Lemon and Poppy Seed Loaf Cake

This is a classic loaf cake recipe with a twist: it's made with lemon and poppy seeds. The result is a moist, flavorful cake that's perfect for breakfast, lunch, or a snack.

The history of the lemon poppy seed loaf cake is a long and winding one. It's believed that the first lemon poppy seed cakes were made in the Middle Ages, when cooks would add lemon zest and poppy seeds to their bread dough to give it a bit of extra flavor. Over time, the cake became more popular, and by the 19th century, it was a staple in many homes. Today, the lemon poppy seed loaf cake is still a popular choice for bakers of all levels, and it's a delicious way to enjoy the flavors of lemon and poppy seeds.

Prep time: 15 | Cook time: 60 | Serves: 12

Ingredients

• 2 cups whole wheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup olive oil
• 1 cup honey
• 2 eggs
• 1/2 cup lemon juice
• 1/2 cup poppy seeds

Instructions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, whisk together the olive oil, honey, eggs, lemon juice, and poppy seeds.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

Why It Works

• The combination of lemon and poppy seeds is a classic for a reason. The bright, citrusy flavor of the lemon pairs perfectly with the nutty flavor of the poppy seeds.
• The use of olive oil in the cake batter makes it moist and tender.
• The honey in the batter adds a touch of sweetness and helps to caramelize the cake as it bakes.
• The buttermilk in the batter helps to make the cake light and fluffy.