Why You Will Love This Recipe for Lemon Poppy Seed Cake

This lemon poppy seed cake brings a smile to my face every time I bake it. Its light and moist texture combined with a bright, tart flavor makes it a delightful treat. The kitchen fills with a cheerful aroma as it bakes, and I’ve noticed that even my husband seems more upbeat when this cake is sitting on the counter!

This cake is incredibly easy to make. In just 15 minutes, you can whip it up and let the oven work its magic. Once it emerges, golden and lovely, you’ll feel a surge of pride. The taste? Heavenly! While it bakes, prepare the lemon glaze—it takes just a couple of minutes!

This cake is perfect for any spring or summer gathering. Whether it’s for brunch, an afternoon snack, or a light dessert, it effortlessly embodies joy and elegance—just how I like my desserts!

Lemon Poppy Seed Cake Ingredients

• Lemons: Fresh lemon juice and zest from two medium lemons (be sure to zest before juicing).
• Poppy seeds: These provide a subtle nutty flavor and a delightful crunch.
• Greek yogurt: Whole-milk yogurt is best, or substitute with sour cream for added moisture. Vegan yogurt or coconut milk can also be used.
• Olive oil: For a lighter texture, although melted butter or coconut oil can work as well.
• Eggs: For binding the ingredients and adding richness. A vegan option could be about ¾ cup of plant-based milk.
• Vanilla extract: This enhances the sweetness and adds warmth.
• Cane sugar: To sweeten the cake just right.
• All-purpose flour: Ensure measuring by spooning and leveling. For gluten-free, consider using a gluten-free flour blend.
• Baking powder and baking soda: These are essential for a fluffy texture.

Poppy Seed Cake Recipe Variations

To make this vegan: Substitute the yogurt for a vegan alternative or coconut milk. Replace the eggs with a rich plant-based milk (about ⅔ to ¾ cup).

To make this gluten-free: Use a gluten-free flour blend, such as Arrow Mills organic blend. If using almond flour, keep it in moderation (e.g., 1¼ cups gluten-free flour plus ½ cup almond flour).

If using a bundt pan: Simply double the recipe and butter and flour the pan generously. Allow it to cool before inverting.

Get creative with citrus: Experiment with grapefruit, lime, or orange in place of lemon!

How to Make Lemon Poppy Seed Cake

1. Prep the cake pan: Preheat your oven to 350°F (175°C). Grease and flour either an 8 or 9-inch metal loaf pan using butter or an oil spray. Dust with flour.
2. Whisk wet ingredients: In a large mixing bowl, combine Greek yogurt, olive oil, large eggs, and vanilla. Whisk until smooth. Add sugar and salt, and whisk for about 2 minutes.
3. Add dry ingredients: Measure the flour and incorporate the baking soda and baking powder. Gradually add the dry mix to the wet ingredients, a third at a time, whisking to eliminate lumps.
4. Add lemon and poppy seeds: Stir in the lemon zest, fresh lemon juice, and poppy seeds. Mix until evenly combined.
5. Bake: Pour the batter into the prepared loaf pan. Bake on the middle rack for 55 to 65 minutes. Check halfway through and tent with foil if it’s browning too quickly.
6. Cool it down: Once puffed and golden, and the center reaches 200°F (93°C) or a toothpick comes out clean, let it cool for at least 15 minutes. Use a knife to gently loosen the edges before inverting onto a wire rack.
7. Make the lemon glaze: While the cake is baking, prepare the glaze.
8. Decorate. Drizzle the lemon glaze over the top and dust with powdered sugar.

Frosting for Lemon and Poppy Seed Cake

The lemon glaze is the ideal topper for this delightful cake. Made in minutes with just three ingredients—powdered sugar, lemon juice, and vanilla—this glaze complements the cake beautifully. Alternatively, consider a rich cream cheese frosting or even a dollop of lemon curd for serving.

How to Decorate a Lemon Poppy Seed Cake

Create the lemon glaze: In a bowl, combine a cup of powdered sugar with 2 tablespoons of lemon juice, a pinch of salt, and ½ teaspoon of vanilla extract. Whisk until smooth, adjusting with more lemon juice or powdered sugar to reach your desired consistency.

Dust with powdered sugar: Add lemon slices or fresh mint for a beautiful presentation.

Add decorative elements: Consider topping your cake with edible flowers for a touch of elegance!

Chef’s Tips

1. Use the lemon glaze: The cake is moderately sweet, and the glaze elevates its flavor.
2. Zest before juicing: It’s easier to zest whole lemons!
3. For a one-bowl recipe: Sift the baking powder and baking soda through a fine mesh strainer when adding flour.
4. Monitor baking: Place on the middle or lower rack, and tent with foil if necessary.
5. Use an internal thermometer: The cake should reach 200°F (93°C) at the center when done.
6. Cool before glazing: It should be at room temperature to keep the glaze intact.
7. For a denser texture: Consider using sour cream and unsalted butter, and adjust flour to 1 ½ cups.

How to Store Poppy Seed Lemon Cake

Store the cake in a sealed container at room temperature for up to 4 days, or refrigerate for a week. It also freezes well for up to 3 months.

FAQs