Lemon Poppyseed Loaf

Lemon Poppyseed Loaf
The Vivacious Gourmet shares delicious healthy recipes

Hi, I'm Rachelle

The Vivacious Gourmet

I cook delicious healthy recipes that are simple to make, with wholesome fresh ingredients.

follow me on social

Best Ever Lemon Poppyseed Loaf is perfectly tender & moist, packed with delicious lemony flavours thanks to Bonne Maman Lemon Curd and sprinkled with just the right amount of poppy seeds. 

This recipe is super easy to make and makes for a refreshing dessert or breakfast that isn’t too sweet. I love pairing it with tea and coffee. I love how bright the lemon is and reminds me of a fresh Spring day. You can also divide up the batter and make into little Lemon Poppyseed Muffins.

You only need a few ingredients to get started on my Lemon Poppyseed Loaf:

  • Bonne Maman Lemon Curd
  • All-Purpose Flour- you can also use gluten free all purpose flour
  • Poppy Seeds
  • Baking Powder
  • Unsalted Butter
  • Sugar
  • Lemon- juice and zest
  • Fresh Eggs
  • Almond Milk- or milk of choice
Lemon Poppyseed Loaf

Lemon Poppyseed Loaf

Rachelle Newbigging
Best Ever Lemon Poppy Seed Loaf is perfectly moist and tender, packed with delicious lemony flavors and sprinkled with just the right amount of poppy seeds.
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Breakfast
Servings 4


  • 2 Tbsp Bonne Maman Lemon Curd plus extra for topping
  • 1 3/4 cups all-purpose flour
  • 1 tbsp poppy seeds
  • 2 tsp baking powder
  • 1/2 cup unsalted butter softened
  • 1 1/4 cups sugar
  • 1 lemon zest finely grated
  • 3 eggs
  • 1/4 cup lemon juice
  • 1/4 cup milk


  • Preheat the oven to 350 degrees F. Line a bread pan loaf with parchment paper with two sides hanging over. Spray with cooking oil.
  • In an electric mixture, cream butter and sugar. Add eggs, lemon juice & zest, and milk. Beat until smooth.
  • In a separate bowl, mix together flour, poppy seeds & baking powder. Place dry ingredients into an electric mixer and combine.
  • Spoon half the batter into the pan. Add in 2 tbsp of Lemon Curd and swirl around. Top with remaining batter, and place in the oven for 55 mins to 1 hour.
  • Remove from the oven and place on a cooling rack. Let rest for 10-15 minutes. Slice and serve with additional Lemon curd. Eat and enjoy.
Keyword bread, breakfast, dessert, lemons, loaf, poppyseed

If you enjoyed this recipe, you may also like my Carrot Cake Muffins with Cream Cheese Frosting, or my Banana Nut Crunch Muffins, or Peach Raspberry Crumble.

Rachelle's signature

Leave a Comment

Recipe Rating