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Homemade lemon poppy seed cake with a slice cut out, showcasing its moist texture.

Lemon Poppy Seed Cake

A delightful, fluffy cake bursting with zesty lemon flavor and sprinkled with poppy seeds, perfect for any gathering or as a sweet treat.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Brunch, Dessert
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 tablespoon poppy seeds
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
Wet Ingredients
  • 1 cup unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest (about 2 lemons)
  • ½ cup fresh lemon juice (about 2 lemons)
Glaze
  • 1 cup powdered sugar
  • 1 tablespoon lemon juice (for the glaze)

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
  3. In a medium bowl, whisk together the dry ingredients: flour, poppy seeds, baking powder, baking soda, and salt. Set aside.
Mixing
  1. In a large bowl, beat the softened butter and granulated sugar together until light and fluffy.
  2. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and fresh lemon juice.
  3. Gradually mix the dry ingredients into the wet ingredients until just combined.
Baking
  1. Pour the batter into the prepared loaf pan, leveling it off.
  2. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Glazing
  1. While the cake cools, whisk together the powdered sugar and lemon juice in a small bowl until smooth.
  2. Drizzle the glaze over the cooled cake.

Notes

Don't skip the lemon zest; it adds a burst of flavor. Store any leftovers in an airtight container at room temperature for up to 3 days.