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Lemon Poppy Seed Cake

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Moist and zesty lemon poppy seed cake with a tender crumb, topped with tangy lemon icing.

Ingredients

Scale
  • 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

  1. Preheat oven to 350 °F (175 °C). Grease and flour a 9×5″ loaf pan (or a 9″ round cake pan).
  2. In a medium bowl, whisk together flour, poppy seeds, baking powder, baking soda, and salt.
  3. In a large bowl, beat sugar and lemon zest together until fragrant (1–2 minutes).
  4. Add eggs one at a time, beating well after each.
  5. Whisk in oil, yogurt, lemon juice, and vanilla until smooth.
  6. Gradually add dry ingredients, mixing until just combined—don’t overmix.
  7. Pour batter into prepared pan and smooth the top.
  8. Bake 45–55 minutes (loaf) or 30–40 minutes (round) until a toothpick inserted comes out clean or with a few moist crumbs.
  9. Let cake rest in pan for 10 minutes, then remove to a rack to cool completely.
  10. To make icing, whisk powdered sugar and lemon juice until pourable; drizzle over cooled cake.
  11. 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

Find it online: https://ukfinda.com/lemon-poppy-seed-cake/