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
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
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.
