The Zesty Lemon and Poppy Seed Loaf Cake Recipe You’ll Love

Whipping up a delectable lemon and poppy seed loaf cake promises pure culinary delight.

Bright citrus notes dance alongside delicate poppy seeds, creating a symphony of flavors.

Sunshine-inspired ingredients blend effortlessly in this simple yet sophisticated treat.

Zesty aromas will fill your kitchen with warmth and comfort.

Light and tender crumb awaits you in every slice.

Subtle nutty poppy seed textures complement the tangy lemon perfectly.

You’ll fall in love with this irresistible classic that transforms an ordinary afternoon into something magical.

Bake this cake and watch smiles bloom around your table.

Why People Pick Mary Berry Lemon And Poppy Seed Loaf Cake

• Bake with Simplicity: This recipe offers straightforward steps that even novice bakers can master, requiring minimal culinary skills to create a delightful treat.
• Crowd-Pleasing Flavor Combo: Zesty lemon and nutty poppy seeds blend perfectly, delivering a tangy and textured dessert that appeals to diverse taste preferences.
• Quick Kitchen Adventure: Minimal preparation and short baking time make this loaf cake an ideal choice for spontaneous baking moments or sudden sweet cravings.
• Versatile Serving Option: Perfect for breakfast, afternoon tea, potlucks, or casual gatherings, this cake transitions smoothly between different meal settings and social occasions.

What You’ll Need For Mary Berry Lemon And Poppy Seed Loaf Cake

• All-Purpose Flour: A key ingredient that provides structure and texture to the loaf cake.
• Granulated Sugar: Adds sweetness and helps create a tender crumb.
• Unsalted Butter: Creates a rich and moist base for the cake.
• Eggs: Bind the ingredients together and provide moisture.

• Lemon Zest, Lemon Juice: Bring bright, citrusy flavor to the cake.
• Poppy Seeds: Add a subtle crunch and nutty undertone to the loaf.

• Milk, Baking Powder, Salt, Vanilla Extract: Support the cake's rise, flavor, and overall texture.

• Powdered Sugar, Lemon Juice: Create a sweet and tangy topping that adds shine and extra lemon flavor.

How To Bake Mary Berry Lemon And Poppy Seed Loaf Cake

Step 1: Prepare Baking Workspace

Grab a loaf pan and generously coat the inside with butter or cooking spray. Line the bottom and sides with parchment paper, allowing a slight overhang for easy cake removal. Preheat the oven to a cozy 350°F, ensuring it’s perfectly warm for baking.

Step 2: Create Cake Batter

• Softened butter
• Granulated sugar
• Eggs
• Vanilla extract
• Lemon zest
• All-purpose flour
• Baking powder
• Salt

Whip these ingredients together until smooth and creamy. Gently fold in the poppy seeds, distributing them evenly throughout the batter.

Step 3: Bake Golden Loaf

Pour the batter into the prepared pan, smoothing the top with a spatula. Slide the pan into the preheated oven and bake for 25-30 minutes. The cake is ready when a toothpick inserted into the center comes out clean and the top turns a beautiful golden brown.

Step 4: Craft Zesty Glaze

While the cake is still warm, whisk together powdered sugar and fresh lemon juice to create a tangy glaze. The consistency should be smooth and drizzle-friendly.

Step 5: Finish and Serve

Carefully pour the glaze over the warm cake, allowing it to cascade down the sides. Let the loaf cool completely in the pan. Once cooled, lift out using the parchment paper edges, slice into beautiful pieces, and enjoy the bright, lemony goodness.

Tips To Nail Mary Berry Lemon And Poppy Seed Loaf Cake

• Prevent Sinking Seeds: Toss poppy seeds in a bit of flour before adding to batter to keep them evenly distributed and stop them from dropping to the bottom of the cake.
• Maximize Lemon Flavor: Zest lemons directly into sugar before mixing to release more intense citrus oils and enhance the overall bright taste.
• Check Cake Doneness: Insert a toothpick in the center – if it comes out clean with no wet batter, your loaf is perfectly baked.
• Glaze While Warm: Pour the lemon glaze over the cake while it's still hot to help it absorb more deeply and create a moister texture.
• Storage Secret: Wrap the cooled loaf in plastic wrap or store in an airtight container to maintain freshness for 3-4 days at room temperature.

Ways To Mix Up Mary Berry Lemon And Poppy Seed Loaf Cake

• Gluten-Free Version: Replace wheat flour with almond or coconut flour for a celiac-friendly option, maintaining the cake's tender texture and zesty flavor.
• Vegan Adaptation: Swap eggs with mashed banana or applesauce, use plant-based butter, and choose dairy-free milk to create a compassionate plant-based treat.
• Reduced Sugar Alternative: Substitute sugar with monk fruit sweetener or stevia, keeping the lemon's bright notes while cutting down on traditional refined sugars.
• Orange Poppy Seed Variation: Exchange lemon zest and juice with fresh orange citrus, creating a slightly different but equally vibrant citrus-infused cake experience.

Good Pairings For Mary Berry Lemon And Poppy Seed Loaf Cake

• Citrus Cocktail Companion: Pair this zesty lemon poppy seed loaf with a bright, crisp gin and tonic, highlighting the cake's tangy citrus notes while providing a refreshing counterpoint.
• Morning Brew Match: Enjoy a smooth, medium-roast coffee or Earl Grey tea alongside the cake, which complements the poppy seed's nutty undertones and cuts through the cake's sweetness.
• Creamy Dairy Delight: Serve with a dollop of vanilla-infused Greek yogurt or a small scoop of lemon sorbet to enhance the cake's lemony brightness and add a cool, creamy texture.
• Afternoon Tea Elegance: Combine the loaf with a light lavender or chamomile herbal tea, creating a sophisticated flavor profile that elevates the cake's delicate characteristics.

How To Store Mary Berry Lemon And Poppy Seed Loaf Cake

• Wrap the loaf cake tightly in plastic wrap or aluminum foil, storing it in the refrigerator for up to 5 days. This method keeps the cake moist and prevents it from drying out.
• Place the completely cooled cake in a freezer-safe container or wrap it securely with plastic wrap and aluminum foil. Freeze for up to 3 months, maintaining its delicious flavor and texture.
• Cut the cake into individual portions, wrap each slice separately in plastic wrap, then place them in a freezer bag. This allows you to thaw and enjoy single servings as needed.
• Thaw frozen cake in the refrigerator overnight.

FAQs For Mary Berry Lemon And Poppy Seed Loaf Cake

• What are poppy seeds, and why use them in this recipe?

Poppy seeds are tiny, nutty-flavored seeds that add a delightful crunch and subtle earthy taste to baked goods. They’re packed with nutrients and provide a unique texture to the lemon loaf cake.

• Can I substitute ingredients if I don't have everything on hand?

Yes, you can swap milk with yogurt or use different citrus zests like orange or lime instead of lemon. Just ensure the measurements remain consistent for the best results.

• How do I know when the loaf cake is perfectly baked?

Insert a toothpick into the center of the cake. If it comes out clean with no wet batter, the cake is done. The top should also be golden brown and slightly springy to the touch.

Lemon And Poppy Seed Loaf Cake Recipe

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4.6 from 24 reviews

• Total Time: 35-40 minutes
• Yield: 8 1x

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Description

Sweet, tangy Lemon and Poppy Seed Loaf Cake brings sunshine to your kitchen with bright citrus notes and delicate poppy seed crunch. Moist crumb and zesty glaze promise a delightful slice of comfort that brightens any moment.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 4 eggs
• 1 cup salted butter
• 2 1/2 cups self-rising flour
• 1 cup superfine sugar

Flavoring Ingredients:

• 2 tablespoons poppy seeds
• Zest of 2 lemons
• Juice of 2 lemons

Liquid Ingredients:

• 4 tablespoons milk
• 3/4 cup sugar

Leavening Agents:

• 1 teaspoon baking powder

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Instructions

1. Prepare a rectangular baking pan by lightly coating with butter and lining with parchment paper, ensuring complete coverage for easy removal.
2. Preheat the oven to 350°F (175°C) to create the ideal baking environment for a perfectly golden loaf.
3. Combine all cake ingredients in a large mixing bowl, using an electric mixer to blend until smooth and uniform in texture, then gently fold in poppy seeds for even distribution.
4. Transfer the batter into the prepared pan, smoothing the surface with a spatula to create an even layer that will promote consistent baking.
5. Place the pan in the preheated oven and bake for 25-30 minutes, checking doneness by inserting a toothpick into the center – it should come out clean with minimal crumbs.
6. While the cake is still warm, prepare the lemon glaze by whisking together the ingredients until achieving a silky, pourable consistency.
7. Immediately drizzle the glaze over the hot cake, allowing it to seep into the surface and create a glossy, tangy coating.
8. Allow the loaf to cool completely in the pan, which helps set the glaze and makes slicing easier.
9. Carefully remove the cake from the pan using the parchment paper, slice into even portions, and serve.

Notes

• Ensure room temperature ingredients blend smoothly for a light, tender crumb.
• Toast poppy seeds briefly before adding to enhance their nutty, aromatic flavor.
• Use fresh lemon zest and juice for the brightest, most vibrant citrus notes.
• Swap wheat flour with gluten-free blend to make this cake suitable for those with gluten sensitivities.

• Prep Time: 10 minutes
• Cook Time: 25-30 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: British

Nutrition

• Serving Size: 8
• Calories: 332
• Sugar: 23 g
• Sodium: 170 mg
• Fat: 20 g
• Saturated Fat: 12 g
• Unsaturated Fat: 7 g
• Trans Fat: 0.5 g
• Carbohydrates: 37 g
• Fiber: 1 g
• Protein: 5 g
• Cholesterol: 90 mg