snowy mountain

Lemon Poppyseed Loaf

I really love these Lemon Poppyseed Muffins, but sometimes am in the mood for a light loaf. This is exactly that: a beautiful, super light, loaf!

Total time (including baking): 1 hour 15 minutes. Makes 1 loaf.

Materials: 1 mixing bowl; measuring vessels; loaf pan. Missing materials or ingredients? Look here.

Ingredients (Substitutions):

  • 4 oz sour cream
  • ¾ cup granulated sugar
  • 2 tbsp olive oil
  • 1 tsp vanilla extract
  • 1 tsp lemon extract
  • Zest of 1 lemon
  • 3 eggs
  • Poppyseeds as desired
  • 1 cup all purpose flour
  • ¾ cup almond flour
  • 2 tsp baking powder
lemon poppyseed loaf quick bread cake


  1. Preheat oven to 350˚F and butter a loaf pan.
  2. In a mixing bowl, combine 4 oz sour cream, ¾ cup granulated sugar, 2 tbsp olive oil, 1 tsp vanilla extract, 1 tsp lemon extract, zest of 1 lemon, and 3 eggs. Add the poppyseeds.
  3. In a measuring cup, mix together 1 cup all purpose flour, ¾ cup almond flour, and 2 tsp baking powder. Add the dry ingredients into the wet and stir until just combined. Pour into buttered pan.
  4. Bake at 350˚F for ~55 minutes.

Greetings from our kitchen!

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