Lemon Poppyseed Loaf Cake

Share this recipe:

This bright and tangy loaf is a must-try! It’s light, fluffy, and full of lemony flavor.

This classic lemon poppyseed loaf cake never gets old! It’s easy to make, light, and fluffy with a zesty lemon flavor—perfect for a sweet snack or dessert.

The recipe includes three parts: the loaf cake, a glaze, and optional frosting. Both the glaze and frosting add delicious flavor.

To make it, start by mixing the dry ingredients separately. Cream the butter with sugar, then mix in eggs, lemon juice, and vanilla. Gradually add the dry ingredients and buttermilk to the wet mix. Pour the batter into a cake pan and bake for just under an hour.

Once the cake is warm, drizzle on the simple homemade glaze. After it cools, spread the frosting on top, and it’s ready to slice and serve!

Now let’s get on to the recipe…

Recipe Ingredients

• 2 cup all-purpose flour
• 2 Tbsp poppy seeds
• 2 Tbsp lemon zest
• 2 tsp baking powder
• ½ tsp salt
• 1 cup granulated sugar
• ½ cup unsalted butter – softened
• 3 large eggs – (let sit at room temperature)
• ¼ cup fresh lemon juice – from about 2 lemons
• 1 tsp vanilla extract
• ¾ cup buttermilk – or whole milk (let sit at room temperature)

Glaze (Optional):

• 2 Tbsp granulated sugar
• 2 tsp lemon juice
• 1 tsp milk

Icing (Also Optional):

• 1 cup powdered sugar
• 1 Tbsp lemon juice
• 3 tsp milk

Kitchen Equipment I Used

• Kitchenaid Ultra Power Speed Hand Mixer – to make the batter smooth and creamy.
• Loaf Pan – These are really good quality.
• Mixing Bowls – This set of 3 mixing bowls makes it easy to mix ingredients. They stack nicely with each other and are easy to clean.
• Silicone spatula – A must have for baking to get every last drop of the batter.
• Parchment Paper – Pre cut sheets that make it easy to use and to clean up.
• Measuring spoons – this is a magnetic set that sticks together in the drawer to keep organized.

How To Make Lemon Poppyseed Loaf

Full ingredients and instructions are also in the recipe card at the bottom of this blog post.

PREP: Preheat the oven to 350°F. Spray a loaf pan with nonstick cooking spray.

STEP 1: In a medium bowl, mix together 2 cups all purpose flour, 2 Tbsp poppy seeds, 2 Tbsp lemon zest, 2 tsp baking powder and ½ tsp salt. Set aside.

STEP 2: In a separate large bowl, cream the 1 cup granulated sugar with ½ cup unsalted butter using an electric hand mixer.

STEP 3: Next add in 3 large eggs, 1 tsp vanilla extract, and ¼ cup lemon juice and beat together until fully mixed.

STEP 4: Now add half of the dry flour mixture to the wet ingredients bowl and mix together.

STEP 5: Next add half of the buttermilk to the bowl and mix together.

STEP 6: Add the last half of the dry ingredients to the bowl and mix it in.

STEP 7: Add the last half of the buttermilk to the bowl and mix that in.

STEP 8: Pour the batter into the prepared loaf pan. Place in the oven to bake for 50-60 minutes, or until a toothpick comes out clean when poked through the center. Let the loaf sit for 10 minutes before transferring it to a rack to cool.

NOTE: If the top of the loaf begins to brown too much but isn’t fully cooked, you can loosely cover the top with aluminum foil.

STEP 9 – OPTIONAL STEP: While the loaf is still warm, mix together the glaze: 2 Tbsp granulated sugar, 2 tsp lemon juice and 1 tsp milk in a small bowl. Drizzle the glaze overtop of the loaf and spread around with a brush or spatula. Now let the loaf cool completely before adding the icing.

NOTE: Both the glaze and icing are optional steps. This loaf can also be enjoyed without them depending on what you prefer!

QUICK TIP: If you want the loaf to cool faster, place it in the fridge which will help speed up the process!

STEP 10 – OPTIONAL STEP: Once the loaf has completely cooled, you can prepare the icing. In a medium bowl, mix together 1 cup powdered sugar, 1 Tbsp lemon juice and 3 tsp milk.

STEP 11: Now pour the glaze overtop of the loaf. I like to use a silicone brush to help spread it around. NOTE: The glaze is runny and quite sticky, so having some parchment paper underneath or placing the loaf over a baking sheet is helpful for clean up.

STEP 12: Let the glaze completely hardened. Once it has, you can slice the loaf with a bread knife into pieces to serve.

How To Store Leftovers

• REFRIGERATE – Keep any leftovers in an airtight container at room temperature for a couple of days, or refrigerate for longer freshness.
• FREEZE – You can freeze this loaf whole or in slices. Add it to a freezer bag, removing as much air as possible to help prevent freezer burn. For maximum freshness freeze 3-6 months max.

Share this recipe: