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4.87
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23
votes
Lemon Poppy Seed Loaf
Lemon Poppy Seed Loaf Cake with Lemon Icing Glaze, perfect for your springtime baking!
Prep Time
15
minutes
mins
Cook Time
50
minutes
mins
Total Time
1
hour
hr
5
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
20
Calories:
236
kcal
Author:
Karlynn Johnston
Ingredients
3
cups
all-purpose flour
1 1/2
teaspoons
baking soda
3/4
teaspoon
salt
3/4
cup
butter
softened
2
cups
white sugar
3
eggs
1/2
cup
lemon juice
3/4
cup
plain yogurt
3
tablespoons
lemon zest
1/2
cup
poppy seeds
Instructions
Preheat your oven to 350 °F. Heavily grease and flour two 9x5 inch loaf pans and set aside.
Mix the poppy seeds, lemon juice, lemon zest and yogurt together. Set aside.
In a large bowl, cream the butter and sugar until light and fluffy.
Beat in the eggs, one at a time, until fully incorporated.
Sift together the flour, baking soda, and salt. in a medium sized bowl. Add into the butter mixture and mix until combined.
Add the sour cream poppy seed mixture to the mixture. Mix until just blended.
Pour the batter into the prepared loaf pans and smooth the tops.
Bake in the oven for 50 minutes or until browned and a knife inserted in the center comes out clean.
Cool on rack for 15 minutes before turning out of pans - this will help prevent them from sticking in the pans.
Glaze with
Lemon Icing Glaze
Video
Notes
This makes two loaves of lemon poppy seed cake, so you can freeze one for later if needed!
Recipe from
All Recipes.
Nutrition
Calories:
236
kcal
|
Carbohydrates:
36
g
|
Protein:
3
g
|
Fat:
9
g
|
Saturated Fat:
4
g
|
Cholesterol:
44
mg
|
Sodium:
245
mg
|
Potassium:
69
mg
|
Fiber:
1
g
|
Sugar:
20
g
|
Vitamin A:
255
IU
|
Vitamin C:
3.5
mg
|
Calcium:
57
mg
|
Iron:
1.2
mg