easy loaf cake

Lemon poppy seed cake is a super easy lemon loaf cake recipe. This moist lemon cake is filled with poppy seeds and finished with a simple lemon icing. Note that this loaf cake needs to be cooled completely before glazing, and that it bakes at a lower temperature so be aware when setting your oven!

Lemon Poppy Seed Loaf Cake

granulated sugar

lemons

all-purpose flour

almond meal

(1 tbsp plus 1 tsp) poppy seeds

tsp baking powder

¼ tsp baking soda

(½ tsp) kosher salt

freshly squeezed lemon juice

neutral oil

full fat sour cream,

eggs,

vanilla

A wee bit of softened butter

powdered sugar

Preheat the oven to 325°f / 160°c. Grease and line a (9”x4”x4” / 23x10x10cm) pullman pan or a 9”x5” loaf pan, extending the parchment paper over the sides to form a sling.

In a medium bowl, combine the sugar and lemon zest. Rub the zest into the sugar with your hands to help release the oils and flavour the sugar. Add the flour, almond meal, poppy seeds, baking powder, baking soda and salt, and whisk to combine.

In a separate bowl, whisk together the lemon juice, oil, sour cream, eggs, and vanilla. Add to the bowl with the dry ingredients and whisk to combine, then switch to a spatula and give a few folds to ensure there are no dry spots in the batter.

Transfer the batter to the prepared loaf pan, and if desired, pipe a thin line of softened butter directly down the middle of the cake to encourage it to crack evenly. Alternatively you can dip a knife in melted butter and run it down the middle too. I use the piped butter method.

Transfer the pan to the oven and bake for 1 hour and 15 minutes, until the cake is golden and a skewer inserted into the middle comes out clean. Allow to cool in the pan for 15 minutes, then transfer to a wire rack and cool completely.

Combine the glaze ingredients in a small bowl and mix well to combine. Brush onto the cooled loaf cake using a pastry brush, leaving it to dry slightly then adding more glaze if you like.

Cut using a sharp knife. Store leftovers lightly wrapped at room temperature for up to 3 days.

this is a beautiful recipe, Erin! delicious and just the right amount of poppy seeds a and zing :) I also think a lovely tip to brush the glaze all over rather than pour. xx

I love lemon poppyseed cake and this is going to be my new go-to recipe! Super easy for it to come together and the taste is just delicious.

This was delicious and super easy to whip up! I wanted a little smaller loaf so made 2/3 recipe in an 8x4" small loaf tin - perfect! The crumb is so plush and moist, and I got a perfect split down the middle from your piped butter trick :)

So easy and soooo delicious! Even better on the next day (but so hard to stop eating piece after piece!) 
Thank you for the recipe!)

Came here from Instagram story, so happy I did! Was absolutely delicious!

Made today, exactly as written, and I wouldn't change a thing! I don't usually even like loaf cakes/breads, but I think the almond meal and sour cream takes this to another level. I want to make all the things with this base recipe. Trying tangerine next! Also appreciate measurements by weight.

This loaf was delicious, moist and super easy to prep.
I also tried baking an orange version since I love it and it was amazing. (I just replaced the lemon zest and juice for orange)

So perfect!! Made this yesterday and it was a HIT! So lemony. I was skeptical of the almond meal but I trusted Erin (as always) and it made the loaf! The glaze is amazing and the butter tip is life changing

Hi Erin,

Thanks so much for the recipe.  I baked in a slightly larger, shallower tin for 1hr at 170 and it was perfect!

Quick question:  Do you think this will freeze well?

Thanks again for the recipe!!

https://www.youtube.com/watch?v=_DvURMNY1FA

Lemon poppy seed cake is a super easy lemon loaf cake recipe. This moist lemon cake is filled with poppy seeds and finished with a simple lemon icing

See recipe here: https://cloudykitchen.com/blog/lemon-poppy-seed-cake/

An easy cherry loaf cake that's moist and tender with ground almonds that just needs a cup of tea. Remember to coat the cherries in a little flour so they don't all sink to the bottom of the cake. 


Easy cherry cake

natural coloured glacé cherries

plain flour

175 grams/6 ounces caster sugar, plus 1½ tbsp

free-range eggs

tsp vanilla extract or almond extract

tsp finely grated lemon zest

flour

1½ tsp baking powder

salt

75 grams/2½oz ground almonds

tbsp milk

almonds

Easy apple semolina cake made with semolina flour and fresh apples. It's a no-brainer recipe made in one bowl - no mixer required!

Cake with Semolina

semolina flour

cane sugar

baking powder

milk

eggs

apples, peeled, cored, and shredded,

butter

brown sugar, packed

Tbsp. milk

sugar

Preheat the oven to 350 degrees F. Grease a 9X5 inch loaf pan and set aside.

In a medium bowl, whisk together the semolina flour, all-purpose flour, sugar, and baking powder.

In a separate bowl, whisk together the milk and eggs. Add to the flour mixture and using a wooden spoon mix to combine. Some lumps are okay.

Add 1 cup of batter to the loaf pan, followed by 1 cup of shredded apples. It&#8217;s okay if the layers are not perfect. Continue to make 2 more layers, alternating between the batter and apples. The last layer should be the last of what&#8217;s left of the apples.

Bake for 55-65 minutes or until a toothpick inserted in the middle comes out clean. Set the pan on a wire rack. Cool for about 15 minutes before taking the cake out to cool further.

Drizzle the cooled cake with Caramel Glaze. Slice and serve.

In a small saucepan, melt butter over medium-low heat. Add brown sugar. Lower the heat to low and cook for about 1-2 minutes, stirring constantly. Stir in 1 tablespoon of milk and cook until sugar dissolves.

Remove from the heat and whisk in the powdered sugar and the remaining 1 tablespoon of milk until smooth. If the glaze is too thick, add milk by 1/2 teaspoon.

Caramel Glaze

Yummy!  Absolutely delicious!  I picked lots of apples this season so I better get to work by trying this recipe :)

Thanks for the recipe! Very simple and delicious!

so delicious and incredibly moist.  
will definitely make this again. 
I made it in a round tin, and it worked just fine.

This super easy chocolate marble cake recipe has a mocha twist, adding a rich flavour. A perfect teatime treat.

Marble cake

caster sugar

vanilla extract

cocoa powder

tbsp strong black coffee, cooled

This simple, subtly spicy easy courgette cake is deliciously moist and a great way to use up a glut of courgettes.

Each serving provides 209 kcal, 4g protein, 32g carbohydrate (of which 18g sugars), 7g fat (of which 1g saturates), 1g fibre and 0.5g salt. 

Easy courgette cake

80 milliliters/2¾fl oz vegetable oil,

150 grams/5½oz light brown sugar

160 grams/5⅔oz courgette, coarsely grated

cinnamon

sugar,

Growing up my mum always baked with us, and we’d often make cupcakes with red and green glacé cherries. Or, whenever we were sad, she’d make us a warm madeira cake. This is a love letter to my childhood and how my mum shows she cares – and now I do this for my girls.

Cherry madeira cake

175 grams/6 ounces unsalted butter,

glacé cherries, halved

tsp vanilla extract

150 grams/5½oz plain flour, plus 1 tbsp

grams/1¾oz almonds

This coconut lime loaf cake is soft, moist, and full of bright citrus flavor with plenty of coconut throughout. Made with coconut milk, fresh lime zest and juice, and finished with a sweet-tart glaze, it’s an easy loaf cake that feels fresh and special.

Coconut Lime Loaf Cake

baking soda

limes

unsalted butter

neutral oil (like vegetable or canola oil)

full-fat coconut milk (canned, not the beverage; shake well)

plain Greek yogurt (or sour cream)

lime juice

coconut extract (optional but recommended)

coconut

confectioners’ sugar

lime juice (plus more as needed)

coconut milk (optional, for richness)

toasted coconut flakes, lime zest, or lime slices (for garnish)

Preheat the oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment and lightly grease any exposed parts of the inside of the pan.

Whisk together the flour, baking powder, baking soda, and salt in a small bowl. Set aside.

In a large bowl, rub the lime zest into the sugar with your fingers until fragrant.

Whisk in the melted butter, oil, eggs, coconut milk, sour cream, lime juice, and extract.

Add the dry ingredients and stir just until mostly combined, then fold in the shredded coconut.

Pour the batter into the prepared pan and bake 45–55 minutes, or until a toothpick comes out clean and top is golden.

Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.

To make the cake:

Once the cake has fully cooled, whisk together the confectioners’ sugar, 1 tablespoon lime juice, and 1/2 tablespoon coconut milk. Add more juice and/or milk if needed for consistency.

Drizzle over the top of the cooled cake. Garnish as desired.

To make the glaze:

https://www.youtube.com/watch?v=d8qSS96oqGQ

Soft, moist coconut lime loaf cake made with coconut milk, fresh lime zest, and a sweet lime glaze. An easy citrus loaf cake that’s bright, fresh, and perfect for everyday baking.

Top 7 easy loaf cake recipes from across the web

The most viewed easy loaf cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Lemon Poppy Seed Loaf Cake

Easy cherry cake

Cake with Semolina

Marble cake

Easy courgette cake

Cherry madeira cake

Coconut Lime Loaf Cake

Top 7 easy loaf cake recipes from across the web

The most viewed easy loaf cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lemon Poppy Seed Loaf Cake

Easy cherry cake

Cake with Semolina

Marble cake

Easy courgette cake

Cherry madeira cake

Coconut Lime Loaf Cake

The most viewed easy loaf cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine