Glazed Lemon Poppy Seed Loaf Cake

Quick Recipe Version (TL;DR)

• Yield: 10 slices (1 loaf)
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 30 minutes

Quick Ingredients

• 200 g (1 2/3 cups) all-purpose flour
• 10 g (1 tbsp) poppy seeds
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp fine sea salt
• 170 g (3/4 cup + 2 tbsp) granulated sugar
• 1 tbsp finely grated lemon zest (from about 2 lemons)
• 115 g (1/2 cup) unsalted butter, softened
• 60 ml (1/4 cup) neutral oil
• 3 large eggs, room temperature
• 170 g (3/4 cup) sour cream, room temperature
• 30 ml (2 tbsp) fresh lemon juice, for the batter
• For syrup: 60 ml (1/4 cup) fresh lemon juice + 50 g (1/4 cup) sugar
• For glaze: 120 g (1 cup) confectioners’ sugar + 2–3 tbsp lemon juice + 1 tsp light corn syrup (optional) + pinch of salt

Do This

• 1. Heat oven to 350°F (175°C). Grease and line an 8.5 x 4.5 in loaf pan with a parchment sling.
• 2. Whisk flour, poppy seeds, baking powder, baking soda, and salt.
• 3. Rub lemon zest into sugar; beat with butter until fluffy. Beat in oil, then eggs one at a time and vanilla.
• 4. On low, mix in half the dry ingredients, the sour cream + 2 tbsp lemon juice, then the remaining dry. Do not overmix.
• 5. Bake 50–55 minutes until a tester has moist crumbs or internal temp is 200–205°F (93–96°C).
• 6. Simmer syrup until sugar dissolves. Cool loaf 10 minutes; poke holes and brush with half the syrup in pan. Unmold to a rack and brush on the rest. Cool 45–60 minutes, glaze, set 20–30 minutes, slice.

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Why You’ll Love This Recipe

• Tender, moist crumb thanks to sour cream plus a butter-and-oil blend.
• Bright lemon flavor in three layers: zest in the batter, a warm lemon syrup soak, and a glossy citrus glaze.
• Easy, reliable method with common pantry ingredients.
• Bakery-style look with a shiny glaze that sets beautifully for clean slices.

Grocery List

• Produce: 4–5 lemons (for zest and about 1/2 cup fresh juice total)
• Dairy: Unsalted butter, sour cream, eggs
• Pantry: All-purpose flour, poppy seeds, granulated sugar, confectioners’ sugar, baking powder, baking soda, fine sea salt, neutral oil, vanilla extract, light corn syrup (optional)

Full Ingredients

Lemon Poppy Seed Loaf

• 200 g (1 2/3 cups) all-purpose flour, spooned and leveled
• 10 g (1 tbsp) poppy seeds
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp fine sea salt
• 170 g (3/4 cup + 2 tbsp) granulated sugar
• 1 tbsp finely grated lemon zest (from about 2 lemons)
• 115 g (1/2 cup) unsalted butter, softened
• 60 ml (1/4 cup) neutral oil (canola or grapeseed)
• 3 large eggs, room temperature
• 170 g (3/4 cup) full-fat sour cream, room temperature
• 30 ml (2 tbsp) fresh lemon juice
• 1 tsp pure vanilla extract

Lemon Syrup

• 60 ml (1/4 cup) fresh lemon juice
• 50 g (1/4 cup) granulated sugar

Lemon Glaze

• 120 g (1 cup) confectioners’ sugar, sifted
• 30–45 ml (2–3 tbsp) fresh lemon juice, plus more as needed
• 1 tsp light corn syrup (optional, for shine and a soft-set glaze)
• Pinch of fine salt

Step-by-Step Instructions

Step 1: Prep the pan and heat the oven

Preheat your oven to 350°F (175°C). Grease an 8.5 x 4.5 inch loaf pan and line it with a parchment paper sling, leaving overhang on the long sides to lift the loaf out later. Lightly grease the parchment as well.

Step 2: Whisk the dry ingredients

In a medium bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt. Set aside.

Step 3: Build lemon flavor and cream the fats

In a large mixing bowl, combine the sugar and lemon zest. Use your fingertips to rub the zest into the sugar for 30 seconds until the sugar is fragrant and slightly damp—this releases flavorful citrus oils.

Add the softened butter and beat with a hand mixer or stand mixer on medium-high until light and fluffy, 2–3 minutes. Beat in the oil for 30 seconds. Add the eggs one at a time, beating well and scraping down the bowl after each addition. Mix in the vanilla.

Step 4: Finish the batter

Stir the sour cream and 2 tbsp lemon juice together. On low speed, mix in half of the dry ingredients just until incorporated. Add the sour cream mixture and mix to combine. Add the remaining dry ingredients and mix just until no dry streaks remain. Do not overmix.

Scrape the batter into the prepared pan and smooth the top. Tap the pan once on the counter to release large air bubbles.

Step 5: Bake

Bake for 50–55 minutes, rotating the pan once halfway through. The loaf is done when a skewer inserted into the center comes out with a few moist crumbs (not wet batter) or when the internal temperature reaches 200–205°F (93–96°C). If the top is browning too quickly, tent loosely with foil around 35–40 minutes.

Step 6: Make the syrup and soak the warm loaf

While the cake bakes, combine the lemon juice and sugar in a small saucepan. Warm over medium heat, stirring, just until the sugar dissolves. Remove from heat.

Cool the loaf in the pan on a rack for 10 minutes. Poke holes all over the top with a skewer or toothpick. Brush or spoon about half of the warm syrup over the surface. Let it sit 5 minutes to absorb. Lift the loaf out to the rack and brush the remaining syrup over the top and sides. Cool until barely warm, 45–60 minutes.

Step 7: Glaze for a shiny citrus finish

Whisk confectioners’ sugar, 2 tbsp lemon juice, a pinch of salt, and corn syrup (if using) until smooth and glossy. The glaze should flow in a slow ribbon; add more lemon juice by 1/2 tsp at a time if needed. Pour over the loaf, nudging it to the edges so it cascades down the sides. Let the glaze set 20–30 minutes before slicing with a serrated knife.

Pro Tips

• For the most accurate results, weigh your flour. If using cups, spoon and level—do not pack.
• Room-temperature eggs and sour cream blend better and help the loaf rise evenly. Submerge cold eggs in warm water for 5 minutes to quickly warm.
• Rubbing lemon zest into sugar extracts more aromatic oils for a brighter lemon flavor.
• Check doneness early. Pull the loaf as soon as it passes the moist-crumb test or hits 200–205°F (93–96°C) in the center.
• For maximum shine and a soft-set glaze, include the 1 tsp light corn syrup; skip it for a matte finish.

Variations

• Lemon–Blueberry: Fold 1 cup (150 g) fresh blueberries with 1 tsp flour into the finished batter. Bake 5–10 minutes longer if needed.
• Meyer Lemon: Swap in Meyer lemon zest and juice for a floral, less-tart profile. Reduce granulated sugar in the batter by 1–2 tbsp if you prefer.
• Almond–Lemon: Replace 60 g (1/2 cup) of the flour with finely ground almond flour and add 1/2 tsp almond extract; expect a slightly denser, very tender crumb.

Storage & Make-Ahead

Store the glazed loaf airtight at room temperature for up to 3 days. For longer storage, wrap slices individually and freeze up to 2 months; thaw at room temperature. The loaf can be baked and soaked a day ahead; glaze shortly before serving for the best shine. Lemon syrup keeps refrigerated for 1 week.

Nutrition (per serving)

Approximate per slice (1 of 10): 390 calories; 18 g fat (9 g saturated); 52 g carbohydrates; 32 g sugar; 5 g protein; 200 mg sodium; 1 g fiber.