Lemon Poppy Seed Loaf
This cake has a light note of vanilla and a fresh kick of lemon, in addition to the delicious poppy seeds running throughout the loaf. It's a perfect bite with tea or coffee or packed as a snack in lunch box. Save one for yourself and gift a loaf to a friend.
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 2 loaves
Ingredients
- 2 1/2 cups flour
- 1 cup sugar
- 3 1/2 tsp. baking powder
- 1 tsp. Kosher salt
- 1 1/4 cups milk
- 1/3 cup vegetable oil
- 1 egg
- 1 tsp. vanilla
- zest of one lemon
- 1/4 cup poppy seeds
Icing
- 2 cups Confectioner's sugar for dusting
- 1/2 tsp. pure vanilla extract
- 3-5 tbsp. milk
Instructions
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Preheat oven to 350 degrees. Grease the bottoms only of the loaf pans and set aside
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In the bowl of a standing mixer with the paddle attachment, combine the flour, sugar, baking powder, and salt. Add the milk, vegetable oil, egg, vanilla and lemon zest and beat on medium speed until just combined. Do not over mix. Add the poppy seeds and beat for another 30 seconds. Pour batter into loaf pans and bake for 55-60 minutes or until cake tester or toothpick inserted into the center of the cakes come out clean.
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Remove cakes from oven and let cool slightly on wire rack. Loosen sides of cake with knife and continue to cool on rack before removing from pan and serving.
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In a small bowl, whisk together the Confectioner's sugar, vanilla, and milk until smooth. Add more milk if needed to get desired texture. Place a sheet of wax paper under cooled cake and spoon icing over top of cake. Let excess drip down sids or if you like a more simple, frosted look, use an offset spatula to ice only the top of the loaf. Let icing set for 15 minutes before serving.