Lemon Poppy Seed Loaf Cake
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Lemon Poppy Seed Loaf Cake

ByMelissa Harvey
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Lemon Poppy Seed Loaf Cake

Lemon Poppy Seed Loaf Cake

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Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings: 20
Calories: 343
Ingredients Method

Ingredients
  

Ingredients:
  • 2 cup granulated sugar
  • 1 cup whole milk
  • 3 oz lemon juice
  • 6 eggs
  • 3 1/2 cup unbleached all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/3 cup vegetable oil
  • 1 tbsp poppy seeds
  • 1 1/2 tsp lemon extract
Glaze:
  • 1 cup powdered sugar
  • juice from 1 lemon

Method
 

Directions:
  1. Preheat oven to 350°F. Lightly grease two 8-inch loaf pans.
  2. In a large mixing bowl, combine sugar, milk, lemon juice, and eggs. Whisk until well combined.
  3. In a separate mixing bowl, whisk together flour, baking powder, baking soda, and salt. Add flour mixture to egg mixture and mix until batter forms.
  4. Add oil and mix until well combined.
  5. Stir in poppy seeds and lemon extract.
  6. Pour batter evenly into the prepared pans and bake for 60-65 minutes or until a cake tester inserted in the center of each loaf comes out clean.
  7. Remove from the oven and allow cakes to cool in the pans for 30 minutes.
  8. Turn cakes out onto a cooling rack and cool completely before adding the glaze.
For the Glaze:
  1. In a small mixing bowl, whisk together powdered sugar and lemon juice until smooth and pourable. Drizzle the glaze over each loaf.
  2. Cool completely before slicing. Store loaves in an airtight container.

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