Lemon

Olive Oil Lemon Poppy Seed Cake

by:
May 15, 2014
5
3 Ratings
Olive Oil Lemon Poppy Seed Cake
  • Cook time 1 hour
  • Makes 1 loaf
Author Notes

I love poppy seeds. I’m the kind of person who licks their finger to pick up all the stray poppy seeds that have fallen off their poppy seed bagel. This cake is moist, lemony, and rich in the way that all olive oil cakes are. It comes together with basic ingredients and two mixing bowls, and heats up well in the toaster the next day. The recipe is inspired by a Farmgirl's Dabbles Almond Poppy Seed Bread. —Joy Belamarich

What You'll Need
Ingredients
  • 1 1/2 cups flour
  • 1 1/4 cups sugar
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 2 tablespoons poppy seeds
  • 3/4 cup whole milk
  • 1/2 cup mild extra virgin olive oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • vest from 3 medium-sized lemons
Directions
  1. Preheat oven to 350 F. Grease a 8 ½ x 4 ½ loaf pan (or two 7 ½ x 3 ½ pans).
  2. In a medium sized bowl, combine the flour, sugar, salt, baking powder, and poppy seeds. Whisk together to combine.
  3. In a separate bowl, combine the rest of the ingredients – the milk, olive oil, eggs, vanilla extract and lemon zest. Slowly whisk the wet ingredients into the dry, then switch to a spatula and give the batter one or two good flips, catching any last bits of flour.
  4. Bake for 50 minutes- 1 hour, or until a toothpick inserted comes out clean.
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  • Samatra Doyle
    Samatra Doyle
  • HenOfTheWoods
    HenOfTheWoods
Joy Belamarich
Writer, Fooder, Blogger. New Yorker turned Cape Coder.

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2 Reviews

HenOfTheWoods
HenOfTheWoods October 26, 2021
I made this little cake tonight and it was delightful. Reduced to 1 cup sugar, upped the poppyseeds to 5 tablespoons and used oat milk. It was lovely. It baked for a full hour at 350F.
 
Samatra D.
Samatra D. February 24, 2020
I've made this twice in a few days-it is moist and delicious. I used 1/2 whole flour and 1/2 all purpose, and it turned out well. I baked in a glass loaf pan and so decreased the oven temp by 25 degrees---great recipe, will definitely save it. Good lemon flavor, moist, not too sweet (like most commercially baked lemon-poppy loaves are). Good without a glaze--I didn't bother.