Glazed meyer lemon almond poppy seed loaf cake

4 servings
30 min
20 min
Very Easy


Number of serving: 4
1 cup cake flour

1/2 cup sugar

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1 tablespoon poppy seeds 5 tablespoons unsalted butter

zest and juice of 1 small lemon

1/3 cup buttermilk

2 large eggs

1 teaspoon almond extract


  • Preheat over to 350° F.
  • In a medium sized bowl, whisk together the cake flour, baking powder, salt and poppy seeds. Rub the lemon zest together with the sugar in a small bowl, set aside.
  • In a large mixing bowl beat the butter until light and fluffy, about 2 minutes. Add the lemon-sugar and beat another 2 minutes until very light and fluffy. Add the eggs and almond extract and beat 1-2 minutes more, scraping down the sides and bottom of the bowl as needed.
  • Add the wet and dry ingredients, alternately, to the butter-sugar mixture, starting first with 1/2 of the dry ingredients, then the buttermilk, then the remaining dry ingredients and mix until just well combined with no dry spots.
  • Pour and scrape the batter into the prepared loaf pan and spread evenly with a spatula. Bake the cake in the preheated oven for 30-35 minutes until risen and lightly golden.
  • Allow to cool in the pan 10 minutes, then use the parchment sling to remove the loaf from the pan and allow to cool to room temperature on a wire cooling rack. Prepare the glaze while the cake is cooling.

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