Go Back
lemon poppy seed loaf - bethcakes.com

Lemon Poppy Seed Loaf

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 1 loaf


Lemon Poppy Seed Loaf:

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 ½ tbsp poppy seeds
  • 3 large eggs
  • ½ cup vegetable oil
  • 1 tbsp lemon zest
  • ¼ cup fresh lemon juice
  • 1 tsp lemon extract
  • ¾ cup buttermilk

Lemon Glaze:

  • 1 cup powdered sugar
  • 1-2 tbsp lemon juice
  • ½ tsp lemon extract


To make the cake:

  • Preheat oven to 350°F. Spray a 8.5 x 4.5” loaf pan with baking spray and line with parchment, leaving an overhang so the cake can be easily lifted from the pan once baked and cooled.
  • In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and poppy seeds. Add eggs, oil, lemon zest, juice, extract, and buttermilk. Mix well until all dry ingredients are incorporated.
  • Pour into the prepared pan and bake for 55 to 60 minutes, or until center has set and a wooden pick inserted into the center of the cake comes out clean.
  • Transfer pan to a wire rack to cool completely.

To make the glaze:

  • Whisk together all ingredients until smooth. Drizzle over the cooled pound cake and allow glaze to set. Cut cake into slices to serve.
  • Store covered at room temperature.


All images and text ⓒBethcakes.