Using poppy seeds is a great way to upgrade a lemon recipe to make it more interesting. This lemon poppy seed loaf cake is perfectly sweet and delicate, with a fluffy, sponge cake-like crumb. It’s also super moist and light since we use oil instead of butter, and buttermilk which helps to keep that moisture. The acidity and aroma of lemon combined with the texture of poppy seeds create a unique combination.
I decided to boost this cake with honey and lemon syrup, which highlights the flavor and also adds a little more sweetness. Even if the syrup is completely optional, I strongly recommend using it on this recipe, as it is a real treat for the senses.
I love a good lemon, orange, or mandarin cake. If you’re into citrusy cakes like me, you should check out my Super Moist Orange Bundt Cake with Sugar Icing, you’re going to love it!
If you’re craving a more fruity option, check out my Lemon Blueberry Muffins recipe!
Oil substitution
The oil can be substituted for melted butter. The texture will be a little firmer and the flavor more intense. The oil helps create a fluffier and moister crumb.
I encourage you to try this recipe with olive oil. It is an ingredient that we tend not to be comfortable using on sweet treats, but its flavor is almost unnoticeable after baking, leaving a gentle citrusy, fruity aroma.
Baker’s tips
Scent the sugar ahead
For this lemon poppy seed cake, I love to scent the sugar with lemon zest previously, to make the batter super aromatic. Lemon sugar can be prepared right before using but if you make it a day ahead, the flavor will be a lot more intense. This scented sugar trick can be used in any citrus-scented preparation. I recommend it for sweet bread, such as Rosca de Pascua (Easter sweet bread) or Panettone.
Don’t miss out on the syrup
The syrup is optional but recommended, it adds a lot of flavor and moisture to the batter. If you prefer, you can remove the lemon juice to create a honey-only syrup that will also taste wonderful!
Moist and Soft Lemon Poppy Seed Loaf Cake
Equipment
- 5-inch x 9-inch loaf pan
Ingredients
For the cake:
- 100 g buttermilk
- 200 g Granulated Sugar
- Zest of 2 lemons
- 3 eggs
- 110 Vegetable or olive oil
- 1 tsp Vanilla extract
- 200 g All purpose Flour
- 2 tsp Baking powder 10g
- 2 tbsp Poppy seeds 12g
For the syrup (optional but recommended):
- 80 g Honey
- Juice of 1 ½ lemon
- 4 tbsp water
Instructions
- Preheat the oven to 350°F. Butter and flour a loaf pan mold. You can also line it with parchment paper.
- In a bowl mix the sugar with the zest and rub them together with the tips of your fingers until the mixture starts to release an intense lemon aroma.
- Add the eggs and vanilla and mix with a hand whisk for about one minute.
- Add the oil and mix well until combined.
- Sift the flour with the baking powder and salt and add half to the batter. Mix well.
- Stir in the buttermilk all at once and combine.
- Finally add the rest of the dry ingredients together with the poppy seeds and mix until fully combined.
- Pour the batter into a well greased loaf pan and place in a preheated oven at 350°F for 45-50 minutes, or until a toothpick inserted in the loaf comes out clean.
- Remove from the oven and shake the pan to make sure the cake releases before adding the syrup.
- For the syrup, place all the ingredients in a saucepan, mix and bring to a boil. Remove from heat and let cool. Brush the cake with the syrup right after baking.
- Let the cake soak for 5 to 10 minutes, and unmold carefully. Cut and serve once cold.
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