Lemon Poppy Seed Loaf Cake is a delightful dessert that combines the bright, fresh flavor of lemon with the satisfying crunch of poppy seeds. This cake has a perfect balance of sweetness and tanginess, making it an irresistible treat. The smooth texture of the cake, paired with a simple, tangy lemon glaze, elevates this loaf to the next level. It’s perfect for any occasion, from a casual afternoon tea to a special celebration.

The combination of lemon zest, juice, and extract infuses the cake with a burst of citrus flavor. The addition of sour cream or Greek yogurt ensures a moist crumb, while the poppy seeds provide a subtle crunch. Topped with a refreshing lemon glaze, this loaf cake is sure to impress anyone who takes a bite. It’s also incredibly easy to make, with just a few basic ingredients. Whether you’re a beginner or an experienced baker, this recipe is sure to become a staple in your baking collection.

Why You’ll Love This Recipe

1. Fresh and Flavorful

The combination of lemon zest, lemon juice, and lemon extract creates a wonderfully vibrant flavor that perfectly complements the slight crunch of poppy seeds.

2. Moist and Tender Texture

The addition of sour cream or Greek yogurt keeps the loaf cake moist and tender, while also adding a slight tang that balances the sweetness.

3. Simple Ingredients

This cake uses basic pantry ingredients that you likely already have on hand, making it a simple and straightforward recipe.

4. Versatile

It’s perfect for any occasion, whether you’re serving it for breakfast, dessert, or as a snack with coffee or tea.

5. Lemon Glaze

The lemon glaze adds an extra layer of citrusy sweetness that complements the cake perfectly. It’s easy to make and adds a lovely finishing touch.

Ingredients

For the Lemon Poppy Seed Loaf Cake:

All-purpose flour
Baking powder
Baking soda
Salt
Eggs
Granulated sugar
Sour cream or Greek yogurt
Vegetable oil
Lemon zest (from 2 lemons)
Fresh lemon juice
Lemon extract
Vanilla extract
Poppy seeds

For the Lemon Glaze:

Powdered sugar
Lemon juice
Milk
Melted butter

Variations

Add-ins: You can mix in some blueberries or raspberries for a burst of fruit flavor that pairs well with lemon.
Gluten-Free: Use a gluten-free all-purpose flour blend in place of the regular flour to make this cake gluten-free.
Add a Streusel Topping: For an added texture, you can sprinkle a cinnamon-sugar streusel on top of the batter before baking.
Vegan Version: Substitute the eggs with flax eggs and the sour cream or yogurt with a plant-based alternative like coconut yogurt.

How to Make the Recipe

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease and flour a loaf pan, or line it with parchment paper for easy removal.

Step 2: Mix Dry Ingredients

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

Step 3: Combine Wet Ingredients

In a large mixing bowl, beat the eggs and sugar together until light and fluffy. Add the sour cream or Greek yogurt, oil, lemon zest, lemon juice, lemon extract, and vanilla extract. Mix well.

Step 4: Add Dry Ingredients

Gradually add the dry ingredients to the wet ingredients and mix until just combined. Be careful not to overmix.

Step 5: Fold in Poppy Seeds

Gently fold in the poppy seeds to the batter.

Step 6: Bake

Pour the batter into the prepared loaf pan. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover it loosely with aluminum foil and continue baking.

Step 7: Cool

Allow the loaf to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Step 8: Make the Lemon Glaze

While the cake cools, prepare the glaze by whisking together the powdered sugar, lemon juice, milk, and melted butter in a small bowl until smooth.

Step 9: Glaze the Cake

Once the loaf has cooled, drizzle the lemon glaze over the top of the cake, allowing it to drip down the sides. Let the glaze set before serving.

Tips for Making the Recipe

Measure the Flour Correctly: Be sure to measure your flour using the spoon-and-level method to avoid using too much flour, which can result in a dry loaf.
Do Not Overmix: Mix the batter until just combined to prevent the cake from becoming dense.
Add More Lemon: If you love a strong lemon flavor, you can increase the lemon zest and juice, or add an extra teaspoon of lemon extract to the batter.
Avoid Overbaking: Keep an eye on the cake toward the end of the baking time. If you overbake it, it may dry out.

How to Serve

Serve your Lemon Poppy Seed Loaf Cake fresh from the oven or at room temperature. It’s perfect on its own, but you can also pair it with a cup of tea, coffee, or a refreshing glass of lemonade. The glaze adds a beautiful shine and an extra layer of lemon flavor that makes it extra special.

Make Ahead and Storage

Storing Leftovers

Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the fridge for up to a week.

Freezing

To freeze, wrap the cooled loaf tightly in plastic wrap and aluminum foil. It will keep for up to 3 months. To thaw, let it sit at room temperature for a few hours or microwave individual slices.

Reheating

To reheat, warm individual slices in the microwave for 10-15 seconds or toast them in a toaster oven for a light crisp on the outside.

FAQs

1. Can I use lemon juice from a bottle instead of fresh lemons?

Fresh lemon juice provides the best flavor, but you can substitute bottled lemon juice if needed. The taste may be a little less vibrant.

2. Can I use buttermilk instead of sour cream or yogurt?

Yes, you can use buttermilk instead of sour cream or Greek yogurt. It will add a slight tangy flavor to the cake.

3. How do I know when the cake is done?

The cake is done when a toothpick inserted into the center comes out clean. If it’s sticky, give it a few more minutes in the oven.

4. Can I make this cake gluten-free?

Yes, you can use a gluten-free flour blend to make this cake gluten-free. Be sure to check that the baking powder and soda are also gluten-free.

5. Can I make this recipe without poppy seeds?

Yes, if you don’t have poppy seeds, you can omit them or substitute with chia seeds for a similar texture.

6. Can I double this recipe?

Yes, you can double the recipe to make two loaves. Just adjust the baking time as necessary and check for doneness with a toothpick.

7. Can I use a different glaze?

Yes, you can make a simple sugar glaze or use a cream cheese frosting for a richer topping.

8. Can I use other citrus fruits?

Yes, you can use lime or orange juice and zest instead of lemon for a different citrus twist.

9. How should I store the glaze?

The glaze can be stored in the fridge for up to a week. Just stir it before using again.

10. How long will the cake stay fresh?

The cake stays fresh for 3 days at room temperature or up to a week in the refrigerator.

Conclusion

Lemon Poppy Seed Loaf Cake is a bright and refreshing treat with a perfect balance of sweetness and tang. The combination of poppy seeds and lemon provides an irresistible flavor and texture that will leave everyone asking for more. With the simple addition of a lemon glaze, this loaf is transformed into a beautiful and delicious dessert that’s perfect for any occasion.