Description
This Lemon Poppy Seed Loaf Cake is a moist and tangy treat, bursting with fresh lemon flavor and a delightful crunch from poppy seeds. Perfect for breakfast, brunch, or an afternoon snack, this easy-to-make loaf is topped with a sweet lemon glaze that adds an extra burst of citrusy sweetness.
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
Add-ins
- 2 tablespoons poppy seeds
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.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this mixture aside for later use.
- Combine Eggs and Sugar: In a large bowl, whisk the eggs and sugar until the mixture is smooth and fully combined, creating a light base for the batter.
- Add Wet Ingredients: Stir in the sour cream (or Greek yogurt), vegetable or canola oil, lemon zest, fresh lemon juice, lemon extract, and vanilla extract until the mixture is smooth and consistent.
- Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overmixing which can make the cake dense.
- Fold in Poppy Seeds: Gently fold the poppy seeds into the batter until evenly distributed throughout.
- Fill Pan and Bake: Pour the batter into the prepared loaf pan and spread it evenly. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Loaf: Allow the loaf to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Prepare Lemon Glaze: While the loaf cools, whisk together powdered sugar, fresh lemon juice, milk, and melted butter in a small bowl until smooth.
- Glaze and Serve: Once the loaf is fully cooled, drizzle the lemon glaze evenly over the top. Slice and enjoy your delicious lemon poppy seed loaf cake!
Notes
- You can substitute sour cream with Greek yogurt for a slightly tangier taste and healthier option.
- Ensure not to overmix the batter once the dry ingredients are added to keep the loaf light and tender.
- If you prefer a stronger lemon flavor, increase the lemon zest or add extra lemon extract.
- The glaze can be adjusted for thickness by adding more powdered sugar or lemon juice as needed.
- Store the loaf covered at room temperature for up to 3 days or refrigerate for up to a week.
