Description
A moist and zesty Lemon Poppyseed Loaf Cake that bursts with citrus flavor and delightful texture, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1/2 cup buttermilk
- 2 tablespoons poppy seeds
- 1 cup powdered sugar (for glaze)
- 2 tablespoons lemon juice (for glaze)
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan generously.
- Whisk together flour, baking powder, baking soda, and salt in a bowl.
- Cream the softened butter and sugar until light and fluffy.
- Add the eggs, lemon zest, and lemon juice, mixing until combined.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick inserted comes out clean.
- Let it cool for 10 minutes in the pan before removing it.
- For the glaze, mix powdered sugar with lemon juice and drizzle over the cooled cake.
Notes
Store in an airtight container for up to 3 days. Wrap tightly for fridge storage up to a week or freeze for long-term storage.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 17g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg