Iced Lemon Poppy Seed Loaf Cake
Sweet, tart, moist and perfect for a spring brunch with the ladies…this iced lemon poppy seed loaf cake comes together in no time and is so outrageously delish!
If you’re going to have an iced lemon loaf cake, then you better have an iced lemon poppy seed loaf cake too because lemon and poppy seeds just belong together! I love the added flavor and texture the poppy seeds add.
Here’s the proof…glazed poppy seed bread, lemon poppy seed muffins, cinnamon lemon poppy seed bundt cake, lemon poppy seed cake. I’m just a little obsessed! We have all our poppy seed bases covered! I love a good loaf cake though, so I had to figure out the perfect recipe for a lemon poppy seed loaf cake. It just looks a little prettier with that glaze over a loaf.
Ingredients Needed for Lemon Poppy Seed Loaf Cake
You’re going to see lemon infused in every part of this cake. The loaf cake is soaked with a lemon glaze and then topped with a lemon icing. Here is what you will need for each part:
Cake
- Flour
- Baking Powder
- Baking Soda
- Salt
- Sugar
- Lemon Zest
- Meyer Lemon Juice
- Lemon Extract
- Butter
- Eggs
- Sour Cream
- Poppy Seeds
Lemon Glaze
- Butter
- Lemon Juice
- Sugar
- Vanilla
Icing
- Powdered Sugar
- Lemon Juice
- Milk
See! Lemon everywhere! I’m infatuated! The measurement for each ingredient can be found in the recipe card at the end of the post.
How to Make Iced Lemon Poppy Seed Cake
There are three parts to this recipe, but each step is simple and I’m going to walk you through each part. Here are the basic steps:
For The Cake
- Preheat the oven and grease a loaf pan.
- Combine the sugar and lemon in a bowl and rub it between your fingers to release the oils in the lemon zest.
- Whisk together all the dry ingredients in a bowl. Add the sugar and lemon zest and whisk to combine.
- Whisk the eggs and sour cream together in a small bowl.
- Place the flour mixture and butter in a stand mixer and beat until fluffy.
- Add half the egg mixture and the lemon juice and lemon extract.
- Increase the speed on the mixer and beat until smooth scraping down the sides as needed.
- Add the rest of the egg mixture and beat until combined.
- Using a rubber spatula, fold in the poppy seeds.
- Spread the batter into the loaf pan.
- Bake. While it is baking, prepare the lemon glaze.
For The Glaze
- Melt the butter in a small pan on the stove top.
- Add the sugar and lemon juice and stir to combine.
- Whisk in the vanilla until the sugar is dissolved.
- When the cake is finished, use a toothpick to poke holes all over the cake.
- Pour the glaze all over it.
- Let the cake cool and then turn it out onto a cooling rack. Top with the icing.
For The Icing
- Whisk together all the ingredients for the icing in a small bowl.
- PRO TIP: If you want bright white icing, omit the lemon juice. The icing will be thicker.
- Pour the icing down the center of the cake and spread the icing to cover the cake.
- Serve.
The complete detailed instructions can be found in the recipe card below.
Can Oil Be Used Instead of Butter?
You can substitute vegetable oil for the butter. The cake will be even more moist, but it won’t have a buttery taste. I like the cake both ways, but I’m such a sucker for the buttery goodness!
Does Lemon Poppy Seed Cake Need To Be Refrigerated?
Lemon poppy seed cake can be stored in the pantry, but it will last longer if you refrigerate it.
How Long Will Lemon Poppy Seed Cake Keep?
Lemon poppy seed cake will store well for 3 days at room temperature or 5-6 days in the fridge.
The cake should be covered to store.
Are Poppy Seeds Good For You?
Poppy seeds are a rich source of essential minerals including calcium, iron, and zinc.
It’s lemon and poppy seeds and cake. That’s a trio that I will love forever! You’re going to love this bright and tender iced lemon poppy seed loaf cake. Please invite me to your next spring brunch with the ladies!
More Lemon Desserts:
Print
Iced Lemon Poppy Seed Loaf Cake
Course 500+ Best Dessert Recipes
Cuisine American
Keyword dessert, lemon
Prep Time 5 minutes
Cook Time 1 hour
1 hour 30 minutes
Total Time 2 hours 35 minutes
Servings 8
Calories 610kcal
Cake
- 1 Cup Sugar plus 1 tablespoon
- 1 Tablespoon Lemon Zest (2 lemons)
- 2 1/4 Cups Flour
- 1 teaspoons Baking Powder
- 1/4 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 4 Eggs large
- 7 Tablespoons Sour Cream
- 15 Tablespoons Butter unsalted, softened, cut into Tablespoons (*see note)
- 2 Tablespoons Lemon Juice
- 1 1/2 Tablespoons Lemon Extract
- 1 1/2 Tablespoons Poppy Seeds
Lemon Glaze
- 4 Tablespoons Butter
- 6 Tablespoons Lemon Juice
- 4 Tablespoons Sugar
- 1/2 teaspoon Vanilla
Icing
- 1 Cups Powdered Sugar
- 2 Tablespoons Lemon Juice or milk (**see note)
- 1 Tablespoon Milk
For The Cake
Preheat the oven to 350 and grease and flour a 8 1/2 x 4 1/2” loaf pan.
In a small bowl, mix the sugar and lemon zest and rub between your fingers to release the oils.
In a bowl, whisk together the flours, baking powder, baking soda and salt. Add in the sugar and lemon zest and whisk well to incorporate the zest into all of the dry ingredients.
In a small bowl, whisk together the eggs and sour cream.
In a standing mixer, add the flour mixture and butter and beat until fluffy, about 2 minutes.
While mixing, add half of the egg mixture along with the lemon juice and lemon extract.
Increase the speed up to medium and beat until smooth. Scrape down the bowl.
Add the remaining egg mixture and beat until everything is combined then switch to a rubber spatula and fold in the poppy seeds. Spread into the prepared pan.
Bake for 55-60 minutes or until a toothpick comes out clean, meanwhile prepare the lemon glaze.
For The Glaze
In a small pan or bowl, melt the butter. Immediately, combine the sugar, lemon juice and butter and then whisk in the vanilla until the sugar is dissolved.
Remove the cake from the oven and use a toothpick or cake tester to poke holes over the cake and pour the glaze over.
Set aside on a cooling rack to cool for 30 minutes and then invert onto the rack for 1 hour to cool completely.
For The Icing
In a bowl, whisk together the icing ingredients.
Pour the icing down the very center the cake and gently spread the icing to cover the entire cake using a spatula.
Serve alone or with a sprinkling of fresh berries.
* You can use vegetable oil instead of butter for an even more moist pound cake but it won't taste buttery.
** For a thicker icing that is all white use only milk.
Cake can be kept for 3 days at room temperature. Cover well to store. Serving: 1g | Calories: 610kcal | Carbohydrates: 75g | Protein: 7g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 159mg | Sodium: 459mg | Potassium: 175mg | Fiber: 1g | Sugar: 47g | Vitamin A: 1017IU | Vitamin C: 8mg | Calcium: 86mg | Iron: 2mg
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READ: Iced Lemon Poppy Seed Loaf Cake