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lemon poppy seed loaf cake Recipe

lemon poppy seed loaf cake Recipe
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★★★★★

5.1 from 15 reviews

This lemon poppy seed loaf cake is a moist, citrusy treat bursting with fresh lemon flavor and a delightful crunch from poppy seeds. Its tender crumb combined with a tangy lemon glaze makes it perfect for a breakfast treat, afternoon snack, or a light dessert. Easy to prepare and baked in a single loaf pan, this cake is sure to brighten any table with its sunny taste and appealing texture.

Ingredients

Scale

Dry Ingredients

  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons poppy seeds

Wet Ingredients

  • 3 large eggs
  • 1 cup granulated sugar
  • 1/4 cup sour cream (or Greek yogurt)
  • 1/2 cup vegetable oil
  • Zest of 2 lemons
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon lemon extract
  • 1/2 teaspoon vanilla extract

Lemon Glaze

  • 1 1/2 cups powdered sugar
  • 2 tablespoons fresh lemon juice
  • 1/2 tablespoon milk
  • 1/2 tablespoon melted butter

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper and set aside to prevent sticking.
  2. Infuse Sugar with Lemon Zest: In a large bowl, rub the granulated sugar and lemon zest together with your fingers until the sugar is fragrant and infused with the citrus oils, enhancing the lemon flavor throughout the cake.
  3. Cream Eggs, Sugar, and Sour Cream: In a mixing bowl, beat the eggs, infused sugar, and sour cream until the mixture is light and fluffy, incorporating air for a tender cake crumb.
  4. Add Oils and Flavorings: Slowly mix in the vegetable oil. Then add lemon zest, lemon extract, and vanilla extract, beating just to combine these fragrant ingredients evenly.
  5. Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, poppy seeds, and salt. Gradually add this dry mixture to the wet ingredients, mixing gently and just until combined to avoid overmixing which can toughen the cake.
  6. Bake the Cake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean, ensuring the cake is fully cooked.
  7. Cool Before Glazing: Allow the loaf to cool completely in the pan. This helps to retain moisture and structure before adding the glaze.
  8. Make the Lemon Glaze: In a medium bowl, whisk together powdered sugar, lemon juice, milk, and melted butter until smooth and pourable.
  9. Apply the Glaze: Pour the glaze evenly over the cooled loaf. Let it set to form a glossy, tangy topping that complements the moist cake.
  10. Serve and Enjoy: Slice the loaf and serve. This cake pairs wonderfully with a cup of tea or coffee.

Notes

  • You can substitute sour cream with Greek yogurt for a tangier flavor and slight increase in protein.
  • Ensure not to overmix the batter after adding dry ingredients to keep the cake tender.
  • If fresh lemon juice or lemon extract is not available, bottled lemon juice can be used but may slightly alter the flavor.
  • The glaze sets best if the loaf is completely cooled before application.
  • Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

Nutrition

Keywords: lemon poppy seed loaf cake, lemon cake, poppy seed cake, lemon glaze, homemade loaf cake, citrus dessert

Find it online: https://cookcrisis.com/lemon-poppy-seed-loaf-cake-recipe/