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Classic Lemon Poppy Seed Loaf Cake

A bright, zesty, and incredibly moist lemon pound cake speckled with poppy seeds and topped with a sweet, tangy white glaze.
Print Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American, Spring
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Cake Batter
  • 1.5 cups all-purpose flour
  • 1 tsp baking powder
  • 0.25 tsp baking soda
  • 0.5 tsp salt
  • 3 tbsp poppy seeds
  • 1 cup granulated sugar
  • 2 tbsp lemon zest fresh
  • 0.5 cup unsalted butter softened
  • 2 eggs large, room temperature
  • 1 tsp vanilla extract
  • 0.25 cup lemon juice fresh
  • 0.5 cup sour cream or whole milk
Lemon Glaze
  • 1 cup powdered sugar sifted
  • 2-3 tbsp lemon juice fresh

Equipment

  • 9x5 inch loaf pan
  • Mixing bowls
  • Hand mixer or stand mixer
  • Wire cooling rack

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment paper.
  2. Whisk together flour, baking powder, baking soda, salt, and poppy seeds in a bowl.
  3. In a large bowl, rub the lemon zest into the granulated sugar until fragrant.
  4. Add softened butter to the sugar mixture and beat until light and fluffy.
  5. Beat in eggs one at a time, then stir in vanilla extract.
  6. Alternately add the dry ingredients and a mixture of lemon juice/sour cream to the batter, beginning and ending with dry ingredients. Mix until just combined.
  7. Pour batter into the prepared pan and bake for 45-55 minutes, or until a toothpick comes out clean.
  8. Let cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
  9. Whisk powdered sugar and lemon juice until a thick glaze forms. Pour over the cooled cake.

Notes

Store the loaf in an airtight container at room temperature for up to 3 days. Can be frozen unglazed for up to 3 months.