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Easy Lemon Poppy Seed Loaf Cake Recipe with Zesty Glaze Perfect for Breakfast

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A moist and tender lemon poppy seed loaf cake with a subtle crunch from poppy seeds and a bright, zesty lemon glaze. Perfect for busy mornings, brunch, or a simple afternoon treat.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (115g) unsalted butter, softened
  • 2 large eggs, at room temperature
  • ½ cup (120g) Greek yogurt (plain or vanilla)
  • ¼ cup (60ml) fresh lemon juice
  • Zest of 2 medium lemons
  • 2 tablespoons poppy seeds
  • For the glaze:
  • 1 cup (120g) powdered sugar, sifted
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line it with parchment paper, leaving some overhang for easy removal (about 10 minutes prep).
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds. Set aside (about 3 minutes).
  3. In a large bowl, cream the softened butter and granulated sugar using an electric mixer or whisk until light and fluffy, about 3-4 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition (about 2 minutes).
  5. Stir in the Greek yogurt, fresh lemon juice, and lemon zest until just combined (about 2 minutes).
  6. Gradually fold the dry ingredients into the wet mixture using a spatula, being gentle to avoid overmixing. Stop as soon as no streaks of flour remain (2-3 minutes).
  7. Pour the batter into the prepared loaf pan and smooth the top. Tap the pan lightly on the counter to release air bubbles.
  8. Bake for 50-60 minutes, starting to check at 50 minutes by inserting a toothpick into the center. It should come out clean or with a few moist crumbs.
  9. Remove the loaf from the oven and let it cool in the pan for 15 minutes. Then lift it out using the parchment overhang and place on a cooling rack to cool completely (about 1 hour).
  10. To make the glaze, whisk together powdered sugar, lemon juice, and lemon zest until smooth. Adjust consistency with more juice if needed.
  11. Drizzle the glaze evenly over the cooled loaf and let it set for at least 15 minutes before slicing.

Notes

Use fresh lemons for best flavor and aroma. Let eggs and butter come to room temperature before mixing. Be gentle when folding dry ingredients to avoid a tough loaf. Wait until the loaf is completely cool before glazing to prevent the glaze from running off. You can substitute almond flour for a gluten-free version or use coconut yogurt and vegan butter for a dairy-free/vegan adaptation.

Nutrition

Keywords: lemon loaf, poppy seed cake, lemon poppy seed loaf, breakfast cake, easy lemon cake, zesty glaze, brunch recipe

Find it online: https://milaspoon.com/easy-lemon-poppy-seed-loaf-cake-recipe-with-zesty-glaze-perfect-for-breakfast/