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Lemon Poppy Seed Loaf Cake

A slice of lemon poppy seed loaf cake with fresh raspberries and a simple glaze.

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5 from 1 review

This is the best lemon poppy seed loaf you'll ever make! Greek yogurt, lemon extract and lemon zest make this lemon pound cake so delicious.

Ingredients

Units Scale

Lemon Loaf:

  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 1 cup greek yogurt, plain or vanilla
  • 1 tablespoon lemon extract
  • 1 teaspoon vanilla extract
  • zest of one lemon
  • 1 1/2 cups all-purpose flour, spooned and leveled
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon poppy seeds, optional
  • 1/2 cup coconut oil, melted (see note)

Lemon Glaze:

  • 1 cup powdered sugar
  • 1/2 teaspoon lemon extract
  • 1/4 teaspoon vanilla extract
  • 1 tablespoon butter, melted
  • 1 tablespoon milk, add a little at a time

Instructions

  1. To a mixing bowl, add the sugar, eggs, yogurt zest and extracts. Whisk to combine.
  2. Add the dry ingredients and mix partially. Add melted coconut oil and finish mixing until all of the ingredients are just combined.
  3. Grease a loaf pan with cooking spray or butter. Transfer batter to the pan and bake at 350F for 45-50 minutes, until a toothpick inserted in the center comes out with little crumbs. Let cool before icing.
  4. To make the glaze, whisk together the ingredients until smooth. Add the milk a little at a time to get your desired consistency and drizzle over the cooled lemon pound cake.
  5. Store at room temperature for up to 5 days.

Notes

No coconut oil? You can swap 1/2 cup unsalted butter, melted.

Dairy-free? Use non-dairy milk for the glaze.

*Adding coconut oil after the dry ingredients are partially mixed into the batter ensures it stays melted and will not re-harden.