Delightful Lemon Poppy Seed Loaf Cake: An Easy One-Bowl Quick Bread Recipe for Any Occasion

Indulge in the bright, zesty flavors of this incredible Lemon Poppy Seed Loaf Cake! Designed for simplicity and maximum taste, this recipe comes together effortlessly in just one bowl, making it perfect for bakers of all skill levels. Whether you’re planning an afternoon tea, a delightful brunch, or simply craving a sweet treat, this quick bread offers a deliciously light and moist crumb. Each bite is bursting with refreshing lemon notes and an irresistible crunch from the poppy seeds. It’s a true classic that promises to brighten your day and impress your guests with its vibrant flavor and charming texture.

This recipe was first posted in May 2019 and updated in September 2022, ensuring perfection and deliciousness for you!

[feast_advanced_jump_to]

Why You’ll Adore This Lemon Poppy Seed Loaf Cake Recipe

The combination of zesty lemon and delicate poppy seeds is a timeless pairing that truly never goes out of style. Whether it’s featured in Lemon Poppy Seed Shortbread Cookies or fluffy Lemon Poppy Seed Muffins, the delightful blend of tangy citrus and slightly nutty, crunchy poppy seeds consistently delivers a winning flavor profile. This Lemon Poppy Seed Loaf Cake takes that beloved combination and transforms it into an incredibly accessible and satisfying dessert.

What makes this particular recipe stand out? First and foremost, its sheer simplicity. It’s a genuinely quick and easy recipe that requires minimal effort, making it ideal for busy weeknights or spontaneous baking sessions. You can have it ready from start to finish in less than an hour! The resulting cake boasts an irresistibly soft and fluffy texture, characteristic of a perfect quick bread. This tender crumb is generously infused with a vibrant, refreshing lemon flavor that is perfectly balanced by the subtle crunch and earthy notes of the poppy seeds. It’s a sensory delight that appeals to both classic dessert lovers and those seeking a light, citrusy treat.

Perhaps one of the biggest conveniences of this recipe is that no electric mixer is required. That’s right – you just need a single mixing bowl, a whisk, and a little enthusiasm. This fuss-free approach means less cleanup and less specialized equipment, making it a fantastic choice for novice bakers or anyone looking for a stress-free baking experience. Get ready to bake a stunning loaf cake that tastes as good as it looks, all with minimal fuss!

Essential Ingredients for Your Perfect Lemon Poppy Seed Loaf

Crafting this delightful Poppy Seed Lemon Loaf starts with gathering a few simple, high-quality ingredients. Each component plays a crucial role in achieving the cake’s characteristic texture and vibrant flavor. Below, you’ll find a detailed breakdown of what you’ll need, along with helpful tips for substitutions and maximizing flavor. (For exact quantities, please refer to the comprehensive recipe card located further down below).

To make this Poppy Seed Lemon Loaf, you will need the following key ingredients:

• Dry Ingredients: This includes a carefully balanced mix of Plain / All-Purpose Flour, Baking Powder, and Baking Soda. The baking powder and soda are essential leavening agents that give the loaf its signature light and airy texture. While optional, a small pinch of Salt can also be added to enhance the overall flavors. For a convenient alternative, you can substitute this dry mix with the same quantity of Self-Rising Flour, typically omitting the baking powder and soda.
• Poppy Seeds: These tiny seeds are not just for visual appeal; they add a delightful crunch and a unique, subtle nutty flavor to the cake. You can find them plain, slightly crushed, or even ground. For this recipe, plain poppy seeds are used, providing a distinct texture and a gentle, earthy bitterness that perfectly complements the lemon.
• Eggs: You’ll need medium to large eggs for this recipe. It’s crucial that your eggs are at room temperature. Room temperature eggs emulsify more easily with other ingredients, creating a smoother batter and ultimately a more evenly baked, tender cake.
• Oil: I recommend using a neutral-flavored vegetable oil like Canola Oil, which allows the lemon flavor to shine without interference. Other neutral oils such as sunflower or grapeseed oil will also work beautifully. While melted butter can be used as a substitute, be aware that cakes made with butter tend to dry out more quickly. For a slightly adventurous twist, a high-quality olive oil can impart a unique, fruity undertone, though it will alter the classic flavor profile.
• Lemon: The star of the show! You’ll need both fresh Lemon Zest and Lemon Juice. Always opt for fresh lemons for the best and most vibrant flavor; bottled lemon juice simply won’t deliver the same bright, authentic taste. The zest contains essential oils that provide intense aroma and flavor, while the juice adds that essential tangy kick and moisture.
• Yogurt: To ensure a wonderfully moist crumb, Greek Yogurt or unsweetened Natural Yogurt is a key ingredient. The acidity in the yogurt reacts with the baking soda, promoting a lighter texture, and its fat content adds richness. If Greek yogurt isn’t available, Sour Cream can be used as a direct substitute, but just like the eggs, make sure it’s at room temperature before incorporating it into the batter.
• Full Cream / Whole Milk: A touch of whole milk further contributes to the loaf’s tender texture and moisture, balancing the acidity of the yogurt and lemon.

Optionally, for an even more intense lemon flavor, you might consider adding a little bit of Vanilla Extract or a few drops of Lemon Essence. These can amplify the citrus notes, creating a truly unforgettable taste experience.

Step-by-Step Guide: Crafting Your Lemon Poppy Seed Loaf Cake

This Lemon Poppy Seed Loaf is incredibly simple to prepare, perfect for beginners and seasoned bakers alike. Follow these straightforward steps to achieve a perfectly moist and flavorful quick bread. Remember, precise measurements and gentle mixing are key to success.

• Prepare your Loaf Pan: First, prepare a 25 cm (10-inch) loaf pan. Lightly grease the interior with butter or a non-stick spray. For easy removal and cleanup, line the pan with baking paper (parchment paper), allowing it to overhang slightly on the sides. This creates “handles” to lift the baked loaf out effortlessly. Alternatively, after greasing, you can dust the pan thoroughly with a little flour, tapping out any excess.
• Preheat your oven: Set your oven to 180 degrees Celsius (350 degrees Fahrenheit). Allowing your oven to fully preheat ensures the cake bakes evenly from the moment it enters the heat.
• Photo 1: Combine Dry Ingredients: In a medium-sized mixing bowl, whisk together all the dry ingredients: plain/all-purpose flour, baking powder, baking soda, and poppy seeds. Whisking them together thoroughly ensures that the leavening agents and poppy seeds are evenly distributed throughout the mixture, preventing pockets of unmixed ingredients in the final cake. Set this bowl aside.
• Photo 2: Whisk Eggs, Sugar, and Lemon Zest: In a separate, large mixing bowl, combine the eggs, caster sugar, and fresh lemon zest. Whisk these ingredients vigorously for about two minutes. The goal here is to incorporate air into the mixture and help the sugar dissolve, creating a light and airy base for your cake.
• Photo 3: Observe the Mixture: After whisking, the mixture should appear lightly bubbly and have a noticeably paler color compared to when you started. This indicates that enough air has been incorporated, which contributes to the loaf’s tender texture.

Pro Tip for a Lighter Loaf: The more thoroughly you whisk the eggs and sugar in this initial step, the more air bubbles you incorporate into the cake batter. This aeration directly translates to a lighter and more tender final lemon quick bread. If you happen to be using a stand mixer, start with the whisk attachment for this step, then switch to the paddle attachment for mixing in the remaining ingredients to avoid overmixing.

• Photo 4: Add Wet Ingredients: Now, add the remaining wet ingredients to the egg and sugar mixture: fresh lemon juice, oil, Greek yogurt, and whole milk. Stir gently with your whisk until all these components are well combined and the mixture appears smooth. At this point, the batter will likely look quite liquid, which is perfectly normal.

• Photo 5: Incorporate Dry Ingredients: Gradually add the previously mixed dry ingredients to the bowl of wet ingredients. Do this in batches to avoid a cloud of flour and to make mixing easier.
• Photo 6: Mix Until Just Combined: With your whisk or a spatula, mix the batter until the dry ingredients are just incorporated. This is a critical step – stop mixing as soon as you no longer see streaks of dry flour. Overworking the batter develops the gluten in the flour, which can lead to a tough and dry cake. A few small lumps are perfectly fine and preferable to overmixing.
• Photo 7: Pour into Pan: Carefully pour the finished lemon poppy seed cake batter into your prepared loaf pan, spreading it evenly with a spatula.
• Bake to Perfection: Transfer the loaf pan to your preheated oven and bake for approximately 40 to 45 minutes. The top of the loaf should turn a beautiful light golden brown, and the edges should start to pull away slightly from the pan.

How to Check for Doneness: To confirm your loaf cake is perfectly baked, insert a wooden skewer or a toothpick into the very center of the cake. When you pull it out, it should come out clean, or with just a few moist crumbs clinging to it. If you see raw batter on the skewer, return the cake to the oven and continue baking for another 5-10 minutes, then test again.

• Cool Completely: Once baked, remove the loaf from the oven and place it on a wire rack to cool down completely in its pan. Allowing it to cool fully prevents it from collapsing and makes it much easier to slice neatly. Once cool, lift it out of the pan using the parchment paper overhang and transfer to a cutting board to slice and serve.

Frequently Asked Questions About Lemon Poppy Seed Loaf

Expert Tips for a Perfect Lemon Poppy Seed Loaf Cake

Achieving a bakery-quality Lemon Poppy Seed Loaf Cake is easier than you think with these expert tips:

• Maximize Lemon Flavor with Zest Rubbing: For an extra burst of vibrant lemon flavor, don’t just add the lemon zest to your wet ingredients. Instead, combine the lemon zest with the sugar in your mixing bowl and rub them together with your fingers for a minute or two. This simple technique helps to release the aromatic oils from the lemon zest, infusing the sugar with intense citrus fragrance and flavor that will permeate your entire cake.
• Prevent Over-Browning: If you notice the top of your lemon poppy seed cake browning too quickly in the oven, but the center still feels raw or jiggly, don’t fret! Simply tent the loaf pan loosely with a piece of aluminum foil. This will protect the top from further browning while allowing the inside of the cake to continue baking thoroughly until it’s perfectly done.
• Achieve that Signature “Crack”: A beautiful, natural crack down the middle is a hallmark of a perfectly baked loaf cake. There are two popular methods to encourage this:
  1. Butter Strip Method: Before baking, pipe a thin line of softened butter (or softened butter mixed with a little flour) right down the center of the raw batter in the loaf pan. As the cake bakes, this butter will melt and create a weakness point, encouraging the cake to split neatly along that line.
  2. Mid-Bake Slash Method: Bake the cake for about 10-15 minutes, until a slight crust has formed on top. Carefully remove the pan from the oven and use a small, sharp knife (dipped in oil or water to prevent sticking) to make a shallow slash down the center of the slightly set batter. Return the cake to the oven to finish baking. This guides the expansion of the cake, resulting in a beautiful, even crack.
• Infuse with Lemon Syrup for Extra Tang: For an even more moist and intensely tangy lemon experience, consider preparing a lemon syrup. In a small saucepan, gently cook some fresh lemon juice with an equal amount of caster sugar until the sugar dissolves and the mixture reduces slightly, becoming a bit syrupy. As soon as your lemon poppy seed loaf comes out of the oven, while it’s still warm, poke small holes over the top with a skewer and then slowly pour this warm lemon syrup over the entire cake. The warm cake will absorb the syrup, adding incredible moisture and a potent burst of citrus flavor.

Storing & Freezing Your Lemon Poppy Seed Loaf Cake

Proper storage is key to keeping your delicious Lemon Poppy Seed Loaf fresh and moist for as long as possible. Here’s how to do it:

At Room Temperature: This lemon poppy seed cake is best enjoyed within three days when stored at room temperature. To maintain its freshness, ensure it is kept in an airtight container. Alternatively, you can leave it in the loaf pan and cover it tightly with plastic wrap or aluminum foil, making sure no air can get in. Storing it this way helps to lock in the moisture and prevents it from drying out.

In the Refrigerator: While you can store the loaf cake in the fridge, it’s generally not recommended for extended periods as the cold air can tend to dry out the crumb more quickly. However, if you prefer it chilled or need to extend its shelf life by a day or two, place it in an airtight container or wrap it well before refrigerating. Bring it back to room temperature before serving for the best texture and flavor.

Freezing for Longer Storage: This quick bread freezes beautifully, allowing you to enjoy it weeks later! You can freeze it either whole or in individual slices. Make sure the loaf has cooled down completely to room temperature before freezing. Wrap the entire loaf or individual slices first in a layer of plastic wrap, ensuring it’s sealed tightly to prevent freezer burn. Then, add a second layer of aluminum foil for extra protection. Place the wrapped loaf or slices into a freezer-safe bag or container.

To thaw, simply transfer the frozen loaf or slices from the freezer to room temperature and let them thaw overnight. Individual slices can also be quickly thawed in the microwave for a few seconds (about 15-30 seconds, depending on your microwave’s power) if you’re craving an instant treat. Freezing is a fantastic way to prepare this cake ahead of time or to preserve leftovers.

Made this recipe?
Let us know if you liked it by leaving a comment below, and tag us on Instagram @a.baking.journey with a photo of your creation!

Recipe Card: Lemon Poppy Seed Loaf Cake

Lemon Poppy Seed Loaf Cake

4.82 from 22 votes

This Lemon Poppy Seed Loaf Cake with Greek Yogurt is an Easy Classic Dessert that is made from scratch in no time, and perfect for tea time!

Servings:
12

Author:

Sylvie

Prep Time

15 minutes
mins

Cook Time

45 minutes
mins

Total Time

1 hour
hr

Print Recipe

Cook Mode

Prevent your screen from going dark

Ingredients

Lemon Poppy Seed Loaf

• 250
  gr (1 2/3 cup)
  Plain / All-Purpose Flour
• 1 1/2
  teaspoon
  Baking Powder
• 1/2
  teaspoon
  Baking Soda
• 20
  gr (5 teaspoons)
  Poppy Seeds
• 100
  gr (1/2 cup)
  Caster Sugar
• 2
  Eggs,
  medium to large size, at room temperature for best results
• 2
  teaspoon
  Lemon Zest,
  from about 2 large, fresh lemons
• 120
  ml (1/2 cup)
  Canola Oil,
  or any neutral-flavored vegetable oil
• 120
  gr (1/2 cup)
  Greek Yogurt,
  or unsweetened natural yogurt, at room temperature
• 80
  ml (1/3 cup)
  Lemon Juice,
  freshly squeezed for best flavor
• 60
  ml (1/4 cup)
  Full Cream / Whole Milk

Instructions

Lemon Poppy Seed Loaf

• Preheat your oven to 180°C (350°F). Grease a 25 cm (10-inch) loaf pan and line it with baking paper (parchment paper) leaving an overhang on the sides for easy removal, or dust thoroughly with flour after greasing.
• In a medium bowl, thoroughly mix together all the dry ingredients: flour, baking powder, baking soda, and poppy seeds. Set this aside.
• In a large mixing bowl, whisk together the caster sugar, eggs, and fresh lemon zest vigorously for about 2 minutes, until the mixture is lightly bubbly and visibly lighter in color.
• Whisk in the fresh lemon juice, oil, Greek yogurt, and whole milk until the mixture is smooth and well combined.
• Gradually add the prepared dry ingredients to the wet mixture. Mix gently until just combined, stopping as soon as you no longer see any dry flour (see note 1 to avoid overmixing).
• Pour the cake batter evenly into the prepared loaf pan. Bake for 40 to 45 minutes, or until the top is lightly golden brown and a skewer inserted into the center comes out clean or with a few moist crumbs (see note 2 for doneness check).
• Remove from the oven and allow the loaf to cool down completely on a wire rack in the pan before removing it and slicing. This ensures the cake sets properly and is easy to handle.

Would you like to save this recipe?

We’ll email this post to you, so you can come back to it later!

Notes

1. Avoid Overmixing: It is crucial to stop mixing the batter as soon as the last streaks of flour disappear. Overmixing develops gluten, which can lead to a dense, tough cake rather than a light, tender one. A few small lumps are perfectly acceptable.
2. Checking for Doneness: For an accurate assessment, insert a wooden skewer or toothpick into the very center of the cake. It should emerge clean or with only a few moist crumbs attached. If you see wet, raw batter, continue baking in 5-minute increments until fully cooked. A slight crack on top is also a good indicator of doneness.

Nutrition (per serving)

Calories:
227
kcal

|

Carbohydrates:
26
g

|

Protein:
5
g

|

Fat:
12
g

|

Saturated Fat:
1
g

|

Polyunsaturated Fat:
4
g

|

Monounsaturated Fat:
7
g

|

Trans Fat:
0.04
g

|

Cholesterol:
28
mg

|

Sodium:
116
mg

|

Potassium:
74
mg

|

Fiber:
1
g

|

Sugar:
9
g

|

Vitamin A:
49
IU

|

Vitamin C:
3
mg

|

Calcium:
79
mg

|

Iron:
1
mg