Lemon Poppyseed Loaf Cake

This simple Lemon Poppyseed Loaf Cake is bursting with lemon flavor and poppyseed. A simple glaze is drizzled over the cake that will make every lemon lover happy!

So yeah, I totally dropped the ball with Easter desserts. I have fallen behind on so many recipes I want to share with you all, but I just haven’t had the mental capacity to sit down and write. Generally I will get inspired by my daily life to write, or something will come to me at random. To be honest, I think my brain has been on overload since the kids school shut down. That, and the internet only works with one device going at a time. No time to myself doesn’t lead me to be very creative. Since the kid’s school has closed for the remainder of the year and remote learning will continue until the middle of June, I think it’s time I figure out how to be more creative! In the meantime, please be patient with me because I have so many fabulous recipes that you aren’t going to want to miss!

First up, is this lemon poppyseed cake. I wanted to make a loaf cake that was simple, yet incredibly satisfying. There are so many elaborate cakes on the blog, that I wanted to make something simple. I know that many people don’t have the time, motivation or equipment to create a super in-depth cake. So, in the last few months, I’ve made it a point to create several simple cakes that are either sheet cakes or loaf cakes. And, if I am being totally honest here, I much prefer these cakes to a classic layer cake. I can make whatever frosting suits my fancy. Especially since I thoroughly dislike buttercream frosting, which seems to be on every.single.layer.cake. So, with simpler cakes, I find they allow me to have a more versatile frosting range. Perhaps a simple glaze, or a super creamy cream cheese frosting. Whatever sounds good at the time!

Now, let’s actually talk about this cake. I wanted something that was wonderfully lemony and not overly sweet. This cake fit the ticket perfectly. It has a beautiful, tight crumb that lends to a slightly moister and denser cake, thanks to yogurt. It’s chock full of poppyseed, which lends a slight crunch. There are 3 whole lemons zested into this bad boy. And to finish, a simple confectioners’ sugar glaze is drizzled over the top. The cake itself isn’t overly sweet, so it’s the perfect balance with the sweet glaze. This is a great cake to make for guests, or as a midday snack/treat for you and your family. I totally wouldn’t judge if you had a slice of this with your coffee in the morning. I will say, you’ll most definitely be tempted to do so!

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Lemon Poppyseed Loaf Cake

Yield: 1 9-inch loaf cake

Prep Time: 8 minutes

Cook Time: 55 minutes

Total Time: 1 hour 3 minutes

This simple loaf cake is bursting with lemon flavor and poppyseed. A simple glaze is drizzled over the cake that will make every lemon lover happy!

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Ingredients

For the cake

• 8 Tablespoons unsalted butter, at room temperature
• 3/4 cup granulated sugar
• zest from 3 lemons
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup full-fat plain yogurt
• 1 3/4 cup all-purpose flour
• 1 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup poppyseed

For the glaze

• 1 cup confectioners' sugar
• 2 Tablespoons milk or heavy cream

Instructions

1. Preheat the oven to 350ºF. Grease and flour a 9-inch loaf pan.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar and zest until light and fluffy, about 3 minutes on medium-high speed. Mix in the eggs, vanilla extract and yogurt, just until combined.
3. In a medium bowl, whisk together the flour, baking powder, baking soda, salt and poppyseed.
4. With the mixer on low speed, mix in the flour mixture, just until combined and no flour streaks remain.
5. Pour the batter into the prepared pan, smoothing the top. Place in the oven and bake for 50-55 minutes, or until the top springs back when lightly poked and a toothpick inserted into the center comes out with a few clinging crumbs.
6. Remove from the oven and let cool in the pan for 10 minutes before inverting onto a cooling rack. Let cool completely.
7. Once the cake has cooled, whisk together the confectioners' sugar and milk until a thick glaze forms. If the mixture is too thick, whisk in a little more milk. You want to be able to drizzle the glaze over the cake. Pour the glaze over the cake. Slice and serve.
8. The cake will last well wrapped in the refrigerator up to 5 days.

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