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
Scale
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.
