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.
Ingredients
Scale
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
Instructions
- Prepare a rectangular baking pan by lightly coating with butter and lining with parchment paper, ensuring complete coverage for easy removal.
- Preheat the oven to 350°F (175°C) to create the ideal baking environment for a perfectly golden loaf.
- 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.
- Transfer the batter into the prepared pan, smoothing the surface with a spatula to create an even layer that will promote consistent baking.
- 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.
- While the cake is still warm, prepare the lemon glaze by whisking together the ingredients until achieving a silky, pourable consistency.
- Immediately drizzle the glaze over the hot cake, allowing it to seep into the surface and create a glossy, tangy coating.
- Allow the loaf to cool completely in the pan, which helps set the glaze and makes slicing easier.
- 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