Description
This Lemon Poppy Seed Loaf Cake is a delightful treat combining the bright zest and juice of fresh lemons with the subtle crunch and flavor of poppy seeds. Moist and tender, this cake is enhanced with a tangy lemon glaze that adds the perfect sweet-tart finish. Perfect for breakfast, afternoon tea, or dessert, it offers a refreshing citrusy burst in every bite.
Ingredients
Cake Ingredients
- Grated zest of 2 lemons
- 1 1/8 cups granulated sugar
- 1 7/8 cups cake flour (sifted)
- 2 tablespoons poppy seeds (optional)
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 12 tablespoons unsalted butter (room temperature)
- 1/2 teaspoon vanilla bean paste
- 4 large eggs
- 2 tablespoons lemon juice
- 2 tablespoons vegetable oil
- 1/4 cup full fat sour cream
Glaze Ingredients
- 1 cup confectioners’ sugar
- 1 tablespoon lemon juice
- 1 tablespoon whole milk (adjust as needed)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Spray a standard 8.5-inch by 4.5-inch loaf pan with cooking spray to prevent sticking, then set it aside.
- Extract Lemon Flavors: Grate the zest from two lemons into a medium bowl with the granulated sugar. Rub the zest into the sugar with clean fingers to release the lemon oils and aroma. Set aside. Juice the lemons and reserve the juice for later use.
- Combine Dry Ingredients: In a medium bowl, whisk together the sifted cake flour, poppy seeds (if using), baking powder, and salt. Set this dry mixture aside.
- Cream Butter and Sugar: In the bowl of a stand mixer fitted with a paddle attachment, beat the room-temperature butter on high speed until smooth and creamy, about 30 to 60 seconds. Add the lemon zest-infused sugar and beat on medium-high speed until light and fluffy, around 2 minutes.
- Add Vanilla and Eggs: Mix in the vanilla bean paste until incorporated. Then, add the eggs one at a time, beating on medium speed after each addition until fully blended.
- Incorporate Wet Ingredients: Add lemon juice and vegetable oil to the batter and beat until combined. The mixture may look curdled but will come together once flour is added. Next, add sour cream and beat until well mixed.
- Add Dry Ingredients: With the mixer on low speed, gradually add the dry flour mixture, stirring just until blended to avoid overmixing.
- Bake the Cake: Pour the batter into the prepared loaf pan and bake for 1 hour and 15 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs. Let the cake cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
- Prepare the Glaze: In a small bowl, whisk together confectioners’ sugar and lemon juice. Slowly add whole milk, stirring until the glaze is thick but pourable. Adjust milk quantity as needed to achieve the right consistency.
- Glaze the Cake: Place the cooled cake on a cooling rack over a plate to catch drips. Slowly pour the glaze evenly over the cake and allow it to set before slicing and serving.
Notes
- The poppy seeds are optional but add a nice texture and flavor contrast.
- Using fresh lemon zest and juice is key for vibrant lemon flavor.
- Make sure the butter is at room temperature for proper creaming with sugar.
- Do not overmix after adding the flour to keep the cake tender.
- If you prefer a thicker glaze, add milk sparingly.
- This cake keeps well at room temperature for up to 2 days when covered, or refrigerate for up to 5 days.
- Allow the glaze to set fully before slicing for cleaner cuts.
