Lemon Poppy Seed Loaf Cake with lemon glaze! This tender cake gets added moistness from a quick cooked glaze that gets brushed on while the cake is still hot. You won’t find a more lemony version than this.
Years ago when I first started baking on my own, I used to make a Lemon Poppy Seed Loaf Cake by making additions of lemon zest and poppy seeds to a yellow cake mix.
It’s been many years since I used a baking mix of any sort, and with a recipe as straight forward as this one, it isn’t really necessary.
From-scratch is always best, is my motto. When this buttery cake meets intense lemon flavour and those nutty flavoured little poppy seeds, that motto is proven correct yet again.
I like this recipe because it is more like a cake than a “cake bread” as in Banana Bread and other recipes of that type. Those tend to be denser and dome more at the top when baked.
They generally take longer to bake as well which means the risk of a dryer cake without the backup of extra moisture from things like the mashed banana, grated apples or zucchini that make great “cake breads”.
With two whole lemons used in this recipe, both in the batter and in the glaze which soaks into the cake, this lemon poppy seed loaf cake really packs an intense lemon punch. You are not likely to find a more lemony cake than this one.
It is ideal for packed lunches, coffee breaks and even as dessert at a weekend brunch.
If you are a real lemon lover like me, I’ve put together a countdown of our Top 50 Lemon Recipes from over a decade on Rock Recipes.
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- 2 cups flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 2 Tbsp poppyseeds
- zest of 2 lemons finely minced
- ¾ cup sugar
- 1/2 cup butter
- 2 eggs
- 1 tsp vanilla extract
- Juice of one lemon + enough milk to measure 1 cup
- 1/3 cup sugar
- juice of one lemon
Preheat oven to 350 degrees F. Grease a 9x5 inch loaf pan well and line with parchment paper.
Add the sugar and lemon zest to the bowl of an electric mixer and mix together on low speed for a few minutes. This helps to release all of the flavour in the zest.
Add the butter to the sugar and lemon zest and cream until light and fluffy on medium speed, about 5 minutes
Add the eggs one at a time, beating well after each addition.
Beat in the vanilla extract.
Mix together the flour, baking powder, baking soda and poppyseeds.
Add the dry ingredients alternately with the milk/ lemon juice mixture, beginning and ending with the dry ingredients. In general, I add the dry ingredients in 3 portions and the milk in 2 additions.
Spread batter evenly into the prepared pan.
Bake at 350 degrees F for about 40 minutes or until a toothpick inserted in center comes out clean.
Let the cake rest in the pan for 5 minutes then remove it from the pan and set on a wire rack to cool and be glazed.
In a very small saucepan combine the sugar and lemon juice and bring to a simmer for only 2-3 minutes. Large bubbles should begin to appear at this point, indicating that it has reached a syrupy stage.
As soon as the cake comes out of the pan and is still hot, begin brushing on the lemon glaze over the top. You will need to do this in several coats, waiting a minute or so between coats to allow the glaze to absorb into the cake.
Allow to cool fully before slicing and serving. Store leftovers in an airtight container. Many people say this cake is even better the next day.
This cake can also be baked in a 8x8 square baking pan and served as a sack cake if you prefer. The baking time will be 30-35 minutes but rely on the toothpick test to ensure that it is completely baked.
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