Homemade Lemon Poppy Seed Loaf

Bright and buttery lemon poppy seed loaf with lemon glaze is the perfect cake for lemon lovers! Made with butter, Greek yogurt, and buttermilk, each slice is incredibly tender with a moist crumb. Delicious for breakfast, afternoon tea, or any time that needs a burst of sunshine, you’ll love this easy loaf cake recipe.

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Lemon poppy seed loaf is one of my favorite ways to bake with fresh lemons. Simple and delicious, each bite is moist and delicate, with a beautifully light texture.

The cake is perfectly lemony thanks to a triple hit of citrus, no lemon extract required. My favorite way to infuse lemon desserts with natural lemon flavor is to make a quick batch of lemon-sugar: combine fresh lemon zest and granulated sugar in a food processor and pulse for 1 minute, until the zest is finally ground. This quick step releases all of the natural oils from the zest!

Once baked, a brush of lemon syrup soaks into the warm cake, adding extra moisture. A drizzle of sweet lemon glaze makes the perfect finish!

Love baking with lemons? Try my bakery style lemon poppy seed muffins next!

How to Make Lemon Poppy Seed Cake

Mix dry ingredients: Whisk together flour, baking powder, baking soda, salt, and poppy seeds until combined. This helps evenly distribute the poppy seeds throughout the cake.

Make lemon sugar: Combine lemon zest and granulated sugar in a food processor and pulse for 1 minute to combine.

Make cake: Beat room temperature butter and lemon-sugar in the bowl of a stand mixer fitted with the paddle attachment until light and fluffy, about 3 minutes.

Add eggs one at a time and beat until combined. Mix in vanilla extract. Scrape down the sides of the bowl as needed with a spatula.

With mixer on low speed, add dry ingredients in 3 additions, alternating with buttermilk mixture (begin and end with flour mixture).

Spoon batter into prepared loaf pan and smooth the top. Tap pan sharply several times to reduce air bubbles.

Bake cake for 52 to 56 minutes, until golden and a tester emerges with a few moist crumbs. Remove cake from the oven and immediately brush the top with lemon syrup. Let cake cool for 10 minutes, then transfer to a wire rack to cool completely. Serve topped with lemon glaze.

Tips to Freeze

Let loaf cake cool completely on a wire rack. Once fully cooled, wrap in plastic wrap and then wrap again in foil or place the wrapped cake in a freezer bag and freeze up to 2 months.

The day before you plan to serve, let the cake thaw overnight in the refrigerator (still wrapped to prevent condensation), then bring to room temperature. Glaze just before serving.

More favorite lemon recipes:

• Meyer Lemon Bundt Cake
• Lemon Shortbread Cookies
• Meyer Lemon Crinkle Cookies
• Lemon Layer Cake

Homemade Lemon Poppy Seed Loaf Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 6 reviews

• Author: Laura Kasavan
• Prep Time: 25 minutes
• Cook Time: 52 minutes
• Total Time: 1 hour 17 minutes
• Yield: 1 loaf, 12 slices
• Category: Dessert
• Method: Bake
• Cuisine: American

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Description

Bright and buttery lemon poppy seed loaf with lemon glaze is the perfect cake for lemon lovers! Made with butter, Greek yogurt, and buttermilk, each slice is incredibly tender with a moist crumb. Recipe makes 1 loaf and freezes well.

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Ingredients

Cake

• 2 cups (280 g) all-purpose flour
• 3/4 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp (3 g) salt
• 2 Tbsp (18 g) poppy seeds
• 1 cup (200 g) granulated sugar
• 2 Tbsp (6 g) fresh lemon zest
• 1/2 cup (112 g) unsalted butter, at room temperature
• 2 large eggs (100 g), at room temperature
• 1 tsp (4 g) vanilla extract
• 3/4 cup (180 g) buttermilk, at room temperature
• 1/3 cup (80 g) Greek yogurt, at room temperature

Lemon Syrup

• 2 Tbsp (30 g) fresh lemon juice
• 2 Tbsp (25 g) granulated sugar

Glaze

• 1 Tbsp (14 g) unsalted butter, melted
• pinch of salt
• 2 tsp fresh lemon zest
• 1 1/2 Tbsp (22 g) fresh lemon juice
• 1 cup (120 g) powdered sugar

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Instructions

1. Preheat oven to 350°F and spray a 9 x 5-inch loaf pan with nonstick spray. Line the loaf pan with parchment paper.
2. Make cake: Whisk together flour, baking powder, baking soda, salt, and poppy seeds in a medium bowl.
3. Place sugar and lemon zest in a food processor and pulse for 1 minute. Beat butter and lemon-sugar in a large mixer bowl at medium speed until light and fluffy, about 3 minutes. Reduce speed to low and add eggs one at a time. Beat in vanilla on low speed. Combine buttermilk and Greek yogurt in a small bowl. Beat in dry ingredients in three additions, alternating with buttermilk mixture (begin and end with flour mixture), just until incorporated.
4. Pour batter into prepared pan; smooth top with an offset spatula and tap sharply to reduce air bubbles.
5. Bake loaf cake for 52 to 56 minutes, until cake springs back to the touch and a toothpick inserted in the center comes out with a few crumbs attached.
6. Make lemon syrup: In the last five minutes of baking, combine lemon juice and sugar in a small saucepan over medium heat. Simmer, stirring occasionally, until sugar dissolves and syrup thickens, about 4 minutes. Remove cake from the oven and immediately brush the top with lemon syrup. Cool in pan on a wire rack for 10 minutes; carefully remove cake from pan and cool completely.
7. Make glaze: Whisk together melted butter, salt, lemon zest, juice, and powdered sugar in a small bowl. Drizzle glaze over cake and let set before serving.
8. Store leftover cake at room temperature overnight (tightly covered) or in the refrigerator up to 3 days. Bring to room temperature before serving.

Equipment

Loaf Pan

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Stand Mixer

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Notes

Mini loaf cakes: Divide the batter evenly between three mini (5 3/4″ x 3 1/4″) loaf pans. Bake the mini loaves on a preheated baking sheet for about 30 minutes, or until cakes spring back to the touch and a toothpick inserted in the center comes out with a few crumbs attached.

Make ahead: This loaf cake can be made one day in advance. Let cool completely and store at room temperature overnight. Add the lemon glaze just before serving.

Freezing instructions: Once fully cool, wrap loaf cake in plastic wrap and a freezer bag and freeze up to 2 months. The day before serving, move the cake to the refrigerator (still wrapped to prevent condensation) and defrost overnight. Bring to room temperature, remove plastic wrap, and add glaze.