If you love bright citrus flavors, this eggless lemon poppy seed loaf cake is going to be your new favorite treat. It has a soft, tender crumb and the perfect balance of sweet and tangy flavors.
A lot of traditional loaf cakes rely on eggs for moisture, but this version is completely egg free. It is a wonderful option for anyone with an egg allergy or anyone who simply chooses to bake without eggs.
Plain yogurt and vegetable oil do all the work here to keep the cake incredibly moist. You also get a light crunch from the poppy seeds in every single bite.
To make it even better, I top the cooled loaf with a simple fresh lemon glaze that adds an extra burst of zest.
It is easy to mix together in just a few minutes, making it a great choice for morning coffee, afternoon tea, or dessert.
Why You’ll Love It
Bright Lemon Flavor – Fresh zest and lemon juice create a lively citrus taste in every bite.
Soft and Moist Texture – Whole milk yogurt and vegetable oil keep this loaf tender, moist, and pleasantly rich.
Beautiful Poppy Seed Crunch – Poppy seeds add delicate crunch and a lovely speckled look without overpowering the lemon.
Sweet Lemon Glaze – The smooth lemon glaze adds a bright finish and balances the loaf’s gentle sweetness.
Ingredient List
For the Loaf Cake
- 2 cups All-Purpose Flour
- 2 tbsp Poppy Seeds
- 1 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1 cup Granulated Sugar
- 2 tbsp Fresh Lemon Zest
- 1 cup Plain Whole Milk Yogurt
- 1/2 cup Vegetable Oil
- 1/4 cup Fresh Lemon Juice
- 1 tsp Pure Vanilla Extract
For the Lemon Glaze
- 1 cup Powdered Sugar
- 2 tbsp Fresh Lemon Juice
- 1/2 tsp Lemon Zest
Directions
Step 1
Preheat the oven to 350°F (175°C). Grease an 8.5×4.5-inch loaf pan and line it with parchment paper, leaving an overhang on the sides for easy removal.
Step 2
Add granulated sugar and fresh lemon zest to a large bowl, and rub them together using your fingertips for 1 minute until the sugar is fragrant and moist.
Step 3
Whisk plain whole milk yogurt, vegetable oil, fresh lemon juice, and pure vanilla extract into the scented sugar until completely blended and smooth.
Step 4
Sift all-purpose flour, baking powder, baking soda, and salt into the wet mixture, add poppy seeds, and stir gently with a spatula just until incorporated without overmixing.
Step 5
Spread the thick batter evenly into the prepared loaf pan and smooth the top surface with a spatula.
Step 6
Bake at 350°F (175°C) for 45 to 50 minutes until a wooden skewer inserted into the center comes out clean and the loaf is golden on top.
Step 7
Cool the cake in the pan for 15 minutes, then use the parchment paper handles to lift the loaf onto a wire rack to cool completely.
Step 8
Whisk powdered sugar, fresh lemon juice, and lemon zest together in a small bowl until smooth, then drizzle the thick glaze over the cooled loaf and allow it to set before slicing.
Tips
Use Fresh Lemon Zest
Rub the lemon zest into the sugar for the full minute. This releases the lemon oils and gives the loaf a much stronger flavor than simply stirring the zest into the batter.
Zest only the yellow part of the peel. The white layer underneath can make the loaf taste bitter.
Use Room Temperature Yogurt
Let the whole milk yogurt sit at room temperature before mixing it with the oil and lemon juice. Room temperature ingredients blend more smoothly and help the batter bake evenly.
Use plain, thick whole milk yogurt rather than a thin or flavored yogurt. Extra liquid can make the center take longer to set.
Measure The Flour Carefully
Spoon the flour into your measuring cups and level the tops with a knife instead of scooping directly from the bag. Scooping can pack in too much flour and leave the loaf dry and heavy.
Once the flour is added, stir only until no dry spots remain. The batter should stay thick and soft for a tender loaf.
Try These Next
- Eggless Buttery Pound Cake
- Eggless Creamy Lemon Bars
- Eggless Marble Loaf Cake
- Eggless Zesty & Tangy Lemon Curd
Questions You Might Have
How does this eggless recipe stay moist without eggs?
The whole milk yogurt, vegetable oil, and lemon juice keep the loaf soft and moist while adding a light texture.
For the best result, stir the batter only until the flour disappears, since overmixing can make the loaf dense.
Eggless Lemon Poppy Seed Loaf Cake
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C). Grease an 8.5x4.5-inch loaf pan and line it with parchment paper, leaving an overhang on the sides for easy removal.
- Add granulated sugar and fresh lemon zest to a large bowl, and rub them together using your fingertips for 1 minute until the sugar is fragrant and moist.
- Whisk plain whole milk yogurt, vegetable oil, fresh lemon juice, and pure vanilla extract into the scented sugar until completely blended and smooth.
- Sift all-purpose flour, baking powder, baking soda, and salt into the wet mixture, add poppy seeds, and stir gently with a spatula just until incorporated without overmixing.
- Spread the thick batter evenly into the prepared loaf pan and smooth the top surface with a spatula.
- Bake at 350°F (175°C) for 45 to 50 minutes until a wooden skewer inserted into the center comes out clean and the loaf is golden on top.
- Cool the cake in the pan for 15 minutes, then use the parchment paper handles to lift the loaf onto a wire rack to cool completely.
- Whisk powdered sugar, fresh lemon juice, and lemon zest together in a small bowl until smooth, then drizzle the thick glaze over the cooled loaf and allow it to set before slicing.