Lemon Poppy Seed Loaf

5 from 55 votes

Lemon Poppy Seed Loaf

This lemon poppy seed loaf is a moist, tender, and absolutely delicious treat with the perfect amount of poppy seeds for a bit of crunch and a tangy sweet icing.

Prep Time10

Cook Time55

Total Time1 5

Course: Sweets

Cuisine: American

Keyword: loaf, Starbucks

Servings: Slices

Author: Bella Bucchiotti

Ingredients

2 Cup all purpose flour
1 Cup granulated sugar
3/4 Cup unsalted butter
2 Teaspoon baking powder
1/4 Teaspoon baking soda
1/3 Teaspoon salt
3 eggs
1/4 Cup lemon juice
Zest from 1 lemon
3/4 Cup butter milk
1 Teaspoon vanilla extract
2 Tablespoon poppy seeds

Icing

1 Cup icing sugar
1 Tablespoon lemon juice fresh
2 Tablespoon milk or more if needed

Instructions

Preheat oven to 350 degrees F. Grease a 9x5-inch loaf pan.
In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set these dry ingredients aside.
In a large bowl, cream the butter and sugar together using an electric mixer at medium-high speed. Beat until pale and fluffy, about 3 minutes.
Add the eggs, one at a time. Beat in the vanilla extract, lemon zest, and lemon juice. Beat the wet ingredients until incorporated.
Add one-third of the flour mixture and mix until almost combined, then add half the buttermilk and mix until just combined. Repeat with another third of the flour mixture and then the last half of the buttermilk, ending with the last third of the flour. Beat until just combined.
Add poppy seeds.
Pour the batter into the pan. Bake for 45 to 60 minutes or until a toothpick inserted into the cake comes out clean.
When the cake is done, let cool for 10 minutes in the pan. Carefully transfer the cake to a cooling rack. Allow cake to cool completely.
For the icing, whisk the ingredients together until smooth. The icing should be thick and not too runny. Drizzle over cake.

Nutrition

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