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  • Writer's picturePat Browne

Lemon Poppy Seed Loaf

If you love the Lemon Poppy Seed loaf at Starbucks, well here's the secret sauce.

This simple bread is buttery, moist and bursting with lemon flavour! Even tastes better the next day for breakfast after all the flavours had a chance to soak in.


Makes 12 servings

  • 2 1/2 cup - Almond Flour

  • 1/2 cup - Swerve Sweetener

  • 2 tbsp - Poppy Seeds

  • 2 tbsp - Lemon Zest

  • 1 1/2 tsp - Baking Powder

  • 6 medium - Egg

  • 4 tbsp - Butter

  • 2 tbsp - Lemon Juice

  • 1 cup - Cream Cheese

  • 3/4 cup - Heavy Whipping Cream

  • 2 tsp - Vanilla Extract

  • 3 tbsp - Swerve Confectioners

  • as needed - Oil Cooking Spray


  1. Preheat the oven to 350°F. Generously grease a loaf pan with cooking spray and line the bottom with parchment paper.

  2. In a bowl, mix together almond flour, swerve sweetener, poppy seeds, lemon zest, and baking powder.

  3. Add eggs, melted butter, and lemon juice. Using a hand mixer, beat well on medium speed until you get a smooth batter.

  4. Pour the batter into the prepared loaf pan and bake for 45 minutes or until a toothpick inserted in the middle comes out clean.

  5. In a bowl, beat together cream cheese, heavy whipping cream, swerve confectioners, and vanilla extract.

  6. Top cool lemon loaf with cream mixture and optional to garnish with lemon slices and poppy seeds.

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