Lemon Poppy Loaf Cake

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There’s something magical about a beautifully baked Lemon Poppy Loaf Cake. The fresh citrus tang, the gentle crunch of poppy seeds, and the tender crumb come together to create a treat that’s equal parts comforting and elegant. Whether you’re a seasoned baker or a beginner, this blog post will guide you step-by-step to making a lemon loaf cake that’s moist, flavourful, and irresistibly fluffy.

Not only will you get a fool proof recipe, but I’ll also share tips, tricks, and solutions to common baking challenges, plus answer some FAQs to ensure you nail it every time.

Why This Lemon Poppy Loaf Cake Stands Out

• Bright and Refreshing: Fresh lemon zest and juice ensure an unmistakable citrus flavor.
• Perfectly Moist: Greek yogurt or sour cream makes every bite soft and tender.
• Foolproof Recipe: With easy-to-follow steps and helpful tips, anyone can succeed!
• Versatile: Ideal for breakfast, dessert, or as a tea-time treat.

Ingredients You’ll Need

The secret to a delicious loaf cake is using high-quality, fresh ingredients. Here’s the full list:

For the Cake:

• 1 ¾ cups all-purpose flour (spooned and leveled)
• 1 tbsp poppy seeds
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ¾ cup granulated sugar
• ½ cup unsalted butter, softened
• 2 large eggs
• ½ cup Greek yogurt or sour cream
• 2 tbsp fresh lemon zest
• 3 tbsp fresh lemon juice
• 1 tsp vanilla extract

For the Lemon Glaze:

• 1 cup powdered sugar
• 2-3 tbsp fresh lemon juice
• 1-2 tsp milk (optional)

Equipment Needed

• A 9×5-inch loaf pan
• Mixing bowls (one large, one medium)
• Hand or stand mixer (or a whisk)
• Zester and juicer
• Rubber spatula

Step-by-Step Instructions

Here’s how to make this dreamy Lemon Poppy Loaf Cake:

1. Preheat and Prepare the Pan

• Preheat your oven to 350°F (175°C).
• Grease your loaf pan with butter or nonstick spray, then line it with parchment paper. Leave some overhang for easy removal.

2. Mix Dry Ingredients

• In a medium-sized bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt. Set aside.

3. Cream Butter and Sugar

• In a large mixing bowl, beat the butter and sugar together using a hand or stand mixer on medium speed until light and fluffy (about 2-3 minutes). This step helps incorporate air into the batter, which makes the cake light.

4. Add Eggs, Lemon Zest, and Vanilla

• Beat in the eggs, one at a time, mixing well after each addition.
• Stir in the lemon zest and vanilla extract.

5. Combine Wet and Dry Ingredients

• With the mixer on low speed, add the dry ingredients to the butter mixture in three additions, alternating with the Greek yogurt and lemon juice. (Start and end with the dry ingredients.)
• Mix until just combined. Avoid overmixing, as this can make the cake dense.

6. Pour into the Pan and Bake

• Pour the batter into the prepared loaf pan and smooth the top with a spatula.
• Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
• If the top browns too quickly, tent it with aluminum foil after the first 30 minutes.

7. Cool Completely

• Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before glazing.

How to Make the Lemon Glaze

1. In a small bowl, whisk together the powdered sugar and lemon juice until smooth.
2. If the glaze is too thick, add a teaspoon of milk at a time until it reaches your desired consistency.
3. Drizzle the glaze over the cooled cake and let it set for 10-15 minutes before slicing.

Tips and Tricks for the Best Lemon Poppy Loaf Cake

1. Use Fresh Lemons: Bottled lemon juice won’t provide the same vibrant flavor as freshly squeezed lemons.
2. Room Temperature Ingredients: Make sure your butter, eggs, and yogurt are at room temperature. This helps them mix more evenly, resulting in a smoother batter.
3. Don’t Overmix: Overmixing can develop the gluten in the flour, leading to a dense cake. Mix until just combined.
4. Check for Doneness: Every oven is different, so start checking the cake at the 50-minute mark. A toothpick should come out clean or with a few moist crumbs.
5. Let It Cool: Glazing a warm cake will cause the glaze to run off. Be patient and let the cake cool completely!

Notes

• Storage: Store the cake in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
• Freezing: Wrap the unglazed cake tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge and glaze before serving.
• Optional Add-Ins: If you love texture, add a handful of chopped nuts or a few tablespoons of shredded coconut to the batter.

FAQs

1. Can I use oil instead of butter?

Yes, you can substitute the butter with ½ cup of neutral oil (like canola or vegetable oil) for a slightly denser but equally moist cake.

2. Can I skip the poppy seeds?

Absolutely! The cake will still taste amazing without the poppy seeds—they’re mainly there for texture and visual appeal.

3. What can I use instead of Greek yogurt?

You can use sour cream, plain yogurt, or even buttermilk. These ingredients add moisture and tanginess to the cake.

4. Why is my cake dry?

Dry cakes are often the result of overbaking or too much flour. Be sure to measure your flour correctly (spoon and level, don’t scoop) and keep an eye on your oven.

5. How do I make the glaze less sweet?

Reduce the powdered sugar slightly and replace some of the lemon juice with milk to tone down the sweetness.

Final Thoughts

This Lemon Poppy Loaf Cake is a recipe you’ll come back to time and time again. Its light and fluffy texture, paired with that bright lemon flavor, makes it perfect for any occasion. Whether you’re baking for a friend, a family gathering, or just for yourself, this cake will brighten your day.

Try it out and let me know how it turns out for you. Happy baking! 🍋