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.

Citronvalmuefrø brødkage 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 til at bage den perfekte brødkage

Bland ikke for meget - rør, indtil det netop er blandet for en mør krumme.
Brug stuetemperatur ingredienser for bedre tekstur.
Skal dine citroner, før du presser dem ud, for at undgå spild.
Beklæd gryden med pergament for nem fjernelse.
Tjek om den er færdig med et spyd eller en tandstik.
Afkøl helt før glasering for at forhindre smeltning.
Opbevares tildækket ved stuetemperatur i op til 3 dage.
Tilføj blåbær eller hindbær for et frugtagtigt twist.
Gør glasuren tykkere ved at tilsætte mindre mælk.
Frys skiver individuelt til grab-and-go-godbidder.

Server den med forslag

Varm te eller iskaffe
Friske hindbær eller jordbær
En klat flødeskum eller græsk yoghurt
Støvning af pulveriseret sukker
En kugle vaniljeis
Ristede mandler på toppen
Glas limonade eller citrussodavand
Bærkompot
Flødeostpålæg
Side af honning eller lemon curd

FAQ'er

Q: Kan jeg lave denne brødkage glutenfri?
A: Ja - brug en 1:1 glutenfri melblanding for de bedste resultater.

Q: Kan jeg bruge creme fraiche i stedet for yoghurt?
A: Absolut - det giver lignende fugt og tang.

Q: Hvor længe holder denne brødkage frisk?
A: Op til 3 dage ved stuetemperatur eller 5 dage i køleskabet.

Q: Kan jeg fryse det?
A: Ja — skær og pak godt ind; den fryser smukt i op til 2 måneder.

Q: Kan jeg springe glasuren over?
A: Ja - det er lækkert almindeligt eller med en let pudsning af sukker.

Q: Er det okay at bruge citronsaft på flaske?
A: Frisk juice og skal giver den bedste smag, men på flaske vil arbejde i en knivspids.

Q: Kan jeg lave den i minibrødforme?
A: Ja – juster bagetiden til 25-30 minutter og test med en tandstik.

Q: Hvordan gør jeg den mere citronagtig?
A: Tilsæt mere skal eller et citrondryp i stedet for vaniljeglasur.

Q: Hvordan er teksturen?
A: Den er blød, fugtig og lidt tæt - perfekt til udskæring.

Q: Er valmuefrø nødvendige?
A: Ikke nødvendigt - du kan udelade eller erstatte med chia- eller sesamfrø.

Chef's Recommendation

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