Brighten your day with a slice of this delightful Lemon Poppy Seed Loaf. This easy lemon cake recipe is perfect for breakfast, a snack, or dessert, offering a vibrant citrus flavor and satisfying texture. You’ll love how simple it is to create this bakery-worthy treat at home.
Key Ingredients & Substitutions:
- All-Purpose Flour: You can use a gluten-free all-purpose blend for a gluten-free option.
- Granulated Sugar: Brown sugar can be used for a slightly deeper flavor.
- Lemons: Fresh lemon juice and zest are essential; bottled juice will not give the same bright taste.
- Poppy Seeds: No direct substitution, but you can omit them if preferred.
- Plain Yogurt: Sour cream or buttermilk work well as alternatives.
- Vegetable Oil: Any neutral-flavored oil like canola or sunflower oil is fine.
Ingredients:
For the Loaf:
- 1 ½ cups (180g) all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup (150g) granulated sugar
- Zest of 1 large lemon
- 2 large eggs
- ½ cup (120ml) plain yogurt
- ⅓ cup (80ml) vegetable oil
- 2 tablespoons fresh lemon juice
- 1 ½ tablespoons poppy seeds
For the Lemon Glaze (Optional):
- 1 cup (120g) powdered sugar
- 2-3 tablespoons fresh lemon juice
How Much Time Will You Need?
- Total Time: 1 hour 15 minutes
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Servings: 8-10 slices
- Tools Needed: 9×5 inch loaf pan, mixing bowls, whisk, spatula.
Step-by-Step Instructions:
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper, leaving an overhang for easy removal. This ensures your lemon poppy seed loaf won’t stick.
2. Whisk Dry Ingredients
In a medium bowl, combine the flour, baking powder, and salt. Whisk them together thoroughly until well combined. This distributes the leavening agents evenly throughout your lemon cake recipe.
3. Combine Wet Ingredients
In a large bowl, rub the lemon zest into the granulated sugar with your fingers until fragrant. Add the eggs, yogurt, vegetable oil, and fresh lemon juice. Whisk until the mixture is smooth and evenly blended.
4. Mix Wet and Dry Ingredients
Pour the dry ingredients into the wet ingredients. Mix gently with a spatula until just combined. Be careful not to overmix, as this can lead to a tough loaf.
5. Fold in Poppy Seeds
Gently fold the poppy seeds into the batter until they are evenly distributed. This step adds the signature crunch and appearance to your lemon poppy seed loaf.
6. Bake the Loaf
Pour the batter into your prepared loaf pan and spread it evenly. Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean.
7. Cool the Loaf
Let the lemon poppy seed loaf cool in the pan for 10-15 minutes. Then, carefully remove it from the pan and transfer it to a wire rack to cool completely before glazing.
8. Make the Glaze (Optional)
While the loaf cools, whisk together the powdered sugar and fresh lemon juice in a small bowl until smooth. If the glaze is too thick, add a few more drops of lemon juice; if too thin, add a little more powdered sugar.
9. Glaze and Serve
Once the loaf is completely cool, drizzle the lemon glaze generously over the top. Allow the glaze to set slightly before slicing and serving this delicious lemon cake recipe.
Variation Ideas:
- Blueberry Lemon Loaf: Fold in ½ cup fresh blueberries with the poppy seeds.
- Almond Poppy Seed: Add ½ teaspoon almond extract to the batter and a sprinkle of sliced almonds on top.
- Lemon Glaze with Zest: Add a tiny bit of lemon zest to your glaze for extra lemon flavor.
Storage Instructions:
Store your Lemon Poppy Seed Loaf at room temperature in an airtight container for up to 3-4 days. You can also freeze individual slices, wrapped tightly, for up to 3 months. Thaw at room temperature or warm briefly in the microwave.
Frequently Asked Questions (FAQ):
Q: Can I use bottled lemon juice?
A: For the best flavor in your lemon cake recipe, you should use fresh lemon juice and zest. Bottled juice lacks the vibrant taste.
Q: Why is my loaf dry?
A: Overmixing the batter or baking for too long can lead to a dry loaf. Mix until just combined and check for doneness with a skewer.
Q: Can I make this into muffins?
A: Yes, you can divide the batter into a greased muffin tin and bake for 20-25 minutes.
Q: What if I don’t have poppy seeds?
A: You can simply omit them, and you’ll still have a delicious lemon loaf.
Q: How do I know when the loaf is fully baked?
A: Insert a wooden skewer or toothpick into the center of the loaf; if it comes out clean, your lemon poppy seed loaf is ready.
Q: Can I reduce the sugar?
A: You can slightly reduce the sugar, but be aware it might affect the moisture and texture of the loaf.