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.
Servings: 12 slices
Equipment
- Citrus Zester or Microplane
- Loaf Pan 5 x 9-Inch
Ingredients
- 2 Cups all purpose flour
- 1 Cup granulated sugar
- ¾ Cup unsalted butter
- 2 Teaspoons baking powder
- ¼ Teaspoon baking soda
- ⅓ Teaspoon salt
- 3 eggs
- ¼ Cup lemon juice fresh
- zest from 1 lemon
- ¾ Cup buttermilk
- 1 Teaspoon vanilla extract
- 2 Tablespoons poppy seeds
For the Icing
- 1 Cup icing sugar
- 1 Tablespoon lemon juice fresh
- 2 Tablespoons milk or more if needed
Instructions
- Preheat oven to 350°F. Grease a 9 x 5-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 a 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.
Notes
Use fresh ingredients: When making this Starbucks lemon poppy seed loaf copycat recipe, use fresh sweet lemon juice and a microplane zester to grate the peel off the lemon. Fresh lemon zest adds a great fresh lemon flavor to the cake.
Soften your butter: Make sure your butter is softened to room temperature before you start. This will make it easier to cream with the sugar and incorporate air into the batter for a lighter cake.
Don't overmix: When adding the dry and wet ingredients, mix until just combined. Overmixing can lead to a denser, less fluffy cake.
Soften your butter: Make sure your butter is softened to room temperature before you start. This will make it easier to cream with the sugar and incorporate air into the batter for a lighter cake.
Don't overmix: When adding the dry and wet ingredients, mix until just combined. Overmixing can lead to a denser, less fluffy cake.
Nutrition
Calories: 323kcal | Carbohydrates: 45g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 204mg | Potassium: 90mg | Fiber: 1g | Sugar: 28g | Vitamin A: 443IU | Vitamin C: 2mg | Calcium: 117mg | Iron: 2mg
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