Lemon Poppy Seed Loaf Cake

There’s something incredibly comforting about a slice of Lemon Poppy Seed Loaf Cake, especially when it fills the kitchen with its inviting aroma. I remember the first time I made this delightful cake. The sun was shining, and the scent of fresh lemons wafted through the air as I whisked together the ingredients. It was one of those perfect afternoons when everything just felt right. Each bite of this moist loaf is like a warm hug, brightened by the zing of lemon and the delightful crunch of poppy seeds. It’s a cake that can turn an ordinary day into something special, whether enjoyed alongside a cup of tea, at a family gathering, or simply as a treat for yourself.

Ingredients Required for Lemon Poppy Seed Loaf Cake

When it comes to baking, the quality and selection of your ingredients can make all the difference. For this Lemon Poppy Seed Loaf Cake, each element plays a crucial role in achieving that perfect balance of flavor and texture. The star ingredients, such as fresh lemons and poppy seeds, not only enhance the taste but also contribute to the cake’s beautiful appearance.

• 5 ½ tablespoons butter, melted and cooled – This adds richness and moisture to the loaf.
• 1 ½ cups flour – The base of our cake, providing structure.
• 1 teaspoon baking powder – This helps the cake rise and become fluffy.
• ⅛ teaspoon salt – Enhances the flavors of the other ingredients.
• 1 ½ cups sugar – Sweetness balances the tartness of the lemon.
• Zest of one lemon (finely grated) – Packs a punch of fresh lemon flavor.
• 2 tablespoons lemon juice – Adds moisture and tanginess.
• 4 eggs, at room temperature – Essential for binding and richness.
• 1 ½ teaspoons vanilla – Adds depth of flavor.
• ½ cup heavy cream – Contributes to a moist texture.
• ⅓ cup poppy seeds – Adds crunch and a unique flavor.

The Process for Making Lemon Poppy Seed Loaf Cake

Baking this Lemon Poppy Seed Loaf Cake is as rewarding as it is simple. The process involves a few straightforward steps that will have your kitchen smelling heavenly in no time. Let’s dive into making this delicious treat!

1. Start by preheating your oven to 350 degrees Fahrenheit. This is crucial for ensuring that your cake bakes evenly and rises beautifully.

2. Next, grab an 8-½-inch loaf pan and spray it with non-stick baking spray or butter and flour it. This will prevent the cake from sticking and help with easy removal.

3. In a small bowl, whisk together flour, baking powder, and salt. This ensures that the leavening agent is evenly distributed throughout the batter.

4. In a large mixing bowl, combine sugar and the zest of one lemon. Use your fingers to rub the zest into the sugar; this releases the essential oils and intensifies the lemon flavor.

5. Now, it’s time to whisk in the eggs to the sugar mixture, one at a time. Make sure to whisk vigorously for each addition, creating a light and fluffy batter.

6. Incorporate the lemon juice, vanilla, and heavy cream into the mixture, whisking until everything is well combined and smooth.

7. Gradually mix in the flour mixture in three additions, being careful not to overmix. We’re looking for a well-blended batter without lumps.

8. Add half the butter to the batter and mix gently with a whisk. Once combined, pour in the remaining butter and whisk until everything is smooth.

9. Finally, fold in the poppy seeds using a silicone spatula. This adds a lovely crunch and unique flavor to the cake.

10. Scrape the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 60 to 70 minutes, or until the loaf rises and cracks. A toothpick inserted in the center should come out clean.

11. Once baked, cool the cake in the pan for about 5 minutes, then carefully transfer it to a cooling rack to cool completely.

Make It Your Own

Customize this Lemon Poppy Seed Loaf Cake to suit your taste or occasion with these fun ideas!

• Storage: Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it.
• Freezing: You can freeze the cake! Wrap it tightly in plastic wrap and then foil. It will keep for up to three months.
• Glaze It: Drizzle a simple lemon glaze made from powdered sugar and lemon juice over the cooled cake for a sweet finish.
• Fruit Additions: Consider adding blueberries or raspberries to the batter for a burst of fruity flavor.
• Variation: Swap out poppy seeds with chia seeds for a different crunch and texture.

How to Enjoy Lemon Poppy Seed Loaf Cake

Serving your Lemon Poppy Seed Loaf Cake is just as delightful as baking it. Here are some wonderful ways to enjoy this treat:

• Brunch Delight: Serve slices of the cake at brunch alongside fresh fruits and whipped cream for a lovely spread.
• Afternoon Snack: Enjoy a slice with your afternoon tea or coffee. It makes for a perfect pick-me-up!
• Light Dessert: Pair slices with a scoop of vanilla ice cream or a dollop of whipped cream for a light dessert option.
• Packaging for Gifts: Wrap the cake in decorative paper for a thoughtful homemade gift. It’s perfect for friends and family.
• Seasonal Treat: This cake is great for spring gatherings, where the fresh flavors can shine.

FAQ

Conclusion

The Lemon Poppy Seed Loaf Cake is a delightful treat that brings together the refreshing flavors of lemon and the unique crunch of poppy seeds. It’s perfect for any occasion and is sure to impress your guests. I encourage you to give it a try and enjoy the satisfaction of baking something so delicious and comforting. You won’t regret indulging in this wonderful recipe!

Lemon Poppy Seed Loaf Cake

The ultimate comfort food, Lemon Poppy Seed Loaf Cake is a must-try! It's moist, flavorful, and perfect for any occasion. The burst of lemon and the crunch of poppy seeds make it unforgettable. Bake it tonight and enjoy a delightful treat!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 40 minutes mins

Servings: 4 servings

Course: Desserts

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 5 ½ tablespoons tablespoons Butter
• 1 ½ cups cups Flour
• 1 teaspoon Baking Powder
• ⅛ teaspoon Salt
• 1 ½ cups cups Sugar
• 1 whole Lemon Zest
• 2 tablespoons Lemon Juice
• 4 whole Eggs
• 1 ½ teaspoons teaspoons Vanilla
• ½ cup cup Heavy Cream
• ⅓ cup cup Poppy Seeds

Equipment

• Frying pan
• Grater
• Wooden Spoon
• Oven
• Whisk
• Mixing Bowl
• Baking Sheet

Method

 

1. Step 1: Preheat oven to 350°.
2. Step 2: Spray an 8-½-inch loaf pan with non-stick baking spray or butter and flour. Set aside.
3. Step 3: Whisk together the flour, baking powder, and salt in a small bowl.
4. Step 4: Put the sugar in a large bowl, add the lemon zest, and rub the zest into the sugar to release the lemon oil.
5. Step 5: Whisk the eggs into the sugar vigorously, one at a time.
6. Step 6: Whisk in the lemon juice, vanilla, then the heavy cream until smooth.
7. Step 7: Using the whisk, mix in the flour mixture in 3 additions.
8. Step 8: Add half the butter, mix with the whisk, then whisk in the rest of the butter.
9. Step 9: Stir in the poppy seeds with a silicone spatula, then scrape the batter into the prepared pan.
10. Step 10: Bake for 60-70 minutes or until the loaf rises, cracks across the top and a toothpick inserted in the middle comes out clean.
11. Step 11: Cool on a rack for 5 minutes, then carefully remove to a cooling rack to finish cooling.

Notes

• Storage: Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it.
• Freezing: You can freeze the cake! Wrap it tightly in plastic wrap and then foil. It will keep for up to three months.
• Glaze It: Drizzle a simple lemon glaze made from powdered sugar and lemon juice over the cooled cake for a sweet finish.
• Fruit Additions: Consider adding blueberries or raspberries to the batter for a burst of fruity flavor.
• Variation: Swap out poppy seeds with chia seeds for a different crunch and texture.

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Meet Paige Wilson

I’m our photographer and stylist, so it’s my job to make our food look as sunny and delicious as it tastes. I’m obsessed with finding that perfect light. When I’m not behind the lens, I’m in the kitchen as the official “chief taster.” I work closely with Hailey and Brooke to cook, test, and refine the flavors for every single recipe until it’s just right.