Lemon Poppy Seed Cake Recipe – Moist, Zesty & Irresistible
There’s something magical about a Lemon Poppy Seed Cake recipe—it’s light, citrusy, moist, and speckled with crunchy poppy seeds that add the perfect texture. This cake strikes the right balance between sweet and tangy, making it ideal for spring gatherings, afternoon tea, brunch, or even as a refreshing dessert after dinner.
Dating back to European traditions, poppy seeds have long been paired with citrus to create baked goods that are both flavorful and elegant. Today, this cake remains a timeless favorite, bringing sunshine to every bite.
Ingredients (Serves 10–12 slices)
For the Cake:
- 2 ½ cups all-purpose flour (300 g)
- 1 tbsp poppy seeds
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter (226 g), softened
- 1 ½ cups granulated sugar (300 g)
- 4 large eggs
- 1 cup sour cream (240 g) or Greek yogurt
- ½ cup fresh lemon juice (120 ml)
- 2 tbsp lemon zest (about 2 lemons)
- 1 tsp pure vanilla extract
For the Glaze:
- 1 cup powdered sugar (120 g)
- 2–3 tbsp fresh lemon juice
- 1 tsp lemon zest (optional)
Step by Step Cooking Guide
- Preheat the oven – Set to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or a bundt pan.
- Mix dry ingredients – In a medium bowl, whisk flour, poppy seeds, baking powder, baking soda, and salt.
- Cream butter & sugar – In a large mixing bowl, beat butter and sugar together until light and fluffy (about 3 minutes).
- Add eggs – Beat in eggs one at a time, scraping the sides as needed.
- Add wet ingredients – Mix in sour cream, lemon juice, lemon zest, and vanilla extract until smooth.
- Combine – Gradually fold in dry ingredients until just combined. Do not overmix.
- Bake – Pour batter into the prepared pan and bake for 45–55 minutes (loaf) or 50–60 minutes (bundt), until a toothpick inserted comes out clean.
- Cool – Let cake rest in pan for 10 minutes, then transfer to a wire rack.
- Glaze – Mix powdered sugar and lemon juice until smooth, then drizzle over cooled cake. Add zest for extra flavor.
Cooking Time & Serving Size
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Serving Size: 10–12 slices
Tips & Variations
- Extra moist cake: Substitute part of the sour cream with buttermilk.
- Make it healthier: Replace half the all-purpose flour with whole wheat pastry flour.
- Citrus twist: Try orange zest and juice for a different flavor profile.
- Mini cakes: Bake in muffin tins for individual portions (20–25 minutes).
- Add crunch: Sprinkle with sliced almonds or a streusel topping before baking.
Nutrition Info (Per Slice – Approximate, based on 12 servings)
| Nutrient | Amount |
|---|---|
| Calories | 290 kcal |
| Protein | 5 g |
| Carbohydrates | 38 g |
| Fat | 14 g |
| Fiber | 1 g |
| Sugar | 22 g |
Healthy Alternatives
- Gluten-Free: Substitute with a gluten-free flour blend.
- Low-Sugar: Use a sugar substitute like erythritol or monk fruit.
- Keto-Friendly: Swap flour for almond + coconut flour blend, and use a keto sweetener.
- Dairy-Free: Replace butter with coconut oil or vegan butter, and use dairy-free yogurt.
Serving Suggestions
This Lemon Poppy Seed Cake recipe is perfect for breakfast, brunch, or dessert. Serve it with:
- A cup of hot tea or coffee for a cozy afternoon treat.
- Fresh berries and whipped cream for a refreshing summer dessert.
- A dusting of powdered sugar instead of glaze for a lighter option.
Whether you’re baking it for family, friends, or just to treat yourself, this cake guarantees bright citrus flavor in every bite!
FAQ’s
Q1: Can I make Lemon Poppy Seed Cake ahead of time?
Yes! It stays moist for 3–4 days when stored in an airtight container at room temperature.
Q2: Can I freeze this cake?
Absolutely. Wrap slices tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving.
Q3: Do I need fresh lemons, or can I use bottled juice?
Fresh lemon juice and zest are highly recommended for the best flavor, but bottled juice can work in a pinch.
Q4: Why did my cake turn out dense?
Overmixing the batter can make it dense. Mix just until ingredients are combined.
Q5: Can I bake this in a bundt pan?
Yes! Just adjust the bake time to around 55–60 minutes and test with a toothpick.
