Sweet, sour, moist and perfect for a spring brunch with the ladies… this Cold Lemon Poppy Loaf Cake Comes together in no time and is incredibly delicious!
If you’re going to have an iced lemon loaf cake, then it better be an iced lemon poppy seed Also a loaf cake because lemon and poppy simply belong together! I love the extra flavor and texture the poppy seeds add.
Here’s the proof… Glazed Poppy Bread, Lemon Poppy Muffins, Lemon Poppy Cinnamon Bun Cake, Lemon Poppy Cake. I’m just a little obsessed! We have all our poppy bases covered! i love good Square cake However, I then had to find the perfect Lemon Poppyseed Loaf Cake recipe. It just looks a little prettier with that glaze over a square.
The ingredients needed for the lemon poppy seed cake
You are going to see lemon infused in every part of this cake. The loaf cake is soaked in a lemon glaze and then topped with a lemon glaze. Here’s what you’ll need for each part:
Pie
- flour
- Baking powder
- Baking soda powder
- Salt
- Sugar
- Lemon zest
- Brightening lemon juice
- lemon extract
- butter
- eggs
- Sour cream
- poppy seed
Lemon glaze
- butter
- lemon juice
- Sugar
- vanilla
glazing
- sugar powder
- lemon juice
- milk
See! Lemon everywhere! I’m in love! The measure for each ingredient can be found on the recipe card at the end of the post.
How to make cold lemon poppy seed cake
There are three parts to this recipe, but each step is simple And I’m going to walk you through every part. Here are the basic steps:
for the cake
- Heat the oven and grease a pan.
- Mix the sugar and lemon in a bowl and rub it between your fingers to release the oils in the lemon zest.
- Whisk together all the dry ingredients in a bowl. Add the sugar and lemon zest and beat to combine.
- Whisk the eggs and sour cream together in a small bowl.
- Place the flour and butter mixture in a mixer and beat until a puffed mixture is obtained.
- Add half of the egg mixture and the lemon juice and lemon extract.
- Increase the speed of the mixer and beat until a smooth mixture is obtained, scraping down the sides as needed.
- Add the rest of the egg mixture and beat until combined.
- Using a rubber spatula, fold in the poppy.
- Spread the batter into the mold.
- to bake. While baking, prepare the lemon glaze.
for The Glaze
- Melt the butter in a small pan on the stove.
- Add the sugar and lemon juice and mix to combine.
- Beat in the vanilla until the sugar melts.
- When the cake is done, use a toothpick to poke holes all over the cake.
- Pour the glaze over the whole thing.
- Allow the cake to cool and then turn it out onto a cooling rack. Top with the topping.
for The Icing
- Whisk together all the coating ingredients in a small bowl.
- Professional tip: If you want a bright white frosting, omit the lemon juice. The coating will be thicker.
- Pour the frosting into the center of the cake and spread the frosting to cover the cake.
- to serve.
The full detailed instructions can be found on the recipe card below.
Can oil be used instead of butter?
You can replace the butter with vegetable oil. The cake will be even moister, but it won’t taste like butter. I love the cake both ways, but I am such a sucker for the buttery goodness!
Does lemon poppy seed cake need to be refrigerated?
Lemon poppy seed cake can be stored in the pantry, but it will last longer if refrigerated.
How long will lemon poppy seed cake keep?
Lemon poppy seed cake will keep well for 3 days at room temperature or 5-6 days in the refrigerator.
The cake should be covered for storage.
Are poppy seeds good for you?
Poppy seeds are a rich source of essential minerals including calcium, iron and zinc.
It’s lemon and poppy and cake. This is a trio I will love forever! You’re going to love this bright and soft Cold Lemon Poppy Loaf Cake. Please invite me to your next spring brunch with the ladies!
More lemon desserts:
Frozen Lemon Poppy Loaf Cake
Dishes: 8
Pie
- 1 Goblet Sugar plus 1 tbsp
- 1 tablespoon Lemon zest (2 lemons)
- 2 1/4 cups flour
- 1 teaspoons Baking powder
- 1/4 teaspoon Baking soda powder
- 1/2 teaspoon Salt
- 4 eggs big
- 7 spoons Sour cream
- 15 spoons butter unsalted, softened, cut into spoons (*see note)
- 2 spoons lemon juice
- 1 1/2 spoons lemon extract
- 1 1/2 spoons poppy seed
Lemon glaze
- 4 spoons butter
- 6 spoons lemon juice
- 4 spoons Sugar
- 1/2 teaspoon vanilla
glazing
- 1 cups sugar powder
- 2 spoons lemon juice or milk (**see note)
- 1 tablespoon milk
for the cake
-
Preheat the oven to 350 degrees and grease and flour an 8 1/2 x 4 1/2 inch pan.
-
In a small bowl, mix the sugar and lemon zest and rub between your fingers to release the oils.
-
In a bowl, whisk together the flours, baking powder, baking soda and salt. Add in the sugar and lemon zest and whisk well to combine the peel with all the dry ingredients.
-
In a small bowl, whisk together the eggs and sour cream.
-
In a standing mixer, add the flour and butter mixture and beat until the mixture is fluffy, about 2 minutes.
-
While mixing, add half of the egg mixture along with the lemon juice and lemon extract.
-
Increase the speed to medium and beat until a smooth texture is obtained. Scrape the bowl.
-
Add the remaining egg mixture and beat until everything comes together, then transfer to a rubber spatula and fold in the poppy seeds. Spread into the prepared pan.
-
Bake for 55-60 minutes or until a toothpick comes out clean, meanwhile prepare the lemon glaze.
for The Glaze
-
Melt the butter in a small pan or bowl. Immediately mix the sugar, lemon juice and butter and then beat in the vanilla until the sugar melts.
-
Take the cake out of the oven and use a toothpick or cake tester to pierce the cake and pour the glaze on top.
-
Set aside on a wire rack to cool for 30 minutes and then invert onto the wire rack for an hour to cool completely.
for The Icing
-
In a bowl, whisk together the coating ingredients.
-
Pour the frosting in the center of the cake and gently spread the frosting to cover the entire cake with a spatula.
-
Serve alone or with a sprinkling of fresh berries.
** For a thicker coating that is all white, use only milk.
The cake can be kept for 3 days at room temperature. Cover tightly for storage.
Nutrition facts
Frozen Lemon Poppy Loaf Cake
Amount per serving (1 gram)
calories 610
Calories from fat 288
% daily value*
Fat 32 grams49%
Saturated fat 19 grams119%
Trans fat 1 gram
Polyunsaturated fat 2 grams
Monounsaturated fat 8 grams
Cholesterol 159 mg53%
sodium 459 mg20%
potassium 175 mg5%
carbohydrates 75 grams25%
Fiber 1 gram4%
Sugar 47 grams52%
protein 7 grams14%
vitamin 1017IU20%
Vitamin C 8 mg10%
calcium 86 mg9%
iron 2 mg11%
* The percentage of daily values are based on a 2000 calorie diet.
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