Nothing says spring time like a light, bright lemon poppy seed loaf cake! It's sweet, buttery, and has just the right amount of tang from the lemon icing.
In a large mixing bowl, whisk together the melted butter, sugar, and lemon zest. Then add in the eggs and vanilla extract and whisk until smooth.
Stir in sour cream and lemon juice until combined.
Fold in the flour, almond flour, baking powder, baking soda, and salt until fully incorporated.
Then gently fold in the poppy seeds.
Cut a parchment paper sling slightly smaller than the width of the pan and make sure it fits flatly in the bottom. Then lightly spray the bottom and sides of the pan with a vegetable oil based spray. Place the parchment paper sling in the bottom of the pan and smooth it out so that it sticks to the pan spray.
Pour the batter into your prepared loaf pan and bake at 350°F for 45-60 minutes, or until the top is golden brown and a toothpick inserted near the center comes out clean.
Remove the cake from the oven and let rest in the pan for about 10 minutes. Then carefully use your parchment paper sling to remove the cake from the pan and transfer to a cooling rack. Let cool to room temperature before glazing.
In a small bowl, whisk together the powdered sugar and melted butter. Add in the lemon juice one tablespoon at a time until your desired consistency is reached.
Pour the glaze over the fully cooled lemon poppy seed loaf cake and top with sliced lemons if desired.
Notes
Store covered in the refrigerator for up to 3 days.