Lemon Poppy Seed Loaf Cake
Dreaming of those long summer days? This moist lemon poppy seed cake will have you thinking of warmer temperatures as you bite into the sweet and tangy cake. It’s so delicious that we recommend making two so you can save one for later!
Servings: 10 slices
Calories: 349kcal
Ingredients
- 2 cups all purpose flour
- 1 cup granulated sugar
- 1 tablespoon poppy seeds
- 3 teaspoons baking powder
- 1 tablespoon lemon zest
- ½ teaspoon salt
- 1 cup milk
- ½ cup oil
- 2 eggs
- 3 tablespoons lemon juice
- 1 teaspoon vanilla extract
Lemon Glaze
- 1 cup powdered sugar
- 2 tablespoons lemon juice
Instructions
- Preheat the oven to 350°F/180°c. Line an 8 ½ inch x 4 ½ inch baking tin with parchment paper. Set aside.
- Add the all purpose flour, granulated sugar, poppy seeds, baking powder, lemon zest and salt to a large mixing bowl. Whisk until well combined and set aside.
- Add the milk, oil, eggs, lemon juice and vanilla extract to a medium sized mixing bowl. Whisk until well combined.
- Pour the wet ingredients into the large bowl with the dry ingredients. Mix with a silicone spatula until just combined.
- Pour the batter into the prepared baking tin. Bake for 45 minutes, or until cooked through. Allow to cool in the tin for 10 minutes before transferring to a cooling rack to cool completely.
Video
Notes
- Don't Overmix: The batter is just combined when there are no more streaks of flour visible.
- Browning Too Quickly? Cover the lemon bread loosely with aluminium foil halfway through the cooking time if the top starts to get to dark.
- Glaze Consistency: You may need to use more or less lemon juice for the lemon glaze to reach a drizzling consistency.
Nutrition
Calories: 349kcal | Carbohydrates: 53g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.05g | Cholesterol: 36mg | Sodium: 267mg | Potassium: 92mg | Fiber: 1g | Sugar: 33g | Vitamin A: 88IU | Vitamin C: 4mg | Calcium: 124mg | Iron: 2mg