mouth-watering lemon poppyseed loaf cake

Recipe by
Elaine Douglas
Vancouver, BC

This is a very old but good recipe.

prep time 20 Min
cook time 1 Hr 15 Min
method Bake

Ingredients For mouth-watering lemon poppyseed loaf cake

  • 1/3-cup (2 1/2 ounces) poppy seeds
  • 1 tablespoon freshly grated lemon zest (or orange zest)
  • 1 cup whole, 2 percent or 1 percent milk
  • 2 eggs
  • 1 1/2 cups sugar
  • 2 cups flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 3/4 cup vegetable oil
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon almond extract

How To Make mouth-watering lemon poppyseed loaf cake

  • 1
    In a bowl, combine the poppy seeds, lemon zest, and milk. Set aside to soak for at least 1 hour or refrigerated overnight.
  • 2
    Preheat the oven to 350 degrees F. Line a 6-cup loaf pan with parchment or wax paper.
  • 3
    In a mixer fitted with a whisk attachment (or using a hand mixer), whip the eggs and sugar together until light and fluffy.
  • 4
    In a separate bowl, sift the dry ingredients together.
  • 5
    With the mixer running, drizzle the oil, vanilla extract, and almond extract into the egg mixture. With the mixer still running, add alternating batches of dry ingredients and poppy seed-milk mixture to the egg mixture. The batter will be somewhat thin.
  • 6
    Pour into the prepared pan. Bake 1 to 1 1/4 hours, until the center is raised and cracked and the whole cake is firm and dry on the top.
  • 7
    Do not under-bake or the cake will fall. Let cool in the pan for 5 minutes, then turn out onto a wire rack and continue cooling before serving.

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