Lemon Poppy Seed Loaf Cake

Yield 10 servings

Recipe adapted from the lovely Jocelyn at


Loaf Cake

Lemon Glaze


  1. Preheat your oven to 325 degrees.
  2. In a large mixing bowl, whisk together the olive oil, granulated sugar, lightly beaten eggs, greek yogurt, lemon juice, vanilla extract, lemon zest, and lemon extract.
  3. In a separate bowl, sift the flour, baking soda, baking powder, and salt.  Add the flour mixture to the wet mixture.  Don’t over-beat this mixture, just make sure it is well combined.
  4. Using a spoon, gently stir in the poppy seeds.
  5. Add the lemon cake batter to a greased loaf pan or a pan lined with parchment paper {it comes out easier} and bake in the oven for 45-55 minutes or until a toothpick is inserted in the center and comes out clean.
  6. Let it cool for 10 minutes then remove from the loaf from the pan to finish cooling.
  7. Once the cake has cooled completely, whisk together the confectioner’s sugar and milk or lemon juice and pour over the cake.  Let the icing set before serving.
  8. Try not to eat the whole thing at once…  {It’s hard!}

Recipe by Unruly Bliss at