Do you have a cake that you particularly enjoy baking and eating? For a long time, mine was this type of simple Lemon Poppy Seed Loaf Cake. We used to get it at the school kiosk, wrapped in cling film, moist and delicious. These loaf cakes are nothing special, to be honest, but somehow everyone likes them… As long as they’re not dry! That’s definitely the case with this one here. Here you get a light and moist cake, simply delicious!
Everyone probably knows this – a chocolate pound cake, a nutty loaf cake or even a simple lemon cake from the bakery or a café looks super delicious at first glance. When you take the first bite, all of them most likely taste good, but sporadically the cake crumbles immediately when touched. With cakes like that, you need a coffee or a glass of milk to wash them down so you don’t get a coughing fit from the dry crumbs.
That won’t happen to anyone with this loaf cake here. The cake is absolutely delicious and has a great texture. Especially with the thick layer of frosting on top, I fall for a cake like this in seconds. Not even a Black Forest Cake could compete with this one here. That one is also delicious, but when I think about the preparation of a Black Forest Cake, I get dizzy. It’s a lot of work. That’s not the case with a simple loaf cake like this one here.
If you want to bake this cake, don’t skip the toothpick test. You should generally do a toothpick test with (almost) every cake to make sure it’s baked through properly. So, check for the first time after about 40 minutes to see if the dough is still sticking to the toothpick, and then check at regular intervals until the toothpick or a wooden skewer comes out clean.
In case the cake is not left in the oven long enough, it will not be properly baked and greasy. On the other hand – if you leave the cake in the oven too long, you will end up with a dry cake… I guess both options are not that great, so check and take the cake out when ready to come out. ;P
INGREDIENTS / ZUTATEN
For the batter:
4 medium eggs
3/4 cup (180g) butter, at room temperature
3/4 cup (150g) sugar
1 1/2 cups (200g) all-purpose flour*
1/2 tsp. baking powder
1 pinch of salt
1 organic lemon, juice & zest
1 tsp. vanilla extract*
2 tbsp. ground poppy seeds*
For the lemon glaze:
1 cup (130g) confectioners’ sugar
1 -2 tbsp. lemon juice
Für den Teig:
4 Eier (M)
180g weiche Butter
150g Zucker
200g Mehl (Type 405)*
1/2 TL Backpulver
1 Prise Salz
1 Bio-Zitrone, Saft & Abrieb
1 TL Vanille Extrakt*
2 EL Mohn (gemahlen)*
Für die Glasur:
130g Puderzucker
1-2 EL Zitronensaft
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 180°C (350°F). Separate the egg whites from the egg yolks. In a mixing bowl add the egg yolks and sugar and mix until light and fluffy. Add the butter and mix on high until everything looks very creamy (about 3 minutes). Add the lemon juice, lemon zest, poppy seeds, and the vanilla extract and mix until just well combined.
2. In a second bowl mix flour, baking powder, and salt until well combined. Whisk the egg whites with a pinch of salt until stiff peaks form. Add the flour mix to the bowl and mix until just combined. Gently fold in the egg whites into the mixture. Pour the batter into a greased loaf tin and bake for about 45-50 minutes or until a toothpick inserted into the center of the cake comes out clean.
3. For the glaze add the confectioners’ sugar to a bowl and gradually add the lemon until you get a glaze with a thick consistency. You may not need the entire amount of lemon juice. Pour the glaze over the cake, once it has cooled down completely, and spread evenly.
1. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Die Eier trennen. In einer Rührschüssel Eigelbe und Zucker verrühren, bis sich eine homogene Masse gebildet hat. Butter dazugeben und so lange aufschlagen, bis die Masse cremig ist (auf höchster Stufe etwa 3 Minuten). Den Zitronensaft- und Abrieb, Mohn und Vanille Extrakt zugeben und kurz verrühren.
2. In einer zweiten Schüssel Mehl, Backpulver und Salz vermischen und beiseitestellen. Das Eiweiß mit einer Prise Salz steifschlagen. Die Mehlmischung zur Buttermasse geben und kurz verrühren, steif geschlagenes Eiweiß nach und nach vorsichtig unterheben. Die Masse in eine gefettete Kastenform geben und für etwa 45-50 Minuten backen. Mit einem Holzspieß testen, ob noch Teig kleben bleibt, und den Kuchen erst herausnehmen, wenn der Zahnstocher sauber herauskommt.
3. Für die Glasur den Puderzucker in einer kleinen Schüssel mit dem Zitronensaft verrühren. Den Saft nach und nach zugeben, bis die Glasur die gewünschte Konsistenz hat – vermutlich ist nicht die komplette Menge des Zitronensafts notwendig. Sobald der Kuchen abgekühlt ist, die Glasur darübergeben und verstreichen.
Craving more? Keep in touch on Facebook, Instagram and Pinterest for new post updates and more. You can also contact me with any questions or inquiries!
Here is a version of the recipe you can print easily.
Print
Lemon Poppy Seed Loaf Cake
- Prep Time: 00:45
- Cook Time: 00:50
- Total Time: 01:35
- Yield: 1 1x
- Category: Cakes
- Method: -
- Cuisine: International
- Diet: Vegetarian
Description
Delicious Lemon Poppy Seed Loaf Cake – easy to prepare. An absolute family favorite everybody loves – all year round! You should try!
Ingredients
For the batter:
4 medium eggs
3/4 cup (180g) butter, at room temperature
3/4 cup (150g) sugar
1 1/2 cups (200g) all-purpose flour*
1/2 tsp. baking powder
1 pinch of salt
1 organic lemon, juice & zest
1 tsp. vanilla extract*
2 tbsp. ground poppy seeds*
For the lemon glaze:
1 cup (130g) confectioners‘ sugar
1 -2 tbsp. lemon juice
Instructions
1. Preheat the oven to 180°C (350°F). Separate the egg whites from the egg yolks. In a mixing bowl add the egg yolks and sugar and mix until light and fluffy. Add the butter and mix on high until everything looks very creamy (about 3 minutes). Add the lemon juice, lemon zest, poppy seeds, and the vanilla extract and mix until just well combined.
2. In a second bowl mix flour, baking powder, and salt until well combined. Whisk the egg whites with a pinch of salt until stiff peaks form. Add the flour mix to the bowl and mix until just combined. Gently fold in the egg whites into the mixture. Pour the batter into a greased loaf tin and bake for about 45-50 minutes or until a toothpick inserted into the center of the cake comes out clean.
3. For the glaze add the confectioners‘ sugar to a bowl and gradually add the lemon until you get a glaze with a thick consistency. You may not need the entire amount of lemon juice. Pour the glaze over the cake, once it has cooled down completely, and spread evenly.
Notes
Enjoy baking!
Links marked with an asterisk (*) are affiliate links (advertising/Werbung) to Amazon Germany. If you click on one of those links and buy something via this link, I will get a commission for that sale. The price of whatever you buy is not affected in any way by this.
