A delightful buttery pound cake with a gentle lemon flavor, soft and moist and looks so pretty with the addition of poppy seeds sprinkled throughout.

This is truly a delightful cake. All you need to do once you have baked this cake is sit down with a slice and have a lovely cup of tea!

Lemon and Poppy Seed Loaf. This is truly a delightful cake. The flavors are gentle, the cake is soft and moist and of course looks so pretty with the addition of poppy seeds sprinkled throughout the cake

Once you've tried this recipe, I am sure you will make it time and time again.

Here at Lovefoodies, we LOVE cake! This lemon and poppy seed loaf cake is very similar to a pound cake. It's quite dense in crumb and soft in texture. It has a smooth, buttery texture and just the right amount of lemon to give a little sharpness and tang against the sweetness.

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If you enjoy lemon cakes we have a huge variety for you to bake so make sure you take a look!

One of the things I love about this recipe is that you can make it in round pans or little cupcakes, and you can also freeze without any loss of flavor or texture. That's so handy if you need to make ahead for a party or celebration.

So here's the recipe, and enjoy our lemon and poppy seed loaf cake!

Ingredients

3/4 cup or 175 g softened butter
2/3 Cup or 150 ml Milk
1  cup or 200 g regular sugar
2 large eggs (lightly beaten)
Grated Zest and Juice of 1 lemon
1 tsp lemon extract
3 Tablespoons Poppy Seeds
1 3/4 cups or 225 g Plain / All purpose flour (sieved)
2 teaspoons baking powder
1/4 teaspoon salt

Instructions

1. Heat oven to 170c,  325F. Grease and line your baking tin. See here for how to line.
** Please note, if using a Bundt tin, be sure to grease it very well as it can be hard to get the cake out of such a shaped tin.

2. Get all your ingredients ready, i.e sieve the flour, and add the salt and baking powder to the flour etc.

Pound Cake Ingredients

3. Start with making the cake batter by creaming the butter and sugar until a pale light colour. Add the lemon extract.

Pound Cake Ingredients

4. Slowly add the beaten eggs to the mixer, on a low-speed setting, a bit at a time.

If the mixture starts to curdle or split, add a spoonful of your sieved flour, keep on adding the eggs, and a bit of flour if necessary until all the eggs are added.

Add the lemon juice, zest and poppy seeds.

5. Add the milk with half of the flour, keeping the mixer on a slow speed. Once combined, gently fold in the remaining flour until combined.

6. Transfer the cake mixture to the greased and lined loaf tin. Then place in the oven for 1 hr to 1 hr and 5 minutes, check after 55 minutes.

Lemon and Poppy Seed Loaf, batter in cake pan

*** Please do test if the cake is done by using a skewer and poke it in the middle to see that it comes out clean. Every oven is different and cook times may vary a little.

7. Have a cup of tea!

8. When the cake is done, take it out of the oven and leave in the cake tin until cool enough to transfer to a cooling rack.

Allow to cool. Store in an airtight container.

Lemon and Poppy Seed Loaf.
This is truly a delightful cake. The flavors are gentle, the cake is soft and moist and of course looks so pretty with the addition of poppy seeds sprinkled throughout the cake

Recipe Card

Lemon and Poppy Seed Loaf. This is truly a delightful cake. The flavors are gentle, the cake is soft and moist and of course looks so pretty with the addition of poppy seeds sprinkled throughout the cake

Lemon and Poppy Seed Loaf

Yield: 10
Prep Time: 10 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 15 minutes

Lemon and Poppy Seed Loaf.
This is truly a delightful cake. The flavors are gentle, the cake is soft and moist and of course looks so pretty with the addition of poppy seeds sprinkled throughout the cake

Ingredients

  • 3/4 cup or 175 g softened butter
  • 2/3 cup 150 ml Milk
  • 1 cup or 200 g regular sugar
  • 2 large eggs, lightly beaten
  • Grated Zest and Juice of 1 lemon
  • 1 tsp lemon extract
  • 3 Tablespoons Poppy Seeds
  • 1 3/4 cups or 225 g Plain / All purpose flour, sieved
  • 2 tsp baking powder
  • 1/4 tsp salt

Instructions

  1. Heat oven to 170c, 325F. Grease and line your baking tin.
  2. Get all your ingredients ready, i.e sieve the flour, and add the salt and baking powder to the flour etc.
  3. Start with making the cake batter by creaming the butter and sugar until a pale light colour. Add the lemon extract.
  4. Slowly add the beaten eggs to the mixer, on a low speed setting, a bit at a time. If the mixture starts to curdle or split, add a spoonful of your sieved flour, keep on adding the eggs, and a bit of flour if necessary, until all the eggs are added. Add the lemon Juice, zest and poppy seeds.
  5. Add the milk with half of the flour, keeping the mixer on a slow speed. Once combined, gently fold in the remaining flour until combined.
  6. Transfer the cake mixture to the greased and lined loaf tin. Then place in the oven for 1 hr to 1 hr and 5 minutes, check after 55 minutes
  7. *** Please do test if the cake is done by using a skewer and poke it in the middle to see that it comes out clean. Every oven is different and cook times may vary a little.
  8. Have a cup of tea!
  9. When the cake is done, take it out of the oven and leave in the cake tin until cool enough to transfer to a cooling rack.
  10. Allow to cool. Store in an airtight container.
Nutrition Information:
Yield: 10 Serving Size: 10
Amount Per Serving: Calories: 323Total Fat: 17gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 76mgSodium: 292mgCarbohydrates: 39gFiber: 1gSugar: 20gProtein: 5g

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34 thoughts shared

  1. 4 stars
    I tried this and it came out lovely, exactly like the picture. I was a bit concerned as I only had caster sugar but it wasn’t a problem. I normally have to tweak recipes but this was good right off the bat.

  2. This recipe did not work for me at all. The batter was very thick and stiff and didn’t cook up nicely. When I tested it at 60 mins it was still wet in the middle. Won’t make this again as to get it cooked through, the outside is very dark. Disappointed.

  3. 4 stars
    Super good! Light and kind of fluffy but moist and not too sweet. I didn’t have lemon extract so just threw in another lemon worth of zest. Also baked at 325, and turned up a little more the last 10 mins for it to brown- pretty sure had I baked it at 300 it would have been pale and had to cook it much longer. Maybe just oven differences! Will be making this again. Thank you.