This lemon poppyseed loaf cake is packed with fresh lemon flavor and plenty of poppy seeds, then finished with a thick, sweet lemon icing on top. It’s an easy, homemade loaf cake with a bright lemon taste that’s perfect for any occasion and it’s the kind of cake that will have you reaching for a second slice.
Sometimes you just want a simple, fresh cake that doesn’t require a lot of effort, right? That’s exactly why I love this Lemon Poppy Seed Loaf Cake. It’s incredibly moist and tender, with the perfect soft crumb, and it’s bursting with fresh lemon flavor in every bite. The lemon zest and juice shine through in the cake, while the lemon icing adds the perfect sweet and tangy finish.
This lemon poppy seed loaf is super easy to make and comes together with simple ingredients you probably already have on hand. Whether you’re serving it for breakfast, brunch, dessert, or as an afternoon snack, this classic lemon poppy seed loaf cake is always a crowd-pleaser.
WHY YOU’LL LOVE THIS LEMON POPPYSEED LOAF CAKE
- This lemon cake is bursting with fresh lemon flavor in both the cake and the lemon icing.
- It has the perfect amount of poppy seeds! So good!
- Simple and easy to make and only takes a little effort.
- The texture is moist and fluffy, yet it still holds together perfectly when you slice it.
- And don’t worry, it’s not overly sweet. Trust me!
INGREDIENTS NEEDED & NOTES
Lemon – This is how you get that bright lemon flavor! Be sure to use fresh lemons, they have a much stronger flavor than bottled lemon juice. You’ll need both the zest and the juice for this recipe.
Poppy seeds – Most grocery stores carry poppy seeds, and you can usually find them in the spice aisle.
Sugar – This recipe uses two types of sugar. Granulated sugar is used in the cake, while powdered (confectioners’) sugar is used for the lemon icing.
Sour cream – Use full-fat sour cream or plain Greek yogurt. This adds moisture without thinning the batter, resulting in a tender crumb. If you’re out of sour cream, Greek yogurt works just as well since it has the fat and acidity needed.
Eggs – You’ll need large eggs. Egg size matters, so be sure to use the correct size. Eggs are best at room temperature, and if you forget to take them out ahead of time, place them in warm water for about 10 minutes.
Oil – This recipe uses canola oil, but any neutral oil will work. Oil helps keep the cake moist longer than cakes made with butter.
Vanilla – A small amount of vanilla extract enhances the overall flavor.
Salt – Salt helps balance and enhance all the flavors in the cake.
Cream – You’ll need heavy cream to make a thick lemon icing. Use full-fat cream with 35–40% milk fat.
Flour – No fancy flour needed, just all-purpose flour works perfectly.
Leavening agents – You’ll need both baking powder and baking soda. These help the cake rise and create a light texture with a tender crumb.
BAKING TOOLS & EQUIPMENT YOU’LL NEED
- 9×5 inch loaf pan
- Parchment paper
- Mixing bowls
- Rubber spatula
- Zester
- Electric mixer or a whisk
STEP-BY-STEP INSTRUCTIONS TO MAKE THIS LEMON POPPYSEED LOAF CAKE
(Be sure to check the recipe card below for the full ingredients list & instructions)
Lemon Poppyseed Loaf Cake:
281g (2 + 1/4 cups, spoon and level method) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
250g (1 + 1/4 cups ) granulated sugar
zest of 2 lemons
2 large eggs
120g (1/2 cup) fresh lemon juice
60g (1/4 cup) canola oil
180g (3/4 cup) sour cream
1 teaspoon vanilla extract
1 + 1/4 tablespoons poppy seed
Lemon Icing:
180g (1+1/2 cups) powdered sugar
3-4 tablespoons fresh lemon juice
STEP 1 – Prepare the Loaf Pan and The Oven
Grease a 9×5-inch loaf pan with softened butter, then line it with parchment paper. Let the excess parchment hang over the sides to create a sling, which will make it easy to lift the cake out of the pan later.
Adjust the oven rack to the bottom third of the oven and preheat to 350°F.
STEP 2 – Make the Cake Batter and Bake the Cake
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. Set aside.
In a separate bowl, combine the granulated sugar and fresh lemon zest. Rub the zest into the sugar using your fingertips until fragrant and well incorporated. Add the eggs, fresh lemon juice, canola oil, sour cream, and vanilla extract. Whisk for about 3 minutes until smooth and fully combined.
Gradually add the flour mixture to the wet ingredients, whisking until just combined. Be careful not to overmix the batter. Switch to a silicone spatula and gently fold in the poppy seeds.
Transfer the batter to the prepared loaf pan and bake for about 45 minutes, or until a skewer or cake tester inserted into the center comes out clean. A few moist crumbs on the toothpick are perfectly fine. Let the cake cool in the pan for about 10 minutes, then remove it and transfer to a wire rack to cool completely.
STEP 3 – Make the Lemon Icing and Serve
In a mixing bowl, whisk together the powdered sugar and lemon juice until smooth. The icing should be thick but spreadable.
If the icing is too thin, gradually whisk in more powdered sugar, one teaspoon at a time. If it’s too thick, add small splashes of lemon juice until you reach the desired consistency. Spread the icing over the cooled cake, allowing it to drip down the sides. Slice and enjoy!
TIPS FOR MAKING THE BEST LEMON POPPYSEED LOAF CAKE
- Use room-temperature ingredients. They blend more easily and create a smoother batter without streaks of egg.
- Measure flour correctly. Spoon and level the flour into your measuring cup—don’t scoop or pack it. Too much flour can result in a dry cake. A kitchen scale is best for accuracy. 1 cup all-purpose flour = 125 grams
- Watch the cake while it bakes. Baking times are only guidelines, as every oven varies in temperature.
- A few moist crumbs are okay. If the cake is left in the oven too long, it may turn out dry.
- Zest lemons carefully. Only grate the bright yellow outer peel. Avoid the white pith underneath, as it’s bitter and can affect the flavor.
HERE’S HOW TO STORE THIS LEMON POPPYSEED LOAF CAKE
At room temperature – If your kitchen isn’t too warm, you can store the lemon poppy seed loaf cake at room temperature for up to 24 hours. Once the lemon icing has fully set, loosely cover the cake with plastic wrap or store it in an airtight container to keep it from drying out.
In the refrigerator – For longer storage, place the cake in an airtight container and store it in the refrigerator for up to 5 days. Keep in mind that refrigeration can slightly dry out cakes, so let slices come to room temperature before serving for the best texture and flavor.
Freezing – This loaf cake freezes well too. For best results, freeze the cake without the icing. Wrap the cooled cake tightly in plastic wrap, then in foil, and freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature, then add the lemon icing before serving.
Tips – If you’ve already iced the cake and want to freeze it, place it uncovered in the freezer for about 1 hour until the icing is firm, then wrap it tightly and freeze. This helps prevent the icing from smudging.
Lemon Poppyseed Loaf Cake
This lemon poppy seed loaf cake is packed with fresh lemon flavor and plenty of poppy seeds, then finished with a thick, sweet lemon icing on top. It’s an easy, homemade loaf cake with a bright lemon taste that’s perfect for any occasion and it’s the kind of cake that will have you reaching for a second slice.
Ingredients
Lemon Poppyseed Cake:
- 281g (2 + 1/4 cups, spoon and level method) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 250g (1 + 1/4 cups ) granulated sugar
- zest of 2 lemons
- 2 large eggs
- 120g (1/2 cup) fresh lemon juice
- 60g (1/4 cup) canola oil
- 180g (3/4 cup) sour cream
- 1 teaspoon vanilla extract
- 1 + 1/4 tablespoons poppy seed
Lemon Icing:
- 180g (1+1/2 cups) powdered sugar
- 3-4 tablespoons fresh lemon juice
Instructions
STEP 1 – Prepare the Loaf Pan and The Oven
- Grease a 9×5-inch loaf pan with softened butter, then line it with parchment paper. Let the excess parchment hang over the sides to create a sling, which will make it easy to lift the cake out of the pan later.
- Adjust the oven rack to the bottom third of the oven and preheat to 350°F.
STEP 2 – Make the Cake Batter and Bake the Cake
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. Set aside.
- In a separate bowl, combine the granulated sugar and fresh lemon zest. Rub the zest into the sugar using your fingertips until fragrant and well incorporated.
- Add the eggs, fresh lemon juice, canola oil, sour cream, and vanilla extract. Whisk for about 3 minutes until smooth and fully combined.
- Gradually add the flour mixture, whisking well until just combined. Be careful not to overmix the batter.
- Switch to a silicone spatula and gently fold in the poppy seeds.
- Transfer the batter to the prepared loaf pan and bake for about 45 minutes, or until a skewer or cake tester inserted into the center comes out clean. A few moist crumbs on the toothpick are perfectly fine.
- Let the cake cool in the pan for about 15 minutes, then remove it and transfer to a wire rack to cool completely.
STEP 3 – Make the Lemon Icing and Serve
- In a mixing bowl, whisk together the powdered sugar and lemon juice until smooth. The icing should be thick, similar to glue.
- If the icing is too thin, gradually whisk in more powdered sugar, one teaspoon at a time. If it’s too thick, add small splashes of lemon juice until you reach the desired consistency.
- Spread the icing over the cooled cake, allowing it to drip down the sides. Slice and enjoy!