Lemon Poppyseed Loaf

As the days grow longer and the world begins to bloom in pastels and soft greens, Easter arrives like a breath of fresh air - ushering in a season of light, hope and renewal. It’s a time for gathering, celebrating, and of course, baking. While chocolate eggs usually steal the spotlight, there’s something undeniably special about a classic lemon poppyseed loaf.

With its vibrant citrus flavour and delicate crunch from the poppyseeds, this loaf captures the essence of spring in every slice. The fresh lemon zest adds brightness, while the moist crumb makes it feel indulgent, yet refreshing -exactly what you want on a table full of Easter treats.

Whether you’re setting up an Easter brunch, contributing to a church potluck, or simply savouring a quiet moment with tea on a sunny afternoon, this lemon poppyseed loaf fits right in. It’s easy to make, elegant enough to impress, and feels like a little gift from the season itself.

Whisk together flour, baking powder and soda and a pinch of salt.

Separately mix together egg, sour cream, oil, sugar, lemon juice and lemon zest until combined.

Add dry ingredients to the wet and fold gently until just combined.

Pour the batter into a lined loaf tin and bake in a preheated oven at 170°C/338°F for 45 minutes, or until a toothpick comes out clean.

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Lemon Poppyseed Loaf

Yield: 10

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Ingredients

• All purpose flour - 125 g
• Baking powder- 1 teaspoon
• Baking soda - pinch
• Egg - 1
• Sour cream - 120 g
• Vegetable oil - 60 ml
• Granulated sugar - 100 g
• Lemon juice - 35 ml
• Lemon zest - 1 teaspoon

Instructions

1. Whisk together flour, baking powder and soda and a pinch of salt.
2. Separately mix together egg, sour cream, oil, sugar, lemon juice and lemon zest until combined.
3. Add dry ingredients to the wet and fold gently until just combined.
4. Pour the batter into a lined loaf tin and bake in a preheated oven at 170°C for 45 minutes, or until a toothpick comes out clean.