Lemon Poppy Seed Loaf Cake Recipe

Lemon Poppy Seed Loaf Cake is a delightful, zesty treat that combines the tangy freshness of lemon with the subtle crunch of poppy seeds, creating a light yet flavorful cake. The airy, soft texture of the loaf pairs perfectly with a sweet and refreshing lemon glaze, making it the perfect snack, dessert, or even a special breakfast.

This loaf cake is easy to make and results in a moist, tender crumb. The fresh lemon zest and juice add a natural brightness to the cake, while the poppy seeds provide a unique texture and depth. The lemon glaze, made with powdered sugar and a splash of milk and butter, brings everything together with a sweet, tangy finish.

Whether you’re hosting a brunch or simply craving a light dessert, this Lemon Poppy Seed Loaf Cake is sure to impress your guests or provide a delicious treat for yourself.

Why You’ll Love This Recipe

This Lemon Poppy Seed Loaf Cake is bursting with bright, citrusy flavors thanks to the lemon zest, juice, and extract. The combination of sour cream or Greek yogurt with oil ensures a moist texture, while the poppy seeds offer a satisfying crunch in each bite. The addition of the lemon glaze elevates the cake, providing a perfect balance of sweet and tangy.

It’s the ideal cake for any occasion. Perfectly sized for slicing and serving, it makes an excellent addition to a tea party, brunch, or dessert table. Plus, this recipe is simple and quick to prepare, making it a great go-to when you’re looking to impress without spending too much time in the kitchen.

Ingredients

For the Cake:

• Flour
• Baking powder
• Baking soda
• Salt
• Eggs
• Sugar
• Sour cream or Greek yogurt
• Oil
• Lemon zest (from 2 lemons)
• Lemon juice
• Lemon extract
• Vanilla extract
• Poppy seeds

For the Lemon Glaze:

• Powdered sugar
• Lemon juice
• Milk
• Butter (melted)

Variations

This Lemon Poppy Seed Loaf Cake is highly versatile and can be customized to suit different tastes:

• Add-ins: You can add a handful of fresh or frozen berries like blueberries or raspberries for an extra burst of flavor and color. A handful of chopped almonds or walnuts also works well if you like a bit of crunch.
• Dairy-Free Option: Replace the sour cream or Greek yogurt with a non-dairy alternative such as coconut yogurt or almond milk to make the cake dairy-free.
• Lemon and Lime: For an interesting twist, you can use a combination of lemon and lime zest and juice for a citrusy blend of flavors.
• Herbal Twist: Adding a small amount of finely chopped fresh thyme or rosemary can provide an herbal contrast to the sweet and tangy lemon.

How to Make the Recipe

Step 1: Prepare the Oven and Loaf Pan

Preheat your oven to 350°F (175°C). Grease and flour a loaf pan (8×4 inches or 9×5 inches) or line it with parchment paper for easy removal after baking.

Step 2: Mix Dry Ingredients

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

Step 3: Beat the Wet Ingredients

In a large bowl, whisk together the eggs and sugar until smooth and slightly pale. Add the sour cream (or Greek yogurt), oil, lemon zest, lemon juice, lemon extract, and vanilla extract. Whisk until fully combined.

Step 4: Combine the Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix. Gently fold in the poppy seeds until evenly distributed throughout the batter.

Step 5: Bake the Cake

Pour the batter into the prepared loaf pan and spread it out evenly. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs.

Step 6: Cool the Cake

Allow the loaf to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Step 7: Make the Lemon Glaze

While the cake is cooling, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar, lemon juice, milk, and melted butter until smooth and pourable.

Step 8: Glaze the Cake

Once the cake has cooled, drizzle the lemon glaze over the top. Allow the glaze to set before slicing.

Tips for Making the Recipe

• Measure Flour Properly: Be sure to measure your flour properly by spooning it into your measuring cup and leveling it off with a knife. This will prevent the cake from being too dense.
• Don’t Overmix the Batter: Overmixing can lead to a tough loaf. Mix just until the dry ingredients are incorporated.
• Room Temperature Ingredients: Ensure that the eggs and sour cream (or Greek yogurt) are at room temperature to help the batter combine smoothly.
• Test for Doneness: Ovens vary, so start checking the cake at around 50 minutes. If a toothpick inserted into the center comes out clean or with a few moist crumbs, it’s done.
• Glaze Variations: If you prefer a thicker glaze, you can add more powdered sugar. If you want it to be more tangy, increase the lemon juice slightly.

How to Serve

Lemon Poppy Seed Loaf Cake can be served in a variety of ways:

• Slice and serve on its own with a hot cup of tea or coffee for a perfect afternoon treat.
• Serve it as a breakfast option alongside fresh fruit or a yogurt parfait.
• It also works well as a dessert or a light snack to bring to a party or gathering.

Make Ahead and Storage

Storing Leftovers

Store any leftover Lemon Poppy Seed Loaf Cake in an airtight container at room temperature for up to 3 days. If you live in a warm climate, it’s better to store it in the fridge to prevent it from becoming too soft.

Freezing

This loaf cake freezes well. Once fully cooled, wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. To thaw, leave it at room temperature for several hours or overnight.

Reheating

If you want to enjoy the cake warm, slice it and heat in the microwave for a few seconds, or wrap the whole loaf in foil and warm it in the oven at 300°F (150°C) for about 10-15 minutes.

FAQs

1. Can I make this recipe without poppy seeds?

Yes, if you’re not a fan of poppy seeds, you can omit them. The cake will still be delicious and lemony!

2. Can I use a different oil?

Yes, you can substitute the oil with melted butter or coconut oil for a different flavor.

3. Can I use regular yogurt instead of sour cream?

Yes, regular yogurt works just fine. If you prefer a tangier flavor, sour cream is a great option.

4. How can I make the glaze thicker?

To make the glaze thicker, add more powdered sugar. If you want it thinner, simply add a little more milk or lemon juice.

5. Can I make this into muffins instead of a loaf?

Yes, you can pour the batter into muffin tins. Bake at 350°F (175°C) for about 20-25 minutes, or until a toothpick comes out clean.

6. Can I use store-bought lemon juice?

While fresh lemon juice is preferred for the best flavor, you can use store-bought lemon juice in a pinch.

7. Can I add blueberries or raspberries to this cake?

Yes, adding fresh or frozen berries would be a great addition. Gently fold them into the batter before baking.

8. How long will this cake last?

This cake will stay fresh for about 3 days at room temperature, or up to a week if refrigerated.

9. Can I make this cake without a glaze?

Yes, if you prefer a less sweet cake, you can skip the glaze or substitute it with a light dusting of powdered sugar.

10. Can I use lemon extract instead of lemon juice?

Lemon extract can be used, but you may want to increase the quantity of lemon juice or zest for the freshest flavor.

Conclusion

Lemon Poppy Seed Loaf Cake is a bright, refreshing treat that brings together the zing of fresh lemons and the delightful crunch of poppy seeds. The combination of sour cream or Greek yogurt with oil results in a perfectly moist cake, while the sweet, tangy glaze adds an irresistible finish. This easy-to-make cake is perfect for any occasion and is sure to become a favorite in your baking repertoire. Enjoy a slice with tea or coffee, or serve it at your next gathering for a guaranteed hit!

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