I love me a good loaf cake. To be honest, the loaf pan is my favorite mold to bake in. It’s easy to clean, easy to line with parchment paper, and very easy to get a cake out of. All of these three things puts it in the top contender for cake pans in my pantry.
One of my favorite summer tea cakes is the lemon poppyseed loaf. The fresh lemon flavor is super refreshing and the nutty poppyseeds add texture, flavor and a delicious crunch to every bite. When I told my housemates, it takes all of 10 mins to prepare this cake, they would NOT believe me. It’s true though. This cake barely requires any effort at all and the final products is incredible.
Three Ingredients That Make This Recipe A Winner
- Freshly squeezed lemon juice
- An abundance of poppyseeds
- Freshly grated lemon zest
These three ingredients elevate this cake from just another ordinary recipe to the magical flavors you will experience.
This zesty fluffy lemon poppyseed loaf cake is incredible all on its own. However, if you want to take things up a notch, add a sweet lemon sugar glaze. This glaze alone will take your loaf cake to new heights in terms of flavor and aesthetic. The best part about the glaze is that it uses ONLY 3 ingredients.
Super Simple Lemon Sugar Glaze
- Lemon juice
- Powdered sugar
- Milk
That is all you will need to prepare a luscious glaze to cover your lemon poppyseed loaf cake in. You can also use this glaze for any other desserts you like. It’s just that versatile, yummy, and gorgeous.
I don’t usually dress my lemon poppyseed loaf cake in a lemon sugar glaze. The reason is that I make this loaf cake so frequently, that my housemates insist they could do without the extra sugar. But this Sunday, we felt fancy and wanted to go the full mile. And boy, did it turn out GORGEOUS!
Zesty Lemon Poppyseed Loaf Cake
8
servings10
minutes25
minutesKeep your device screen on
Ingredients
- For the loaf cake
2 eggs
3/4 cups of sugar
1/3 cup of vegetable oil
1/4 cup of fresh lemon juice
1 tsp freshly grated lemon zest
1 tbsp poppyseeds
1 1/2 cup of flour
1 tsp baking powder
- For the glaze
1 cup of powdered sugar
2 tsp milk
1/2 tsp lemon juice
Directions
- Preheat your oven to 180 °C. In a bowl combine your eggs, sugar, and oil and whisk thoroughly.
- Add the lemon juice, lemon zest, and poppyseeds. Whisk to combine.
- Now add your flour and baking powder and gently fold it in until fully mixed.
- Transfer your batter to a greased or parchment-lined loaf pan. I use an 8×4 in loaf pan.
- Bake for 25-30 mins until a toothpick inserted comes out clean.
- Set aside to cool. In a bowl, combine all your ingredients for the glaze and mix thoroughly. If the mixture is too thick, add some more milk (by adding one drop at a time).
- Once your cake reaches room temperature, drizzle the glaze generously all over. Garnish with lemon zest, mint leaves or lemon slices (fresh or candied).
