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Sliced lemon poppy seed loaf cake drizzled with sweet lemon glaze.

Lemon Poppy Seed Loaf Cake

A beautifully moist loaf cake dotted with nutty poppy seeds and drizzled with a tangy sweet lemon glaze, perfect for casual gatherings and special occasions.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Brunch, Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups All-purpose flour
  • 1 cup Sugar
  • 2 tsp Baking powder
  • 1 tsp Baking soda
  • 1/2 tsp Salt
  • 1 tbsp Poppy seeds
Wet Ingredients
  • 3 large Eggs
  • 1 cup Buttermilk Can substitute with milk and vinegar
  • 1/2 cup Oil Or butter for a richer taste
  • 1/4 cup Lemon juice Fresh is best!
  • 1 tbsp Lemon zest Use fresh for vibrant flavor
  • 1 tsp Vanilla extract
Glaze Ingredients
  • 1 cup Powdered sugar
  • 2 tbsp Lemon juice

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, mix the eggs, buttermilk, oil, lemon juice, and lemon zest until combined.
  4. Gradually combine the wet and dry mixtures, stirring in the poppy seeds gently until just blended.
  5. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Baking
  1. Bake for about 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Glazing
  1. While cooling, whisk together glaze ingredients (powdered sugar and lemon juice) for a refreshing topping.

Notes

To keep leftovers fresh, store in an airtight container for up to three days at room temperature. For longer storage, freeze the unglazed loaf for up to two months.