Lemon Poppy Seed Loaf Cake
A moist, buttery loaf cake bright with lemon zest and flecked with poppy seeds, finished with a tart lemon glaze.
- Prep
- 15 min
- Cook
- 55 min
- Total
- 1 hr 10
- Serves
- 10
Rubbing the zest into the sugar releases the lemon oils and gives the cake much more flavor than juice alone. Wrapped well, the loaf keeps 3 days at room temperature, and unglazed slices freeze nicely.
Method
-
Heat the oven to 350°F (175°C). Grease a 9 by 5-inch loaf pan and line it with parchment, leaving an overhang on the long sides.
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Whisk the flour, poppy seeds, baking powder and salt in a medium bowl.
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In a large bowl, rub the granulated sugar and lemon zest together with your fingertips until fragrant and sandy. Whisk in the eggs until pale, then the melted butter, yogurt, 3 tablespoons lemon juice and vanilla.
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Fold in the dry ingredients until just combined. Scrape the batter into the pan and smooth the top.
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Bake , until golden and a skewer in the center comes out clean. Tent with foil if the top browns too fast.
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Cool in the pan , then lift out onto a rack and cool completely.
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Whisk the powdered sugar with 2 tablespoons lemon juice until smooth and pourable. Drizzle over the cooled loaf and let it set for before slicing.
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