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Lemon Poppy Seed Loaf Cake | Bake to the roots

Lemon Poppy Seed Cake

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  • Author: Bake to the roots
  • Prep Time: 45
  • Cook Time: 50
  • Total Time: 95

Description

Delicious Lemon Poppy Seed Loaf Cake – easy to prepare. Family favorite!


Ingredients

Scale

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

  1. 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.
  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 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.
  3. 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