Mouth-watering Lemon Poppyseed Loaf Cake Recipe

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Mouth-watering lemon poppyseed loaf cake

Elaine Douglas

By
@BreadandSoupLady

This is a very old but good recipe. The reference to "wax" paper dates it.


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Rating:

Prep:

20 Min

Cook:

1 Hr 15 Min

Method:

Bake

Ingredients

1/3-cup (2 1/2 ounces) poppy seeds
1 tablespoon freshly grated lemon 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

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: Canadian
Hashtag: #All home made