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An overhead shot of two slices of poppy seed cake, served with coffee.
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Lemon Poppy Seed Loaf Recipe

If you’re a fan of poppy seeds, you need to try this Lemon Poppy Seed Loaf!  A soft and delicious cake topped with thin lemon icing for a more lemony bite --- try it for your next afternoon snack!
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Servings: 12
Calories: 235kcal
Author: Neriz

Equipment

  • Measuring cups
  • Measuring spoons
  • Hand mixer
  • 2-lb Loaf Pan
  • Cooling rack
  • Metal whisk
  • Rubber spatula

Ingredients

  • 1 stick + 1 tbsp butter (125 grams), unsalted and softened
  • 3/4 cup sugar
  • 1 & 2/3 cups flour
  • 2 tsp baking powder
  • 3 tbsp poppy seeds
  • 1 cup buttermilk
  • 1 tbsp honey
  • 1 lemon, grated zest
  • 1 medium egg yolk
  • 4 medium egg whites

Icing:

  • 1/3 cup powdered sugar, heaping
  • 4 tsp lemon juice

Instructions

  • Start by preheating your oven to 180°C (350°F), greasing a 2-lb loaf pan with butter, and dusting it with a bit of flour.  Set loaf pan aside.
  • Use a strainer to sift flour and baking powder into a medium bowl.
  • Add the poppy seeds, then mix.
  • Using a large mixing bowl, combine butter with sugar, then mix until it’s creamy.
  • Add the yolk, honey, lemon zest, and milk, then continue mixing to combine evenly.
  • Add the dry ingredients from earlier --- flour, baking powder, and poppy seeds.
  • Mix until just combined, then set batter aside.
  • Beat the egg whites until you get stiff peaks.
  • Add 1/3 of the beaten egg whites into the batter and fold gently to combine.
  • Add the remaining egg whites in batches; do not overmix, but just enough to combine the whites with the rest.
  • Pour the batter into the greased loaf pan.
  • Tap the pan gently on the counter to get rid of bubbles.
  • Place the pan in the lower part of the oven for 35 to 40 minutes; or until a toothpick comes out dry when you stick it in the cake.
  • Take your poppy seed loaf out of the oven and set it aside to cool.
  • Prepare the icing by combining the powdered sugar with the lemon juice and mix until you get a thin texture.
  • Pour the lemon icing on the cooled cake.
  • Your lemon poppy seed loaf is now ready for slicing and serving --- enjoy!

Notes

  • Cook’s Tip #1:  Remember to use eggs at room temperature.  Take them out of the refrigerator earlier if that’s where you keep them.
  • Cook’s Tip #2:  Note that the lemon icing is very thin, so it’s easy to pour it on the entire loaf instead of spreading with a spatula.
  • Cook’s Tip #3:  Ensure the loaf is no longer warm before adding the lemon icing.

Nutrition

Calories: 235kcal | Carbohydrates: 32g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 41mg | Sodium: 165mg | Potassium: 73mg | Fiber: 1g | Sugar: 18g | Vitamin A: 315IU | Vitamin C: 1mg | Calcium: 102mg | Iron: 1mg