Lemon Poppy Seed Loaf Cake is a delightful, moist, and citrus-infused cake that’s perfect for any occasion. Its bright lemon flavor is complemented by the crunch of poppy seeds, creating a deliciously unique treat. This cake is ideal for breakfast, a mid-day snack, or dessert and can be served alongside a hot cup of tea or coffee for a comforting experience. The tangy lemon glaze on top adds an extra layer of sweetness and zest, elevating the cake to new heights. Whether you’re baking for yourself or entertaining guests, this loaf cake will surely impress with its vibrant flavors and tender crumb.

The combination of sour cream or Greek yogurt with oil ensures that the cake stays moist, while the poppy seeds provide just the right amount of texture. This recipe is perfect for those who love the refreshing, zingy taste of lemon paired with a soft, airy cake. Plus, it’s easy to make and looks stunning when sliced, with its beautiful specks of poppy seeds.

Why You’ll Love This Recipe

1. Bright and Refreshing Flavor

The zesty lemon juice, lemon extract, and lemon zest give this loaf a fresh, citrusy punch that’s irresistible.

2. Perfectly Moist

The combination of oil and sour cream (or Greek yogurt) ensures that the loaf is moist and tender, with just the right texture.

3. Easy to Make

With simple ingredients and straightforward instructions, this loaf cake is easy to prepare, even for beginner bakers.

4. Versatile

This lemon poppy seed cake is versatile enough to be served for breakfast, as a snack, or as a dessert. It’s also perfect for brunches and gatherings.

5. Gorgeous Lemon Glaze

The sweet and tangy lemon glaze drizzled on top adds the perfect finishing touch, making the cake even more flavorful and visually appealing.

Ingredients

For the Cake:

All-purpose flour
Baking powder
Baking soda
Salt
Eggs
Sugar
Sour cream or Greek yogurt
Vegetable oil
Zest of two lemons
Lemon juice
Lemon extract
Vanilla extract
Poppy seeds

For the Lemon Glaze:

Powdered sugar
Lemon juice
Milk
Melted butter

Variations

Add a Layer of Blueberries: For a fruity twist, fold in some fresh or frozen blueberries to the batter for extra flavor and color.
Use Almond Extract: Replace the vanilla extract with almond extract for a slightly nutty flavor that pairs wonderfully with lemon.
Gluten-Free Version: Substitute the all-purpose flour with a gluten-free flour blend to make the cake gluten-free.
Make it Lighter: Use a reduced-fat yogurt or sour cream and opt for a lighter oil such as olive oil or avocado oil for a healthier version of the cake.

How to Make the Recipe

Step 1: Preheat the Oven and Prepare the Pan

Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Step 3: Combine Wet Ingredients

In a large mixing bowl, beat the eggs and sugar together until the mixture is light and fluffy. Add the sour cream or Greek yogurt, oil, lemon zest, lemon juice, lemon extract, and vanilla extract. Mix until well combined.

Step 4: Add Dry Ingredients

Gradually fold the dry ingredients into the wet ingredients, mixing just until the batter comes together. Be careful not to overmix.

Step 5: Stir in Poppy Seeds

Gently fold in the poppy seeds, ensuring they are evenly distributed throughout the batter.

Step 6: Bake the Cake

Pour the batter into the prepared loaf pan and spread it out evenly. Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few crumbs attached.

Step 7: Make the Lemon Glaze

While the cake is baking, whisk together the powdered sugar, lemon juice, milk, and melted butter in a small bowl to create the glaze. Set aside.

Step 8: Cool and Glaze

Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Once the cake has cooled, drizzle the lemon glaze over the top.

Step 9: Serve and Enjoy

Slice the cake and serve. Enjoy the sweet and tangy flavor of this delicious lemon poppy seed loaf!

Tips for Making the Recipe

Measure the Flour Correctly: For best results, spoon the flour into the measuring cup and level it off with a knife to avoid using too much flour, which can make the cake dense.
Don’t Overmix the Batter: When combining the wet and dry ingredients, mix gently to avoid overdeveloping the gluten, which could result in a tough loaf.
Check for Doneness: To check if the cake is fully baked, insert a toothpick or cake tester into the center. If it comes out clean, the cake is done.
Let the Cake Cool: Allow the cake to cool before glazing to prevent the glaze from melting off the warm cake.

How to Serve

As a Breakfast or Snack: This lemon poppy seed loaf is perfect for a light breakfast with a cup of tea or as an afternoon snack.
As a Dessert: Serve it after dinner with a dollop of whipped cream or a scoop of vanilla ice cream for a refreshing dessert.
Brunch Favorite: This cake is a hit at brunches, paired with fresh fruit or a refreshing iced drink.

Make Ahead and Storage

Storing Leftovers

Store leftover lemon poppy seed loaf in an airtight container at room temperature for up to 3 days. If you live in a particularly warm climate, you may want to refrigerate it to keep it fresh longer.

Freezing

To freeze, wrap the cooled loaf tightly in plastic wrap, followed by aluminum foil. Freeze for up to 2-3 months. Thaw at room temperature before serving.

Reheating

To reheat, wrap individual slices in a damp paper towel and microwave for 15-20 seconds, or warm the entire loaf in the oven at 300°F (150°C) for 10 minutes.

FAQs

1. Can I use non-dairy yogurt in this recipe?

Yes, you can substitute dairy yogurt with a non-dairy option like coconut yogurt or almond milk yogurt.

2. Can I skip the lemon extract?

You can skip the lemon extract if you don’t have it, but it will result in a slightly less intense lemon flavor. You can increase the lemon juice or zest for more flavor.

3. Can I use almond flour in place of all-purpose flour?

Almond flour can be used as a substitute for all-purpose flour, but the texture of the loaf may be different. You might need to adjust the liquid ingredients slightly.

4. How do I make the glaze thicker or thinner?

To thicken the glaze, add more powdered sugar; to thin it out, add a little more milk or lemon juice.

5. Can I add a fruit filling to the cake?

Yes, you can add small chunks of fruit like raspberries, blueberries, or strawberries to the batter for a fruity twist.

6. Is it okay to use olive oil instead of vegetable oil?

Yes, olive oil can be used as a substitute for vegetable oil, giving the cake a slightly different flavor.

7. Can I use this recipe to make cupcakes?

Yes, you can use this batter to make lemon poppy seed cupcakes. Bake for about 18-20 minutes, or until a toothpick comes out clean.

8. How can I make this cake more lemony?

Increase the lemon zest or add more lemon juice to the batter for a stronger lemon flavor.

9. Can I add other seeds or nuts?

Yes, you can substitute the poppy seeds with chia seeds or even add chopped walnuts or almonds for extra texture.

10. Can I freeze the glaze?

It is not recommended to freeze the glaze, as it may change in texture. However, you can make it ahead of time and store it in the refrigerator for up to 3 days.

Conclusion

Lemon Poppy Seed Loaf Cake is a sweet, tangy, and refreshing treat that’s perfect for any occasion. With a soft, moist crumb and a burst of lemon flavor, it’s sure to become a new favorite. The simple yet flavorful glaze adds the perfect finishing touch, making each slice irresistible. Whether you’re serving it at a brunch, as an afternoon snack, or as a dessert, this loaf cake is sure to impress. It’s easy to make, stores well, and can be customized to suit your tastes, making it a versatile addition to your baking repertoire.