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
Scale
- 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