Description

A tender Lemon Poppy Seed Loaf Cake infused with zesty lemon and a hint of culinary lavender, creating a fragrant and moist crumb. Perfectly speckled with poppy seeds, it’s a delightful treat for any occasion.

Ingredients

Scale

½ cup whole milk ((120ml))
1 tablespoon lemon zest ((about 2 lemons))
½ teaspoon culinary lavender ((optional))
2 cups all-purpose flour ((240g))
1¾ cups granulated sugar ((350g))
1½ teaspoons baking powder
1 tablespoon poppy seeds
¼ teaspoon salt
⅓ cup lemon juice ((2-3 lemons) (80ml))
½ cup sour cream (room temperature (120g))
¾ cup unsalted butter (melted (170g))
3 large eggs (room temperature)
1 cup powdered sugar ((120g))
1-2 tablespoons fresh lemon juice ((about 1 lemon))

Instructions

Begin by preheating your oven to 350°F. Prepare an 8½ x 4½-inch loaf pan by greasing it lightly with butter or baking spray and lining it with a sling of parchment paper.
In a small bowl or a liquid measuring cup, gently warm the milk in the microwave for 20 to 40 seconds until it feels warm to the touch. Incorporate the lemon zest and lavender, allowing it to steep for 5 minutes.
In a large mixing bowl, combine the flour, sugar, baking powder, poppy seeds, and salt, whisking them together thoroughly.
In a separate bowl, blend the sour cream, melted butter, lemon juice, eggs, and the infused milk. Mix well, then combine the wet ingredients with the dry ingredients, stirring with a spatula until no dry flour remains.
Transfer the batter into the prepared loaf pan and bake for approximately 1 hour to 1 hour and 20 minutes, or until a toothpick inserted in the center comes out clean. If the top begins to brown too much after 50 minutes, loosely cover it with foil. Once baked, allow the cake to cool in the pan for 20 minutes, then use the parchment paper to lift it out and let it cool completely on a wire rack.

Notes

TECHNIQUE TIP: Ensure your butter is fully melted and cooled slightly before mixing to achieve a smooth batter consistency.

STORAGE: Store the loaf in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Serve at room temperature or lightly toasted.

Prep Time: 10 minutes
Cook Time: 1 hour
Category: cake
Method: Baked
Cuisine: American

Nutrition

Calories: 451 kcal
Sugar: 48 g
Sodium: 152 mg
Fat: 18 g
Saturated Fat: 11 g
Unsaturated Fat: 6 g
Trans Fat: 1 g
Carbohydrates: 68 g
Fiber: 1 g
Protein: 5 g
Cholesterol: 94 mg