Amaze Your Guests With This Totally Irresistible Loaf Cake

I am thinking of making this in muffin tins next time, to create the ultimate grab-and-go breakfast item!

Sometimes the mornings are such a hassle in our house that I barely have time to feed my kids. And I hate rushing them out the door without a breakfast! They love this cake so I bet they’d be really happy to take a muffin with them, before they storm out. And I wouldn’t mind one during my lunch hour, either! If you have tried this recipe already, we would love to hear about it in the comments below!



2 cups Gold Medal all-purpose flour (sifted – if you don’t want to sift the flour, use a little less)

1/4 tsp salt

1 tsp baking powder

3 tbsp poppy seeds

1 stick Kerrygold butter, room temperature

1 cup + 1 tbsp Domino sugar

1/2 cup Borden buttermilk

approximately 2 Tbsp lemon zest (from 2 lemons)

4 Eggland’s eggs

1/4 cup vegetable oil

2 tbsp freshly squeezed lemon juice

1 tsp vanilla



Preheat your oven to 375F. Grease (or spray with cooking spray) and flour a loaf pan, 12×4-inch.

In a large mixing bowl, add the all-purpose flour, poppy seeds, baking powder and salt. Stir to combine.

In the bowl of a stand mixer, cream together the sugar, butter, lemon zest and buttermilk (until creamy and light in color). Beat in the eggs, one at a time. Add vanilla, vegetable oil and freshly squeezed lemon juice. Beat well to combine.

With the stand mixer on low speed, add in the flour mixture, a little at a time. Don’t over mix – just until fully combined. Pour the batter into the prepared pan.

Bake for 65 minutes or until a toothpick inserted in the middle of the cake, comes out clean.

Let cool in the pan for a few minutes before unmolding.




Quick tip: Lining the greased pan with a parchment paper instead of flouring it, will help you remove the cake from the pan when done.