Lemon Poppy Seed Cake is the perfect blend of citrusy brightness and tender crumb, with poppy seeds adding texture and visual appeal. It’s easy to make, incredibly flavorful, and stays moist for days. Whether glazed with a lemon icing or dusted with powdered sugar, it’s a light and elegant cake that looks beautiful and tastes even better.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Baking powder
Baking soda
Salt
Poppy seeds
Granulated sugar
Eggs
Plain Greek yogurt or sour cream
Lemon juice
Lemon zest
Vegetable oil or melted butter
Vanilla extract
Optional: powdered sugar or lemon glaze for topping
Directions
Preheat the oven to 350°F (175°C). Grease and flour a loaf pan or bundt pan.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and poppy seeds.
In a large bowl, beat the eggs with sugar until light and fluffy.
Mix in the yogurt (or sour cream), lemon juice, lemon zest, oil, and vanilla extract until smooth.
Gradually add the dry ingredients to the wet mixture, stirring just until combined.
Pour the batter into the prepared pan and smooth the top.
Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Optional: Top with a lemon glaze made from powdered sugar and lemon juice once the cake is cool.
Servings and timing
This recipe yields 8 to 10 servings. Preparation time is about 15 minutes, and baking time is 50 minutes. Total time is approximately 1 hour and 5 minutes.
Variations
Lemon Almond Cake: Add a splash of almond extract and top with sliced almonds.
Glazed loaf: Pour a tangy lemon glaze over a loaf-shaped version for added sweetness.
Lemon-Orange Twist: Combine lemon and orange zest for a citrus blend.
Mini cakes: Divide batter into mini loaf pans or muffin tins for individual servings.
Vegan version: Use plant-based yogurt, flax eggs, and oil to make it dairy- and egg-free.
Storage/Reheating
Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. To reheat individual slices, microwave for 10–15 seconds or warm gently in a 300°F (150°C) oven for 5 minutes. This cake also freezes well—wrap tightly and freeze for up to 2 months. Thaw at room temperature before serving.
FAQs
What do poppy seeds taste like?
Poppy seeds have a mild, nutty flavor that complements the brightness of lemon without overpowering it.
Can I skip the poppy seeds?
Yes, but they add texture and visual appeal. The cake will still be delicious without them.
Can I use bottled lemon juice?
Fresh lemon juice is recommended for the best flavor, but bottled can be used in a pinch.
How do I make the lemon glaze?
Mix 1 cup of powdered sugar with 1–2 tablespoons of lemon juice until smooth. Drizzle over the cooled cake.
Can I make this as a bundt cake?
Yes, simply pour the batter into a greased and floured bundt pan and bake as directed, adding a few extra minutes if needed.
Is this cake sweet or tangy?
It has a nice balance of sweetness and tanginess from the lemon juice and zest.
Can I use butter instead of oil?
Yes, melted butter will give the cake a slightly richer flavor and denser crumb.
How do I keep the cake moist?
Using yogurt or sour cream helps retain moisture. Don’t overbake, and store the cake properly.
Can I make it gluten-free?
Yes, use a 1:1 gluten-free flour blend in place of all-purpose flour for a gluten-free version.
What can I serve with lemon poppy seed cake?
It pairs well with whipped cream, berries, or a scoop of vanilla ice cream for an extra treat.
Conclusion
Lemon Poppy Seed Cake is a delightful, citrusy dessert that’s as beautiful as it is delicious. With its moist texture, bright lemon flavor, and crunchy poppy seeds, it’s a refreshing change from heavier sweets and perfect for any time of year. Whether for brunch, dessert, or a special gathering, this cake is sure to impress.
Lemon Poppy Seed Cake is a moist and vibrant dessert that combines the zesty brightness of lemon with the subtle crunch of poppy seeds. Perfect for brunch, springtime gatherings, or an afternoon treat, this cake is light, tender, and packed with citrus flavor.
Ingredients
1 1/2 cups all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 tbsp poppy seeds
3/4 cup granulated sugar
2 large eggs
1/2 cup plain Greek yogurt or sour cream
1/4 cup fresh lemon juice
1 tbsp lemon zest
1/2 cup vegetable oil or melted butter
1 tsp vanilla extract
Optional: 1 cup powdered sugar + 1–2 tbsp lemon juice (for glaze)
Instructions
Preheat oven to 350°F (175°C). Grease and flour a loaf or bundt pan.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and poppy seeds.
In a large bowl, beat eggs with sugar until light and fluffy.
Mix in yogurt (or sour cream), lemon juice, lemon zest, oil, and vanilla extract until smooth.
Gradually stir in dry ingredients until just combined. Do not overmix.
Pour batter into the prepared pan and smooth the top.
Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Optional: Whisk together powdered sugar and lemon juice to make a glaze, and drizzle over cooled cake.
Notes
Use fresh lemon juice and zest for the best citrus flavor.Store in an airtight container to keep the cake moist.Try adding almond extract or using orange zest for a flavor twist.This recipe can also be made in muffin tins or mini loaf pans—adjust baking time accordingly.Glaze the cake once fully cooled for best results.
