Lemon Poppy Seed Loaf Cake
AuthorMelissa Harvey
Preheat oven to 350°F. Lightly grease two 8-inch loaf pans.
In a large mixing bowl, combine sugar, milk, lemon juice, and eggs. Whisk until well combined.
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.
Add oil and mix until well combined.
Stir in poppy seeds and lemon extract.
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.
Remove from the oven and allow cakes to cool in the pans for 30 minutes.
Turn cakes out onto a cooling rack and cool completely before adding the glaze.
In a small mixing bowl, whisk together powdered sugar and lemon juice until smooth and pourable. Drizzle the glaze over each loaf.
Cool completely before slicing. Store loaves in an airtight container.
Serving Size 1 slice
Servings 20
- Amount Per Serving
- Calories 343
- % Daily Value *
- Total Fat 17g27%
- Saturated Fat 3g15%
- Cholesterol 51mg17%
- Sodium 156mg7%
- Potassium 78mg3%
- Total Carbohydrate 44g15%
- Dietary Fiber .69g3%
- Sugars 27g
- Protein 4g8%
- Vitamin A 3%
- Vitamin C 3%
- Calcium 10%
- Iron 10%
- Vitamin D 8%
- Vitamin E 16%
- Vitamin K 24%
- Thiamin 17%
- Riboflavin 14%
- Niacin 8%
- Vitamin B6 3%
- Folate 35%
- Vitamin B12 7%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat oven to 350°F. Lightly grease two 8-inch loaf pans.
In a large mixing bowl, combine sugar, milk, lemon juice, and eggs. Whisk until well combined.
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.
Add oil and mix until well combined.
Stir in poppy seeds and lemon extract.
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.
Remove from the oven and allow cakes to cool in the pans for 30 minutes.
Turn cakes out onto a cooling rack and cool completely before adding the glaze.
In a small mixing bowl, whisk together powdered sugar and lemon juice until smooth and pourable. Drizzle the glaze over each loaf.
Cool completely before slicing. Store loaves in an airtight container.