Lemon Poppy Seed Cake

Why You’ll Love This Recipe

Lemon Poppy Seed Cake is a bright and zesty dessert with a tender crumb and a satisfying crunch from the poppy seeds. Its refreshing citrus flavor, combined with a moist texture and subtle nuttiness, makes it a perfect treat for spring and summer gatherings, brunches, or afternoon tea. Often finished with a light glaze or dusting of powdered sugar, it’s as elegant as it is delicious.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
granulated sugar
unsalted butter
eggs
buttermilk
fresh lemon juice
lemon zest
poppy seeds
baking powder
baking soda
salt
vanilla extract
powdered sugar (for glaze)
milk (for glaze)

directions

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

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

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

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

Alternate adding the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients.

Fold in the poppy seeds gently until evenly distributed.

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.

Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Whisk together powdered sugar and milk to make a glaze, then drizzle over the cooled cake.

Servings and timing

This recipe yields approximately 10-12 slices.
Preparation time: 20 minutes
Baking time: 45-55 minutes
Cooling and glazing time: 30 minutes
Total time: 1 hour 35 minutes

Variations

Add a touch of almond extract for added depth of flavor.
Use orange zest and juice for a citrus twist.
Top with whipped cream and fresh berries for a summery presentation.
Make cupcakes instead of a loaf for individual servings.

storage/reheating

Store Lemon Poppy Seed Cake in an airtight container at room temperature for up to 3 days.
Refrigerate for up to 7 days or freeze for up to 2 months.
To reheat, microwave a slice for 10-15 seconds or warm in a 300°F oven for 5-7 minutes.

FAQs

Can I use bottled lemon juice?
Fresh lemon juice is recommended for the best flavor, but bottled can be used in a pinch.

Do I have to use buttermilk?
Yes, buttermilk adds moisture and tenderness. A substitute can be made with milk and lemon juice.

Can I make this cake gluten-free?
Yes, use a gluten-free flour blend designed for baking.

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

Can I add nuts or fruit?
Chopped almonds or blueberries can be added for extra texture and flavor.

Why did my cake sink in the middle?
Overmixing or underbaking can cause sinking. Ensure ingredients are measured accurately.

How do I prevent the cake from sticking to the pan?
Grease and flour the pan well, or use baking spray with flour included.

Can I use a different pan?
Yes, loaf pans, bundt pans, or cupcake tins all work—adjust baking times accordingly.

Is this cake very sweet?
It has a balanced sweetness with a tart lemon flavor.

Can kids eat this cake?
Yes, it’s a family-friendly dessert.

Conclusion

Lemon Poppy Seed Cake is a delightful balance of sweet and tangy flavors, perfect for any occasion. With its moist texture, citrusy brightness, and delightful poppy seed crunch, it’s a crowd-pleaser that’s as easy to make as it is to enjoy. Make it once, and it’ll surely become a favorite in your baking rotation.

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