Total Time
1hr 5mins
Prep 10 mins
Cook 55 mins

I found this recipe in a magazine a couple of years ago. I am the only one who likes this in my family (they won't try it because it has poppy seeds in it) but i make it anyway. I love it that much. I do share with my mom.

Ingredients Nutrition


  1. Heat the oven to 350 degrees.
  2. Grease a 9x5-inch loaf pan.
  3. In mixing bowl, beat together the butter and sugar.
  4. Beat in the remaining ingredients in the order listed.
  5. Pour the mix into the pan and bake for 55 minutes or until a toothpick inserted in the center comes out clean.
  6. Let the loaf cool for 15 minutes, then transfer it to a cooling rack.
  7. Meanwhile, mix together the glaze ingredients.
  8. Prick the loaf with a fork, and pour the glaze over the top (place a plate beneath the cooling rack to catch drips).
  9. As a note, remember to keep your poppy seeds in the refrigerator.
  10. They will go rancid- i learned the hard way.
Most Helpful

Exactly what I was looking for. Only problem was that loaf took much longer to bake than 55 minutes. After 1 hour the cake was still very liquidy in the middle. It took closer to 1-1/2 hours to cook. Husband commented that, unlike most "lemon" baked goods, it was really lemony. Definitely one to make again.

Rachel Savage June 29, 2007

Used 2 teaspoons of lemon rind in loaf and juice of 2 lemons in glaze Also used a 9x9 cake pan to bake it in, baked in 35 minutes. Was enjoyed by all. Simple and tasty, my kind of treat

winging it January 08, 2007