Lemon Poppy Seed Loaf Cake


As you may have noticed, Reg usually is the baker of the bunch, but I had some spare time this weekend and thought I’d give it a try. When I first got my apartment (almost 3 years ago) I had this idea that I would bake all of the time, and believe it or not – that did not happen. I actually got this loaf tin 2 months ago and this is my first time using it! And for some odd reason I always had in mind my first loaf recipe to be a lemon poppy seed loaf…not sure why. I finally got around to making it this weekend and I am sure glad I did – so good!


Lemon Poppy Seed Loaf Cake adapted from Amy’s Healthy Baking

For the cake
Yield: 1 loaf, 12 slices
I used an 8″x4″ tin which worked perfectly, but Amy used a 9″x5″ – use whichever you’d like!
2 c all-purpose flour
2 tbsp poppy seeds
1 ½ tbsp lemon zest (about 3 small or 1 extra large)
¾ tsp baking powder
¾ tsp baking soda
¼ tsp salt
1 tbsp canola or vegetable oil
1 egg, room temperature
1 tbsp vanilla extract
2/3 c granulated sugar
½ c plain nonfat Greek yogurt
2½ tbsp fresh lemon juice (about 1-2 small)
6 tbsp nonfat milk
For the glaze
4 tbsp powdered sugar
½ tsp clear vanilla extract
1 tsp nonfat milk (add a dash more if you’d like a runnier mixture)
1. Preheat the oven to 350°F, and lightly coat a 8″x4” pan with nonstick cooking spray.
2. For the cake, whisk together the flour and next 5 ingredients (through salt) in a medium bowl. In a separate (larger) bowl, whisk together the oil, egg, and vanilla. Mix in the sugar, yogurt, and lemon juice until thoroughly incorporated. Alternate between adding in the flour mixture and milk, beginning and ending with the flour. (For best results, add 1/3 of the flour, then ½ of the milk, etc.)
3. Pour the batter into the prepared pan, and bake at 350°F for 35-40 minutes. If the top browns too quickly, cover the pan with a tent of tin foil after the first 30 minutes. Cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
4. To prepare the glaze, whisk together the powdered sugar, clear vanilla extract (the clear vanilla extract keeps the glaze bright white), and milk in a small bowl. Drizzle over the top of the cooled cake.

5. Enjoy your delicious treat!

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6 thoughts on “Lemon Poppy Seed Loaf Cake

  1. So happy you enjoyed my Lemon Poppy Seed Loaf Cake Christa! Your photos look gorgeous and artsy; you definitely have an eye for photography!

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