Mouth-watering lemon poppyseed loaf cake

Mouth-watering Lemon Poppyseed Loaf Cake Recipe

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Elaine Douglas


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


☆☆☆☆☆ 0 votes

20 Min
1 Hr 15 Min


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  • ·
    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

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.

Printable Recipe Card

About Mouth-watering lemon poppyseed loaf cake

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

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