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Meyer Lemon Poppy Seed Bread



  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon fine sea salt
  • 1 cup vegetable oil
  • 1 cup sugar
  • 2 large eggs
  • 1 cup evaporated milk
  • 1/3 cup milk
  • 1 tablespoon vanilla extract
  • Juice and zest of 1 meyer lemon, divided
  • 1/4 cup poppy seeds
  • 1/2 cup powdered sugar
  • Chef notes

    Tip: Evaporated milk is a shelf-stable milk product that's had about half its water content removed. It is not the same as sweetened condensed milk, which has added sugar. Don't attempt to substitute regular milk or sweetened condensed milk for this.


    Preheat oven to 350° F. Spray a bundt pan with cooking spray. 

    In a large bowl, sift together flour, baking powder, and salt. Set aside.

    In another large bowl, mix oil and sugar. Add the eggs one at a time, beating well after each addition until the mixture is fully incorporated. Add the evaporated milk, milk and vanilla. Add dry ingredients and mix well. Stir in lemon zest, 1 tablespoon lemon juice and poppy seeds.

    Bake for 40 - 45 minutes or until a cake tester comes out with moist crumbs. Let the cake cool for 20 minutes in the bundt pan. Remove from the pan before serving.

    Dust with powdered sugar.