Lemon Poppy Seed Cake is a delightful dessert that combines the tangy brightness of lemon with the subtle crunch of poppy seeds. This cake is moist, tender, and perfect for any occasion, whether you’re hosting a brunch, celebrating a special event, or just indulging in a sweet treat with your afternoon tea.
The combination of citrusy lemon and nutty poppy seeds creates a refreshing flavor profile that is balanced by a soft, buttery cake. It’s an easy recipe that yields impressive results, making it a favorite among both novice and experienced bakers alike.
Why You’ll Love This Lemon Poppy Seed Cake
This Lemon Poppy Seed Cake is a crowd-pleaser for several reasons. First, it’s incredibly moist and tender, thanks to the addition of sour cream or yogurt in the batter. The lemon zest and juice give the cake a vibrant flavor, while the poppy seeds add a delightful crunch and visual appeal.
This cake is also versatile—it can be enjoyed plain, dusted with powdered sugar, or topped with a sweet lemon glaze. Whether you’re serving it for breakfast, as a midday snack, or as a dessert, it’s sure to be a hit.
Ingredients You’ll Need
Here’s what you’ll need to make a Lemon Poppy Seed Cake:
- For the Cake:
- 1 ¾ cups all-purpose flour
- 1 tablespoon poppy seeds
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 tablespoon lemon zest (from about 2 lemons)
- ¼ cup fresh lemon juice
- ½ cup sour cream or plain yogurt
- ¼ cup milk
- 1 teaspoon vanilla extract
- For the Lemon Glaze (optional):
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Kitchen Equipment Needed
To make this Lemon Poppy Seed Cake, you’ll need the following kitchen tools:
- A large mixing bowl
- A hand mixer or stand mixer
- A 9-inch round cake pan or loaf pan
- A whisk
- Measuring cups and spoons
- A cooling rack
- A zester or microplane
Step-by-Step Recipe Directions
Step 1: Preheat the Oven and Prepare the Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or loaf pan, or line it with parchment paper. This will ensure that your cake doesn’t stick and comes out of the pan easily.
Step 2: Mix the Dry Ingredients
In a medium-sized mixing bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt. Set this dry mixture aside.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy. This should take about 3-4 minutes.
Step 4: Add the Wet Ingredients
Add the eggs, one at a time, beating well after each addition. Then, mix in the lemon zest, lemon juice, sour cream (or yogurt), milk, and vanilla extract. Beat the mixture until everything is well combined.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix, as this can result in a dense cake.
Step 6: Bake the Cake
Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
If you’re using a loaf pan, the baking time may be slightly longer, around 45-50 minutes. Check the cake frequently towards the end of the baking time to prevent overbaking.
Step 7: Cool the Cake
Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before glazing or serving.
Step 8: Prepare the Lemon Glaze (Optional)
If you’d like to add a lemon glaze, whisk together the powdered sugar, lemon juice, and lemon zest in a small bowl until smooth. Adjust the consistency with more lemon juice or powdered sugar as needed.
Drizzle the glaze over the cooled cake, allowing it to drip down the sides. Let the glaze set for a few minutes before slicing and serving.
Tips for the Perfect Lemon Poppy Seed Cake
- Room Temperature Ingredients: Make sure your butter, eggs, and dairy ingredients are at room temperature before you start baking. This helps create a smoother batter and ensures even baking.
- Don’t Overmix: Be careful not to overmix the batter after adding the dry ingredients. Overmixing can lead to a dense, tough cake. Mix just until the ingredients are combined.
- Lemon Zest: For the best flavor, use fresh lemon zest. The oils in the zest are what give the cake its bright, citrusy flavor.
- Test for Doneness: Ovens can vary, so start checking your cake for doneness a few minutes before the end of the suggested baking time. The cake is done when a toothpick inserted into the center comes out clean or with just a few crumbs attached.
How to Store Lemon Poppy Seed Cake
Store any leftover Lemon Poppy Seed Cake in an airtight container at room temperature for up to 3 days. If you’ve added a glaze, the cake can be refrigerated for up to 5 days to keep the glaze fresh.
For longer storage, you can freeze the cake. Wrap it tightly in plastic wrap and then in aluminum foil, or place it in a freezer-safe bag. It will keep well in the freezer for up to 3 months. To serve, thaw the cake at room temperature.
Variations and Recipe Swaps
- Orange Poppy Seed Cake: Swap out the lemon juice and zest for orange juice and zest for a different citrus twist.
- Almond Poppy Seed Cake: Add a teaspoon of almond extract to the batter and sprinkle slivered almonds on top of the cake before baking for a nutty variation.
- Lemon Poppy Seed Muffins: Instead of baking the batter in a cake pan, divide it into a muffin tin to make individual Lemon Poppy Seed Muffins. Adjust the baking time to 18-20 minutes.
FAQs About Lemon Poppy Seed Cake
Q: Can I make this cake without poppy seeds?
A: Yes, you can omit the poppy seeds if you prefer, but they add a nice texture and subtle flavor to the cake.
Q: Can I use Greek yogurt instead of sour cream?
A: Absolutely! Greek yogurt is a great substitute for sour cream and will give the cake the same moist texture.
Q: How do I prevent my cake from sticking to the pan?
A: Make sure to grease and flour your pan well, or line it with parchment paper. This will help ensure the cake releases easily after baking.
Q: Can I make this cake ahead of time?
A: Yes, this cake can be made a day or two ahead of time. Store it in an airtight container at room temperature, and glaze it just before serving.
Conclusion: Enjoy a Slice of Lemon Poppy Seed Bliss
Lemon Poppy Seed Cake is a delightful, refreshing dessert that’s perfect for any occasion. Its bright citrus flavor and tender crumb make it a favorite among many, and the recipe is straightforward enough for bakers of all levels.
Whether you’re enjoying it with a cup of tea, serving it at a brunch, or gifting it to a friend, this cake is sure to bring a smile to everyone’s face.
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