Lemon poppy seed bread loaf recipe

Lemon poppy seed bread loaf combines the tangy brightness of fresh lemons with the delightful crunch of poppy seeds, creating a moist and flavorful treat.

Perfect for breakfast, brunch, or an afternoon snack, this easy-to-make recipe offers a balance of sweet and zesty flavors that everyone will enjoy.

Best Ever Lemon Poppy Seed Loaf cake

Here’s a delightful and foolproof recipe for a soft, ultra-moist lemon poppy seed cake that’s bound to become a favorite in your kitchen.

This cake is a true treat for lemon lovers—bursting with tangy citrus flavor and enhanced by the subtle crunch of poppy seeds.

What makes it even more irresistible is the generous layer of lemon icing on top, adding a perfect sweet-tart finish that keeps you coming back for more.

I was inspired to whip up this cake when my neighbor invited me over for coffee. It’s my go-to recipe, loved by everyone who tries it.

While the poppy seeds add a charming texture, you can absolutely skip them if you’re out or prefer a smoother bite.

Personally, I often leave them out when making this for my kids—they’re not fans, but the cake still tastes just as heavenly.

Whether for a cozy family dessert or a thoughtful treat to share with friends, this lemon cake is a guaranteed crowd-pleaser.

Give it a try and watch it disappear slice by slice!

Ingredients you need for lemon poppy seed cake loaf

– For the Cake:

• 60g butter (softened, room temperature)
• 85g caster sugar
• 2 tbsp lemon zest
• 2 eggs
• 200ml milk
• Juice of 1½ lemons
• 1 tsp vanilla extract
• 280g all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 2 tbsp poppy seeds (optional)

– For the Icing:

• 100g icing sugar
• Fresh lemon juice (to desired consistency)
• Lemon zest (for garnish)

How to make lemon poppy seed bread

1. Preheat the oven to 180°C.
2. In a bowl, whisk room-temperature butter with fine caster sugar (not icing sugar) until slightly creamy.
3. Add the eggs one at a time, whisking well after each addition.
4. Pour in the milk, lemon juice, and vanilla extract, then whisk again.
5. Gradually add sifted flour, baking powder, and bicarbonate of soda. Mix thoroughly.
6. Stir in the poppy seeds and lemon zest.
7. Line a cake tin (22-25 cm) with baking paper:
   • For a higher cake, use a 22 cm tin.
   • For a medium-sized cake with faster cooking, use a 25 cm tin.
8. Pour the batter into the prepared tin.
9. Bake for 55 minutes or until a knife inserted into the cake comes out clean.
10. Remove from the oven and allow the cake to cool slightly before unmolding.

Icing Preparation:

• Gradually stir lemon juice into icing sugar using a spoon until the desired texture is reached.
• Decorate the cake with the icing and a sprinkle of lemon zest.

Tips to make best lemon poppy seed loaf

Here are some tips to make the best lemon poppy seed loaf:

– Use Fresh Lemons: Freshly squeezed lemon juice and zest provide the best flavor. Avoid bottled lemon juice.

– Room Temperature Ingredients: Ensure butter, eggs, and milk are at room temperature for better mixing and a smooth batter.

– Cream Butter and Sugar Well: Whisk the butter and sugar thoroughly until light and fluffy to create a tender crumb.

– Sift Dry Ingredients: Sift the flour, baking powder, and bicarbonate of soda to prevent lumps and ensure even distribution.

– Don’t Overmix: Mix the batter just until the ingredients are combined to avoid a dense loaf.

– Use the Right Cake Tin: A 22 cm tin makes a higher loaf, while a 25 cm tin results in a shorter, faster-cooking loaf.

– Check for Doneness Properly: Insert a knife or skewer in the center—if it comes out clean, the cake is ready.

– Cool Before Icing: Let the loaf cool completely before adding the icing to prevent it from melting.

– Enhance the Icing: Add a touch of lemon zest to the icing for extra lemony flavor.

– Storage Tip: Wrap the loaf in cling film after it cools to keep it moist for longer.

Other recipes to try

• Black Forest Cake recipe
• brioche des rois recipe
• Apple cake recipe
• The Best Blueberry and chia seeds Pancakes recipe
• Speculoos biscoff tiramisu recipe