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Lemon Poppy Seed Loaf Cake Recipe

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.

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings: 5 people
Calories: 200 kcal
Course: Dessert
Cuisine: American

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

    Cup of Yum
  1. Preheat oven to 350 degrees and grease two 8×5 inch loaf pans or 5 mini loaf pans.
  2. 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.
  3. Add eggs one at a time, beating after each addition.
  4. Then add the poppy seeds and beat for 30 seconds.
  5. 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.
  6. Pour equal parts of the batter into the two loaf cake pan or five mini pans.
  7. Bake the larger loaves for 40-45 minutes and the mini loaves for 25-30 minutes or until a tester comes out clean.
  8. 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.
  9. Once the cakes are baked, remove them from the oven and transfer them onto a cooling rack with a catch tray under it.
  10. Pour the lemon icing glaze over the cake and allow it to set.
  11. Once cakes are cooled, slice and serve.
  12. Enjoy!