Description
This lemon poppy seed loaf cake is a delightful treat bursting with fresh citrus flavor and a subtle crunch from poppy seeds. Moist and tender with a zesty lemon glaze on top, this loaf is perfect for breakfast, tea time, or a light dessert. The combination of lemon zest, lemon juice, and lemon flavoring provides a bright and refreshing taste that pairs beautifully with the sweet glaze.
Ingredients
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons poppy seeds
Wet Ingredients
- 3 large eggs
- 1 cup sugar
- 1/4 cup sour cream (or Greek yogurt)
- 1/2 cup oil
- Zest of 2 lemons
- 3 tablespoons lemon juice
- 1 tablespoon lemon flavoring
- 1/2 teaspoon vanilla bean paste
For the Lemon Glaze
- 1 1/2 cups powdered sugar
- 2 tablespoons lemon juice
- 1/2 tablespoon milk
- 1/2 tablespoon melted butter
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×5 inch loaf pan with parchment paper and set it aside to ensure easy removal of the cake after baking.
- Infuse Sugar with Lemon Zest: In a large bowl, rub the sugar and the lemon zest together using your fingers. This helps release the citrus oils into the sugar, enhancing the lemon flavor in the cake.
- Cream Eggs, Sugar, and Sour Cream: In a mixing bowl, beat together the eggs, sugar infused with lemon zest, and sour cream until the mixture is light and fluffy. This creates a smooth and airy base for the batter.
- Add Oil and Flavorings: Slowly mix in the oil to the egg mixture. Then, add the lemon zest, lemon flavoring, and vanilla bean paste, beating well to combine all flavors evenly.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, poppy seeds, and salt to evenly distribute the leavening agents and seeds.
- Incorporate Dry Into Wet: Gradually add the dry ingredients into the wet mixture, mixing just until combined. Be careful not to overmix to keep the cake tender.
- Bake the Loaf: Pour the batter into the prepared loaf pan and bake for 45-50 minutes. The cake is done when a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the loaf to cool completely in the pan before removing it. This ensures the cake sets properly and prevents breaking.
- Prepare Lemon Glaze: In a medium bowl, whisk together powdered sugar, lemon juice, milk, and melted butter until smooth and shiny.
- Glaze the Loaf: Pour the lemon glaze over the cooled loaf and allow it to set. This adds a sweet and tangy finish that perfectly complements the cake.
- Serve: Once the glaze is set, slice the loaf and enjoy your refreshing lemon poppy seed cake!
Notes
- For best results, use freshly zested lemons for maximum citrus flavor.
- If you prefer a tangier cake, increase lemon juice slightly in the batter.
- Substitute sour cream with Greek yogurt for a healthier option without compromising moisture.
- Make sure not to overmix the batter after adding dry ingredients to ensure a tender crumb.
- The glaze sets best when the loaf is completely cooled to prevent it from melting and sliding off.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
