Lemon Poppy Seed Loaf Cake

Whether you're savoring it with a steaming cup of coffee or a chilled glass of lemonade, this Lemon Poppy Seed Loaf Cake is sure to become a beloved favorite. I'll guide you through each step, sharing tips and tricks to ensure your loaf cake turns out perfect every time. From the zest of the lemons to the final drizzle of Limoncello punch, you'll experience the joy of crafting a dessert that's as beautiful as it is delicious. It's a symphony of citrus flavors and poppy seed delight that will brighten your day and leave you craving for more. Embrace the zest, savor the softness, and let this cake be your new go-to treat for any occasion.

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This lemon poppy seed cake is sure to become a beloved favorite...

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Pound Cake Loaf Pan Width Guide

When baking pound cakes, the choice of loaf pan significantly impacts the final result. The pan's width is a key factor, as it influences how the batter rises. Generally, a narrower pan is preferable. It compresses the batter, encouraging it to rise vertically rather than spread horizontally. This vertical rise creates the classic domed "hump" on top. Note that loaf pans made in the USA are typically wider than their EU counterparts. While this doesn't affect flavor, it does alter the cake's appearance.
Most pound cake batters also make excellent cupcakes. To convert, simply reduce the baking time by half when using a standard cupcake or muffin pan.

Cake Batter

Butter and flour the cake pan, or line it with parchment paper. In a separate bowl, sift together the flour and baking powder. In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs, sugar, and salt on high speed until pale and fluffy, about 2 minutes. Add the sour cream and mix just until combined.
Add the lemon zest and the sifted dry ingredients. Mix on low speed just until combined and no streaks of flour remain.
Incorporate the melted butter to the batter, and then the poppy seeds.
Pour the batter into the prepared loaf pan, spreading it evenly.

Baking

Preheat your fan oven to 325°F/160°C. Bake the lemon cake for 55 minutes. It is done when the top is golden and a skewer inserted into the center comes out clean. Remove from the oven and let cake stand for 5 minutes.
Using the bamboo skewer, poke several holes all over the top of the warm cake. Slowly drizzle half of the lemon syrup over the surface, allowing it to soak in completely. Repeat with the remaining syrup. Let the cake rest for 10–15 minutes, then carefully turn it out of the pan. Allow it to cool completely to room temperature. Cut into desired portions and enjoy!

Storage

To keep your delicious lemon cake fresh and moist, proper storage is key. Wrap the entire cake (or individual slices) tightly in plastic wrap to prevent it from drying out and absorbing refrigerator odors. Properly wrapped, the cake can be refrigerated for up to 6 days. For longer-term storage, you can freeze it for up to 3 months to preserve its flavor and texture for a future treat.