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Lemon Poppy Seed Loaf Cake

Lemon Poppy Seed Loaf

There’s something about lemons that bring out the best of summer. From ice cold lemonade to this delicious Lemon Poppy Seed Loaf Cake with a lemon marmalade glaze, lemons just take like the sunshine of summer days. Serve this sweet treat warm with a side of vanilla ice cream, or serve it cool topped with whipped cream cheese. There’s no wrong way to enjoy this simple-to-make sweet summer bread.

Prep: 15 minutes Bake: 55-65 minutes

Total: 70 minutes to 85 minutes

Yields: 1 loaf

Ingredients

  • 2 cups all-purpose flour
  • 3 Tbsp poppy seeds
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/3 cup canola oil
  • 1 to 1 1/3 cup granulated sugar (depending on desired sweetness)
  • 1/3 cup sour cream 
  • 2 Tbsp lemon zest (finely grated) 
  • 2 eggs
  • 1/4 cup (125 ml) lemon juice
  • 1/2 cup milk

Optional: 4 Tbsp lemon marmalade for a glaze

We like to serve this cake on the Brookline Cake Plate

See Cake Plates

Directions

  1. Preheat the oven to 350°F. Lightly spray an Emerson Creek Loaf Pan with cooking spray and line it with parchment paper.
  2. In a Brookline Mixing Bowl, beat the eggs, sugar and zest with an electric mixer. Add lemon juice, sour cream, milk and oil. Mix until smooth.
  3. Mix in the baking powder and salt. Stir in the flour and poppy seeds. 
  4. Pour the batter into the prepared loaf pan.
  5. Bake for 55 to 65 minutes at 350°F or until wooden skewer inserted into the center comes out clean.
  6. Remove from oven and let cool in the pan for a few minutes.
  7. Remove the loaf from the pan and let cool completely before serving. 
  8. Optional: Spread the lemon marmalade on top of the loaf.
  9. Slice and serve. Enjoy! 

Agnieszka (Aga) Bodes is an experienced photographer and recipe developer. She has been professional blogger, creator, and photographer since 2011. Born in Poland and residing in Canada, Aga draws inspiration from the beauty of Mother Nature – using natural light while highlighting freshly foraged fruits, vegetables, and foliage in her light-filled work. Aga first found one of Emerson Creek’s Brown Bag Designs Shortbread Pans at a yard sale in 2020 and was inspired to use it in her photography. Happily, she tagged Emerson Creek Pottery with the photo, and the rest is history. Today, Aga Bodes creates delicious recipes specifically for Emerson Creek Pottery. Learn more about Aga and see some of her creative work on her website, AgaBodes.com.

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