If you’re searching for a bright, delightful treat that feels like a burst of sunshine in every bite, look no further than this Lemon Poppy Seed Loaf Cake Recipe. It’s a moist and tender cake, perfectly balanced with zesty lemon flavor and the subtle crunch of poppy seeds. Topped with a glossy lemon glaze that adds just the right amount of sweetness, this loaf cake is a true crowd-pleaser, whether it’s for breakfast, afternoon tea, or a fresh twist on dessert.
Ingredients You’ll Need
This Lemon Poppy Seed Loaf Cake Recipe relies on simple, everyday ingredients that work harmoniously to create its luscious texture and vibrant flavor. Each component plays an essential role, from the tang of lemon zest to the soft richness of sour cream, making it a recipe you’ll want to keep returning to.
- All-purpose flour (1 ¾ cups): The base of your loaf, providing structure and tenderness.
- Baking powder (1 ½ teaspoons): Helps the cake rise perfectly and stay light.
- Baking soda (¼ teaspoon): Balances the acidity for the best crumb.
- Salt (¼ teaspoon): Enhances all the other flavors beautifully.
- Large eggs (3): Bind the ingredients and add richness.
- Sugar (1 cup): Sweetens the cake while helping with moisture.
- Sour cream or Greek yogurt (¼ cup): Adds tang and a velvety crumb.
- Oil (½ cup, vegetable or canola): Keeps the cake irresistibly moist.
- Lemon zest (from 2 lemons): Bursts with fresh citrus aroma and flavor.
- Fresh lemon juice (3 tablespoons): Gives that unmistakable bright, tart kick.
- Lemon extract (1 tablespoon): Intensifies the lemon flavor beautifully.
- Vanilla extract (½ teaspoon): Rounds out the flavors with warmth.
- Poppy seeds (2 tablespoons): Add a delightful crunch and nutty touch.
- Powdered sugar (1 ½ cups) for glaze: Sweetens and smooths the lemon glaze topping.
- Milk (½ tablespoon) for glaze: Helps achieve the perfect glaze consistency.
- Melted butter (½ tablespoon) for glaze: Adds richness and shine to the glaze.
How to Make Lemon Poppy Seed Loaf Cake Recipe
Step 1: Prepare Your Pan and Preheat Oven
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to make sure your cake bakes evenly and comes out without sticking. This simple prep step sets the tone for a perfect loaf.
Step 2: Combine the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Mixing the dry ingredients first ensures they are evenly distributed throughout the batter, which helps your cake rise and maintain a lovely texture.
Step 3: Mix the Wet Ingredients
In a large bowl, whisk the eggs and sugar until the mixture is smooth and well blended. Then stir in the sour cream (or Greek yogurt), oil, lemon zest, fresh lemon juice, lemon extract, and vanilla extract. All these elements create a luscious, zesty base that will make your cake truly shine.
Step 4: Combine Wet and Dry
Gradually mix the dry ingredients into the wet mixture until just combined. Over-mixing can make the cake dense, so be gentle here to keep your loaf tender and soft as it bakes.
Step 5: Fold in the Poppy Seeds
Carefully fold in the poppy seeds, making sure they’re evenly sprinkled throughout the batter. These little seeds add that signature crunch and nutty flavor that perfectly complements the citrus.
Step 6: Bake the Loaf
Pour the batter into your prepared pan, spreading it out evenly. Bake for 50 to 60 minutes, until a toothpick inserted into the center of the loaf comes out clean. Let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Step 7: Make and Apply the Lemon Glaze
While the loaf cools, whisk together powdered sugar, fresh lemon juice, milk, and melted butter in a small bowl until smooth. Drizzle this tangy glaze over the cooled loaf—it adds an extra burst of citrus sweetness and a beautiful shine that will make everyone’s mouth water.
How to Serve Lemon Poppy Seed Loaf Cake Recipe
Garnishes
To enhance your Lemon Poppy Seed Loaf Cake Recipe, consider fresh lemon slices or a sprinkling of extra poppy seeds right on top of the glaze. A light dusting of powdered sugar can add a pretty, delicate touch that’s as delicious as it is charming.
Side Dishes
This loaf pairs wonderfully with a cup of hot tea or freshly brewed coffee for a relaxing afternoon treat. For a more indulgent option, serve with a dollop of whipped cream or a scoop of vanilla ice cream alongside—it’s pure bliss.
Creative Ways to Present
Try slicing the loaf into thin pieces and serving it with a smear of cream cheese or lemon curd to amplify the citrus experience. You could even turn it into mini trifle cups with layers of fruit and yogurt for a fresh, fun twist on this classic recipe.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Lemon Poppy Seed Loaf Cake Recipe fresh by storing it in an airtight container at room temperature for up to 3 days. If your kitchen is warm, it’s best to keep it in the refrigerator, where it will stay moist for up to a week.
Freezing
You can absolutely freeze this lemon loaf! Wrap it tightly in plastic wrap and then foil to protect it from freezer burn. It will keep well for up to 3 months. When you want a slice, just thaw it overnight in the fridge for a fresh-baked feel.
Reheating
To enjoy your loaf warm, reheat slices in the microwave for about 15 seconds or in a preheated oven at 300°F (150°C) for 5-7 minutes. This revives the moist texture and brings the lemon glaze to life again.
FAQs
Can I substitute Greek yogurt for sour cream in this Lemon Poppy Seed Loaf Cake Recipe?
Absolutely! Greek yogurt is a fantastic substitute that adds a lovely tanginess and keeps the loaf moist. Just use the same amount as the sour cream called for in the recipe.
What type of oil works best in this loaf cake?
Vegetable or canola oil are great choices as they have a neutral flavor that won’t overpower the lemon. You can also use light olive oil for a slightly fruity undertone, but avoid strongly flavored oils.
How do I know when the loaf is done baking?
Use the toothpick test: insert a toothpick into the center of the loaf, and if it comes out clean or with just a few moist crumbs, your cake is perfectly baked. Any wet batter means it needs more time in the oven.
Can I make this recipe dairy-free?
Yes! Substitute the sour cream or Greek yogurt for a plant-based alternative like coconut yogurt, and use a non-dairy milk for the glaze. Make sure to use a neutral oil and the cake will still turn out wonderfully moist.
Why are poppy seeds used in this Lemon Poppy Seed Loaf Cake Recipe?
Poppy seeds add a subtle crunch and a nutty flavor that complements the bright lemon perfectly. They also add visual interest, giving the loaf that classic look everyone loves in this recipe.
Final Thoughts
I hope you feel inspired to bake this cheerful and comforting Lemon Poppy Seed Loaf Cake Recipe soon. It’s a wonderful way to brighten any day with its fresh citrus notes and delightful texture. Trust me, once you taste a slice drizzled with that luscious lemon glaze, it will quickly become one of your favorite go-to recipes to share with friends and family.
Print
Lemon Poppy Seed Loaf Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (about 10 servings)
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This classic Lemon Poppy Seed Loaf Cake is a delightful treat bursting with fresh lemon flavor and a subtle crunch from poppy seeds. Moist and tender with a luscious lemon glaze on top, this loaf cake is perfect for breakfast, afternoon tea, or dessert. Easy to prepare with simple ingredients, it offers a bright, zesty twist on a traditional quick bread.
Ingredients
Dry Ingredients
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- 3 large eggs
- 1 cup sugar
- ¼ cup sour cream or Greek yogurt
- ½ cup oil (vegetable or canola)
- Zest of 2 lemons
- 3 tablespoons fresh lemon juice
- 1 tablespoon lemon extract
- ½ teaspoon vanilla extract
Add-ins
- 2 tablespoons poppy seeds
Lemon Glaze
- 1 ½ cups powdered sugar
- 2 tablespoons fresh lemon juice
- ½ tablespoon milk
- ½ tablespoon melted butter
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to ensure the cake doesn’t stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside as it will be added gradually.
- Combine Eggs and Sugar: In a large bowl, whisk the eggs and sugar together until the mixture is smooth and well combined, providing structure to the cake.
- Add Wet Ingredients: Stir in the sour cream or Greek yogurt, vegetable or canola oil, lemon zest, fresh lemon juice, lemon extract, and vanilla extract until the mixture is smooth and uniform in texture.
- Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until all is combined without overmixing to keep the cake tender.
- Fold in Poppy Seeds: Gently fold the poppy seeds into the batter to distribute them evenly throughout the loaf.
- Fill Pan and Bake: Pour the batter into the prepared loaf pan, spreading it evenly. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Loaf: Let the loaf cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely, which helps the texture to set.
- Prepare Lemon Glaze: While the loaf cools, whisk together powdered sugar, fresh lemon juice, milk, and melted butter in a small bowl until the glaze is smooth.
- Glaze and Serve: Once the loaf is completely cooled, drizzle the lemon glaze over the top. Slice and enjoy this flavorful, moist lemon poppy seed loaf cake!
Notes
- You can substitute sour cream with Greek yogurt for a tangier flavor and a slightly different texture.
- Make sure not to overmix your batter to keep the cake light and fluffy.
- The lemon glaze adds a perfect balance of sweetness and tartness; adjust lemon juice or powdered sugar to taste for your desired consistency.
- Store leftover cake in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
- For more intense lemon flavor, add extra lemon zest or a splash more lemon juice in the batter.
