Lemon Poppy Seed Loaf

25 mins Prep Time

1 hours 0 mins Cook Time

Written By

Nadia Boachie

Lemon poppy seed loaf is an old-time classic! You can have slices of this loaf with breakfast, as dessert or an afternoon snack with tea. This cake is super easy to make and keeps very well.

If you are a big fan of the added flavour and texture poppy seeds lend, feel free to ramp up the amount added in this recipe. This loaf is finished off with a lemon glaze that helps keep the loaf moist and adds a tartness to this recipe.

Ingredients

Loaf

1 3/4 cups (265 grams) unbleached all-purpose flour
1 tablespoon poppy seeds
2 teaspoons baking powder
1/2 cup (115 grams) unsalted butter, softened
1 1/4 cups (265 grams) granulated sugar
2 tablespoons lemon zest
3 eggs
1/2 cup (125 mL) lemon juice
1/4 cup (60 mL) whole milk

Glaze

1 cup (130 grams) icing sugar
2 tablespoons (30 mL) lemon juice

Directions

Loaf

5 Steps

Step 1

With the rack in the middle position, preheat the oven to 350°F. Butter a 4"X 10"-inch loaf pan and line with parchment paper, letting it hang over long sides so it will be easy to remove loaf later on.
Step 2

In a bowl, whisk together dry ingredients: flour, poppy seeds and baking powder.
Step 3

In another bowl using a stand mixer or hand mixer, cream the butter, sugar and zest. Add the eggs and beat until smooth. Stir in the dry ingredients alternately with the lemon juice and milk, do not over-mix but make sure there are no clumps.
Step 4

Bake for 1 hour or until a toothpick inserted into the centre of the cake comes out clean.
Step 5

Let the cake cool before taking it out of the pan.

Glaze

3 Steps

Step 1

In a bowl, whisk together the icing sugar and lemon juice until smooth.
Step 2

Place the lemon poppy seed loaf on a serving platter and drizzle with the glaze.
Step 3

You can alter thickness of glaze by reducing the amount of lemon juice you mix in with icing sugar.