Iced Lemon Poppy Seed Loaf Cake

5 from 2 votes

Prep Time5

Cook Time1

1 30

Total Time2 35

Course: 500+ Best Dessert Recipes

Cuisine: American

Keyword: dessert, lemon

Servings:

Preheat the oven to 350 and grease and flour a 8 1/2 x 4 1/2” loaf pan.
In a small bowl, mix the sugar and lemon zest and rub between your fingers to release the oils.
1 Cup Sugar, 1 Tablespoon Lemon Zest
In a bowl, whisk together the flours, baking powder, baking soda and salt. Add in the sugar and lemon zest and whisk well to incorporate the zest into all of the dry ingredients.
2 1/4 Cups Flour, 1 teaspoons Baking Powder, 1/4 teaspoon Baking Soda, 1/2 teaspoon Salt
In a small bowl, whisk together the eggs and sour cream.
4 Large Eggs, 7 Tablespoons Sour Cream
In a standing mixer, add the flour mixture and butter and beat until fluffy, about 2 minutes.
15 Tablespoons Butter
While mixing, add half of the egg mixture along with the lemon juice and lemon extract.
2 Tablespoons Lemon Juice, 1 1/2 Tablespoons Lemon Extract
Increase the speed up to medium and beat until smooth. Scrape down the bowl.
Add the remaining egg mixture and beat until everything is combined then switch to a rubber spatula and fold in the poppy seeds. Spread into the prepared pan.
1 1/2 Tablespoons Poppy Seeds
Bake for 55-60 minutes or until a toothpick comes out clean, meanwhile prepare the lemon glaze.

In a small pan or bowl, melt the butter. Immediately, combine the sugar, lemon juice and butter and then whisk in the vanilla until the sugar is dissolved.
4 Tablespoons Butter, 6 Tablespoons Lemon Juice, 4 Tablespoons Sugar, 1/2 teaspoon Vanilla
Remove the cake from the oven and use a toothpick or cake tester to poke holes over the cake and pour the glaze over.
Set aside on a cooling rack to cool for 30 minutes and then invert onto the rack for 1 hour to cool completely.

In a bowl, whisk together the icing ingredients.
1 Cups Powdered Sugar, 2 Tablespoons Lemon Juice, 1 Tablespoon Milk
Pour the icing down the very center the cake and gently spread the icing to cover the entire cake using a spatula.
Serve alone or with a sprinkling of fresh berries.

* You can use vegetable oil instead of butter for an even more moist pound cake but it won't taste buttery.

** For a thicker icing that is all white use only milk.

Cake can be kept for 3 days at room temperature. Cover well to store.