Moist and Tender Lemon Poppy Seed Loaf Cake

A bright and tender Lemon Poppy Seed Loaf Cake, bursting with citrus flavor, and a hint of crunch. And finished with a sweet, tangy glaze for the perfect balance of moisture and texture. It's sure to brighten your day with every slice.

There’s something so irresistible about the bright, citrusy flavor of a lemon poppy seed pound cake —a perfect balance of zesty freshness, subtle crunch from the poppy seeds, and a soft, tender crumb. This loaf is easy to make, and with a few simple baking tips, you can ensure it turns out moist, flavorful, and absolutely delicious every time.

Baking Tips for the Perfect Lemon Poppy Seed Loaf Cake

Maximize the Lemon Flavor
Before you start mixing, take a moment to rub the sugar and lemon zest together using your fingertips or a spatula if you prefer. This releases the natural oils from the lemon zest, infusing the sugar with an intense citrus aroma that enhances the overall flavor of the cake.

Use Room Temperature Ingredients
For the best texture, make sure your butter, eggs, and milk are at room temperature before mixing. Softened butter (not melted!) ensures a smooth and creamy consistency when beaten with sugar, helping to trap air and create a light, fluffy texture. 

Cold eggs or milk can cause the batter to separate, so if you forget to take them out ahead of time, simply place the eggs in warm water for a few minutes and microwave the milk for 10-15 seconds until slightly warm.

Creaming Butter and Sugar Properly
Take your time to cream the butter and sugar together until pale and fluffy. This step is key for incorporating air into the batter, resulting in a lighter and softer loaf. When adding the eggs, mix well after each one to maintain a smooth and stable batter.

Poppy Seeds: Finding the Right Balance
Poppy seeds add a delightful crunch, but too much can dry out your cake. I recommend using 2 tablespoons for the perfect balance of texture and moisture. If you love poppy seeds, you can add a little more, but don’t go overboard—too many will absorb moisture from the batter and make the loaf dry.

The Glaze: More Than Just Decoration
While the lemon glaze is optional, I highly recommend it! Not only does it add a touch of extra sweetness, but it also helps lock in moisture, keeping the cake tender for longer. Plus, that glossy drizzle makes the loaf look bakery-worthy!

Storage Recommendations

If you manage to have leftovers, here’s how to store your lemon poppy seed loaf for the best freshness:

• At Room Temperature: Store in an airtight container for up to 3 days.

• In the Refrigerator: If you live in a warm climate, refrigerate the cake for up to 5 days, but let it come to room temperature before serving for the best texture.

• Freezing: Wrap the loaf tightly in plastic wrap and then in foil. Freeze for up to 3 months. To serve, thaw overnight in the fridge and bring to room temperature before enjoying.

Now that you have all the tips and tricks, let’s get baking! 

Other Sweet Breakfast recipes you might like:

Mascarpone Cream and Blueberry Sauce Pastries

Raspberry and Cream Pastries
Blueberry and Ricotta Crumble Cake
Chocolate-Almond Pull-Apart Bread
Vanilla and Chocolate Marble Loaf Cake
Almond-Poppy Seeds Muffins
Italian Lemon Plumcake (Pound Cake)
Cruffins
Orange Poppyseeds Muffins
Moist and Flavorful Blueberry-Lemon Poundcake with Lemon Glaze
Bakery-Style Blueberry Muffins

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PRINTABLE RECIPE CARD: Lemon Poppy Seed Loaf Cake