Lemon Poppy Seed Loaf Cake With Lemon Glaze

Whisked Away
by Whisked Away
1 loaf cake
55 min

Our neighborhood in Phoenix was once an citrus grove. Most people have citrus trees that bear a TON of fruit in the winter. It is not uncommon to zest and juice your citrus to have on hand year-round. We have a tangelo tree, but many of our neighbors have lemon trees and they are kind enough to share. Thank goodness because I love this lemon loaf cake in the summer. I like my cake with a lotta lemon and a lotta poppy seeds. The glaze soaks into the cake and makes it EXTRA moist and lemony! This is the perfect add to a summer potluck or keep it for yourself and have it for breakfast with a cup of tea or coffee. Decisions, decisions!

Lemon Poppy Seed Loaf Cake With Lemon Glaze
Recipe details
  • 1  loaf cake
  • Prep time: 15 Minutes Cook time: 40 Minutes Total time: 55 min
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For the cake
  • 1½ sticks unsalted butter, at room temp
  • ½ cup granulated sugar
  • ¼ cup light brown sugar, packed
  • 3 tablespoons lemon zest
  • 2 eggs, at room temp
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 2 tablespoons poppy seeds
  • ½ cup sour cream, at room temp
  • 2 tablespoons fresh lemon juice
For the glaze
  • 1 cup powdered sugar, sifted
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons unsalted butter, melted
  • ½ teaspoon pure vanilla extract
For the cake
Preheat oven tp 350ºF. Grease a loaf pan. Line with parchment paper. I
In the bowl of an electric mixer, beat butter, sugars and zest until light and fluffy, about 3-5 minutes on medium speed. Add the eggs, one at a time scraping the bowl after each addition. Add vanilla and mix well.
In a medium bowl, whisk together the flour, baking powder, salt and poppy seeds.
In a separate small bowl, whisk together the sour cream and lemon juice.
With the mixer on low speed, add the flour and sour cream mixtures alternately, starting and ending with the flour.
Scrape the batter into the prepared loaf pan. Bake for 38-40 minutes or until a toothpick comes out with crumbs still attached.
Remove from the oven and let cool in pan for 5 minutes. remove from the pan and place on a cooling rack unit cooled completely.
For the glaze
While the cake is cooling, whisked together glaze ingredients in a small bowl.
With a skewer, poke holes throughout the top of the cooled cake. Spoon glaze over cake, waiting for it to absorb before adding more. Slice and serve.
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