I was a weird kid. I hated lemon poppy seed, yet now it’s one of my favorite flavors. Lemon poppy seed loafs, muffins, you name it – my mouth is watering!

I seek it out at every bakery I go to. Eric always knows my order…lemon poppy seed please!

You can imagine how I felt when I made a lemon poppy seed loaf cake recipe. I was FULL. Full to the brim, people! Because it was heaven. I couldn’t let any go to waste!

This lemon poppy seed loaf cake is just the right balance. It’s not super dense like a pound cake but it’s also not super fluffy like an angel food cake. It’s lemony but won’t make you pucker.

I guess you’ll just have to try it out, won’t you? 🙂

My STEP-BY-STEP VIDEO below will help guide you through the recipe. Subscribe to my YouTube channel for recipe videos every week!

 

 

 

Makes: 5×9” loaf

Prep time: 30 minutes

Cook time: 55 minutes

Total time: 1 hour and 25 minutes

The Ingredients

2 cups all-purpose flour

1 cup sugar

2/3 cup whole milk

1/3 cup buttermilk

2 eggs

1 stick + 3 tablespoons salted butter, melted & cooled to room temp*

1 tablespoon baking powder

1 ¼ teaspoon vanilla extract

1 tablespoon + 1 teaspoon poppy seeds

¼ cup fresh lemon juice

Zest of 2 lemons

For the glaze: 1 tablespoon fresh lemon juice + ½ cup confectioners’ sugar

*Let your melted butter cool before mixing with eggs so they don’t scramble. If you’re using unsalted butter, add in ¼ teaspoon salt.

 

 

 

The Steps

Preheat oven to 350 degrees.

You can use a hand or stand mixer for this recipe!

Grease a 5×9” loaf pan.

In a large bowl (not the bowl of a mixer), add flour, baking powder, lemon zest and poppy seeds. Whisk together until well-combined.

In the bowl of a mixer (or separate bowl for a hand mixer), add sugar, cooled melted butter, eggs, and vanilla extract. Beat for 1 minute until fluffy and whipped in texture.

Add ½ of the flour mixture to the butter/sugar mixture. Then add whole milk and buttermilk. Stir on low until just combined, scraping the sides of the bowl down once. Add the rest of the flour mixture, and then lemon juice. Stir on low until just combined, scraping the sides of the bowl down once. Do not overmix!

To bake: Pour batter into the greased loaf pan. Bake for 50-60 minutes on the middle rack until a toothpick comes out with loose crumbs (no batter).

For the drizzle: stir together lemon juice and confectioners’ sugar.

Let loaf cool for 15-20 minutes. Use a knife to loosen loaf from pan and invert onto a wire rack. Flip back over, and add lemon drizzle. Enjoy warm or room temperature.

To store: Best if stored in an airtight container. Keeps well for 3 days.

 

 

 

The Steps with Video

My STEP-BY-STEP VIDEO below will help guide you through the recipe. Subscribe to my YouTube channel for recipe videos every week!