Description
This moist and tangy lemon poppy seed loaf cake is bursting with fresh citrus flavor. The cake is light yet rich, with a lovely balance of sweetness and tartness. Topped with a lemon glaze, it’s the perfect treat for any occasion, from a quick breakfast to an afternoon snack with tea.
Ingredients
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For the Cake:
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 3 eggs
- 1 cup sugar
- ¼ cup sour cream or Greek yogurt
- ½ cup oil (vegetable or canola oil)
- Zest of 2 lemons
- 3 tablespoons fresh lemon juice
- 1 tablespoon lemon extract
- ½ teaspoon vanilla extract
- 2 tablespoons poppy seeds
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For the Lemon Glaze:
- 1 ½ cups powdered sugar
- 2 tablespoons fresh lemon juice
- ½ tablespoon milk
- ½ tablespoon butter, melted
Instructions
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Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a loaf pan (8×4 inches or 9×5 inches) or line it with parchment paper.
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Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
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Prepare wet ingredients: In a large 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 until combined.
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Combine dry and wet ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Be careful not to overmix. Stir in the poppy seeds.
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Bake the cake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
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Make the glaze: While the cake is cooling, whisk together the powdered sugar, lemon juice, milk, and melted butter in a small bowl until smooth. If the glaze is too thick, you can add a little more milk to reach your desired consistency.
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Glaze the cake: Once the cake has cooled, drizzle the lemon glaze over the top of the cake, allowing it to drip down the sides.
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Serve: Slice the cake and serve. Enjoy!
Notes
- For a more intense lemon flavor, you can add extra lemon zest to the glaze.
- Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American, Baked Goods
Keywords: Lemon Cake, Poppy Seed Cake, Lemon Loaf, Lemon Glaze, Dessert, Baked Goods, Lemon Poppy Seed Cake