Lemon poppy seed loaf cake is a citrus loaf made with fresh lemon zest, lemon juice, and poppy seeds, baked in a loaf pan.
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This lemon poppy seed cake recipe is a soft loaf-style cake with a tender crumb, fresh lemon flavor, and poppy seeds throughout, finished with lemon icing. It is ideal for spring and summer desserts.
Ingredients You'll Need
Note: Full ingredients and amounts are listed in the recipe card below.
- All-purpose flour: Provides structure, helping the loaf bake evenly and hold its shape.
- Granulated sugar: Sweetens the batter and helps the loaf rise properly.
- Unsalted butter: Adds flavor and helps create a soft crumb.
- Eggs: Hold the batter together and support the loaf as it bakes.
- Sour cream: Keeps the loaf moist and prevents it from drying out.
- Avocado oil: Helps the loaf stay moist after baking; it can be substituted with grapeseed oil, sunflower oil, or canola oil.
- Lemon zest: Adds strong lemon flavor without extra liquid.
- Lemon juice: Adds brightness and balances sweetness.
- Poppy seeds: Add texture and light crunch throughout the loaf.
- Powdered sugar: Creates a smooth icing that sets on top.
How to Make Lemon Poppy Seed Loaf
Note: Full instructions are provided in the recipe card below.
- Lemon poppy seed loaf cake: Preheat the oven to 350 ° F/175 ° C. Grease an 8.5 × 4.5-inch (21.5 × 11.5 cm) loaf pan and line it with parchment paper, leaving overhang for easy removal.
- In a medium bowl, whisk together the flour, baking powder, and baking soda until evenly combined. set aside.
- In a large mixing bowl, combine the granulated sugar and lemon zest; rub together with your fingers until fragrant and slightly moist. Add the butter and salt and beat on high speed for about 3 minutes, until light and creamy.
- Scrape down the bowl, then add the eggs one at a time, mixing on low to medium speed until fully incorporated.
- Add half of the dry ingredients and mix on low speed just until blended. Add the sour cream, oil, lemon juice, and vanilla extract, mixing gently until combined.
- Add the remaining dry ingredients and the poppy seeds. mix briefly until no dry streaks remain. Use a rubber spatula to scrape the bowl and ensure the batter is evenly mixed. Transfer the batter to the prepared loaf pan and smooth the top.
- Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean. If the top begins to brown too quickly, loosely cover with aluminum foil during the final baking time.
- Let the loaf cool in the pan for 10 minutes, then lift it out and place it on a wire rack to cool completely.
- lemon icing
- Once the loaf has cooled, whisk together the powdered sugar, lemon juice, and sour cream until smooth. Pour the icing over the loaf and allow it to set before slicing.
Hint: Stop mixing the batter as soon as the flour is incorporated to keep the loaf soft and prevent a dense texture.
Storage, Make Ahead, & Freezing
Storage: Store the lemon poppy seed loaf cake tightly covered at room temperature for up to 2 days or refrigerate for up to 5 days.
Make Ahead: Bake the loaf up to 1 day in advance and add the lemon icing just before serving.
Freezing: Freeze the unfrosted loaf or slices for up to 2 months; thaw completely before icing.
Camila's Tips & Variations
- Dense loaf: Mix only until the ingredients are just combined.
- Stronger lemon flavor: Add more lemon zest instead of extra juice.
- Glaze consistency: Adjust with powdered sugar to thicken or lemon juice to thin.
Frequently Asked Questions
Why did my lemon poppy seed loaf sink in the center?
The loaf was underbaked or overmixed; bake until fully set and mix only until combined.
How do I keep lemon poppy seed loaf cake moist?
Use sour cream and oil together and avoid baking past doneness.
What happens if I skip the poppy seeds?
The loaf will bake normally but will lose texture; no other changes are needed.
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Recipe
Lemon Poppy Seed Loft
Equipment
- Hand mixer or stand mixer
- Microplane or fine grater (for lemon zest)
- 8.5 × 4.5-inch loaf pan
Ingredients
Lemon poppy seed cake
- 270 g all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 200 g granulated sugar
- 2 tablespoon lemon zest
- 113 g unsalted butter room temperature
- 2 large eggs room temperature
- 200 g sour cream room temperature
- 2 tablespoons avocado oil or vegetable oil
- 1 ½ tablespoons lemon juice
- 1 tablespoon vanilla extract
- 1 ½ tablespoons poppy seeds
Lemon Icing
- 150 g powdered sugar
- 4-5 teaspoons freshly squeezed lemon juice
- ½ teaspoon sour cream to thicken the glaze , optional
Instructions
- Lemon poppy seed loaf cake: Preheat the oven to 350 ° F/175 ° C. Grease an 8.5 × 4.5-inch (21.5 × 11.5 cm) loaf pan and line it with parchment paper, leaving overhang for easy removal.
- In a medium bowl, whisk together the flour, baking powder, and baking soda until evenly combined. set aside.
- In a large mixing bowl, combine the granulated sugar and lemon zest; rub together with your fingers until fragrant and slightly moist. Add the butter and salt and beat on high speed for about 3 minutes, until light and creamy.
- Scrape down the bowl, then add the eggs one at a time, mixing on low to medium speed until fully incorporated.
- Add half of the dry ingredients and mix on low speed just until blended. Add the sour cream, oil, lemon juice, and vanilla extract, mixing gently until combined.
- Add the remaining dry ingredients and the poppy seeds. mix briefly until no dry streaks remain. Use a rubber spatula to scrape the bowl and ensure the batter is evenly mixed. Transfer the batter to the prepared loaf pan and smooth the top.
- Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean. If the top begins to brown too quickly, loosely cover with aluminum foil during the final baking time.
- Let the loaf cool in the pan for 10 minutes, then lift it out and place it on a wire rack to cool completely.
- Lemon icing: Once the loaf has cooled, whisk together the powdered sugar, lemon juice, and sour cream until smooth. Pour the icing over the loaf and allow it to set before slicing.
Notes
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
