Prepare to tantalize your taste buds with the most irresistible lemon poppy seed loaf cake that will transform your ordinary baking routine into a zesty culinary adventure! Imagine a moist, tender cake bursting with bright lemon flavor and a delightful crunch of poppy seeds, topped with a tangy glaze that will make your mouth water. This isn't just another cake recipe - it's a slice of sunshine you can enjoy any time of day, guaranteed to become your new favorite breakfast treat or afternoon pick-me-up.
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tablespoons lemon zest
- ¼ cup lemon juice
- 1 tablespoon poppy seeds
- 1 cup powdered sugar (for glaze)
- 2 tablespoons lemon juice (for glaze)
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper, allowing some overhang for easy removal.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined and set aside.
- In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the lemon zest.
- Gradually add the dry flour mixture to the wet ingredients, alternating with ¼ cup of lemon juice. Mix until just combined, being careful not to overmix.
- Gently fold in the poppy seeds, distributing them evenly throughout the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula to ensure an even surface.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the lemon glaze, whisk together powdered sugar and 2 tablespoons of lemon juice until smooth and slightly runny.
- Once the cake is completely cool, drizzle the lemon glaze over the top, allowing it to naturally drip down the sides.
- Let the glaze set for 10-15 minutes before slicing and serving.
Tips
- • Make sure your butter is truly softened but not melted for the perfect cake texture • Use fresh, high-quality lemons for the most vibrant citrus flavor • Don't overmix the batter - mix just until ingredients are combined to keep the cake tender • Allow the cake to cool completely before glazing to prevent the glaze from becoming too runny • For extra lemon intensity, you can add a bit of lemon extract to the batter • Use a microplane or fine grater for the most delicate lemon zest • Store the cake in an airtight container at room temperature for up to 3 days • For a more pronounced poppy seed texture, toast the seeds lightly before adding to the batter
Nutrition Facts
Calories: 285kcal
Carbohydrates: 39g
Protein: 3g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 65mg
