Although loaf cakes may seem mundane and not birthday material, they’re actually one of my favorite things to bake and eat. Simple but very versatile, they are my guilt free go to breakfast, snack, and dessert. The version I made here combines some of my favorite ingredients lemon, chia seeds, coconut oil, and yogurt…and of course there are poppy seeds which give this loaf its distinct character. I thought it was really fitting for my sister because she likes bright and warm flavors.
Nothing beats spending time with loved ones on your birthday, but there’s also something wonderful about receiving homemade packages…especially if it’s for your birthday.
For those of you wondering, I sent my package express, arriving four days after it was mailed.
More recipes with coconut oil, chia seeds, and/or lemons:
Chia Seed Waffles
Lemon Berry Tart a la Coconut Oil
Simple Stove Top Granola
Lemon Poppy Seed Loaf for a Birthday
- Total Time: 1 hr 20 min
- Yield: 1 loaf
- Category: Quick Bread
- Method: Baking
- Cuisine: American
Description
A lemon and poppy seed loaf cake made with coconut oil and chia seeds. It’s moist, flavorful, and sturdy enough to send to friends living afar.
Ingredients
1 1/3 cup (167g) all purpose flour
2 teaspoons (12g) baking powder
1 teaspoon (5g) baking soda
1 teaspoon (2g) salt
3/4 cup (170g) coconut oil
1/3 cup + 2 tablespoons (91g) sugar
2 eggs + 1 yolk
2/3 cup + 2 teaspoons (170g) yogurt
1/4 cup (36g) poppy seeds
3 tablespoons (27g) chia seeds
Zest of 2 lemons
1 teaspoon (4g) vanilla extract
1 1/2 lemons juiced (about 70g)
1/4 cup + 1 tablespoon (62g) sugar
Instructions
1. Preheat oven to 350 degrees F or 175 degrees C. Butter and flour a loaf pan.
2. Whisk together the flour, baking powder, baking soda, and salt together. Cream the coconut oil and sugar together until fluffy. Slowly add the eggs one at a time. Add the lemon zest, poppy seeds, chia seeds, and vanilla. Beat in half the flour, then add the yogurt. Add the rest of the flour and mix until just combined.
3. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
4. While the loaf is baking make the lemon syrup. Heat the lemon juice and sugar together until it comes to a simmer.
5. As soon as the loaf is taken out of the oven, spoon the syrup on top. Leave the loaf in the pan for several hours, or overnight.
Notes
Adapted from Food52.
Keywords: lemon, poppy seed, coconut oil, chia seed, loaf cake
Michelle says
LOVE!!!!
What about the granola? I ate all of it, except for one which was reserved for Andrew. haha
Jessica says
Michelle- Haha poor Andrew!
Cat says
Yum one of my favs!!! Happy Birthday Michelle unni!!
Jessica says
Cat- haha we have so many faves!
Angie (@angiesrecipess) says
The loaf looks fantastic!
Jessica says
Angie- Thanks!! It tasted fantastic too!
hungry dog says
Looks lovely. Happy belated to your sister!
Rebekah says
These were lovely! I made them in silicone muffin tins and baked 18-20 minutes. The baking powder created a really light batter, almost like meringue, which made it puff up farther than I anticipated and spread over the edges of the molds. Still delicious. I used greek yogurt (because I had it on hand) and just added 3 T lemon juice to thin it out. My husband doesn’t like sweets much, so I didn’t use the lemon glaze, but I will next time because I wanted it to be sweeter. Thanks for the recipe!
Jessica says
Rebekah- So glad you tried out the recipe and liked it!
Fran @ G'day Souffle' says
Yum, looks great, and I can just imagine myself adding a touch of cream cheese icing to go on top! With your parents still in San Diego (??) and your sister in New York, your family is certainly spread out! I have a question for you, Jessica. In two months, I’m going to LCB to do the superior cuisine course. Do you recommend taking some cookbooks along for recipe ideas, or do they give you enough ideas to springboard from?
Jessica says
Fran- Hi!! Sorry for the late reply! I think having some cookbooks isn’t a bad idea. I referenced a few different restaurants and chefs for inspiration and plating ideas, but technique wise I think the chefs at school give you all the tools needed.
Cindy says
Is there any way you can convert this to Cups/teas/Tble??? Please… it looks so good… Thanks
Jessica says
Cindy- Thanks so much! Unfortunately I don’t have the cups/spoons conversion, but there are some great sites out there that can help you do the calculations! Here is one that I refer to often: http://cafefernando.com/conversion-tables/
Vanja says
I was looking for recipes that include chia seeds and stumbled upon your page; I think this loaf looks amazing and I plan to make it in a weeks time for my friend’s birthday!
I’m kinda used to baking different breads and over the years I’ve ended up with loads of loaf pans in different sizes, so I was wondering what size of loaf pan you use for this recipe?? Thanks!
Zoe says
Hi ! Thanks for the recipe !
Silly question: is the point of leaving the cake in the pan for a few hours / overnight that it will cool thoroughly ? (can i put it in the fridge to cool it??
Amanda says
Wanted to print this recipe, but my printer printed all the pages, with photos of the cake, and then in very small print, finally the recipe. A waste of ink and paper and too small to read! I cannot get coconut oil easily here in Portugal it is very expensive too, so will have to use butter instead.
Mary says
Would it be possible to get this converted to English measurements. I have no idea how much a gram is compared to one cup.
Jessica says
Mary- Thanks for visiting the blog!! Here are some good sites that you can refer to for conversions: http://chocolateandzucchini.com/conversions/ OR http://cafefernando.com/conversion-tables/ . Hope that helps!
Leontine says
I am going to try and it is this cake than I love
Mary Rose Kannabiran says
I’m have started using chai seed & I would look to try the receive but can I opt out poppy seeds as it is band in Singapore & can you suggest something else.
Waiting anxiously
Krystle says
hi! Have you made this using a gluten free flour?
Laurel Paulson-Pierce says
using the equivalent chart from Cafe’ Fernando –
here are the ingredients in U.S. measurements…(aproximately)
Lemon Poppy Seed Loaf
160 g flour
(1 cup flour = 140 grams, 1 T = 10 grams so 160 grams = 1 cup + 2 T)
12 g baking powder
(2 1/2 tsp baking powder = 10 grams, 1/2 tsp baking powder = 2 grams)
4 g baking soda
(1/2 teaspoon baking soda = 4 grams)
2 g salt
(1/4 teaspoon salt = 2 grams)
170 g coconut oil
(2/3 cup milk = 165 grams—this might be equivalent?)
85 g sugar
(1/3 cup sugar = 70 grams, 1 tablespoon sugar = 15 grams)
2 eggs
1 yolk
170 g yogurt
(3/4 cup yogurt = 175 grams (minus 1 teaspoon yogurt = 5 grams)
30 g poppy seeds
(1/4 cup almond (meal/flour) = 40 grams—might be similar?)
25 g chia seeds
(1/4 cup almond (sliced) = 25 grams —might be similar?)
Zest of 2 lemons
Vanilla to taste
1 1/2 lemons juiced (about 70 ml)
60 g sugar
(1/4 cup sugar = 50 grams, 2 tsp sugar = 10 grams)
Jan says
Wish the lemon poppy seed bread was in English,not sure how to convert to teaspoons and cups.
Liz says
I’m from the states, and loved the idea of this recipe so much that I converted it all to the English measurements. Took a bit longer, but it was well worth it! So tasty! Thanks for the great recipe-I’ll be keeping this one close by!
Kerry Perri says
Hi Jessica
I’m a graphic designer working for UNFI and I would love to have your permission (giving rights) to print your recipe within our consumer circulars that are distributed to Organic and Natural Stores. I’d like to use the recipe to highlight the Spectrum Essential Chia Seeds product.
Thank you
Kerry Perri
Graphic Designer
UNFI
Meali Blenkarn says
Kia Orana from the Cook Islands, Jessica
I was looking for vegetarian recipes using chia seeds when I stumbled onto your page. Thanks for sharing your recipe, just looking at the picture and reading the comments, I am positive my family will enjoy it. I will definitely bake it this week once I get my ingredients.
Thanks also to Laurel Paulson-Pierce for converting the measurements, you made it easy for me.
Cheers, Meali
Nancy Oar live-nimble says
This is so incredible! Delicious and healthy, moist and very satisfying. I loved it with the sugar, but am going to try it with honey or light amber maple syrup (no maple flavor) to get away from the sugar. Can hardly wait!
Emelie says
Hi, Really loved it! Tasted delicious. I cut down a bit on the sugar and skipped the glaze, just had some butter on it instead and it was perfect! I was just wondering how many calories on piece of bread is? trying to count calories as a New Years resolution and difficult when it comes to baking sometimes. Would be helpful! Cheers
Anuj Gupta says
Mouth mesmerizing.
Neelam says
Hi Jessica, how do I make it eggless.. What do I add in place of eggs. Seems to me very tempting.