combine icing sugar with lemon juice; pour over loaf.


When using margarine, choose a soft (nonhydrogenated) version to limit consumption of trans fats.

Make ahead: Bake a day before or freeze for up to 6 weeks.

Barb's Nutrition: The lemon glaze on this loaf adds a lot of flavor but only a small amount of carbohydrate. The small quantity of icing sugar contributes about 2 grams of carbohydrate per serving.

© 2008 Barbara Selley, BA RD

Nutritional Information

Nutrients per serving (% daily value)

106kcal (5%)
34mg (3%)
2mg (3%)
41mcg RAE (1%)
12mg (4%)
100mg (4%)
1g (6%)
4g (6%)
0mg (3%)

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