Description
A delightful lemon poppy seed loaf cake that offers a sweet and tangy flavor profile, perfect for any gathering.
Ingredients
- 1 & 3/4 cups flour
- 1 & 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 3 eggs
- 1 cup sugar
- 1/4 cup sour cream (or Greek yogurt)
- 1/2 cup oil
- Zest of two lemons
- 3 tbsp lemon juice
- 1 tbsp lemon extract
- 1/2 tsp vanilla extract
- 2 tbsp poppy seeds
- 1 & 1/2 cups powdered sugar
- 2 tbsp lemon juice (for glaze)
- 1/2 tbsp milk
- 1/2 tbsp butter (melted)
Instructions
- Preheat your oven to 350°F and line a 9×5 loaf pan with parchment paper. Set it aside.
- In a large bowl, rub the sugar and lemon zest together using your fingers to enhance flavor.
- In a separate mixing bowl, cream the eggs, sugar, and sour cream until light and fluffy.
- Slowly add the oil, mixing gently, then incorporate the lemon zest and lemon extract thoroughly.
- Gradually add the flour, baking powder, baking soda, poppy seeds, and salt. Mix gently until just combined to avoid overmixing.
- Pour the batter into the prepared loaf pan. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
- Allow the loaf to cool completely before removing it from the pan. Top with a glaze made from powdered sugar, lemon juice, milk, and melted butter.
Notes
Letting the loaf sit overnight can enhance the flavors. Use room temperature ingredients for best results.
