Lemon & Poppy Seed Loaf Cake

Prep: 10 mins | Bake time: 30 mins

A cake for any occasion

There’s something special about Lemon & Poppy Seed bakes. The flavourful citrus fruit combines so well with nutty poppy seeds in this tasty loaf cake.

This Lemon & Poppy Seed Loaf Cake feels like it should be part of a celebration, but it’s such a simple and easy recipe that can bring so much joy. I promise you’ll be reaching for another slice in no time.

Let’s chat about the ingredients

This loaf cake is full with delicious citrusy notes, making it the perfect treat for any birthday or summer party. Lemon and poppy seeds are a classic flavour combination that has been enjoyed for years, and here’s why these ingredients make the perfect Lemon & Poppy Seed Loaf Cake recipe…

1. Lemons: Of course, it’s not a lemon cake without lemons. But ultimately, the zesty lemon flavour elevates the entire cake. With both fresh juice and zest, your taste buds are sure to be in heaven with every bite.

2. Poppy Seeds: You might think, why not skip the poppy seeds? Well, these tiny seeds add such a delicious texture and underlying flavour, as well as an aesthetically pleasing slice.

3. Buttermilk: Most cake recipes don’t use buttermilk, so why this one? Adding a small amount of buttermilk brings more moisture to the loaf as well as enhancing the lemon flavour.

4. Sugar, butter, flour, baking powder: The foundation for any fluffy and tasty cake. We’re using self-raising flour and baking powder to ensure a light texture.

This Lemon & Poppy Seed Loaf Cake recipe is one to try. It’s such a simple bake that is always a crowd pleaser. Imagine this, you’re relaxing with a cup of tea and a slice, or you’re enjoying it as a luscious dessert after dinner.

Lemon & Poppy Seed Loaf Cake

Type: Cake

Author: Thea Bakes

Prep Time: 10 minutes

Bake Time: 30 minutes

Decorate Time: 5 minutes

Servings: 10

Ingredients

For the loaf cake

• 80g unsalted butter (melted)
• 140g golden granulated sugar
• Zest of two lemons
• 2 eggs
• 50ml buttermilk
• Pinch of salt
• 170g self-raising flour (sifted)
• 1tsp baking powder
• 2tbsp poppy seeds

For decoration

• 150g icing sugar
• 3tbsp lemon juice
• Sprinkling of poppy seeds (optional)

Method

Making the lemon and poppy seed loaf cake

Grease and line a 1lb loaf tin and preheat the oven to 180C.

In a mixing bowl, whisk together the melted butter, sugar and lemon zest.

Whisk in the eggs, followed by the buttermilk until combined.

Add the remaining dry ingredients and fold the mixture to retain as much air as possible.

Put the mixture into your loaf tin and bake for 30 minutes. Every oven is different, so I recommend keeping an eye on your loaf cake towards the end of the 30 minutes and inserting a skewer to see if the cake is cooked in the middle.

How to decorate

Whisk together the icing sugar (150g) and lemon juice (3tbsp) until you get a thick yet runny consistency. Check your consistency by dripping a small amount on the side of the bowl. If it disappears, it’s too thin - add more sifted icing sugar. If it holds its colour and thick drip shape, it’s ready.

Pour the icing onto the centre of the loaf cake. Use a spoon or palette knife to gently spread it and encourage the icing to drip gently down the edges.

Let the icing harden so that when you cut your slice, it won’t drip into each piece.

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