Go Back
Print

Lemon Poppyseed Cake Loaf

Fluffy & moist lemon poppyseed cake that goes well with coffee in the mornings or as a snack! The fresh lemon juice and zest brighten up this recipe! This is a loaf you'd want to have especially in the summer seasons!
Course Baking
Cuisine Baking
Keyword lemon cake, lemon cake loaf, lemon poppyseed cake loaf
Prep Time 10 minutes
Cook Time 55 minutes
Servings 8 slices
Author Winnie Kison

Ingredients

  • 2 cups all-purpose flour
  • 1/4 cup poppyseeds
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/2 cup unsalted butter 2 sticks
  • 1 cup coconut sugar
  • 3 large eggs
  • 2 tablespoons lemon zest
  • 1/2 cup fresh lemon juice
  • 1/2 cup unsweetened almond milk
  • 1/2 teaspoon vanilla extract

Instructions

  • Preheat oven to 350F. Prepare a 9x5 loaf pan with parchment paper.
  • In a large bowl, mix together flour, poppyseeds, baking powder, baking soda and sea salt.
  • In another large bowl, cream together butter and sugar until light + fluffy. Crack in eggs and mix in lemon zest, lemon juice, almond milk and vanilla. Add dry ingredients into wet ingredient bowl, Mix until just combined.
  • Transfer mixture into mini loaf pan and bake for 55 minutes or until tops are browned and a toothpick inserted in center comes out clean.
  • When loaf is done, allow to cool for 15 minutes in loaf pan before slicing into 8 slices!