Lemon Poppy Seed Loaf Cake
This is a soft, moist loaf cake with a bright lemon flavor and the crunch of poppy seeds. It’s finished with a simple lemon glaze.
Ingredients (1 loaf)
For the Loaf Cake
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 cup granulated sugar
- 1 1/2 tablespoons lemon zest
- 3 large eggs, room temperature
- 2 tablespoons fresh lemon juice
- 1 2/3 cups all-purpose flour
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 1/2 tablespoons poppy seeds
- 1/2 cup Greek yogurt (or sour cream), room temperature
For the Lemon Glaze
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
Prepare the Batter
Set your oven to 350F. Butter and flour a 9×5 inch loaf pan, then line it with parchment paper so there is an overhang on the two long sides.
In a medium bowl, whisk together the flour, Kosher salt, baking soda, and baking powder.
In the bowl of a stand mixer with the paddle attachment, or in a large bowl with a hand mixer, beat the room-temperature butter and granulated sugar until fluffy, ~2-3 minutes.
Combine the Cake Batter
Add the eggs one at a time, beating well after each one. Add the lemon zest and lemon juice and mix until combined.
Reduce the mixer speed to low. Add the flour mixture in three parts, alternating with the Greek yogurt (flour, yogurt, flour). Mix until just combined.
Add the poppy seeds and fold them in gently with a spatula.
Bake and Glaze the Cake
Pour the batter into the prepared pan and bake for ~55-60 minutes. The cake is done when a toothpick inserted into the center comes out clean.
If the top of the loaf starts browning too quickly, you can loosely cover it with foil.
Remove the loaf from the oven and let it cool in the pan for 10-15 minutes. Use the parchment overhangs to lift the cake out and let it cool completely on a wire rack.
Once cool, make the glaze. In a small bowl, whisk the powdered sugar and lemon juice until smooth. Pour the glaze over the top of the cake.
Lemon Poppy Seed Loaf Cake
Ingredients
For the Loaf Cake
- 1/2 cup unsalted butter 1 stick, room temperature
- 1 cup granulated sugar
- 1 1/2 tablespoons lemon zest
- 3 large eggs room temperature
- 2 tablespoons fresh lemon juice
- 1 2/3 cups all-purpose flour
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 1/2 tablespoons poppy seeds
- 1/2 cup Greek yogurt or sour cream, room temperature
For the Lemon Glaze
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
Method
- Preheat oven to 350F. Butter and flour a 9×5 inch loaf pan. Line with parchment paper.
- Whisk flour, salt, baking soda, and baking powder in a bowl.
- Beat butter and sugar until fluffy, 2-3 minutes.
- Add eggs one at a time, beating after each. Mix in lemon zest and juice.
- Gradually add flour mixture and yogurt, alternating. Mix until just combined.
- Fold in poppy seeds gently.
- Pour batter into prepared pan. Bake 55-60 minutes until toothpick comes out clean.
- Cover with foil if top browns too quickly.
- Cool in pan 10-15 minutes. Remove and cool completely on wire rack.
- Whisk powdered sugar and lemon juice. Pour glaze over cooled cake.
