Lemon Poppy Seed Loaf Cake Recipe
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Lemon Poppy Seed Loaf Cake Recipe
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This lemon poppy seed loaf cake recipe is a moist and delicious loaf cake with a tangy sweet lemon flavor, which makes a perfect weekend dessert to enjoy with family and friends. It’s easy and quick to prepare.
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Ingredients
LEMON POPPY SEED LOAF CAKE
- 1 cup softened butter
- 2 cups sugar
- 1/4 cup poppy seeds
- 4 eggs
- 3 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- grated lemon zest from one lemon
- 1/2 cup milk
- 1/2 cup fresh lemon juice
LEMON GLAZE
- 2/3 cup sugar
- 1/2 cup fresh lemon juice
- grated lemon zest from half lemon
Instructions
- Preheat oven to 350 degrees and grease two 8×5 inch loaf pans or 5 mini loaf pans.
- Add the butter and sugar into a bowl of a stand mixer with the paddle attachment or use a hand mixer and beat until the mixture is creamy.
- Add eggs one at a time, beating after each addition.
- Then add the poppy seeds and beat for 30 seconds.
- Sift flour, baking powder, and salt together in a separate bowl then add it to the butter mixture followed by the milk, lemon juice, and lemon zest. Beat until the batter is smooth and creamy.
- Pour equal parts of the batter into the two loaf cake pan or five mini pans.
- Bake the larger loaves for 40-45 minutes and the mini loaves for 25-30 minutes or until a tester comes out clean.
- In the meantime prepare the lemon glaze, in a small pot add the sugar, lemon zest, and lemon juice and mix them together. Warm the mixture on low heat stirring until the sugar melts. Set Aside.
- Once the cakes are baked, remove them from the oven and transfer them onto a cooling rack with a catch tray under it.
- Pour the lemon icing glaze over the cake and allow it to set.
- Once cakes are cooled, slice and serve.
- Enjoy!
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