Lemon Poppy Seed Loaves with Honey Glaze


These mini-loaves are so lusciously moist and lemony, no one will ever guess they’re made entirely with whole wheat flour. Whip up a couple of batches, and give them as gifts.

  • 3Servings



  • 2 Tbs. poppy seeds
  • 1 cup low-fat buttermilk
  • 1 cup granulated sugar
  • 1/3 cup vegetable oil
  • 2 large eggs
  • 1/4 cup fresh lemon juice
  • 2 Tbs. lemon zest
  • 2 1/2 cups whole wheat flour
  • 1 Tbs. baking powder
  • 1/2 tsp. salt


  • 1/4 cup fresh lemon juice
  • 2 Tbs. honey
  • 2 Tbs. granulated sugar


Preheat oven to 350F. Coat three 2-cup mini-loaf pans with cooking spray.

To make Batter: Stir poppy seeds into buttermilk in measuring cup. Beat sugar, oil, eggs, lemon juice and zest with electric mixer 1 to 2 minutes, or until pale and thick. Gradually pour in buttermilk mixture, and beat until smooth. Combine flour, baking powder and salt in separate bowl. Stir flour mixture into egg mixture with wooden spoon.

Pour batter into prepared loaf pans. Bake 35 to 40 minutes, or until a toothpick inserted in center of one loaf comes out clean.

To make Glaze: Warm lemon juice, honey and sugar in small saucepan over low heat until sugar dissolves. Pierce tops of loaves all over with wooden skewer or toothpick. Generously brush honey glaze over breads so it seeps into holes. Cool completely before wrapping in plastic wrap to store.

Nutrition Information

  • Calories: 251
  • Carbohydrate Content: 42 g
  • Cholesterol Content: 36 mg
  • Fat Content: 8 g
  • Fiber Content: 3 g
  • Protein Content: 5 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 196 mg
  • Sugar Content: 22 g