Hi👋 I’m MARILYN, a 34-year-old from the United Kingdom. Cooking is my passion, and I love sharing delicious, easy-to-follow recipes. Join me on marilynrecipes.com to explore a world of culinary delights, from comforting classics to innovative creations. Let’s make cooking fun and enjoyable for everyone! Cooking is about more than just food it’s about sharing stories and making memories.
One rainy Saturday afternoon, I found myself rummaging through my pantry for something simple yet comforting to bake. My mind wandered to citrusy treats, and suddenly, I remembered the lemon poppy seed loaf my grandmother used to make every spring. The zesty aroma of lemon, combined with the subtle crunch of poppy seeds, always brought warmth to our kitchen and smiles to everyone gathered around the table. Today, I want to share that very recipe with you my Lemon Poppy Seed Loaf Cake, a perfect blend of citrus freshness and tender crumb that feels like a hug in every slice.
This recipe is simple, full of love, and perfect for anyone looking to bring a little sunshine into their day. Over the years, I’ve made this cake countless times, tweaking it here and there to achieve the perfect balance of sweet, tangy, and moist. Whether you’re an experienced baker or a complete beginner, this loaf cake will make you feel confident and joyful in the kitchen.
Why I Love Making This Lemon Poppy Seed Loaf Cake
There’s something magical about baking this cake. First, the smell of fresh lemon zest brightening the air makes the whole house feel alive. I love the little crunch that poppy seeds add, giving each bite a delightful texture without being overpowering. Most importantly, it’s a recipe that connects generations. I’ve baked it for family gatherings, tea parties, and even quiet afternoons when I just want to curl up with a cup of tea and a good book. Every time I make it, I feel like I’m carrying on a small, delicious tradition.
This loaf cake is versatile toop it’s not too sweet, so it pairs wonderfully with a morning coffee, an afternoon tea, or even a dollop of whipped cream for dessert. And because it’s easy to make, I often invite my nieces and nephews into the kitchen to help measure and stir, turning baking into a cherished memory-making experience.
Ingredients & Little Kitchen Secrets
Here’s what you’ll need for a single, moist loaf cake:
- 1½ cups (190g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 2 tbsp poppy seeds
- Zest of 2 lemons
- ¾ cup (150g) granulated sugar
- ½ cup (120ml) vegetable oil
- 2 large eggs
- 1 tsp pure vanilla extract
- ½ cup (120ml) plain yogurt or buttermilk
- ¼ cup (60ml) freshly squeezed lemon juice
Little kitchen secrets:
- Always zest your lemons before juicing it’s much easier and keeps the zest fresh.
- For extra moisture, I fold in yogurt instead of milk; it keeps the crumb tender and soft.
- Don’t overmix your batter. Stir until just combined overmixing will make the cake dense.
How I Make It, Step by Step
- Preheat & prep: I start by preheating my oven to 180°C (350°F) and greasing a standard loaf pan with butter or lining it with parchment paper. This ensures the cake comes out effortlessly.
- Mix dry ingredients: In a bowl, I whisk together flour, baking powder, baking soda, salt, poppy seeds, and lemon zest. Whisking the zest in with the dry ingredients distributes that fresh lemon flavor evenly.
- Combine wet ingredients: In another bowl, I beat sugar and oil until smooth, then add eggs one at a time. Next, I mix in vanilla extract, yogurt, and lemon juice until everything is silky.
- Fold dry into wet: Gently, I fold the dry mixture into the wet ingredients using a spatula. This is where patience matters fold until just combined to keep the cake light.
- Bake: Pour the batter into the prepared loaf pan and bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean. The aroma of lemon and poppy seeds filling the kitchen always makes my heart happy.
- Cool: I let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
How I Serve It at Home
I love serving this lemon poppy seed loaf cake with a cup of hot tea or coffee. For extra indulgence, a light drizzle of lemon glaze on top brings out even more citrusy brightness. Sometimes, I slice it thick for breakfast with a smear of butter, or thin for afternoon tea when I want just a hint of sweetness. It’s versatile, approachable, and always receives compliments from family and friends.
Storage, Reheating & Make-Ahead Tips
- Storage: Keep the cake in an airtight container at room temperature for up to 3 days.
- Refrigeration: You can refrigerate it for up to 5 days, but let it come to room temperature before slicing to enjoy the best texture.
- Freezing: Wrap tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge or at room temperature.
- Reheating: Warm a slice in the microwave for 10–15 seconds to revive the soft crumb and zest aroma.
100-Word Short Version
This Lemon Poppy Seed Loaf Cake is my go-to recipe when I want something bright, moist, and comforting. Zesty lemon and crunchy poppy seeds create a perfect flavor balance, while yogurt keeps the crumb tender. Mixing simple pantry ingredients, I pour the batter into a greased loaf pan and bake for 45–50 minutes. The result is a golden, aromatic cake that brings smiles with every slice. Serve it with tea, coffee, or a drizzle of lemon glaze. Easy, flavorful, and heartwarming this loaf is a slice of sunshine for any occasion.
Recipe Card Section
⏱️ Time
Prep: 15 min | Cook: 50 min | Total: 1 hr 5 min
🛒 Ingredients <ul> <li>1½ cups (190g) all-purpose flour</li> <li>1 tsp baking powder</li> <li>½ tsp baking soda</li> <li>¼ tsp salt</li> <li>2 tbsp poppy seeds</li> <li>Zest of 2 lemons</li> <li>¾ cup (150g) granulated sugar</li> <li>½ cup (120ml) vegetable oil</li> <li>2 large eggs</li> <li>1 tsp pure vanilla extract</li> <li>½ cup (120ml) plain yogurt or buttermilk</li> <li>¼ cup (60ml) freshly squeezed lemon juice</li> </ul>
👩🍳 Instructions <ol> <li>Preheat oven to 180°C (350°F) and grease a loaf pan.</li> <li>Whisk together flour, baking powder, baking soda, salt, poppy seeds, and lemon zest.</li> <li>Beat sugar and oil until smooth. Add eggs one at a time, then mix in vanilla, yogurt, and lemon juice.</li> <li>Fold dry ingredients into wet ingredients until just combined.</li> <li>Pour batter into pan and bake 45–50 minutes, or until a toothpick comes out clean.</li> <li>Cool in pan 10 minutes, then transfer to wire rack to cool completely.</li> </ol>
📝 Notes
- For extra moisture, use yogurt or buttermilk.
- Don’t overmix the batter.
- Store in airtight container at room temperature or freeze for later.
- Optional lemon glaze: mix ½ cup powdered sugar with 1–2 tbsp lemon juice.
🍽️ Nutrition
Serving size: 1 slice 🍰 | Calories: 220 | Sugar: 15g | Fat: 11g | Saturated fat: 2g | Carbohydrates: 28g | Fiber: 1g | Protein: 4g | Sodium: 120mg | Cholesterol: 45mg
Lemon Poppy Seed Loaf Cake
- Prep Time: 15 mins
- Cook Time: 50 mins
- Total Time: 1 hr 5 mins
- Yield: 1 loaf 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Description
This Lemon Poppy Seed Loaf Cake is a tender, zesty, and comforting treat, perfect for tea time, breakfast, or dessert. Bursting with lemon flavor and the delightful crunch of poppy seeds, this loaf is easy to make and full of love.
Ingredients
- 1½ cups (190g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 2 tbsp poppy seeds
- Zest of 2 lemons
- ¾ cup (150g) granulated sugar
- ½ cup (120ml) vegetable oil
- 2 large eggs
- 1 tsp pure vanilla extract
- ½ cup (120ml) plain yogurt or buttermilk
- ¼ cup (60ml) freshly squeezed lemon juice
Instructions
- Preheat oven to 180°C (350°F) and grease a loaf pan.
- Whisk together flour, baking powder, baking soda, salt, poppy seeds, and lemon zest.
- Beat sugar and oil until smooth. Add eggs one at a time, then mix in vanilla, yogurt, and lemon juice.
- Fold dry ingredients into wet ingredients until just combined.
- Pour batter into pan and bake 45–50 minutes, or until a toothpick comes out clean.
- Cool in pan 10 minutes, then transfer to wire rack to cool completely.
Notes
For extra moisture, use yogurt or buttermilk. Don’t overmix the batter. Store in airtight container at room temperature or freeze for later. Optional lemon glaze: mix ½ cup powdered sugar with 1–2 tbsp lemon juice.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 15g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
Conclusion
Baking this Lemon Poppy Seed Loaf Cake always brings me joy. It’s simple enough to make on a weekday but special enough for company. Every slice is filled with love, nostalgia, and a little bit of sunshine. I hope baking it brings you the same warmth and happiness it brings to my kitchen. Remember, cooking isn’t just about food it’s about making memories, sharing stories, and bringing people together. Enjoy every zesty, tender bite!