Lemon-poppy Seed Loaf Cake With Lemon Glaze

Cooking Spray 1¾ cups (210 g) 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


Insert the cooking rack and press the Bake button. Set the timer to 2 hours and the temperature to 350°F (175°C); allow to heat.

Grease a loaf pan measuring 8 by 4 by 1 inch (22 by 11 cm) with cooking spray. While lining the loaf pan with parchment paper, leave an overhang of 2 inches (5 centimeters) along both long sides. 

Coat the parchment with spray. Whisk together the flour, baking powder, baking soda, and salt in a medium basin.

Whisk together the eggs, sour cream, sugar, canola oil, and vanilla extract in a large basin. While whisking, gradually incorporate the dry ingredients into the liquid ingredients until just combined. 

 Poppy seeds and lemon rind should be folded in. After spreading the batter into the loaf pan that was prepared, position the pan on top of the tray. 

Position the pan atop the rack and cover with the lid. Bake until a toothpick inserted into the center emerges clean, 1 hour thirty minutes to 1 hour forty minutes, covered with the lid. Select Cancel.