Lemon Poppyseed Olive Oil Loaf Cake

Yield: 2 Loaves

Lemon Poppyseed Olive Oil Loaf Cake

Prep time: 15 MinCook time: 1 HourTotal time: 1 H & 15 M


  • 3 Eggs
  • 1 1/4 cups Olive Oil
  • 1 cup Whole Milk
  • 1 1/2 cups Granulated Sugar
  • 2 cups AP Flour
  • 3/4 tsp Baking Soda
  • 3/4 tsp Baking Powder
  • 3/4 tsp Kosher Salt
  • 2 TB Poppyseeds
  • 2 Lemons, zested and juiced
  • 3 cups Powdered Sugar
  • 1 Lemons Juiced
  • 1-2 TB Water
  • Splash of Vanilla


  1. Whisk together glaze ingredients, set aside.
  2. Preheat oven to 350F.
  3. Line two load pans with parchment paper and cooking spray.
  4. In a large bowl, whisk together eggs, olive oil, sugar and milk. Add in flour, baking powder, baking soda, salt, poppy seeds, lemon zest and juice.
  5. Pour batter equally into loaf pans.
  6. Tap the pan onto the counter to release any air bubbles.
  7. Bake for 45 minutes to 1 hour. Until the cake is set and a knife comes out clean in the center.
  8. Allow to cool in the pan for 15 minutes.
  9. Flip the loaves out of the pan and onto a cooling rack so the bottoms of the cakes are now the top.
  10. Allow to completely cool and then pour over glaze.
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Meet Kelly

Kelly Ruben is a Michelin Star trained chef and recipe developer based in New York City. She is a private chef for celebrities and high profile families and shares delicious recipes and cooking tips with her online community of over 260,000 food lovers from around the world!





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