Description
A delightful lemon poppy seed loaf cake that captures the essence of comfort food with its bright citrus flavor and crunchy texture.
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 2 tbsp poppy seeds
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup plain yogurt or buttermilk
- Zest of 2 lemons
- 3 tbsp fresh lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Grease the loaf pan and dust with flour.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and poppy seeds until well combined.
- In a large bowl, cream the softened butter and sugar using an electric mixer until light and fluffy, about 3–4 minutes.
- Beat in the eggs one at a time, followed by the vanilla extract, mixing until smooth.
- Add yogurt, lemon zest, and lemon juice, mixing until uniform and smooth.
- Gradually fold the dry ingredients into the wet mixture using a spatula. Mix gently until just combined.
- Pour the batter into the prepared loaf pan, spreading it evenly. Tap the pan lightly on the counter to release any large air bubbles.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Start checking at the 50-minute mark to avoid overbaking.
- Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
For an optional glaze, mix powdered sugar with lemon juice and drizzle over the cooled loaf for extra flavor.
