Lemon Poppyseed loaf Cake

Luscious Lemon Loaf with Playful Poppyseeds
About This Recipe:
  • moist cake with subtle crunchy top
  • lemon juice & zest
  • poppyseeds for texture
  • 3 large eggs needed!
  • yogurt or sour cream needed!
  • quick one bowl mixing then 1 hr in the oven!
  • sweet lemony drizzle
The Method:

this recipe follows a very simple butter mixture and dry flour mixture (two bowls, wet and dry) approach which you have probably done before.

in the first boel the butter and sugar are creamed together with an electric mixer. next the eggs and vanilla extratc are creamed in, and the wet bowl is complete! so simple!

in the second bowl the dry mciture is made. firstly the flour is sifted, then the baking powder, baking soda, and salt are added and whisk together.

THe dry mixtures gets mixed into the wet in three portions (thirds) adn then after each thrid of flour is added a portion of the yogurt or sour cream is added as well, until one batter remains. Lastly the poppy seeds are folded in and it is complete.

A loaf pan in line with parchment on the shrot sides and greased on the longer sides. THe oven is set to 350 Degres F and the loaf is baked for ~50-55 minutes.

Once cooled the loaf is drizzled with the glaze, of which is made by simply mixing cofectioners sugar, milk, and lemon juice.

The Recipe:

Prep timebake timecool time
15 mins50-55 mins1 hour
Yields: 1 loaf pan 8×4 inch

Lemon Poppyseed Loaf Cake

ingredients:
  • 1/2 cup (1 stick) unsalted butter *room temp.
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 1/2 Tablespoons lemon zest
  • 2 Tablespoons lemon juice
  • 1 1/2 teaspoons vanilla
  • 1 1/2 cups all purpose flour
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1 1/2 tablespoons poppy seeds
  • 1/2 cup plain greek yogurt or sour cream
Procedure:

Preheat oven to 350 Degrees F and line a loaf pan with parchment along the bottom and over the shorter sides with grease on the longer sides. The parchment will serve as handles to get the loaf out of the pan.

In a medium/large bowl cream the butter and sugar until fluffy. Add the eggs, one at a time, then the vanilla. next fold in the lemon juice and zest. The wet mix is now done.

In another bowl whisk the flour, baking powder, baking soda and salt.

Combine the two bowl into one by pouring the flour mix into the wet mixture. Add the flour in portions of thirds while also adding portions of the greek yogurt (or sour cream). You will be left with one smooth batter. lastly, fold in the poppyseeds.

Pour the batter in your pan and bake on the middle rack for 50-55 mins or until golden with the toothpick test clean.

Enjoy!

Happy Baking