With the ever impending doom of colder weather and the official first day of fall I realize I am trying to hold onto summer for as long as possible. Because of this I decided to find a bright, sunny and fresh dessert to make so that I can forget that its actually September! After a short time searching I found a lovely lemon poppy seed loaf at Family Feed Bag that is one of the best I have ever tasted!



  • 1/4 cup soft butter
  • 3/4 cup of white sugar
  • 1/2 cup of vegetable oil
  • 2 eggs
  • 1/2 cup of yogurt (I used vanilla Greek yogurt mmm)
  • 1 tablespoon of lemon zest (approximately 2 lemons)
  • 1-2/3 cups of all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon of salt
  • 3 tablespoons of poppy seeds

Syrup glaze

  • 1/4 cup of fresh squeezed lemon juice (about 1 lemon)
  • 1/4 cup of icing sugar


Start by preheating your oven to 350 degrees then grease a loaf pan and set aside. Cream butter and sugar together using a hand held beater or stand mixer. Next, add oil, eggs, yogurt and lemon zest and beat until smooth. Set liquid mixture aside.

In another bowl combine all dry ingredients until evenly mixed.

Gradually add the dry ingredients to the wet blending until smooth. You should end up with a creamy batter that will hold a very soft peak. Don't over blend.

Pour and smooth batter into the greased loaf pan and stick in the oven for 55-65 minutes or until a toothpick inserted into the middle comes out clean.

As soon as you pull the loaf out of the oven immediately mix together the lemon juice and icing sugar then pour evenly over top. The hotter the loaf the better the syrup will soak into it. Let cool for another 10-15 minutes in the pan.

Remove from pan by sliding a knife along the edges then flipping it out using a plate. This loaf was devoured so quickly that I forgot to take a photo of a sliced piece but believe me its just as beautiful as it is tasty.

Happy baking!

AuthorCamille Pacori