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Lemon loaf on a chopping board with a few slices infront and some chopped lemon
15Total Time
10Prep Time
55Bake Time

Low Sugar Lemon & Poppy Seed Loaf

Quick and easy

0 Reviews

  • Low Sugar
  • Nut Free
  • Vegetarian

About the bake

Enjoy the fresh, zesty flavours of our Lemon & Poppy Seed cake. This light loaf is created using Truvia for Baking Caster and is a great bake for any occasion. 

15Total Time
10Prep Time
55Bake Time


  1. Step 1:

    Preheat the oven to 180C/160C fan/ gas mark 4 and lightly grease and line a 900g loaf tin with parchment paper.

  2. Step 2:

    In a bowl beat the spread and Truvia for Baking Caster with an electric whisk until light and fluffy.

  3. Step 3:

    Lightly beat the eggs, yogurt and lemon zest then add to the creamed mixture and whisk for a few seconds.

  4. Step 4:

    In a separate bowl sieve the flour and baking powder then stir in the poppy seeds. Fold the flour into the wet ingredients and stir gently until combined.

  5. Step 5:

    Spoon the mixture into the prepared tin and smooth the surface with a spatula.

  6. Step 6:

    Bake in the preheated oven for 55 minutes or until golden, well risen and a skewer inserted in the centre comes out clean.

  7. Step 7:

    To make the glaze, heat 25ml of lemon juice and the honey in a small saucepan then pour over the warm loaf, letting it soak into the cake. Leave the cake to cool in the tin then transfer to a wire rack to cool completely before slicing.

  8. Step 8:

    For an orange flavour add freshly grated orange zest and juice instead of lemon.


  • For the loaf

    • 175g 64% fat spread (Clover or similar) + extra for greasing
    • 175g Truvia for Baking - Caster
    • 3 Medium eggs
    • 50g low fat natural yogurt
    • 2, large Lemons (zest & juice)
    • 200g Allinson's Self Raising White Flour
    • 1 tsp Baking Powder
    • 30g Poppy seeds
    • 40g Honey

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