Lemon poppy seed loaf cake

It's officially spring. The weather is bipolar, iced coffee is making it's comeback into my routine, and we just got some baby chicks that we're apparently raising now?? Anyways, since it's Spring feels all around, I was looking to bake something fresh like this lemon poppy seed loaf cake. It's got the prefect light lemon flavor plus a delightful little crunch from the poppyseeds.

What you need to make this lemon poppyseed loaf cake:

• Greek yogurt- I used coconut yogurt for the perfect dairy-free sub
• Olive oil- I love the flavor olive oil lends to the cake, you can use softened coconut oil instead.
• Eggs
• Vanilla
• Sugar
• Salt
• All-purpose flour
• Baking powder
• Baking soda
• Fresh lemons - you'll first zest and then juice them for a delicious lemon flavor.
• Poppyseed- for a subtle nutty flavor and crunch.

Directions:

1. Preheat oven to 350F.
2. Spray an 8-9" loaf pan with baking spray and set it aside.
3. In a large bowl, whisk yogurt, olive oil, eggs, and vanilla until smooth.  Add sugar and salt and whisk for 2 minutes. 
4. Measure out the flour and stir in the baking soda and baking powder.  Add these dry ingredients a third at a time, to the wet mixture, whisking away any lumps.
5. Add the lemon zest, fresh lemon juice, and poppy seeds, whisk again, until combined. 
6. Pour the batter into the greased loaf pan. Bake for 55-60 minutes, or until an inserted toothpick comes out clean and the cake is puffed and golden.
7. Let the cake cool for 15 minutes. Slide a knife down the sides to loosen the cake from the pan. Place on a cooling rack.
8. Whisk together the icing and drizzle it over the cake once it's completely cooled.

Storing lemon poppy seed loaf cake

Store the cake in an airtight container for up to 4 days on the counter. This cake also freezes for up to 3 months.

More loaf cake recipes

Orange loaf cake

apple loaf cake

Lemon poppy seed loaf cake

this lemon poppy seed loaf cake has the prefect light lemon flavor plus a delightful little crunch from the poppyseeds.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Servings: 9 servings

Course: Dessert

Ingredients Equipment Method Video

Ingredients

  

• ¾ c Greek yogurt or coconut yogurt
• ½ c Extra virgin olive oil
• 3 eggs
• 1 ½ teaspoon vanilla extract
• 1 cup sugar
• ½ teaspoon salt
• 1 ¾ cups flour
• 1 ¾ teaspoon baking powder
• ¼ teaspoon baking soda
• 2 lemons 2 tablespoon zest and ¼ c lemon juice
• 2 tablespoon poppy seeds

glaze

• 1 cup powdered sugar
• 1 tablespoon fresh lemon juice
• 1 tablespoon milk of your choice

Equipment

• Loaf pan

Method

 

1. Preheat oven to 350F.
2. Spray an 8-9" loaf pan with baking spray and set it aside.
3. In a large bowl, whisk yogurt, olive oil, eggs, and vanilla until smooth.  Add sugar and salt and whisk for 2 minutes.
4. Measure out the flour and stir in the baking soda and baking powder.  Add these dry ingredients a third at a time, to the wet mixture, whisking away any lumps.
5. Add the lemon zest, fresh lemon juice, and poppy seeds, whisk again, until combined.
6. Pour the batter into the greased loaf pan. Bake for 55-60 minutes, or until an inserted toothpick comes out clean and the cake is puffed and golden.
7. Let the cake cool for 15 minutes. Slide a knife down the sides to loosen the cake from the pan. Place on a cooling rack.
8. Whisk together the icing and drizzle it over the cake once it's completely cooled.

Video