Lemon Poppy Seed Loaf Cake

DifficultyBeginner

The only lemon cake recipe you'll need, hits the perfect balance in flavor & texture. Bonus, make it with sourdough discard if you have it.

You either really love lemon cake, or you hate it, no middle groud! If you hate it, it’s very likely your first experience was a bad one, so both ways, you gotta try this recipe! 😉

Once I landed on this one, I never tried another lemon cake recipe. It is moist yet dense as a loaf cake should be, and the perfect level of lemony. I often make it with sourdough discard for an extra kick, but it turns out great with or without. Poppy seeds optional, but the combo is a classic for a reason!

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Yields10 Servings
Prep Time15 minsCook Time40 minsTotal Time55 mins
 1 ¾ cups flour
 2 tsp baking powder
 1 tsp baking soda
 ¼ tsp salt
 2 eggs
 ½ cup melted butter or coconut oil
 ¾ cup sugar of choice coconut goes really well
 1 cup milk of choice
 1 tsp lemon zestfrom 1 lemon
 2 tsp lemon juice
 ¼ cup poppy seeds, optional
If using sourdough discard, use these quantities for flour & milk instead of the above
 1 ½ cups flour
 ¾ cup milk
 ½ cup sourdough discard
For the sugar glaze
 ½ cup powdered sugar
 1 tsp lemon zest
 2 tsp lemon juice, or more as needed
1

In a large bowl, mix all the dry ingredients together and set them aside.

2

Beat the eggs, sugar, and melted butter/coconut oil together until creamy. Add over the milk, lemon juice and zest, and the sourdough discard & poppy seeds if using and mix well.

3

Pour the wet ingredients over the dry and mix just until incorporated, and then pour the batter into a well greased loaf pan.

4

Bake in a preheated oven at 170 degrees Celsius for around 30-40 mins or until a toothpick comes out clean.

5

In the meantime, mix the glaze ingredients together. If you like it very lemony, keep adding lemon juice in drops until you achieve a pourable thick consistency. If you do not want a very strong lemon flavor, add the 2 tsp then extra water as needed.

6

Let the cake cool down a bit in the pan before flipping out onto a cooling rack and glaze when cooled down.

 
 
 
 
 
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Ingredients

 1 ¾ cups flour
 2 tsp baking powder
 1 tsp baking soda
 ¼ tsp salt
 2 eggs
 ½ cup melted butter or coconut oil
 ¾ cup sugar of choice coconut goes really well
 1 cup milk of choice
 1 tsp lemon zestfrom 1 lemon
 2 tsp lemon juice
 ¼ cup poppy seeds, optional
If using sourdough discard, use these quantities for flour & milk instead of the above
 1 ½ cups flour
 ¾ cup milk
 ½ cup sourdough discard
For the sugar glaze
 ½ cup powdered sugar
 1 tsp lemon zest
 2 tsp lemon juice, or more as needed

Directions

1

In a large bowl, mix all the dry ingredients together and set them aside.

2

Beat the eggs, sugar, and melted butter/coconut oil together until creamy. Add over the milk, lemon juice and zest, and the sourdough discard & poppy seeds if using and mix well.

3

Pour the wet ingredients over the dry and mix just until incorporated, and then pour the batter into a well greased loaf pan.

4

Bake in a preheated oven at 170 degrees Celsius for around 30-40 mins or until a toothpick comes out clean.

5

In the meantime, mix the glaze ingredients together. If you like it very lemony, keep adding lemon juice in drops until you achieve a pourable thick consistency. If you do not want a very strong lemon flavor, add the 2 tsp then extra water as needed.

6

Let the cake cool down a bit in the pan before flipping out onto a cooling rack and glaze when cooled down.

Lemon Poppy Seed Loaf Cake
IngredientsDirections