Lemon Poppy Seed Bread or Lemon Poppy Seed Loaf Cake will always be one of my favorite desserts for its lemony taste, springy texture, and tender interiors.
It has got just the right amount of tanginess without being bitter.
Lemon and Poppyseed are an excellent combination.
Both complement each other. One is like the king of tanginess while the other is an expert in creating a blissful texture in your mouth.
Lemon can create a burst of freshness wherever it goes. That’s like the best part about lemons. I have used lemon zest and lemon juice for this recipe. But, if you are looking for something much more lemony then just add more lemon juice. Don’t go too much on the zest ‘coz it might make it bitter.
An Easy Video Tutorial for you 🙂
How To Make Lemon Poppy Seed Bread?
I think I would advise you to start with mixing the butter, oil, sugar, and lemon zest together. If you remember I had told you to do the same thing while we were making our lemon cookies.
Why? When you mix sugar, butter, and oil with lemon zest, the lemon-y oil from the zest mixes with the sugar and creates a beautiful fragrance. In fact, that’s the best way to use any of your zest.
If you have a food processor, then pulse the zest with sugar and butter. It will make your butter and sugar so fragrant and soo good.
Now, I also add some oil in the mix. Why? We want a cakey, liquidy sort of batter without going too high on the moisture content. Therefore adding a little oil along with butter makes the batter sort of liquidy and helps the cake get its moisture.
Once your wet ingredients are ready just mix it with your dry ingredients and bake your loaf cake. Yes! Guys its that easy.
Taste-wise? I think you are gonna remember its taste for the years to come.
What I love the most about this recipe for Lemon Loaf Cake?
The lemon and sugar glaze is my favorite part about this lemon poppy seed loaf cake recipe.
This is because the glaze elevates my loaf cake to a whole new level. It creates a beautiful top and also enhances the flavors.
When should I Glaze the Cake?
I recommend cooling down the cake completely before you proceed with the glazing part.
To finish off your baking and give your cake some time to cool down. Because if you don’t, then the cake will absorb all your glaze and you won’t be able to see any glaze on the top.
We don’t want that. We want a glaze that can be seen and also that improves the taste of our cake.
When will I know that my bread is ready?
You will know that your bread is ready when you insert a toothpick at the center of the bread it comes out clean.
Also touch the top of the cake. Is it firm? Is your finger sort of jumping out? Is the cake springy?
If your answer is yes to all of the questions then your cake is done.
What if my bread blasts from the top?
This will happen. In fact, if you look at my images then you will see that even my loaf cake has that. But, it shouldn’t be too much. If its too much, then you must have added too much liquid into your batter. As a result, the pressure has caused the bread to explode from the top.
How much time is adequate for baking this lemon poppy seed loaf cake?
I have baked my loaf cake for about 40-minutes at 350F or 180C. But will differ based on what cake pan you are using.
If you are using a ceramic loaf pan then your cake time will be different.
But, if you are using a non-stick metallic loaf pan then your time will be different.
The only way you can know is by checking five minutes before the given time with a toothpick inserted at the center.
If it comes out clean then the cake is baked. If not, then you got to bake it more.
More easy Lemon Desserts recipes
- Lemon Blueberry Bars
- Lemon Olive Oil Cake with Mascarpone Frosting
- No-Bake Lemon Cheesecake
- Lemon Chiffon Pie
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Lemon Poppy Seed Bread Recipe
- ½ cup Lemon Juice
- 1 tablespoon Lemon Zest
- ½ Cup Olive Oil
- ¼ Cup Unsalted Butter softened to room temp.
- ¼ Cup Brown Sugar
- 1¼ Cup All-Purpose Flour
- 1 tablespoon Baking Powder
- ½ tablespoon Baking Soda
- 2 tablespoon Poppy Seed
For the Glaze
- 1 tablespoon Lemon Juice
- ½ Cup Granulated Sugar
- Pre-heat oven to 350F and grease a baking loaf tin with cooking spray. Line it with a parchment paper.
- Mix Butter, Sugar, Oil, and Lemon zest using a stand mixer or hand held mixer until nice and fragrant.
- Add one egg at a time, Lemon Juice, and just a tad bit of yellow food color. Mix well until combined.
- In a separate medium-sized bowl, mix all the dry ingredients - flour, Baking Powder, Baking Soda, and Poppy Seeds. Now, add it to your wet ingredients mixture. Fold lightly until combined.
- Pour it in the bread loaf tin lined with parchment paper. Bake for 40-minutes or until a toothpick inserted at the center comes out clean.
For the Glaze
- In a medium-sized bowl, mix lemon juice and granulated sugar until white and creamy.
- Glaze it all over your lemon poppy seed loaf cake.
- Your baking time will depend upon your baking tin. Check with a toothpick inserted at the center.
- Cool the cake completely before pouring the glaze.