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.
PrintLemon Poppy Seed Cake
Moist and zesty lemon poppy seed cake with a tender crumb, topped with tangy lemon icing.
- Prep Time: 15 mins
- Cook Time: 45–55 mins
- Total Time: 1 hr 10 mins
- Yield: 8–10 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 ¼ cups (280 g) all‑purpose flour
- 1 tbsp poppy seeds
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup (200 g) granulated sugar
- Zest of 2 lemons
- 3 large eggs, room temperature
- ½ cup (120 ml) vegetable oil
- ½ cup (120 ml) plain Greek yogurt (or sour cream)
- ¼ cup (60 ml) fresh lemon juice
- 1 tsp vanilla extract
- For icing: 1 cup (120 g) powdered sugar + 2–3 tbsp lemon juice
Instructions
- Preheat oven to 350 °F (175 °C). Grease and flour a 9×5″ loaf pan (or a 9″ round cake pan).
- In a medium bowl, whisk together flour, poppy seeds, baking powder, baking soda, and salt.
- In a large bowl, beat sugar and lemon zest together until fragrant (1–2 minutes).
- Add eggs one at a time, beating well after each.
- Whisk in oil, yogurt, lemon juice, and vanilla until smooth.
- Gradually add dry ingredients, mixing until just combined—don’t overmix.
- Pour batter into prepared pan and smooth the top.
- Bake 45–55 minutes (loaf) or 30–40 minutes (round) until a toothpick inserted comes out clean or with a few moist crumbs.
- Let cake rest in pan for 10 minutes, then remove to a rack to cool completely.
- To make icing, whisk powdered sugar and lemon juice until pourable; drizzle over cooled cake.
- Slice and serve. Best stored covered at room temperature for up to 3 days or refrigerated for a week.
Notes
- Room‑temperature ingredients ensure even texture.
- For extra lemon flavor, soak poppy seeds in hot water for 10 minutes, drain, then add to batter.
- You can substitute sour cream for yogurt.
- Add up to 1 tsp lemon extract for stronger citrus punch.
- Leftover cake freezes well—wrap tightly and freeze up to 2 months.
Nutrition
- Serving Size: 1 slice (1/10 of cake)
- Calories: 300 kcal
- Sugar: 20 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg