Lemon Lime Poppyseed Cake
Sweet and tart is the perfect combination for this tasty cake.
Makes: 8 servings
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Recipe Created By: Mary Carter
Featured In: Tennessee Home & Farm
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Recipe Created By: Mary Carter
Featured In: Tennessee Home & Farm
Ingredients
- 1 tablespoon plus ½ teaspoon lemon zest
- 1 tablespoon plus ½ teaspoon lime zest
- 1 cup sugar
- ½ cup buttermilk
- 6 tablespoons lemon or lime juice, divided
- ½ teaspoon salt
- 3 large eggs
- 1 ¾ cups self-rising flour
- 1 cup extra-virgin olive oil
- 3 tablespoons poppyseeds
- ½ cup powdered sugar
Instructions
- Heat oven to 350 degrees. Generously butter and flour an 8-inch loaf pan. In a bowl, combine 1 teaspoon each lemon and lime zests with the sugar. When it looks like wet sand, add the buttermilk, 3 tablespoons of juice, salt and eggs.
- Alternately add flour and oil just until evenly combined and there are no lumps of flour. Add poppyseeds. Spoon into loaf pan and bake for 50 minutes to 1 hour, until a toothpick comes out clean when inserted in the center. If the cake seems to be browning too quickly, place a piece of foil on top.
- When a cake tester comes out clean, remove and allow to cool. Whisk together remaining juice, zests and powdered sugar until smooth. When still slightly warm, turn cake out of loaf pan, right-side up, and drizzle with icing.
Tips & Notes
To achieve the pretty lemon pattern on top, we used a citrus loaf pan.
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6 Comments
Join the discussion and tell us your opinion.
Is there a recipe for the yummy icing on top also?
Hi Chrisie, the icing is just the powdered sugar/lemon juice mixture mentioned in the recipe. 🙂 Thanks!
Rachel Graf
Associate Editor, Farm Flavor Media
I made this cake and did not care for it – very strong olive oil taste (maybe 1/2 cup should have been used). Recipe calls for 1 tablespoon EACH of lemon and lime zest, but directions use only 1 teaspoon each; what to do with remaining zest??? Also 3 tablespoons of poppy seeds sounded a bit much – I used about 2 tablespoons.
All in all, I was very disapponted.
We’ve corrected the instructions for using the lemon and lime zest – thank you for bringing that to our attention! So sorry to hear that you didn’t enjoy this recipe. Thanks for giving it a try!
Where is the loaf pan from? I have made this it’s delicious.
Hi Jennie,
Thanks for reaching out! You can find a similar pan here:
https://www.amazon.com/Nordic-Ware-90248-Citrus-Blossom/dp/B079Q62FTT/ref=sr_1_5?crid=2AZHJPQWOX4NA&keywords=citrus+loaf+pan&qid=1675075138&sprefix=citrus+loaf+pa%2Caps%2C233&sr=8-5
or search “citrus loaf pan” for other options. Hope this helps!
Rachel Graf
Digital Editor
Farm Flavor Media