This light and moist lemon and poppy seed loaf cake is the perfect way to bring a refreshing citrusy twist to your day. Made with freshly squeezed lemon juice and zest, this cake is bursting with vibrant, tangy flavors that balance perfectly with the subtle crunch of poppy seeds. The cake is tender and airy, thanks to the use of light ingredients like oil and eggs, and it bakes to a beautiful golden finish. Perfect for breakfast, an afternoon snack, or even as a light dessert, this loaf is a delightful treat for any occasion.
Why You’ll Love This: This lemon and poppy seed loaf cake is a wonderfully simple yet flavorful treat that’s perfect for citrus lovers. You’ll love the fresh lemony aroma and the tangy taste that cuts through the sweetness, giving each bite a refreshing zing. The poppy seeds add a pleasant crunch and visual appeal, making this cake not only delicious but also eye-catching. Plus, the cake is made with basic pantry ingredients, meaning you can whip it up whenever you’re in the mood for a light and fresh dessert. Its soft, moist texture keeps it enjoyable for days.
Perfect Occasion: This lemon and poppy seed loaf is perfect for nearly any occasion. Serve it at breakfast or brunch with a cup of tea or coffee, or bring it to picnics, potlucks, or family gatherings for a simple, homemade treat. Its fresh lemon flavor makes it especially ideal for spring or summer celebrations, but its comforting taste works year-round. Whether it’s a weekend bake or a special treat for guests, this cake is versatile enough to be enjoyed any time.
Decoration Tips: For a beautiful presentation, dust the top of the loaf with powdered sugar or drizzle with a simple lemon glaze made by mixing powdered sugar with lemon juice. You can also garnish the cake with extra lemon zest or even a few whole poppy seeds scattered on top for visual appeal. For a more sophisticated touch, slice thin rounds of lemon and place them on top of the loaf before baking for a decorative and flavorful addition.
Ingredients:
- 2 large eggs
- 150 g sugar
- 200 g all-purpose flour
- 10 g vanilla-flavored baking powder
- 130 ml vegetable oil
- Juice and zest of 1 medium-large lemon
- 4-5 teaspoons poppy seeds
Instructions:
- Preheat the oven: Begin by preheating your oven to 180°C (350°F). Line a loaf pan with parchment paper to prevent the cake from sticking and ensure easy removal after baking.
- Prepare the wet ingredients: In a large mixing bowl, beat the eggs and sugar together until light and frothy. The mixture should become pale and slightly thickened as you whisk.
- Add the lemon: Grate the zest of a medium-large lemon and squeeze out its juice. Add both the lemon zest and juice to the egg-sugar mixture, stirring until fully incorporated. The fresh lemon will give the batter a wonderfully bright aroma.
- Mix in the oil: Slowly pour in the vegetable oil while continuously stirring. This will help keep the cake moist and light, giving it a lovely texture.
- Combine dry ingredients: Sift together the flour and vanilla-flavored baking powder in a separate bowl to ensure even distribution. Gradually fold the dry ingredients into the wet mixture, stirring gently until the batter is smooth and lump-free.
- Add the poppy seeds: Measure out 4-5 teaspoons of poppy seeds and fold them into the batter. The poppy seeds will give the cake a delightful crunch and distinctive look.
- Bake the cake: Pour the prepared batter into the lined loaf pan, spreading it out evenly. Place the pan in the preheated oven and bake for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. The cake should be golden on top with a slight crack along the surface, signaling that it’s perfectly baked.
- Cool and serve: Once the cake is baked, remove it from the oven and allow it to cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
Enjoy your fresh and zesty lemon and poppy seed loaf cake!
