Lemon poppy seed bread loaf recipe

French

Lemon poppy seed bread loaf combines the tangy brightness of fresh lemons with the delightful crunch of poppy seeds, creating a moist and flavorful treat.

Perfect for breakfast, brunch, or an afternoon snack, this easy-to-make recipe offers a balance of sweet and zesty flavours that everyone will enjoy.

Best Ever Lemon Poppy Seed Loaf cake

Here’s a delightful and foolproof recipe for a soft, ultra-moist lemon poppy seed cake that’s bound to become a favorite in your kitchen.

This cake is a true treat for lemon lovers—bursting with tangy citrus flavor and enhanced by the subtle crunch of poppy seeds.

What makes it even more irresistible is the generous layer of lemon icing on top, adding a perfect sweet-tart finish that keeps you coming back for more.

I was inspired to whip up this cake when my neighbor invited me over for coffee. It’s my go-to recipe, loved by everyone who tries it.

While the poppy seeds add a charming texture, you can absolutely skip them if you’re out or prefer a smoother bite.

Personally, I often leave them out when making this for my kids—they’re not fans, but the cake still tastes just as heavenly.

Whether for a cozy family dessert or a thoughtful treat to share with friends, this lemon cake is a guaranteed crowd-pleaser.

Give it a try and watch it disappear slice by slice!

Why is this Lemon Poppy Seed Loaf the Best?

– Perfect balance of flavours: The subtle freshness of lemon, paired with a tender crumb and a luscious glaze, makes this loaf a timeless classic.

– Simple yet impressive: Easy to prepare and always a crowd-pleaser, it’s the kind of recipe you’ll want to bake again and again.

– Tried and tested: Over the years, I’ve experimented with countless lemon cake recipes I found online. Too often, the results were:

• Cakes that turned out dry
• Flavours that lacked that bright, tangy lemon balance
• Or glazes that were either too runny or overly sweet

– Improved glaze experience: At one point, I even gave up glazing my lemon cakes because it rarely worked the way I wanted.

– What makes this recipe different: This lemon poppy seed cake uses plenty of milk and just 2 eggs, unlike my older go-to recipe from Christophe Felder, which relied on cream and 4 eggs.

– Better texture, bigger reward: This recipe creates a lighter texture and a more generous, satisfying loaf.

Ingredients You Need for Lemon Poppy Seed Cake Loaf

Follow this list to prepare both the loaf and the glaze. Make sure your butter and eggs are at room temperature for best results.

For the Cake

• 60 g butter: softened to room temperature for easy creaming
• 85 g caster sugar: adds sweetness while keeping the texture light
• 2 tbsp lemon zest: finely grated, for maximum citrus aroma
• 2 eggs: medium size, at room temperature
• 200 ml milk: whole milk works best for richness
• Juice of 1½ lemons: freshly squeezed for bright, tangy flavor
• 1 tsp vanilla extract: balances the lemon with subtle warmth
• 280 g all-purpose flour: sifted for a lighter batter
• 1 tsp baking powder: helps the cake rise evenly
• ½ tsp baking soda: enhances lift and keeps the crumb soft
• 2 tbsp poppy seeds (optional): add crunch and a nutty undertone

For the Icing

• 100 g icing sugar: sifted, to avoid lumps
• Fresh lemon juice: add gradually until you reach a smooth, pourable glaze
• Lemon zest: for garnish and extra freshness on top

How to Make Lemon Poppy Seed Bread

Follow these simple steps to bake a moist and flavorful lemon poppy seed loaf:

1. Preheat the oven : Set your oven to 180°C (350°F) so it’s ready when your batter is done.
2. Cream the butter and sugar
   • In a large mixing bowl, whisk softened butter with caster sugar until the mixture looks pale and slightly creamy.
   • Avoid using icing sugar, as it won’t give the right texture.
3. Add the eggs
   • Crack in the eggs one at a time, whisking thoroughly after each addition.
   • This helps create a smooth, well-blended batter.
4. Incorporate liquids
   • Pour in the milk, fresh lemon juice, and vanilla extract.
   • Whisk again until everything is evenly combined.
5. Add the dry ingredients
   • Sift together the flour, baking powder, and baking soda to avoid lumps.
   • Gradually fold them into the wet mixture until smooth.
6. Mix in zest and seeds : Stir through the lemon zest and poppy seeds (if using) for added flavour and texture.
7. Prepare the cake tin : Line a 22–25 cm loaf tin with baking paper.
   • Use a 22 cm tin for a taller loaf.
   • Use a 25 cm tin if you prefer a medium-sized loaf that bakes slightly faster.
8. Bake the loaf
   • Pour the batter into the prepared tin and smooth the top.
   • Bake for 55 minutes, or until a skewer inserted into the center comes out clean.
9. Cool and unmold
   • Remove from the oven and let the loaf cool in the tin for about 10 minutes.
   • Gently lift it out, transfer to a wire rack, and let it cool completely before icing.

How to Prepare Lemon Icing for Poppy Seed Loaf

Follow these quick steps to make a smooth, zesty glaze that pairs perfectly with your cake:

1. Combine icing sugar and lemon juice
   • Place the sifted icing sugar in a medium bowl.
   • Gradually add fresh lemon juice, stirring with a spoon after each addition.
2. Adjust the consistency
   • Keep mixing until you reach a smooth, lump-free glaze.
   • For a thicker icing, add more sugar.
   • For a thinner, drizzle-style glaze, add a few extra drops of lemon juice.
3. Glaze the loaf
   • Once the cake has cooled completely, spoon or drizzle the icing evenly over the top.
   • Let it set for a few minutes to create a glossy finish.
4. Add the final touch
   • Sprinkle with fresh lemon zest for extra flavor and a bright, decorative look.

Tips for Perfect Lemon Poppy Seed Cake & FAQ

Baking Tips

• Choose organic lemons – Fresh, unwaxed lemons give the most fragrant zest and deliver authentic, bold citrus flavor.
• Don’t skip the glaze – The sweet-tart icing balances the soft, moist crumb of the loaf beautifully.
• Customize to your taste – Make it with or without poppy seeds, depending on your preference or your family’s.

FAQ

What should I do if the outside of my cake browns too quickly while the inside is still raw?

• Loosely place a sheet of aluminum foil over the cake to prevent further browning.
• Lower the oven temperature by 5–10°C depending on how your oven bakes.
• Make sure your loaf tin is positioned in the center of the oven, not too close to the heating element.
• For even baking, you can also insert a flower nail (metal baking tool) in the middle of the tin to help distribute heat to the center.

How do I keep lemon poppy seed cake moist?

If already glazed, freeze the loaf (whole or sliced) uncovered on a baking sheet first. Once the glaze is firm, wrap as above.endant 2-3 heures, puis filmer. Une fois emballé, étiqueter et congeler jusqu’à 6 mois.

Store the cake in an airtight container at room temperature for 4–5 days. Avoid refrigerating—it dries out the crumb more quickly.

For longer storage, you can freeze the loaf:

Freeze without the glaze. Let the cake cool fully, then wrap it tightly in cling film followed by a layer of aluminum foil.

lemon poppy seed cake recipe in video

Other dessert recipes to try

• Black Forest Cake recipe
• Butter Shortbread Apple Cake
• Pumpkin chocolate marble cake recipe : pumpkin bread