Lemon And Poppy Seed Loaf

Lemon and Poppy Seed Loaf

This Lemon and Poppy Seed Loaf is a delicious and straight-forward summery bake!

Serving size






  • 55g Butter

  • 40g Truvia

  • 110g Vegetable Oil

  • 2 Eggs

  • 110g Natural Yogurt

  • 2 Tbsp. Lemon Zest

  • 235g Plain Flour

  • Juice of One Lemon

  • 2 Tsp. Baking Powder

  • 3 Tbsp. Poppy Seeds


  • 55g Lemon Juice

  • 55g Honey


  • 1.

    Preheat oven to 160oc. Cream the butter and Truvia together with a hand held mixer, once light and fluffy add in the oil, eggs, yogurt and lemon zest. Beat well until smooth.

  • 2.

    In a separate bowl add the flour, baking powder and poppy seeds, mix well.

  • 3.

    Add the dry mixture to the wet mixture and beat well until smooth. Pour into a greased/lined loaf tin and bake until a toothpick inserted into the centre comes out clean.

  • 4.

    To make the glaze, heat the lemon juice and honey gently in a pan, once fully incorporated pour over the warm loaf that is still in the loaf tin, letting it soak into the loaf. Let the loaf cool for 15 minutes more in the pan then remove from the pan and let it cool completely on a wire rack.