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4.8 from 20 votes

Lemon Poppy Seed Loaf

Prep time
20 mins
Cook time
40 mins
Total time
1 hours 0 mins



  • 3 cups GF all-purpose flour (I used Vitacost GF baking flour)
  • 1.5 tsp baking soda
  • ¾ tsp salt
  • ¾ cup butter, softened
  • 2 cups granulated sugar
  • 3 eggs
  • ½ cup lemon juice
  • 5.3 oz plain or vanilla yogurt
  • zest of 1 lemon
  • ½ cup poppy seeds


  • 1 ¾ cup powdered sugar
  • ¼ cup lemon juice
  • zest of 1 lemon
  • 1 tsp butter, softened


  1. Preheat oven to 350 degrees. You can use a 13x9 pan, multiple loaf pans, or muffin tin. If using a pan, line it with non-stick tin foil. If using a muffin tin, use muffin liners. 
  2. In a medium-sized bowl, combine the flour, baking soda, and salt.
  3. In a large bowl, combine the butter and sugar. Add eggs to bowl, and mix well.
  4. In a small bowl, combine the lemon juice and yogurt. Add to butter and sugar mixture. 
  5. Add flour mixture to large bowl as well. Mix well.
  6. Add lemon zest and poppy seeds. Mix. 
  7. Pour batter into pan(s). 
  8. Bake for about 40 minutes.
  9. To make the lemon icing glaze, combine the powdered sugar, lemon juice, lemon zest, and butter. 
  10. Let lemon poppy seed loaf cool, and then pour or drizzle lemon icing glaze over loaf.
Slice of Lemon Poppy Seed Loaf
Making Lemon Poppy Seed Loaf
Gluten-free Lemon Poppy Seed Loaf
Lemon Poppy Seed Loaf with icing
Lemon Poppy Seed Loaf with drizzled icing
Lemon Poppy Seed Loaf using Vitacost GF flour
Delicious gluten-free Lemon Poppy Seed Loaf
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