Description
A bright and tender lemon and poppy seed loaf cake with a soft buttery crumb, fresh citrus flavor, and a glossy lemon glaze that soaks gently into every slice.
Ingredients
Scale
- 2 cups all purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1/2 cup milk
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- Zest of 2 lemons
- 2 tablespoons fresh lemon juice
- 2 tablespoons poppy seeds
- 1 cup powdered sugar (for glaze)
- 2 tablespoons fresh lemon juice (for glaze)
Instructions
- Preheat oven to 350°F and grease or line a 9 by 5 inch loaf pan with parchment paper.
- In a bowl, whisk together all purpose flour, baking powder, salt, and poppy seeds.
- In a separate bowl, beat softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in milk, lemon zest, and fresh lemon juice until combined.
- Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan and smooth the top evenly.
- Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the loaf to cool slightly in the pan before transferring to a cooling rack.
- Mix powdered sugar and fresh lemon juice to create a smooth glaze. Pour over the slightly warm loaf and let it set before slicing.
Notes
- Use fresh lemon zest for the brightest flavor.
- Do not overmix to keep the loaf tender.
- Pour glaze while the loaf is slightly warm so it absorbs gently.
- Store tightly wrapped to maintain moisture.
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 30g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg