Description
This Lemon Poppy Seed Loaf Cake is a delightful treat with a perfect balance of zesty lemon flavor and the subtle crunch of poppy seeds. Topped with a sweet lemon glaze, it’s a refreshing dessert or snack that’s sure to brighten up your day.
Ingredients
Scale
-
For the Cake:
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- ¼ cup sour cream or Greek yogurt
- ½ cup vegetable oil
- Zest of 2 lemons
- 3 tablespoons lemon juice
- 1 tablespoon lemon extract
- ½ teaspoon vanilla extract
- 2 tablespoons poppy seeds
For the Lemon Glaze:
- 1 ½ cups powdered sugar
- 2 tablespoons lemon juice
- ½ tablespoon milk
- ½ tablespoon melted butter
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Combine Wet Ingredients: In a large bowl, beat together the eggs and sugar until light and fluffy. Add the sour cream (or Greek yogurt), oil, lemon zest, lemon juice, lemon extract, and vanilla extract. Mix until combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the poppy seeds.
- Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Prepare the Glaze: While the cake is cooling, mix together the powdered sugar, lemon juice, milk, and melted butter in a small bowl until smooth.
- Glaze the Cake: Once the cake has cooled for about 10 minutes, remove it from the pan and transfer it to a wire rack. Drizzle the lemon glaze over the cake.
- Cool and Serve: Allow the cake to cool completely, letting the glaze set before slicing and serving.
Notes
- For extra lemon flavor, you can add a bit more lemon juice or zest to the glaze.
- If you’d like a thicker glaze, reduce the milk slightly or add more powdered sugar.
- This cake stores well at room temperature for up to 3 days or can be refrigerated for up to a week.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Dessert / Cake
- Method: Baking
- Cuisine: American
Keywords: Lemon poppy seed cake, lemon loaf, lemon glaze, poppy seed bread, easy lemon cake, zesty lemon dessert, lemon bread