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Lemon Poppy Seed Loaf Cake

Yields10 ServingsPrep Time15 minsCook Time40 minsTotal Time55 mins

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.

 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.

Nutrition Facts

Servings 0