Lemon poppy seed cake is a moist and zesty dessert featuring the bright flavor of fresh lemons and the delightful crunch of poppy seeds. It’s a perfect treat for spring and summer gatherings or an elegant addition to your afternoon tea.
Why You’ll Love This Recipe
- Bright and refreshing lemon flavor
- Delightfully moist with a tender crumb
- Crunchy texture from poppy seeds
- Versatile—great as a loaf, bundt, or layered cake
- Freezes well and stays moist for days
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter
- Granulated sugar
- Eggs
- Lemon zest and juice
- Poppy seeds
- Whole milk or buttermilk
- Vanilla extract
- Optional: powdered sugar and lemon juice for glaze
Directions
- Preheat oven to 350°F (175°C). Grease and flour your baking pan.
- Whisk dry ingredients: Mix flour, baking powder, salt, and poppy seeds in a bowl.
- Cream butter and sugar: Beat until light and fluffy. Add lemon zest.
- Add eggs one at a time, then mix in lemon juice and vanilla.
- Alternate additions: Mix in dry ingredients and milk in batches, starting and ending with the flour mixture.
- Pour batter into prepared pan and smooth the top.
- Bake for 45–60 minutes or until a toothpick inserted comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack.
- Optional glaze: Mix powdered sugar and lemon juice, then drizzle over cooled cake.
Servings and timing
- Servings: 10–12 slices
- Prep time: 20 minutes
- Bake time: 45–60 minutes
- Total time: 1 hour 20 minutes
Variations
- Use Meyer lemons for a slightly sweeter flavor
- Add a cream cheese frosting instead of glaze
- Substitute sour cream or yogurt for milk for extra richness
- Bake in muffin tins for individual servings
- Add blueberries or raspberries for a fruity twist
Storage/Reheating
- Room temperature: Store in an airtight container up to 3 days
- Refrigerate: Up to 5 days
- Freeze: Wrap in plastic and foil; freeze for up to 3 months
- To serve: Thaw at room temperature and re-glaze if desired
FAQs
Can I use bottled lemon juice?
Fresh lemon juice is best for flavor, but bottled can be used in a pinch.
Can I make this cake gluten-free?
Yes, use a 1:1 gluten-free flour blend designed for baking.
How can I tell if the cake is done?
Insert a toothpick in the center—it should come out clean or with a few moist crumbs.
Can I use almond flour?
Not recommended as a full replacement, but you can substitute part for a nuttier texture.
Do I need to soak the poppy seeds?
No soaking is required, but you can soak them in milk to soften if desired.
Can I make this in advance?
Yes, it stores and freezes well. Make ahead and glaze before serving.
Why did my cake sink in the middle?
This could be due to underbaking, overmixing, or opening the oven door too early.
What kind of milk is best?
Whole milk or buttermilk provides the best texture and richness.
Can I double this recipe?
Yes, just adjust baking time and use two pans or a larger one.
How should I decorate it?
A lemon glaze, candied lemon slices, or powdered sugar are all great options.
Conclusion
Lemon poppy seed cake is a delightful, citrusy dessert that’s easy to make and always impresses. With its moist texture, vibrant flavor, and beautiful appearance, it’s perfect for any celebration or a cozy weekend bake. Make it once, and it might just become a favorite in your dessert rotation.
Print
Lemon Poppy Seed Cake
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Description
A moist and tender lemon poppy seed cake bursting with fresh lemon flavor and speckled with crunchy poppy seeds. Finished with a bright lemon glaze for the perfect citrusy treat.
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tablespoons poppy seeds
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup plain Greek yogurt or sour cream
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- For the Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
Instructions
- Preheat oven to 350°F (175°C). Grease and flour an 8-inch loaf pan or round cake pan.
- In a medium bowl, whisk together flour, poppy seeds, baking powder, baking soda, and salt.
- In a large bowl, beat butter and sugar together until light and fluffy, about 2-3 minutes.
- Add eggs one at a time, beating well after each. Mix in Greek yogurt, lemon juice, lemon zest, and vanilla extract.
- Gradually add the dry ingredients to the wet, mixing until just combined.
- Pour batter into prepared pan and bake for 40-50 minutes, or until a toothpick comes out clean.
- Cool cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the glaze, whisk powdered sugar with enough lemon juice to make a pourable glaze. Drizzle over cooled cake.
Notes
- Use fresh lemon juice and zest for the best flavor.
- Store leftover cake covered at room temperature for up to 3 days.
- This cake can be frozen (without glaze) for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg