Description
This Lemon Poppy Seed Loaf Cake is a delightful combination of zesty lemon flavor and crunchy poppy seeds, creating a moist and tender cake that’s perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup buttermilk
- 2 tablespoons poppy seeds
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream the softened butter and granulated sugar together until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Stir in the lemon zest and lemon juice.
- Add the flour mixture to the butter mixture alternately with the buttermilk, starting and ending with the flour mixture. Mix until just combined.
- Fold in the poppy seeds and vanilla extract until evenly distributed.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- For a sweeter glaze, mix powdered sugar with lemon juice and drizzle over the cooled cake.
- Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition
- Calories: 200
- Sugar: 15
- Sodium: 150
- Fat: 8
- Carbohydrates: 30
- Fiber: 1
- Protein: 3
- Cholesterol: 40
Keywords: lemon poppy seed loaf cake, lemon loaf cake, poppy seed cake, easy lemon cake recipe, moist lemon cake, lemon dessert recipe