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
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 9x5 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.
Notes
Room temperature ingredients ensure better mixing and texture.