Lemon Poppy Seed Loaf Cake

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Something about having a loaf of lemon poppy seed cake on the counter makes you feel like the star of a sitcom. As if you might drink your coffee from a thick-walled mug and scratch your cat under the chin just before you leave for work, a slice of said cake in your hand as you dash to the bus stop. Whether that rings true or not, know that this is a main character cake, worthy of its own show. Tall and hefty with a gentle tang and the crunchy burst of poppy seeds in every bite, it is completely unfussy yet still elegant. The bright loaf cake sings of sunny lemons thanks to the zest as well as juice. With the addition of oil and the insulating cap of snow-white glaze, it keeps nicely for a couple of days.

Find more cheerful bakes here: Chocolate Guinness Cake; Apple Cider Doughnut Loaf Cake; and Preserved Lemon Tea Cake.

Recipe information

Ingredients

Nonstick vegetable oil spray or unsalted butter, room temperature (for pan)

cups (281 g) all-purpose flour

tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, plus more
Zest of 3 large lemons

cup (1½ sticks) unsalted butter, room temperature

tsp. vanilla bean paste or vanilla extract

Glaze and Assembly

cup (110 g) powdered sugar, sifted

Tbsp. fresh lemon juice
Kosher salt
Poppy seeds and thin strips of lemon zest (for serving; optional)

Need to make a substitution?

Preparation

Step 1

Place a rack in middle of oven; preheat to 325°. Generously coat a 9×5″ pan with nonstick vegetable oil spray or unsalted butter, room temperature; line with parchment paper, leaving generous overhang on long sides. Whisk 2¼ cups (281 g) all-purpose flour, 1½ tsp. baking powder, and 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt in a medium bowl to combine.

Step 2

Beat zest of 3 large lemons, ¾ cup (1½ sticks) unsalted butter, room temperature, 1½ cups (300 g) granulated sugar, 5 Tbsp. vegetable oil, 2 Tbsp. fresh lemon juice, and 2 tsp. vanilla bean paste or vanilla extract on medium speed in the bowl of a stand mixer fitted with paddle attachment until light and creamy, about 5 minutes.

Step 3

Add 3 large eggs, one at a time, beating after each addition to combine before adding the next one (batter may look curdled at this point). Scrape down sides of bowl with a rubber spatula, add half of dry ingredients, and beat on low speed just to combine. Add ¾ cup whole milk and remaining dry ingredients and mix until batter is smooth and creamy, about 1 minute. Add ¼ cup poppy seeds; scrape down bottom and sides of bowl and fold batter with spatula a few times to ensure it’s evenly mixed.

Step 4

Scrape batter into prepared pan; smooth surface. (If your pan looks more than three quarters full, transfer excess batter to a greased small ovenproof container and bake alongside cake as a cook’s treat). Generously coat the blade of a small paring knife with nonstick spray; run knife lengthwise through center of batter to make a shallow cut (this will help cake split cleanly along line as it bakes rather than cracking randomly).

Step 5

Bake cake until golden brown all over, it springs back when gently pressed, and a tester inserted into the center comes out with only a few moist crumbs attached, 60–65 minutes. Transfer pan to a wire rack set inside a rimmed baking sheet and let cake cool slightly in pan, about 15 minutes.

Step 6

Run a small offset spatula around edges of cake to loosen, then invert out onto rack. Turn cake right side up and let cool completely.
Glaze and Assembly

Step 7

Stir 1 cup (110 g) powdered sugar, 1 Tbsp. fresh lemon juice, and a pinch of kosher salt in small bowl, adding up to 1 Tbsp. additional lemon juice as needed, until thick but pourable. Pour glaze over cake, letting it drip down sides. Top with poppy seeds and thin strips of lemon zest if using while glaze is still wet; let sit until glaze is set, at least 45 minutes.

Do Ahead: Cake can be made 2 days ahead. Store airtight at room temperature.