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
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.
Notes
- Enhance lemon flavor with 1/4 tsp lemon extract.
- Store airtight at room temperature for up to 3 days or refrigerate for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 21g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
