Why You’ll Love This Recipe

Lemon Poppy Seed Cake offers the perfect balance of tart and sweet flavors, with a moist crumb and a delightful crunch from the poppy seeds. The bright, citrusy lemon flavor pairs beautifully with the slight nuttiness of the poppy seeds, creating a cake that’s both refreshing and indulgent. The glaze on top adds an extra layer of sweetness and shine, elevating the overall flavor and appearance. This cake is easy to make, and the ingredients are simple and accessible, making it perfect for both experienced bakers and beginners alike.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

1 ¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened
1 ¼ cups granulated sugar
3 large eggs
2 tablespoons poppy seeds
1 tablespoon lemon zest (about 1 lemon)
1 teaspoon vanilla extract
½ cup buttermilk (or regular milk if you don’t have buttermilk)
¼ cup fresh lemon juice (about 2 lemons)

For the Lemon Glaze:

1 cup powdered sugar
2 tablespoons fresh lemon juice
1 teaspoon lemon zest (optional, for added flavor)

Directions

Making the Cake:

Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or an 8-inch round cake pan. Alternatively, you can line the pan with parchment paper for easy removal.
Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Cream the butter and sugar: In a large bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
Add the eggs and flavorings: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, lemon zest, and poppy seeds.
Alternate adding dry ingredients and liquids: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk and lemon juice. Begin and end with the dry ingredients. Mix until just combined—don’t overmix.
Bake the cake: Pour the batter into the prepared pan and spread it out evenly. Bake for 50-60 minutes (for a loaf) or 35-40 minutes (for a round cake) or until a toothpick inserted into the center comes out clean. The cake should be golden brown on top.
Cool the cake: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before glazing.

Making the Lemon Glaze:

Prepare the glaze: In a small bowl, whisk together the powdered sugar and lemon juice until smooth. If you prefer a thicker glaze, add more powdered sugar; for a thinner glaze, add a bit more lemon juice.
Optional zest: For extra lemon flavor, stir in the lemon zest into the glaze.

Glazing the Cake:

Once the cake has cooled completely, drizzle the lemon glaze over the top of the cake. Let the glaze set for a few minutes before slicing.

Serving:

Slice and serve your Lemon Poppy Seed Cake. It’s perfect with a cup of tea or coffee for an afternoon snack or as a refreshing dessert after dinner.

Servings and Timing

Servings: 8-10 slices
Prep Time: 15 minutes
Cook Time: 50-60 minutes (for loaf) or 35-40 minutes (for round cake)
Total Time: 1 hour 30 minutes (including cooling time)

Variations

Lemon Poppy Seed Muffins: This recipe can be adapted to make lemon poppy seed muffins. Divide the batter into a greased muffin tin and bake for 18-20 minutes, or until a toothpick comes out clean.
Blueberry Lemon Poppy Seed Cake: Add 1 cup of fresh or frozen blueberries to the batter for a fruity twist. Gently fold the berries into the batter before baking.
Gluten-Free Lemon Poppy Seed Cake: Use a gluten-free all-purpose flour blend instead of regular flour to make the cake gluten-free. Ensure that your baking powder and soda are also gluten-free.

Storage/Reheating

Storage: Store leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it fresh longer, refrigerate it for up to a week.
Freezing: To freeze, wrap the cooled cake tightly in plastic wrap and foil, and store it in the freezer for up to 2 months. Thaw in the refrigerator before serving.
Reheating: If you want to enjoy the cake warm, heat individual slices in the microwave for about 10-15 seconds, or warm it in a 350°F (175°C) oven for 5-7 minutes.

FAQs

Can I make this cake ahead of time?

Yes, this cake actually tastes even better the next day as the flavors have more time to develop. You can make it ahead of time and store it in an airtight container.

Can I substitute the buttermilk with regular milk?

Yes, you can substitute buttermilk with regular milk, but buttermilk gives the cake a slightly tangier and tender texture. If you don’t have buttermilk, you can make a simple substitute by adding 1 tablespoon of vinegar or lemon juice to ½ cup of milk, letting it sit for a few minutes before using.

Can I use bottled lemon juice instead of fresh?

While fresh lemon juice is best for flavor, bottled lemon juice can be used if necessary. However, fresh juice will provide a brighter and more natural lemon taste.

How do I make the cake more lemony?

For a stronger lemon flavor, increase the lemon zest and lemon juice in both the batter and the glaze. You can also add a little lemon extract for an extra boost.

How do I know when the cake is done?

The cake is done when it’s golden brown on top and a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top starts to brown too quickly, you can cover the cake with foil to prevent burning while the center cooks through.

Conclusion

Lemon Poppy Seed Cake is a light, refreshing dessert with a perfect balance of sweetness and citrus tang. The moist crumb, combined with the poppy seeds and lemon glaze, makes it a delightful treat that’s perfect for any occasion. Whether you enjoy it as a dessert after dinner or as a special snack with your afternoon tea, this cake is sure to impress with its vibrant flavor and beautiful texture. Easy to make and bursting with lemony goodness, this cake will quickly become a favorite in your recipe collection