Spring Baking Loaf Cake: Easiest Recipe Ever!

Spring baking loaf cake season is officially here, and I couldn't be more excited! This recipe, a Lemon Poppy Seed Loaf, is a tribute to my grandmother, whose spring baking always filled our home with the most incredible aromas. The bright, zesty lemon flavor combined with the delicate crunch of poppy seeds makes this spring baking loaf cake a perfect treat for Easter brunch, a casual afternoon tea, or simply a delightful indulgence.

Baking has always been more than just following a recipe for me; it's about creating memories, sharing joy, and transforming simple ingredients into something extraordinary. So, let's get started and bake a spring baking loaf cake that will bring sunshine to your day!

Why You Will Love This spring baking loaf cake Recipe

This Lemon Poppy Seed spring baking loaf cake is more than just a dessert; it's a hug in loaf form. The burst of lemon is incredibly refreshing, perfect for shaking off the winter blues. Plus, it's incredibly easy to make, requiring minimal effort for maximum flavor.

I love how this loaf cake combines simplicity and elegance. It is great as is, but can also be dressed up with a simple glaze or a dollop of whipped cream. Think about pairing it with a warm mug of tea on a breezy spring afternoon. Speaking of easy spring baking, have you seen these Spring Baking Wraps? They're another great quick dessert!

My favorite part about this loaf is how forgiving it is. Don't have poppy seeds? No problem, leave them out! Prefer orange instead of lemon? Go for it! This spring baking loaf cake is all about celebrating the flavors you love and making it your own.

Ingredients Needed for This spring baking loaf cake Recipe

Here's what you'll need to create this delightful spring baking loaf:

• For the Loaf:
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 cup buttermilk
  • 1/4 cup lemon juice (freshly squeezed is best)
  • 2 tablespoons lemon zest
  • 2 tablespoons poppy seeds
  • 1 teaspoon vanilla extract
• For the Glaze (Optional):
  • 1 cup powdered sugar
  • 3 tablespoons lemon juice

How to Make This spring baking loaf cake Recipe

Here are the simple steps to follow:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a small bowl, combine the buttermilk and lemon juice.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined. Don't overmix!
6. Stir in the lemon zest and poppy seeds.
7. Pour the batter into the prepared loaf pan and spread evenly.
8. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean. If it's browning too quickly, tent it with foil halfway through baking.
9. Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
10. If making the glaze, whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled loaf.

If you're looking for more gluten free options, check out this Easy Gluten Free Loaf Cake for inspiration! Follow us on Pinterest for more delicious recipes!

How to Serve This spring baking loaf cake Recipe

This spring baking loaf cake is incredibly versatile! It's delightful served on its own, or with a scoop of vanilla ice cream. For a brunch setting, consider pairing it with fresh berries and a dollop of whipped cream. You can also elevate it by slicing it and lightly toasting it with a smear of butter.

How to Store This spring baking loaf cake Recipe

• Refrigeration: Store the loaf cake in an airtight container in the refrigerator for up to 5 days. This will keep it moist and fresh.
• Freezing: You can freeze the loaf cake for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil before freezing. Thaw overnight in the refrigerator before serving.
• Reheating: If you’ve refrigerated the cake, you can slice and microwave individual pieces for 10 15 seconds to warm them slightly.
• Shelf Life: At room temperature, this cake will stay fresh for about 2 days.

Tips to Make This spring baking loaf cake Recipe

• Ingredient Swaps: If you do not have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
• Success Tips: Make sure your butter is softened properly for easier creaming. Also, avoid overmixing the batter, as this can result in a tough cake.
• Common Mistakes: Overbaking is a common mistake. Keep a close eye on the cake and test for doneness with a skewer.
• Pro Tips: Use a microplane to zest the lemon. It is a great way to get the most flavor without the bitter white pith.

Helpful Notes for This spring baking loaf cake Recipe

• Buttermilk adds a tangy flavor and tender crumb to the cake.
• Adding poppy seeds enhance the texture of the cake adding a slight crunch.
• Using room temperature ingredients is helpful to make sure everything combines evenly.

Variation of This spring baking loaf cake Recipe

• Seasonal Twists: Try adding blueberries or raspberries for a berry-filled spring loaf.
• Optional Versions: For a more intense lemon flavor, brush the warm loaf with a lemon syrup made from equal parts lemon juice and sugar after baking.
• Creative Modifications: Substitute half of the all-purpose flour with almond flour for a nutty flavor and more tender crumb. If you want a different spring cake, consider this Spring Picnic Lemon Cake.

Frequently Asked Questions

Conclusion

This Lemon Poppy Seed spring baking loaf cake is a delightful way to celebrate the flavors of the season. It's easy to make, incredibly delicious, and perfect for sharing with friends and family. Whether you're a seasoned baker or just starting out, this recipe is sure to become a new favorite. I hope you enjoy making and baking this spring baking loaf cake as much as I do. Please let me know if you try the recipe or have any questions in the comments below!

Spring Baking Loaf Cake: Easiest Recipe Ever!

A moist and flavorful lemon poppy seed loaf cake perfect for spring baking, Easter brunch, or a sweet treat. The bright lemon zest, poppy seed crunch, and simple glaze make this an irresistible dessert!

Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Yield: 10 servings
Category: Dessert
Cuisine: American

Nutrition:

Calories: 280
Protein: 4g
Carbs: 40g
Fat: 12g

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 cup buttermilk
• 1/4 cup lemon juice (freshly squeezed is best)
• 2 tablespoons lemon zest
• 2 tablespoons poppy seeds
• 1 teaspoon vanilla extract
• 1 cup powdered sugar (for glaze)
• 3 tablespoons lemon juice (for glaze)

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a small bowl, combine the buttermilk and lemon juice.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined. Don’t overmix!
6. Stir in the lemon zest and poppy seeds.
7. Pour the batter into the prepared loaf pan and spread evenly.
8. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean. If it’s browning too quickly, tent it with foil halfway through baking.
9. Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
10. If making the glaze, whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled loaf.

Notes

• For best results use fresh lemon juice and zest.
• Buttermilk can be substituted with 1 cup of milk plus 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using.
• Store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
• Freeze for up to 2 months, wrapped tightly in plastic wrap and foil.