If you’re craving a bright, charming treat that’s equally at home at breakfast as it is for dessert, look no further than this Lemon Poppy Seed Loaf Cake. This irresistible loaf brims with the sunny flavors of fresh lemon, creamy richness from sour cream, and a poppy seed crunch in every bite, then gets finished with a sweet-tart lemon glaze for the perfect finishing touch. It’s a timeless recipe that always brings a smile, whether you’re serving it for a family brunch or enjoying a slice with afternoon tea.

Lemon Poppy Seed Loaf Cake Recipe - Recipe Image

Ingredients You’ll Need

All it takes is a handful of pantry-friendly ingredients and a couple of lemons to create a Lemon Poppy Seed Loaf Cake that tastes like pure sunshine. Each element plays a vital role, whether it’s adding moisture, tang, sweetness, or that signature poppy seed texture.

All-purpose flour: The versatile base that gives the loaf its hearty yet tender crumb.
Baking powder: Ensures a light rise and soft texture in each slice.
Baking soda: Helps balance the acidity of the lemon and promotes a perfect golden-brown loaf.
Salt: Just a hint enhances all the other flavors and brings the loaf together.
Poppy seeds: Add nutty flavor and that iconic speckled look throughout.
Granulated sugar: Sweetens the loaf and supports its golden crust.
Unsalted butter, softened: For rich flavor and a super moist, buttery texture.
Eggs: Bind everything together while adding a touch of richness.
Sour cream or plain Greek yogurt: For a tender, moist crumb with the right amount of tang.
Fresh lemon juice: Gives the loaf its main sunny zing; use freshly squeezed for maximum brightness.
Lemon zest: Packs in aroma and flavor that makes the lemon stand out even more.
Vanilla extract: Adds warmth and rounds out the flavors beautifully.
Powdered sugar (for the glaze): The backbone of that sweet drizzle on top.
Fresh lemon juice (for the glaze): Ensures your glaze has cheerful lemon punch.

How to Make Lemon Poppy Seed Loaf Cake

Step 1: Prep Your Tools and Pan

Before you begin, get the oven preheating to 350°F (175°C) so it’s ready to go as soon as your batter is mixed. Grease a 9×5-inch loaf pan thoroughly and line it with parchment paper for an effortless release—the last thing you want is any precious loaf sticking to the pan!

Step 2: Mix Dry Ingredients

Grab a medium bowl and whisk together the flour, baking powder, baking soda, salt, and those star poppy seeds. This pre-mixing ensures that everything is distributed evenly so every slice gets a perfect poppy seed bite.

Step 3: Cream Butter and Sugar

In a large mixing bowl, use a hand or stand mixer to cream the softened butter and sugar until it’s light and fluffy. This step creates air in the batter, making your Lemon Poppy Seed Loaf Cake delightfully soft.

Step 4: Add Eggs and Flavorings

Beat in the eggs one at a time so they incorporate smoothly. Then, mix in the sour cream, lemon juice, lemon zest, and vanilla extract. The aroma at this stage is irresistible and hints at the bright flavors ahead.

Step 5: Combine Wet and Dry Mixtures

Gradually add the dry ingredients into the wet mixture, mixing gently just until everything is blended. Be careful not to overmix—doing so can make your loaf dense rather than tender.

Step 6: Bake the Loaf

Pour the batter into your prepared loaf pan and smooth the top with a spatula. Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 10 minutes, then use your parchment “handles” to lift it onto a wire rack to cool completely.

Step 7: Glaze and Finish with Flair

While the loaf cools, whisk together your powdered sugar and lemon juice until you get a smooth, pourable glaze. Drizzle generously over the top of the cooled cake, letting it drizzle down the sides for visual charm and a sweet-tart finish.

How to Serve Lemon Poppy Seed Loaf Cake

Garnishes

You absolutely can (and should!) get creative with toppings. A few curls of extra lemon zest over the glaze not only look lovely but intensify the citrus aroma. For added flair, try sprinkling a pinch of extra poppy seeds on top or adding thin slices of fresh lemon to each plate.

Side Dishes

This Lemon Poppy Seed Loaf Cake shines with pretty much anything you pair it with. For breakfast or brunch, serve alongside lightly sweetened Greek yogurt and a bowl of mixed berries. As dessert, a scoop of vanilla ice cream or a dollop of whipped cream adds cool, creamy contrast.

Creative Ways to Present

Slice the loaf and layer it with lemon curd and berries for an elegant trifle, or cube it and skewer onto fruit kabobs for a fun party bite. You can even toast individual slices lightly and spread with a touch of butter for a uniquely cozy treat.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Lemon Poppy Seed Loaf Cake in an airtight container at room temperature for up to three days. If you want to stretch its freshness even further, pop it into the fridge; the loaf stays moist and flavorful just a bit longer.

Freezing

This cake is wonderfully freezer-friendly. Once completely cooled and glazed, wrap the loaf (or individual slices) tightly in plastic wrap, then foil. Freeze for up to two months. When you’re ready for a slice, simply thaw at room temperature.

Reheating

If you prefer your cake slightly warm, gently microwave a slice for 10–15 seconds, or place it in a low oven wrapped in foil for a few minutes. Warming brings back that just-baked tenderness and revives the citrusy aroma.

FAQs

Can I substitute the sour cream with Greek yogurt?

Absolutely! Greek yogurt works perfectly in this Lemon Poppy Seed Loaf Cake, offering the same moisture and subtle tang. Just use plain, full-fat Greek yogurt for best results.

Why is it important not to overmix the batter?

Overmixing develops the flour’s gluten, which can make your loaf dense instead of tender. For the softest texture, gently fold the batter just until you no longer see dry streaks.

How do I know when the loaf is done baking?

When a toothpick inserted into the center comes out clean or with a few moist crumbs (but no wet batter), your Lemon Poppy Seed Loaf Cake is perfectly baked. The top should also be golden and spring back when lightly pressed.

What can I do if I want even more lemon flavor?

For extra citrus punch, add 1/4 teaspoon of lemon extract to the batter, or a bit more zest. You can even add a little zest to the glaze for an extra zingy finish.

Is it necessary to use fresh lemon juice instead of bottled?

Fresh lemon juice is highly recommended! It has a much brighter, more vibrant flavor and pairs beautifully with the zest. Bottled juice tends to lack the same aromatic freshness.

Final Thoughts

This Lemon Poppy Seed Loaf Cake never fails to brighten anyone’s day with its lemony sparkle and delightful crumb. I hope you give this recipe a try and make it your own—a slice (or two) is perfect for sharing, gifting, or savoring in a sunbeam with your favorite cup of tea.

Lemon Poppy Seed Loaf Cake Recipe

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4.8 from 5 reviews

Author: admin
Total Time: 1 hour 5 minutes
Yield: 10 slices 1x
Diet: Vegetarian

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Description

This Lemon Poppy Seed Loaf Cake is a delightful treat that perfectly balances the zesty flavor of lemon with the subtle crunch of poppy seeds. Topped with a tangy lemon glaze, it’s a moist and flavorful cake that is ideal for any occasion.

Ingredients

Scale

Dry Ingredients:

1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 tbsp poppy seeds

Wet Ingredients:

3/4 cup granulated sugar
1/2 cup unsalted butter (softened)
2 large eggs
1/2 cup sour cream or plain Greek yogurt
2 tbsp fresh lemon juice
1 tbsp lemon zest
1 tsp vanilla extract

For the Lemon Glaze:

3/4 cup powdered sugar
1–2 tbsp fresh lemon juice

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and prepare a 9×5-inch loaf pan with parchment paper.
Mix Dry Ingredients: Combine flour, baking powder, baking soda, salt, and poppy seeds in a bowl.
Cream Butter and Sugar: In a separate bowl, cream butter and sugar until fluffy. Add eggs one at a time.
Add Wet Ingredients: Mix in sour cream, lemon juice, lemon zest, and vanilla extract.
Combine: Gradually fold in dry ingredients until just combined. Pour batter into pan.
Bake: Bake for 45–55 minutes until a toothpick comes out clean.
Make Glaze: Whisk powdered sugar and lemon juice for the glaze. Drizzle over the cooled cake.