Glazed lemon loaf with poppy seeds, or better known as the lemon poppy seed cake. Ideal for breakfast or an afternoon snack, but delicious any time of the day, the lemon poppy seed cake is a traditional English dessert, also perfect for tea time! A soft and delightful lemon loaf, characterized by the scent of lemon, the tangy but delicate taste of the glaze, and the slightly crunchy “crisp” touch provided by the poppy seeds. This delicate, buttery batter, made even softer by the addition of yogurt, can be baked in the classic loaf pan, but also in a traditional cake tin, turned into delicious muffins or even into a fantastic bundt cake. If you don’t like the glaze, you can always replace it with a delicious cream cheese frosting and the result will still be wonderful. But now let’s run to the kitchen — our glazed lemon loaf, soft, buttery and delicious, is waiting for us! Remember, before running to the kitchen, as always I remind you that if you want to stay updated on new recipes you can follow my Facebook page and my Instagram profile.

Also check out these other excellent lemon dessert recipes:

Difficulty: Very easy
Cost: Very inexpensive
Preparation time: 10 Minutes
Portions: 8
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients to make the Lemon poppy seed cake

1 2/3 cups all-purpose flour (farina 00)
7/8 cup granulated sugar
4 eggs (medium)
2/3 cup plain natural yogurt (or liquid heavy cream)
6 tbsp butter
2 zest of lemons
1 tbsp poppy seeds
1 pinch salt
2.5 tsp baking powder
1 tsp vanilla extract
1/4 cup lemon juice (about)
2 cups powdered sugar (icing sugar)

Tools

Hand mixer
Loaf pan
Bowl

Steps

To make the Lemon poppy seed cake, pour the melted butter into a large bowl, add the poppy seeds and the grated zest of two lemons.
Mix and set aside. In a large bowl, beat the eggs and the sugar with the mixer until you obtain a frothy mixture.
Add the butter mixture with lemon zest and poppy seeds, and once combined, add the yogurt or cream.
Mix the baking powder with the flour and then incorporate them into the rest of the mixture, a little at a time.
Line a loaf pan with parchment paper, pour in the batter, level it, and bake in a static oven at 338°F for 55 minutes, but always perform the toothpick test before removing from the oven.
Once baked, let it cool for a few minutes, then move it to a rack and wait until it has cooled completely.
When the loaf is cooled, prepare a glaze by mixing the powdered sugar with the lemon juice added little by little, adjusting according to the desired consistency, which should not be too runny.
Pour the glaze over the loaf and use a spatula to spread it evenly.
Wait about 30-40 minutes and the glaze will set: the Lemon poppy seed cake is ready to be enjoyed!