Lemon-poppy Seed Loaf Cake With Lemon Glaze


  • Cooking Spray
  • 1¾ cups all-purpose flour
  • 1½ tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp kosher salt
  • 2 large eggs
  • 1 cup (230 g) sour cream
  • ¾ cup (150 g) granulated sugar
  • ½ cup (120 ml) canola oil
  • 1½ tsp pure vanilla extract
  • 1 tbsp (5 g) grated lemon zest
  • 1 tbsp (15 ml) poppy seeds
  • ¾ cup (90 g) confectioners’ sugar
  • 2 tbsp (30 ml) fresh lemon juice
  • Place the rack in the cooking pot and press Bake. Adjust the temperature to 350°F (175°C) and the timer to 2 hours, and let heat.
  • Coat an 8½ × 4 ½-inch (22 × 11 cm) loaf pan with cooking spray. Line the loaf pan with parchment paper, leaving 2 inches (5 cm) of overhang on both long sides. Spray the parchment.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  • In a large bowl, whisk together the eggs, sour cream, sugar, canola oil, and vanilla extract. Gradually add the dry ingredients to the wet ingredients, stirring until just incorporated. Fold in the lemon zest and poppy seeds.
  • Spread the batter in the prepared loaf pan and place the pan on top of the rack. Cover with the lid and the pan on top of the rack. Cover with the lid and bake until a toothpick inserted into the center comes out clean, 1 hour 30 minutes to 1 hour 40 minutes. Press Cancel.
  • Remove the loaf pan, place it on a wire cooling rack, and let cool for 5 minutes.
  • While the cake cools, make the glaze. In a small bowl, combine the confectioners’ sugar and lemon juice.
  • Using the overhangs, remove the cake from the pan and place it on the cooling rack. While the cake is still warm, spoon the glaze over the top. Let cool completely before slicing and serving
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