Description
This Lemon Poppy Seed Loaf Cake is a bright and zesty treat, featuring a tender, moist crumb infused with fresh lemon zest and juice, complemented by crunchy poppy seeds. Topped with a tangy lemon glaze, this loaf is perfect for breakfast, a snack, or dessert. It combines simple pantry ingredients with citrusy freshness to create a delightful springtime or anytime cake.
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
Additional Ingredients
- 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 and removes easily.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until fully combined. Set this mixture aside.
- Beat Eggs and Sugar: In a large bowl, whisk the eggs and sugar together until the mixture is smooth and well combined, providing a light base for the cake.
- Add Wet Ingredients: To the egg and sugar mixture, add the sour cream (or Greek yogurt), vegetable or canola oil, lemon zest, fresh lemon juice, lemon extract, and vanilla extract. Stir everything until the mixture is smooth and uniform.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mix into the wet ingredients, mixing gently until just combined to avoid overmixing which can toughen the cake.
- Fold in Poppy Seeds: Incorporate the poppy seeds evenly into the batter using a folding technique to distribute gently without deflating the batter.
- Pour Batter and Bake: Pour the batter into the prepared loaf pan, smoothing the top with a spatula to ensure an even bake. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the loaf to cool in the pan for about 10 minutes to firm up slightly, then transfer it to a wire rack to cool completely for the best texture and ease of glazing.
- Prepare Lemon Glaze: While the cake cools, whisk together the powdered sugar, fresh lemon juice, milk, and melted butter in a small bowl until smooth to create a glossy, tangy glaze.
- Glaze and Serve: Once the loaf is fully cooled, drizzle the lemon glaze evenly over the top. Let the glaze set slightly before slicing into 10-12 pieces and serving.
Notes
- For a richer flavor, use Greek yogurt instead of sour cream.
- Ensure the loaf is completely cooled before glazing to prevent the glaze from melting off.
- You can substitute vegetable oil with melted coconut oil for a subtle flavor twist.
- Store the loaf in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a dairy-free option, substitute milk with almond or oat milk and use dairy-free butter in the glaze.
