Lemon Poppy Seed Loaf Cake

Imagine serving this exquisite cake at your next brunch or afternoon tea. The bright, sunny flavors make it the perfect accompaniment to a leisurely summer gathering, bringing smiles and satisfied sighs from all who partake. 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. Join me in the kitchen as we create this culinary masterpiece together. 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. So why wait? Treat yourself to a slice of sunshine and indulge in the irresistible charm of my Lemon Poppy Seed Loaf Cake. 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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Preview the recipe

To create muffins using this recipe, you can simply reduce the baking time by half.

A Little Note Regarding Loaf Pan

When it comes to baking pound cakes, the choice of loaf pan can make a big difference in the final result. The width of the loaf pan is a key factor to consider, as it can affect the way the batter rises during baking. In general, a narrower loaf pan is preferable for pound cakes. This is because a narrower pan will compress the batter more, allowing it to rise up vertically rather than spreading out horizontally towards the sides of the pan. This vertical rise helps to create that classic "hump" on the top of the pound cake. It's worth noting that loaf pans made in the USA tend to be wider than those made in the EU. While this difference in width won't impact the taste of the cake, it can affect the appearance.

Cake Batter

Butter and flour cake pan or line it with parchment. In a separate bowl, sift together the flour and baking powder. In the stand mixer fitted with the whisk attachment, beat the eggs with the sugar and salt on full speed until the mixture is pale and fluffy, about 2 minutes. Add the sour cream and mix until fully combined.
Add the lemon zest and the sifted powders and mix on low speed until homogenized.
Incorporate the melted butter to the batter, and the poppy seeds.
Pour the batter into the prepared loaf pan, spreading it evenly.

Baking

Preheat fan oven to 325ºF/160ºC. Bake lemon cake for 50 minutes, or until a bamboo skewer inserted into the center comes out clean. Allow the cake to cool in the pan for about 10 minutes.
Make a few holes in the cake with the bamboo skewer. Drizzle some of the lemon juice all over the surface of the cake. Wait until fully absorbed, and repeat. Let rest 10-15 minutes, and carefully de-mold the cake. Let cool to room temperature. Enjoy!

Storage

When it comes to storing your delicious lemon cake, the key is to ensure it stays fresh and moist for as long as possible. Wrapping up the entire cake or individual slices in plastic film is a great way to keep it protected from drying out and absorbing any unwanted odors in the refrigerator. For convenient storage, you can store the lemon cake in the refrigerator for up to 6 days. This will help preserve its flavor and texture, allowing you to enjoy a slice whenever the craving strikes. Additionally, if you want to savor your lemon cake at a later date, you can freeze it for up to 3 months.