This cake is a delightful mix of sweet and tangy, with fresh lemon zest and juice delivering a clean, vibrant flavor. The poppy seeds add a delicate texture without overwhelming the soft, fluffy crumb. It’s easy to make, looks elegant, and can be served plain, glazed, or with berries and whipped cream. Whether for brunch or dessert, this cake is sure to brighten your table.
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
Unsalted butter
Granulated sugar
Eggs
Fresh lemon zest
Fresh lemon juice
Vanilla extract
Sour cream or Greek yogurt
Milk
Optional glaze:
Powdered sugar
Lemon juice
Lemon zest
Directions
Preheat oven to 350°F (175°C). Grease and flour a loaf pan or a bundt pan.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and poppy seeds.
In a large mixing bowl, cream butter and sugar until light and fluffy.
Add eggs one at a time, then mix in lemon zest, lemon juice, and vanilla extract.
Stir in sour cream and milk until well combined.
Gradually add dry ingredients to the wet ingredients and mix 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.
Let the cake cool in the pan for 10–15 minutes before transferring to a wire rack to cool completely.
If desired, whisk together powdered sugar and lemon juice to make a glaze and drizzle over the cooled cake.
Servings and timing
This recipe makes about 10–12 servings. Total time: 1 hour 15 minutes Prep time: 20 minutes Bake time: 45–55 minutes Cool time: 10–15 minutes in pan, plus additional time to cool before glazing
Variations
Add a lemon syrup soak for extra moisture and citrus flavor.
Use orange zest and juice for a citrus twist.
Bake into muffins or mini loaves for individual servings.
Add a tablespoon of almond flour for extra richness.
Top with crushed pistachios or sliced almonds for crunch and color.
Storage/Reheating
Store the cake in an airtight container at room temperature for up to 3 days. Refrigerate for up to 5 days if glazed. To freeze, wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw at room temperature before serving. To refresh slices, microwave for 10–15 seconds.
FAQs
Can I use bottled lemon juice?
Fresh lemon juice gives the best flavor, but bottled can work in a pinch.
Do I need to soak the poppy seeds?
No, it’s not necessary for most recipes, but soaking them in milk for 10–15 minutes can soften them slightly.
Can I use yogurt instead of sour cream?
Yes, plain Greek yogurt works as a great substitute.
Can I make this cake gluten-free?
Yes, use a 1:1 gluten-free flour blend. The texture may vary slightly.
What type of pan works best?
A standard loaf pan or bundt pan works well for this recipe.
Can I double the recipe?
Yes, double the ingredients and divide between two pans, adjusting the bake time as needed.
What kind of glaze works best?
A simple lemon glaze made with powdered sugar and lemon juice adds flavor and shine.
Why did my cake sink in the middle?
This can happen if the batter is overmixed or the cake is underbaked. Be sure to test with a toothpick before removing from the oven.
Can I use almond or oat milk?
Yes, any unsweetened milk will work in place of dairy milk.
Can I add berries to the batter?
Yes, blueberries pair especially well—toss them in flour before folding in to prevent sinking.
Conclusion
Lemon Poppy Seed Cake is a light, flavorful dessert that perfectly balances sweetness with citrusy brightness. Its delicate crumb, vibrant lemon flavor, and gentle crunch from poppy seeds make it a standout for any occasion. Whether glazed or plain, served at brunch or as dessert, this cake is as refreshing as it is delicious.
Lemon Poppy Seed Cake is a moist and tender dessert bursting with fresh lemon flavor and a subtle crunch from poppy seeds. Finished with a citrusy glaze, it’s a refreshing treat perfect for brunch, afternoon tea, or dessert.
Ingredients
2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 tbsp poppy seeds
1/2 cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
1 tbsp fresh lemon zest
1/4 cup fresh lemon juice
1 tsp vanilla extract
1/2 cup sour cream or Greek yogurt
1/4 cup milk
Optional glaze:
1 cup powdered sugar
2–3 tbsp fresh lemon juice
1 tsp lemon zest (optional)
Instructions
Preheat 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 mixing bowl, cream together butter and sugar until light and fluffy.
Beat in eggs one at a time. Mix in lemon zest, lemon juice, and vanilla extract.
Stir in sour cream and milk until fully combined.
Gradually mix 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 10–15 minutes, then transfer to a wire rack to cool completely.
Optional: Mix powdered sugar and lemon juice to make a glaze and drizzle over the cooled cake.
Notes
Use fresh lemon juice and zest for the best flavor.Try soaking poppy seeds in milk for 10 minutes to soften slightly (optional).Greek yogurt can replace sour cream with excellent results.Add a lemon syrup soak for extra citrus intensity.This cake also bakes well as muffins or mini loaves.
