Description
This Lemon & Poppy Seed Loaf Cake is a delightful, moist cake bursting with fresh lemon flavor and a crunchy poppy seed texture. Perfect for teatime or as a light dessert, this classic loaf combines tangy citrus with a sweet lemon glaze for an irresistible treat.
Ingredients
Dry Ingredients
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 tablespoons poppy seeds
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup milk
- Zest of 2 lemons
- 2 tablespoons fresh lemon juice
Glaze
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
Instructions
- Preheat oven and prepare pan: Preheat your oven to 350°F (175°C) and grease or line a 9 by 5 inch loaf pan with parchment paper to prevent sticking.
- Combine dry ingredients: In a medium bowl, whisk together the all purpose flour, baking powder, salt, and poppy seeds to ensure even distribution.
- Cream butter and sugar: In a separate large bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, creating a smooth base for the batter.
- Add eggs: Incorporate the eggs one at a time into the butter and sugar mixture, mixing thoroughly after each addition to maintain a smooth texture.
- Mix in dairy and lemon: Stir in milk, lemon zest, and fresh lemon juice until all ingredients are evenly combined, imparting fresh citrus flavor.
- Combine wet and dry ingredients: Gradually fold the dry flour mixture into the wet ingredients. Mix gently until just combined to avoid overworking the batter and keep the cake tender.
- Pour batter into pan: Transfer the batter to the prepared loaf pan, smoothing the surface evenly with a spatula for uniform baking.
- Bake the cake: Bake in the preheated oven for 50 to 55 minutes. Check doneness by inserting a toothpick in the center; it should come out clean when the cake is done.
- Cool the cake: Allow the loaf to cool slightly in the pan for about 10 minutes, then carefully remove it and place on a wire rack to cool completely.
- Prepare and apply glaze: Mix powdered sugar with fresh lemon juice until smooth to create the glaze. Pour or brush the glaze over the slightly warm loaf and let it set before slicing and serving, adding a sweet and tangy finish.
Notes
- For a more intense lemon flavor, you can add an extra teaspoon of lemon zest to the batter.
- Ensure your butter is softened but not melted for best creaming results.
- If you don’t have poppy seeds, you can substitute with chia seeds for texture, but the flavor will differ.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- The glaze can be thickened by adding more powdered sugar or thinned with additional lemon juice to your preference.
