Q: Can I make this loaf cake gluten-free?

A: Yes — use a 1:1 gluten-free flour blend for best results.

Q: Can I use sour cream instead of yogurt?

A: Absolutely — it provides similar moisture and tang.

Q: How long does this loaf cake stay fresh?

A: Up to 3 days at room temp or 5 days in the fridge.

A: Yes — slice and wrap well; it freezes beautifully for up to 2 months.

Q: Can I skip the glaze?

A: Yes — it’s delicious plain or with a light dusting of sugar.

Q: Is it okay to use bottled lemon juice?

A: Fresh juice and zest provide the best flavor, but bottled will work in a pinch.

Q: Can I make it in mini loaf pans?

A: Yes — adjust baking time to 25–30 minutes and test with a toothpick.

Q: How do I make it more lemony?

A: Add more zest or a lemon drizzle instead of vanilla glaze.

Q: What’s the texture like?

A: It’s soft, moist, and slightly dense — perfect for slicing.

Q: Are poppy seeds necessary?

A: Not essential — you can omit or substitute with chia or sesame seeds.

Sitronvalmuefrø-kake med vaniljeglasur

Lemon Poppy Seed Loaf Cake with Vanilla Glaze

Rated 5.0 stars by 1 users

Cuisine

American

Servings

Prep Time

15 minutes

Cook Time

50 minutes

Calories

320

Loaf cakes are one of the most satisfying things to bake — simple, reliable, and perfect for slicing and sharing. This lemon poppy seed loaf cake is a bright and refreshing twist on the classic format.

With tangy lemon juice and zest throughout the batter and a moist crumb from yogurt or sour cream, it strikes that perfect balance between sweet and citrusy. Poppy seeds add subtle texture, while a drizzle of vanilla glaze adds sweetness and elegance.

Whether you enjoy it as a brunch centrepiece, an afternoon treat with tea, or a light dessert, this loaf cake is a beautiful addition to any baking repertoire.

It travels well, stores easily, and keeps moist for days. Plus, it’s endlessly adaptable — you can swap in orange or lime, or add a handful of blueberries for a fruity twist. This loaf cake is the kind of comforting bake you’ll return to again and again.

Image of Lemon Poppy Seed Loaf Cake with Vanilla Glaze

Ingredients

For the loaf

1 1/2 cups (190g) all-purpose flour
1 tablespoon poppy seeds
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup (150g) granulated sugar
1/2 cup (120ml) plain yogurt or sour cream
2 large eggs
1/2 cup (120ml) vegetable oil
Zest of 2 lemons
1/4 cup (60ml) fresh lemon juice
1/4 cup (60ml) fresh lemon juice

For the vanilla glaze

1 cup (120g) powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract

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Directions

Preheat oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper.
In a medium bowl, whisk together flour, poppy seeds, baking powder, baking soda, and salt.
In a separate bowl, whisk together sugar, yogurt, eggs, oil, lemon zest, lemon juice, and vanilla until smooth.
Gently fold dry ingredients into the wet mixture until just combined.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 45–50 minutes, or until a toothpick inserted comes out clean.
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
For the glaze, whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over cooled cake and allow to set before slicing.

Nutrition

Serving Size: 1
per serving: Calories; 320

Amount/Serving % Daily Value

Fat: 15 grams; 19%
Saturated Fat: 2.5 grams; 13%
Cholesterol: 45 milligrams; 15%
Sodium: 180 milligrams; 8%
Carbs: 42 grams; 15%
Protein: 4 grams
Sugar: 24 grams
Fiber: 1 grams; 4%

Tips for å bake den perfekte brødkaken

Ikke bland for mye - rør til det er kombinert for en mør smule.
Bruk romtemperatur ingredienser for bedre tekstur.
Skrell sitronene dine før du presser juice for å unngå avfall.
Kle pannen med pergament for enkel fjerning.
Sjekk om den er ferdig med et spyd eller en tannpirker.
Avkjøl helt før glasering for å unngå smelting.
Oppbevares tildekket i romtemperatur i opptil 3 dager.
Tilsett blåbær eller bringebær for en fruktig vri.
Gjør glasuren tykkere ved å tilsette mindre melk.
Frys ned skiver individuelt for godbiter.

Server den med forslag

Varm te eller iskaffe
Friske bringebær eller jordbær
En klatt kremfløte eller gresk yoghurt
Støving av melis
En skje med vaniljeis
Ristede mandler på toppen
Et glass limonade eller sitrusbrus
Bærkompott
Smørostkrem
Side av honning eller lemon curd

Vanlige spørsmål

Spørsmål: Kan jeg lage denne brødkaken glutenfri?
A: Ja – bruk en 1:1 glutenfri melblanding for best resultat.

Spørsmål: Kan jeg bruke rømme i stedet for yoghurt?
A: Absolutt - det gir lignende fuktighet og tang.

Spørsmål: Hvor lenge holder denne brødkaken seg fersk?
A: Opptil 3 dager i romtemperatur eller 5 dager i kjøleskap.

Spørsmål: Kan jeg fryse det?
A: Ja - skjær og pakk godt inn; den fryser vakkert i opptil 2 måneder.

Spørsmål: Kan jeg hoppe over glasuren?
A: Ja - det er deilig vanlig eller med en lett dryss av sukker.

Spørsmål: Er det greit å bruke sitronsaft på flaske?
A: Fersk juice og zest gir den beste smaken, men på flaske vil fungere i en klemme.

Spørsmål: Kan jeg lage den i mini brødformer?
A: Ja – juster steketiden til 25–30 minutter og test med en tannpirker.

Spørsmål: Hvordan gjør jeg den mer sitronaktig?
A: Tilsett mer skall eller et sitrondryss i stedet for vaniljeglasur.

Spørsmål: Hvordan er teksturen?
A: Den er myk, fuktig og litt tett - perfekt for skjæring.

Spørsmål: Er valmuefrø nødvendig?
A: Ikke nødvendig - du kan utelate eller erstatte med chia- eller sesamfrø.

Chef's Recommendation

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