Lemon & Poppy Seed Loaf with Poppy Seed Oil
Lemon and poppy seeds are a classic pairing, but using poppy seed oil gives the loaf an extra layer of gentle, nutty flavour. The oil also keeps the crumb soft without the need to cream butter and sugar.
This is an easy one-bowl-style bake for afternoon tea or a weekend treat. A thin lemon glaze adds brightness without making the loaf overly sweet.
Prep: 20 minutes Cook: 45–50 minutes Extra time: 30 minutes cooling Serves: 10 slices
Ingredients
- 200g plain flour
- 2 tsp baking powder
- ¼ tsp fine salt
- 150g caster sugar
- 2 tbsp poppy seeds
- Finely grated zest of 2 unwaxed lemons
- 2 large eggs
- 120g natural yoghurt
- 90ml cold pressed poppy seed oil
- 2 tbsp lemon juice
- For the glaze: 80g icing sugar and 1½–2 tbsp lemon juice
Method
- Heat the oven to 170°C fan. Line a 900g loaf tin with baking paper.
- Whisk the flour, baking powder, salt, sugar, poppy seeds and lemon zest in a large bowl.
- In a jug, whisk the eggs, yoghurt, poppy seed oil and lemon juice until smooth.
- Pour the wet mixture into the dry ingredients. Fold gently just until no dry flour remains; do not overmix.
- Transfer to the tin and bake for 45–50 minutes, until risen and a skewer inserted in the centre comes out clean.
- Cool in the tin for 10 minutes, then lift onto a rack. Mix the icing sugar with enough lemon juice to make a thin glaze and spoon it over the cooled loaf.
Why this oil works
Poppy seed oil echoes the seeds already in the recipe and brings a delicate nuttiness. Its liquid texture also helps produce a moist, tender crumb. Keep the oven at a moderate temperature and store the opened oil according to the bottle instructions.
Shop Poppy Seed Oil 250ml – Cold Pressed, Unrefined.
Tips and variations
- Measure the flour by weight for the most reliable crumb.
- Fold only until combined; overmixing can make the loaf firm.
- Let the loaf cool before glazing or the icing will disappear into the surface.
- For a less sweet finish, skip the glaze and brush the warm loaf with a tablespoon of lemon juice.
Storage
Store in an airtight container at room temperature for up to 3 days. Individual slices can be frozen for up to 1 month; thaw at room temperature before serving.
Frequently asked questions
Can I use Greek yoghurt?
Yes. If it is very thick, loosen it with one tablespoon of milk before mixing.
Why did my loaf sink in the middle?
The most common causes are opening the oven too early, underbaking, or adding too much raising agent.
Can I reduce the sugar?
You can reduce it to about 130g, although the loaf will be slightly less tender and the lemon will taste sharper.
