Lemon Poppy Seed Loaf Cake with Lemon Glaze Recipe
This Lemon Poppy Seed Loaf Cake is a moist and flavorful dessert featuring a delicate balance of zesty lemon and crunchy poppy seeds. Baked at a lower temperature to ensure a tender crumb, it’s finished with a simple lemon glaze that adds a sweet and tangy touch. Perfect for a teatime treat or a delightful dessert, this classic American loaf cake is easy to prepare and sure to impress.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 2 hours 30 minutes
- Yield: 1 loaf cake (approximately 8-10 slices)
- Category: Loaf Cakes
- Method: Baking
- Cuisine: American
Ingredients
Lemon Poppy Seed Cake
- 225g granulated sugar
- Zest of 3 lemons
- 290g all-purpose flour
- 80g almond meal
- 12g (1 tbsp plus 1 tsp) poppy seeds
- 1 tsp baking powder
- ¼ tsp baking soda
- 2g (½ tsp) kosher salt
- 135g freshly squeezed lemon juice
- 130g neutral oil
- 150g full fat sour cream, at room temperature
- 3 large eggs, at room temperature
- 1 tsp vanilla extract
- A wee bit of softened butter for piping down the middle of the loaf (optional)
Lemon Glaze
- 60g powdered sugar
- 20g freshly squeezed lemon juice
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 325°F (160°C). Grease and line a 9”x4”x4” (23x10x10cm) pullman pan or a 9”x5” loaf pan with parchment paper, extending it over the sides to create a sling for easy cake removal.
- Infuse Sugar with Lemon Zest and Combine Dry Ingredients: In a medium bowl, combine the granulated sugar with the zest of 3 lemons. Rub the zest into the sugar using your hands to release the lemon oils and flavor the sugar thoroughly. Add in the all-purpose flour, almond meal, poppy seeds, baking powder, baking soda, and kosher salt. Whisk these dry ingredients together until evenly mixed.
- Mix Wet Ingredients: In a separate bowl, whisk together the freshly squeezed lemon juice, neutral oil, full-fat sour cream, large eggs, and vanilla extract until smooth and well combined.
- Combine Wet and Dry Ingredients: Pour the wet mixture into the bowl with the dry ingredients. Whisk initially to incorporate, then switch to a spatula and gently fold the batter a few times to ensure no dry spots remain. This will create a smooth, consistent batter.
- Prepare Batter for Baking: Transfer the batter to the prepared loaf pan. If desired, pipe or run a thin line of softened butter directly down the center of the batter to promote an even crack in the cake as it bakes.
- Bake the Cake: Place the loaf pan in the preheated oven and bake for 1 hour and 15 minutes. The cake is done when the top is golden and a skewer inserted into the center comes out clean.
- Cool the Cake: Remove the pan from the oven and allow the cake to cool in the pan for 15 minutes. Then, transfer the cake to a wire rack and let it cool completely before glazing.
- Make and Apply the Lemon Glaze: In a small bowl, mix the powdered sugar with freshly squeezed lemon juice until smooth. Using a pastry brush, generously brush the glaze onto the cooled loaf. Let it dry slightly, then apply additional glaze if desired for extra shine and flavor.
- Serve and Store: Slice the cake using a sharp knife. Store any leftovers lightly wrapped at room temperature for up to 3 days to maintain freshness.
Notes
- Make sure to cool the cake completely before applying the glaze to prevent the icing from melting and sliding off.
- The optional butter line down the center encourages a neat crack and more even rising in the loaf.
- You can substitute almond meal with finely ground almonds or omit if allergic, although this will slightly change the texture.
- If you prefer a more intense lemon flavor, zest an extra lemon to add to the sugar.
- Store the loaf at room temperature wrapped lightly; refrigeration may dry out the cake.
