Is there a cake you like a lot? For me, it was this kind of lemon cake with poppy seeds for quite some time as a kid. A similar cake to this one was sold at my school and I got it quite often for lunch. So nice. But only if it is not dry… which can happen ;) But not this one here – this one is perfect!

Loaf cakes like this one here are easy to make but can sometimes be quite dry. A chocolate loaf cake, a nut cake or a lemon cake like this one – too dry and it feels like the sand of the Sahara is running down your throat ;) Only a glass of milk can help you in that case. Don’t worry – this one here is nice and moist. Can I say moist? Not dry :P I still chose a slice of that one over any other cake.

If you are baking this cake, make sure you test with a wooden skewer. Starting towards the end of the baking time you should check on a regular basis with a wooden skewer inserted into the center – this way you make sure it’s baked all the way through but not dry.
INGREDIENTS / ZUTATEN
4 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
pinch of salt
juice and zest of 1 organic lemon
1 tsp. vanilla extract
2 tbsp. of poppy seeds
For the lemon glaze:
1 cup (125g) confectioners’ sugar
1 to 2 tbsp lemon juice
4 Eier
180g weiche Butter
150g Zucker
200g Mehl (Type 405)
1/2 TL Backpulver
Prise Salz
Saft und Schale einer Bio Zitrone
1 TL Vanille Extrakt
2 EL Mohn
Für die Glasur:
125g Puderzucker
1-2 EL Zitronensaft


DIRECTIONS / ZUBEREITUNG
2. In a bowl mix flour, baking powder and salt until homogeneous. Beat 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 the egg whites into the mixture. Pour the batter into a greased loaf tin and bake for 45-50 minutes or until a toothpick inserted in the center of the cake comes out clean.
3. For the glaze add the confectioners’ sugar to a bowl and whisk in the lemon a little bit at a time until you’ve reached a thick but workable consistency. You may not need the entire amount of lemon juice. Pour the glaze over the loaf once it has cooled to cover the top completely.
2. In einer zweiten Schüssel Mehl, Backpulver und Salz vermischen und beiseite stellen. Eiweiß mit einer Prise Salz steifschlagen. Die Mehlmischung zur Buttermasse geben und kurz verrühren, steif geschlagenes Eiweiß vorsichtig unterheben. Masse in eine gefettete Kastenform geben und für 45-50 Minuten backen. Mit einem Zahnstocher testen, ob noch Teig kleben bleibt und erst herausnehmen, wenn der Zahnstocher sauber herauskommt.
3. Für die Glasur den Puderzucker in einer kleinen Schüssel mit dem Zitronensaft verrühren – 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 darüber geben und verstreichen.


Craving more? Keep in touch on Facebook, Twitter, 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.

Lemon Poppy Seed Cake
- Prep Time: 45
- Cook Time: 50
- Total Time: 95
Description
Delicious Lemon Poppy Seed Loaf Cake – easy to prepare. Family favorite!
Ingredients
For the dough
- 4 eggs
- 3/4 cup (180 g) butter at room temperature
- 3/4 cup (150 g) granulated sugar
- 1 1/2 cups (200 g) all-purpose flour
- 1/2 tsp. baking powder
- a pinch of salt
- Juice and zest of 1 organic lemon
- 1 tsp. vanilla extract
- 2 tbsp. of poppy seeds
For the lemon glaze
- 1 cup (125g) confectioner’s sugar
- 1 to 2 tbsp lemon juice
Instructions
- Preheat your oven to 350F (175°C). Separate the egg whites from the egg yolks. In a mixing bowl add the egg yolks and sugar and mix until homogeneous. Add the butter and beat until creamy (about 3 minutes). Add the lemon juice, zest, the poppy seed and the vanilla extract and mix until just combined.
- In a bowl mix flour, baking powder and salt until homogeneous. Beat 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 the egg whites into the mixture. Pour the batter in a greased loaf tin and bake for 45-50 minutes or until a toothpick inserted in the center of the cake comes out clean.
- For the glaze add the confectioner’s sugar to a bowl and whisk in the lemon a little bit at a time until you’ve reached a thick but workable consistency. You may not need the entire amount of lemon juice. Pour the glaze over the loaf once it has cooled to cover the top completely.
Notes
- Enjoy baking!
Nutrition
- Serving Size: 10
