Hey y'all! If you’re looking for a deliciously light, moist, and bursting-with-flavor treat, this Lemon Poppyseed Cake Recipe is just for you. It’s loaded with citrusy goodness, a tender crumb, and those delightful pops of poppyseeds. Whether you’re hosting a brunch, celebrating a special occasion, or just want something sweet to go with your afternoon cuppa, this Cake will surely impress. Let’s get cooking!

Why You'll Love This

Bright, zesty lemon flavor pairs perfectly with a tender, moist texture.
Poppyseeds add little bursts of crunch in every bite.
Easy-to-follow steps make this perfect for bakers of any skill level.
Keeps well for days, making it an ideal make-ahead dessert.
Works beautifully for brunches, tea parties, or afternoon snacks.

Ingredients

1 ¾ cups (220g) all-purpose flour
1 tablespoon poppyseeds
1 ½ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
¾ cup (170g) unsalted butter, softened
1 cup (200g) granulated sugar
2 large eggs, room temperature
Zest of 2 lemons
⅓ cup (80ml) fresh lemon juice
½ cup (120ml) whole milk, room temperature
1 teaspoon pure vanilla extract
Optional Lemon Glaze:
- 1 cup (120g) powdered sugar
- 2-3 tablespoons fresh lemon juice

Directions

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment paper for easy removal.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, poppyseeds, baking powder, baking soda, and salt. Set aside.

Step 3: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and sugar together on medium speed until pale and fluffy, about 2-3 minutes.

Step 4: Add Eggs, Lemon, and Vanilla

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

Step 5: Combine Wet and Dry

With the mixer on low speed, alternate adding the flour mixture and milk—beginning and ending with the flour mix—until just combined. Do not overmix.

Step 6: Bake

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.

Step 7: Cool and Glaze

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. For the glaze, whisk powdered sugar and lemon juice until smooth and drizzle over cooled cake.

Notes

Room temperature ingredients mix together more smoothly and result in a better crumb.
Don’t overmix—stir until ingredients are just combined to keep the cake tender.
Test for doneness with a toothpick; the cake is ready when it comes out clean or with a few moist crumbs.

Variations

Lemon Poppyseed Bundt Cake: Bake in a well-greased, floured Bundt pan for a showstopping look.
Lemon-Orange Poppyseed Cake: Substitute half the lemon zest and juice with orange for a citrus twist.
Dairy-Free Version: Use plant-based butter and almond milk instead of dairy ingredients.

Required Equipment

9x5-inch loaf pan
Mixing bowls
Electric mixer (stand or handheld)
Measuring cups and spoons
Whisk
Rubber spatula
Parchment paper
Wire cooling rack

Storage Instructions

Store the Lemon Poppyseed Cake in an airtight container at room temperature for up to 3 days, or in the fridge for up to 1 week. For longer storage, wrap slices tightly and freeze for up to 2 months. Thaw at room temperature before serving.

Serving Suggestions

Enjoy sliced with a cup of Earl Grey tea or coffee for an afternoon treat.
Top slices with whipped cream and fresh berries for a light dessert.
Serve warm with a drizzle of extra lemon glaze for extra indulgence.

Pro Tips

For extra lemon flavor, sprinkle a little lemon zest over the glaze before it sets.
Let the cake cool completely before glazing to keep the topping from soaking in.
Use fresh lemons—bottled juice just doesn’t have the same bright, vibrant taste.

FAQ

Can I make this cake in advance?

Absolutely! This Lemon Poppyseed Cake tastes even better the next day, making it perfect for prepping ahead.

Can I use a different pan size?

Yes, you can use a round or Bundt pan, but adjust the baking time—start checking for doneness 5-10 minutes earlier.

How do I prevent my cake from sticking?

Grease your pan well, and line with parchment paper for easy removal every time.