If you love bright, zesty desserts with a pop of texture and a sweet tang, you’re going to fall absolutely head over heels for this Lemon Poppy Seed Cake. This classic treat boasts a golden, tender crumb bursting with fresh lemon flavor and dotted with poppy seeds for that irresistible crunch. Finished with a drizzle of tart lemon glaze, every slice is a ray of sunshine on your plate and the perfect centerpiece for any get-together or afternoon pick-me-up.

Lemon Poppy Seed Cake Recipe - Recipe Image

Ingredients You’ll Need

The ingredients for Lemon Poppy Seed Cake are delightfully simple, but each one is crucial for building its signature flavor, airy structure, and golden hue. Let’s break down what you’ll need and why each item deserves a spot in your mixing bowl.

All-purpose flour: This forms the cake’s structure, providing the perfect balance between tenderness and stability.
Poppy seeds: Tiny but powerful, these add nutty flavor and a playful crunch to every bite.
Baking powder: This leavener ensures your cake rises beautifully and stays light.
Baking soda: Helps achieve an even tender crumb by boosting the lemon juice’s natural acidity.
Salt: Just a touch brings out all the flavors and balances the sweetness.
Unsalted butter (softened): Essential for a moist, rich crumb and that classic buttery flavor base.
Granulated sugar: Sweetens the cake while also helping to create that light, fluffy texture when creamed with butter.
Large eggs: Eggs bind the batter and add richness, giving the cake stability so it slices beautifully.
Zest of 2 lemons: Vibrant zest is what brings the “lemon” to Lemon Poppy Seed Cake, giving fresh, aromatic notes.
Fresh lemon juice: Adds brightness and a luscious tang, intensifying the citrus flavor.
Vanilla extract: A subtle backdrop that enhances the lemon and poppy seed’s best qualities.
Buttermilk: This makes your cake extra tender and tangy, keeping it moist for days.
Powdered sugar: Used for the simple glaze, it pairs perfectly with lemon juice for the finishing touch.
Additional fresh lemon juice (for glaze): Brings the sweet-tart glaze to life and lets the cake’s flavors really sing.

How to Make Lemon Poppy Seed Cake

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350°F (175°C) so it’s hot and ready when your batter is mixed. Grease and flour a 9×5-inch loaf pan or a Bundt pan to guarantee easy release and those lovely, defined edges once your Lemon Poppy Seed Cake is done.

Step 2: Whisk the Dry Ingredients

In a medium mixing bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt. This step evenly disperses the leaveners and poppy seeds through the flour, so every bite of cake has just the right lift and crunch.

Step 3: Cream the Butter and Sugar

In a large bowl, use a mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy. This can take about 3-5 minutes. Creaming not only sweetens the cake but also incorporates air, resulting in a beautifully tender crumb.

Step 4: Incorporate Eggs and Flavorings

Beat in the eggs, one at a time, allowing each to blend in fully before adding the next. Next, mix in the lemon zest, fresh lemon juice, and vanilla extract. This is where the magic happens: the aroma of the lemon will start wafting up and giving you a preview of the final treat.

Step 5: Combine Wet and Dry Ingredients with Buttermilk

Add the dry mixture to the wet in three parts, alternating with buttermilk. Begin and end with the flour mixture. Stir just until combined, taking care not to overmix. This method ensures a soft, tender cake with plenty of lift—and locks in that pillow-soft texture that makes Lemon Poppy Seed Cake a crowd favorite.

Step 6: Bake and Cool

Pour the batter into your prepared pan, smoothing the top for even baking. Bake for 50-60 minutes or until a toothpick poked into the center comes out clean with just a few moist crumbs. Let it cool in the pan for 10 minutes, then turn it out onto a wire rack and cool completely. This helps the cake set and develop its ideal moisture.

Step 7: Whisk the Glaze and Finish

While your cake is cooling, whisk together the powdered sugar and fresh lemon juice until smooth. Drizzle the glaze over the cooled cake so it soaks up just enough for a deliciously tangy finish. For extra flair, sprinkle additional poppy seeds or lemon zest on top before the glaze sets.

How to Serve Lemon Poppy Seed Cake

Garnishes

To really make your Lemon Poppy Seed Cake pop, I love drizzling the top with that vivid lemon glaze and showering it with extra poppy seeds or a sprinkle of fresh lemon zest. These simple touches highlight all the punchy flavor packed inside and make every slice look bakery-quality.

Side Dishes

This cake shines on its own, but if you want to round it out, serve it with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence. Fresh berries—especially raspberries or blueberries—pair beautifully with its citrusy brightness, making the whole experience feel a little extra special.

Creative Ways to Present

If you’re entertaining, slice the Lemon Poppy Seed Cake, fan the slices on a platter, and garnish with edible flowers or thin lemon slices for a show-stopping centerpiece. It’s also fantastic served in individual portions wrapped in parchment for a picnic or afternoon tea, or cubed in a trifle layered with lemon curd and whipped cream for a fun twist!

Make Ahead and Storage

Storing Leftovers

Keep your cake covered at room temperature for up to three days—if it lasts that long! The glaze helps seal in moisture, so every piece stays flavorful and soft. Simply cover with foil, plastic wrap, or keep in an airtight container.

Freezing

Lemon Poppy Seed Cake freezes like a dream. Wrap cooled, unglazed cake tightly in plastic and then in foil, or pop individual slices into freezer bags. When you’re ready, thaw at room temperature, glaze, and enjoy as if it were freshly baked.

Reheating

If you crave a warm slice, just pop an individual serving in the microwave for 10-15 seconds. If you’ve frozen the cake, allow it to come to room temp, then gently warm in the microwave or a low oven for a few minutes. The crumb stays moist and the flavor bright—even after a little reheat!

FAQs

Can I make Lemon Poppy Seed Cake without buttermilk?

Absolutely! If you don’t have buttermilk, just mix a cup of regular milk with a tablespoon of lemon juice or vinegar and let it sit for five minutes. This “quick buttermilk” will give you the same tender crumb and tangy flavor.

What’s the best way to zest lemons for this cake?

Use a microplane or fine grater and be sure to zest only the bright yellow skin, avoiding the bitter white pith underneath. Zest your lemons right before mixing for the boldest citrus aroma—trust me, it makes a difference!

Can I make this cake in advance?

Yes, Lemon Poppy Seed Cake is perfect for making ahead. It actually tastes even better the next day once the flavors have melded. Just store it wrapped at room temperature and glaze before serving for the best results.

My cake stuck to the pan! What should I do next time?

Make sure to grease your pan well and dust it with flour—or use a nonstick baking spray with flour included. If using a Bundt pan, pay extra attention to all the nooks and crannies to prevent sticking. Letting the cake cool in the pan for exactly 10 minutes before turning out helps too.

Can I add extra poppy seeds or nuts?

You sure can! Feel free to add an extra tablespoon of poppy seeds for even more crunch. Chopped toasted almonds or walnuts also make a fun twist—just fold them in gently at the end of mixing for the perfect texture boost.

Final Thoughts

I hope you’ll treat yourself and your loved ones to a bake of this Lemon Poppy Seed Cake soon—it’s a burst of sunshine you can slice and share! Whether you enjoy it with a cup of tea or serve it at your next celebration, this cake brings a little bit of happiness to any table. Happy baking!

Lemon Poppy Seed Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 17 reviews

Author: Emma
Total Time: 1 hour 15 minutes
Yield: 12 slices 1x
Diet: Vegetarian

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Description

Indulge in the bright and zesty flavors of this delightful Lemon Poppy Seed Cake. With a tender crumb and a tangy lemon glaze, this cake is perfect for any occasion, from brunch to afternoon tea.

Ingredients

Scale

Dry Ingredients:

2 1/2 cups all-purpose flour
2 tablespoons poppy seeds
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Wet Ingredients:

1 cup unsalted butter (softened)
1 1/2 cups granulated sugar
3 large eggs
zest of 2 lemons
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
1 cup buttermilk

For Glaze:

1 cup powdered sugar
2–3 tablespoons fresh lemon juice

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Instructions

Preheat oven and prepare pan: Preheat oven to 350°F (175°C) and grease/flour a 9×5-inch loaf pan or Bundt pan.
Mix dry ingredients: In a medium bowl, whisk together flour, poppy seeds, baking powder, baking soda, and salt.
Cream butter and sugar: In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then mix in lemon zest, lemon juice, and vanilla.
Combine wet and dry: Add dry ingredients to wet ingredients in three parts, alternating with buttermilk. Mix until just combined.
Bake: Pour batter into pan and bake for 50-60 minutes. Cool in pan for 10 minutes, then transfer to a wire rack.
Make glaze: Whisk powdered sugar and lemon juice, then drizzle over cooled cake.