If you’re looking for a bright, zesty treat that’s bursting with flavor and has a delightful crunch, this Lemon Poppy Seed Loaf Cake Recipe is exactly what you need. It’s a perfect balance of tangy lemon and nutty poppy seeds folded into a moist, tender cake, topped with a luscious lemon glaze that adds just the right hint of sweetness. Whether you’re baking for a casual afternoon snack or a special brunch, this loaf cake feels both comforting and excitingly fresh every single time.
Ingredients You’ll Need
Getting the ingredients together for this Lemon Poppy Seed Loaf Cake Recipe is wonderfully straightforward, but each one plays a crucial role in building that perfect flavor and texture you’ll fall in love with. From the rich eggs that bring moisture and structure to the zest that infuses brightness, every component has its place.
- 1 ¾ cups all-purpose flour: Provides the sturdy base and light crumb structure for the loaf.
- 1 ½ teaspoons baking powder: Helps the cake rise and stay fluffy.
- ¼ teaspoon baking soda: Boosts leavening for an even texture.
- ¼ teaspoon salt: Enhances all the other flavors naturally.
- 3 large eggs: Adds richness, moisture, and stability to the batter.
- 1 cup sugar: Sweetens and helps create a tender crumb.
- ¼ cup sour cream or Greek yogurt: Brings creaminess and a subtle tanginess that balances the lemon.
- ½ cup oil (vegetable or canola): Keeps the loaf moist and soft.
- Zest of 2 lemons: The secret to that zesty lemon punch in every bite.
- 3 tablespoons fresh lemon juice: Adds natural lemon flavor and brightness.
- 1 tablespoon lemon extract: Amplifies the citrus notes with an extra lemony boost.
- ½ teaspoon vanilla extract: Rounds out the flavors with a warm, sweet aroma.
- 2 tablespoons poppy seeds: Offer a delightful crunch and subtle nutty flavor.
- 1 ½ cups powdered sugar: For the sweet lemon glaze topping.
- 2 tablespoons fresh lemon juice: Brightens up the glaze with tartness.
- ½ tablespoon milk: Helps blend the glaze to a silky texture.
- ½ tablespoon melted butter: Adds richness to the glaze for a glossy finish.
How to Make Lemon Poppy Seed Loaf Cake Recipe
Step 1: Preheat and Prepare Your Pan
Start by heating your oven to 350°F (175°C). This ensures an even baking temperature. Grease and flour a 9×5-inch loaf pan so your cake doesn’t stick and comes out perfectly shaped when baked.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This step evenly distributes the leavening agents so your Lemon Poppy Seed Loaf Cake Recipe rises beautifully and has consistent texture throughout.
Step 3: Combine the Wet Ingredients
In a large bowl, whisk the eggs and sugar until smooth and fully combined. This mixture creates the base structure and sweetness for the cake. Then stir in the sour cream or Greek yogurt, oil, lemon zest, fresh lemon juice, lemon extract, and vanilla extract until smooth and fragrant.
Step 4: Bring Wet and Dry Together
Gradually fold the dry ingredients into the wet ingredients, mixing just until combined. Over-mixing can make the loaf tough, so gently stir until you no longer see flour. Then, fold in the poppy seeds so they’re evenly distributed, adding that classic poppy crunch to every slice.
Step 5: Bake to Perfection
Pour the batter into your prepared loaf pan and smooth out the top evenly. Pop it into the oven and bake for 50-60 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean. Let the loaf cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Step 6: Prepare the Lemon Glaze
While your loaf cools, whip up the lemon glaze by whisking together powdered sugar, lemon juice, milk, and melted butter until silky smooth. This glaze is the crowning glory that adds both sweetness and tang to your Lemon Poppy Seed Loaf Cake Recipe.
Step 7: Glaze and Enjoy
Once the loaf is fully cooled, drizzle the lemon glaze generously over the top. The glaze will set slightly to a glossy finish. Slice and get ready to enjoy every zesty, moist bite!
How to Serve Lemon Poppy Seed Loaf Cake Recipe
Garnishes
For an elegant touch, add thin lemon slices or a sprinkle of extra poppy seeds on top of the glaze just before serving. Fresh mint leaves also add a pop of color and a refreshing contrast to the citrus flavor.
Side Dishes
This lemon loaf pairs wonderfully with a cup of herbal tea or freshly brewed coffee. If you’re serving a brunch, consider fresh berries or a dollop of whipped cream alongside for a decadent presentation.
Creative Ways to Present
Turn slices of this cake into mini desserts by topping them with a scoop of vanilla ice cream or layering them with fresh strawberries for a lemon poppy seed trifle. You can even toast slices lightly and spread a thin layer of cream cheese for a delightful tangy treat.
Make Ahead and Storage
Storing Leftovers
To keep your Lemon Poppy Seed Loaf Cake Recipe fresh, wrap it tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days. This helps retain moisture and flavor without drying out.
Freezing
If you want to save some for later, freeze the fully cooled loaf tightly wrapped in plastic and then foil for up to 2 months. When ready, thaw it overnight in the refrigerator and add fresh glaze before serving.
Reheating
For a warm slice that tastes freshly baked, gently reheat in a microwave for 10-15 seconds or in a toaster oven set to low for a few minutes. Be sure to add a little glaze afterward if it looks dry.
FAQs
Can I substitute Greek yogurt for sour cream in the Lemon Poppy Seed Loaf Cake Recipe?
Absolutely! Greek yogurt works beautifully in this recipe, offering a similar tanginess and moisture while keeping the loaf tender and flavorful.
Are poppy seeds necessary in this recipe?
Poppy seeds add a signature crunch and subtle nutty flavor that complements the lemon perfectly, but you can omit them if needed — though it won’t be quite the same classic Lemon Poppy Seed Loaf Cake Recipe.
Can I use lemon extract instead of fresh lemons?
Using lemon extract alone won’t provide the same fresh brightness that fresh zest and juice do. For best flavor, use a combination of both when making this cake.
How long does this cake stay fresh?
Stored properly, your loaf will stay fresh at room temperature for about 3 days or refrigerated for up to a week. Just make sure to cover it well!
What is the best way to make the glaze shiny?
The melted butter in the glaze is key to achieving that beautiful glossy finish. Make sure to whisk it well with the powdered sugar and lemon juice to get a smooth, shiny coating.
Final Thoughts
There’s something truly heartwarming about baking and sharing a homemade Lemon Poppy Seed Loaf Cake Recipe. It’s simple ingredients coming together with a splash of citrus magic that makes every slice feel special. I encourage you to try this recipe soon and fill your kitchen with the irresistible aroma of fresh lemon and baked goodness. Trust me, it will soon become a favorite you reach for again and again.
Print
Lemon Poppy Seed Loaf Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (about 8 servings)
- Category: Baking
- Method: Baking
- Cuisine: American
Description
A bright and tangy Lemon Poppy Seed Loaf Cake featuring a moist texture with vibrant lemon flavor, studded with crunchy poppy seeds, and topped with a smooth lemon glaze. Perfect for breakfast, brunch, or a light dessert.
Ingredients
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
Other
- 2 tablespoons poppy seeds
Lemon Glaze
- 1 ½ cups powdered sugar
- 2 tablespoons fresh lemon juice
- ½ tablespoon milk
- ½ tablespoon melted butter
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this mixture aside.
- Combine Eggs and Sugar: In a large bowl, whisk the eggs and sugar thoroughly until smooth and well combined, creating a creamy base.
- Add Wet Ingredients: Stir in sour cream (or Greek yogurt), oil, lemon zest, lemon juice, lemon extract, and vanilla extract into the egg mixture, mixing until everything is smooth.
- Incorporate Dry Ingredients: Gradually add the dry flour mixture into the wet ingredients, gently mixing until just combined to keep the batter tender.
- Fold in Poppy Seeds: Carefully fold the poppy seeds into the batter, ensuring an even distribution without overmixing.
- Pour Batter into Pan: Transfer the batter into the prepared loaf pan and spread it evenly for consistent baking.
- Bake the Loaf: Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. Once done, allow the loaf to cool in the pan for about 10 minutes.
- Prepare Lemon Glaze: While the loaf cools, whisk together powdered sugar, lemon juice, milk, and melted butter in a small bowl until smooth and pourable.
- Glaze and Serve: After the loaf has completely cooled on a wire rack, drizzle the lemon glaze over the top. Slice and enjoy your flavorful lemon poppy seed loaf.
Notes
- You can substitute sour cream with Greek yogurt for a slightly tangier flavor and healthier options.
- Ensure the loaf is completely cooled before glazing to prevent the glaze from melting off.
- Store leftovers covered at room temperature for up to 3 days or refrigerate for up to a week.
- For a dairy-free version, substitute sour cream with a plant-based yogurt and use a dairy-free butter alternative in the glaze.
