Lemon Poppy Seed Cake

Why You’ll Love This Recipe

Lemon Poppy Seed Cake is a moist, tender dessert bursting with bright citrus flavor and a delightful crunch from poppy seeds. Its sunny flavor and soft crumb make it perfect for brunch, tea time, or a light dessert. Finished with a sweet lemon glaze, this cake is both refreshing and indulgent.

ingredients

this Recipe

(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
plain Greek yogurt or sour cream
fresh lemon juice
lemon zest
vanilla extract
milk

for the glaze:
confectioners’ sugar
lemon juice
milk (as needed)

directions

Preheat your oven to 350°F (175°C). Grease and flour a loaf pan or bundt pan.

In a bowl, whisk together flour, baking powder, baking soda, salt, and poppy seeds.

In a large bowl, cream the butter and sugar until light and fluffy.

Beat in the eggs one at a time, followed by lemon zest, lemon juice, and vanilla extract.

Add the Greek yogurt and mix until smooth.

Gradually add the dry ingredients to the wet mixture, alternating with milk, beginning and ending with dry ingredients.

Pour the batter into the prepared pan and smooth the top.

Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Whisk together confectioners’ sugar and lemon juice for the glaze. Drizzle over the cooled cake.

Servings and timing

This recipe yields 10–12 slices.
Preparation time: 20 minutes
Baking time: 45–55 minutes
Cooling and glazing time: 30 minutes
Total time: 1 hour 30–45 minutes

Variations

Use orange zest and juice for a citrus twist.
Add a touch of almond extract for depth.
Top with candied lemon slices for decoration.
Bake in muffin tins for individual lemon poppy seed cakes.

storage/reheating

Store the cake in an airtight container at room temperature for up to 3 days.
Refrigerate for up to 5 days if needed.
To freeze, wrap slices tightly and store for up to 2 months. Thaw at room temperature.
Warm individual slices in the microwave for 10–15 seconds for a fresh-from-the-oven feel.

FAQs

Can I use yogurt instead of sour cream?
Yes, Greek yogurt works perfectly and keeps the cake moist.

Do I have to use poppy seeds?
No, but they add a lovely texture. You can omit them or substitute with chia seeds.

Can I make this cake in advance?
Yes, it stores well and can be made a day ahead for best flavor development.

What kind of lemons should I use?
Fresh lemons are best for both zest and juice. Avoid bottled lemon juice.

How do I prevent my cake from sticking?
Grease and flour your pan thoroughly, or use parchment paper if baking in a loaf pan.

Can I make this gluten-free?
Yes, use a gluten-free flour blend, though texture may vary slightly.

Why did my cake sink in the middle?
This could be due to underbaking or overmixing. Always test with a toothpick.

Can I skip the glaze?
Yes, the cake is delicious on its own or with a dusting of powdered sugar.

Can I double the recipe?
Yes, for a larger bundt cake or two loaves. Adjust baking time accordingly.

Is this cake overly sweet?
No, it has a balanced sweetness with bright lemony tartness.

Conclusion

Lemon Poppy Seed Cake is a vibrant, flavorful dessert that brings together the tang of citrus and the subtle crunch of poppy seeds in every bite. Whether served with tea or as a light dessert, this cake adds a touch of sunshine to any occasion. Simple, elegant, and full of flavor—it’s a recipe you’ll come back to again and again.

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