90 minutes
A moist and flavorful loaf cake with the bright taste of lemon and the crunch of poppy seeds, topped with a sweet lemon glaze.
Unsalted Butter, melted and cooled, plus extra softened for pan
tablespoons
All Purpose Flour, plus more for pan dusting
cups
teaspoons
teaspoons
cups
Lemon Zest, finely grated
each
tablespoons
Large Eggs, room temperature
each
teaspoons
Heavy Cream, room temperature
cups
Poppy Seeds
cups
Confectioners’ Sugar
cups
1. Preparation
Preheat the oven to 350°F (175°C). Grease and flour an 8 1/2-inch loaf pan and set it on two stacked baking sheets or an insulated baking sheet to prevent the bottom from browning too quickly.
2. Cake Batter
In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cake Batter
In a large bowl, combine the granulated sugar and lemon or tangerine zest. Rub together with your fingers until the sugar is fragrant.
4. Cake Batter
Add eggs one at a time to the sugar mixture, whisking vigorously before adding the next. Whisk in the lemon juice and vanilla extract.
5. Cake Batter
Gently whisk in the heavy cream until smooth.
6. Cake Batter
Fold in the flour mixture in three parts, stirring gently until just combined.
7. Cake Batter
Gradually incorporate the melted butter, stirring gently to maintain a shiny batter.
8. Cake Batter
Using a spatula, gently stir in the poppy seeds. Transfer the batter to the prepared loaf pan.
9. Baking
Bake for 60-70 minutes, or until a tester comes out clean. If the cake is browning too quickly, tent with foil at around 45 minutes.
10. Baking
Once baked, cool in pan on a rack for 5 minutes. Run a knife around the edges and unmold the cake, setting it right side up to cool completely.
11. Glaze
For the glaze, mix confectioners' sugar with 1 tablespoon of lemon juice until smooth. Add more juice if necessary, one drop at a time, for a slow-falling consistency.
12. Glaze
Drizzle glaze over the cooled cake, ensuring even coverage. Sprinkle with the reserved poppy seeds. Allow glaze to set.
Replace lemon with other citrus fruits to bring a different acidity and sweetness to the cake. Try orange zest and juice for a warmer, sweeter note, or lime for a more tart, punchy flavor. Grapefruit could also offer a bitter edge if that's your preference.
Fold in some fresh or frozen berries such as raspberries, blueberries, or blackberries before baking for bursts of flavor and a moist texture.
Instead of a simple lemon glaze, try incorporating other flavors into the glaze such as passion fruit, raspberry reduction, or elderflower syrup. These can add a delightful twist to the finish of the cake.
If your recipe uses milk, consider swapping it for yogurt or sour cream. This not only changes the flavor slightly, giving it a tangy note, but also can make for a moister crumb.
Once the cake is baked and still warm, brush it with a light syrup made from citrus juice and a complementary liquor, such as limoncello, Grand Marnier, or even a light rum. This adds a subtle adult flavor and keeps the cake moist.
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