• Prep Time: 15 mins
  • Cooking Time: 60 mins
  • Serves: 16

Lemon Poppy Seed Loaf

  • Recipe Submitted by on

 Ingredients List

  • For Lemon Poppy Seed Loaf Cakes:
  • 3 c. all-purpose flour
  • 1 tsp. salt
  • 1 1/2 tsp. baking powder
  • 2 1/2 c. sugar
  • 1 1/2 c. whole milk
  • 1 c. vegetable oil
  • 3 large eggs
  • zest of 2 lemons
  • 2 tsp. lemon extract optional
  • 2 tsp. vanilla
  • 3 tbsp. poppy seeds
  • For Lemon Glaze:
  • zest of 1 lemon
  • juice of 2 lemons about 1/4 cup
  • 2 tbsp. melted butter
  • 2-3 c. powdered sugar


For Lemon Poppy Seed Loaf Cakes:
In a medium bowl, combine flour, salt, and baking powder.
In a large bowl, whisk together sugar, milk, oil, eggs, lemon zest, lemon extract, and vanilla.
Add the dry ingredients to the wet ingredients, stirring until just combined.
Fold in poppy seeds.
Divide batter evenly between two well-greased or parchment paper-lined 8x4-inch loaf pans. (The loaves are sticky, so I prefer parchment paper, so they lift right out after cooling.)
Bake at 350 degrees for 50-60 minutes, or until edges are golden brown, and a toothpick inserted near the center comes out clean.
Cool in pans for 15 minutes before removing to wire racks to cool completely.
Meanwhile, prepare glaze.

For Lemon Glaze:
Whisk together lemon zest, lemon juice, melted butter, and 2 c. powdered sugar, adding more powdered sugar as needed to achieve desired consistency.
Spread cakes with lemon glaze. Cut and serve.

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