This lemon poppy seed cake strikes the perfect balance between sweet and tangy, making it a must-try recipe for any lemon lover. The combination of zesty citrus, crunchy poppy seeds, and a tender, moist crumb creates a dessert that you can make for any occasion.
Ingredients you will need
Flour: You can use either all-purpose flour or cake flour for a softer crumb.
Baking powder
Salt
Poppy seeds: You don't have to soak your poppy seeds in milk or hot water before adding them to the cake's batter.
Butter and oil: To get the best from both worlds, I use unsalted butter that gives this lemon pound cake irresistible flavor and odorless vegetable oil, such as canola oil, to keep this cake moist and soft for longer.
Milk: Use whole milk to make lemon poppy seed cake recipe.
Eggs: Use large eggs at room temperature.
Vanilla extract: You can omit it or replace it with lemon extract.
The star of the show: Fresh lemons for both zest and juice, giving the cake its signature citrus flavor.
For the glaze: Powdered sugar, lemon juice, more zest, and a hint of vanilla extract to tie it all together.
If you're looking for more easy and delicious dessert recipes, you may like these Lemon crinkle cookies, this Easy lemon cake, or these Lemon poppy seed muffins.
Cooking tips
Room temperature ingredients: Ensure the butter, eggs, and milk are at room temperature for a smooth and even batter.
Don't overmix: Mix the batter just until the ingredients are combined to keep the cake light and tender.
Cover with foil if the cake browns too much: Cover with foil if the cake browns too much during baking to prevent the top from overcooking while the center continues to bake.
How to make lemon poppy seed cake
Preheat and prep: Start by preheating your oven to 165C (320F) and lining a loaf pan with parchment paper. This ensures the cake will release easily and have a neat appearance.
Mix dry ingredients: In a bowl, whisk together the flour, baking powder, salt, and poppy seeds. This step helps evenly distribute the leavening agents and seeds throughout the batter.
Cream butter and sugar: Using a stand mixer or hand mixer, beat the butter, sugar, lemon zest, and vanilla extract until pale and fluffy. This creates a light, airy base for the cake.
Incorporate wet ingredients: Add the vegetable oil and mix until smooth. Then, beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
Alternate dry and wet ingredients: Add half of the dry mixture to the batter and mix on low speed. Then, pour in the milk and lemon juice and mix gently. Finally, add the remaining dry ingredients and mix just until combined-overmixing can make the cake dense.
Bake: Pour the batter into the prepared pan and bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Cool and glaze: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, mix up the glaze ingredients, pour it over the cake, and allow it to set for 30 minutes.
Serving options
This lemon poppy seed cake is perfect as is, but you can also serve it with a dollop of whipped cream, or a scoop of Vanilla bean ice cream, or Condensed milk ice cream.
Storing tips
To keep your lemon poppy seed cake fresh and flavorful, store it in an airtight container at room temperature for up to 4 days. If you live in a warmer climate, consider refrigerating it to prevent the glaze from melting-just bring it to room temperature before serving for the best texture and taste.
For longer storage, wrap the cake tightly in plastic wrap, followed by a piece of foil, and freeze it for up to 2 months. When ready to enjoy, thaw the cake in the refrigerator overnight and glaze it fresh for that just-baked touch.
Recipe card
Lemon Poppy Seed Cake
Equipment
- Digital kitchen scale
- Stand mixer with a paddle attachment or a hand mixer and a mixing bowl
- 2 Mixing bowl
- Whisk
- Rubber spatula
- 8" by 5" (20cm by 13cm) loaf pan
- Parchment paper
Ingredients
- 200 g all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon salt
- 2 tablespoon poppy seeds
- 100 g unsalted butter at room temperature
- 180 g white granulated sugar
- Zest of one lemon
- ½ teaspoon vanilla extract
- 30 g vegetable oil
- 2 large eggs at room temperature
- 100 ml whole milk at room temperature
- 2 tablespoon lemon juice
Sugar Icing
- 100 g powdered sugar
- 2 tablespoon lemon juice adjust as needed
- Zest of one lemon
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 165°C (320°F) and line an 8" x 5" (20cm x 13cm) loaf pan with parchment paper.
- In a mixing bowl, combine the flour, baking powder, salt, and poppy seeds.
- In a stand mixer fitted with a paddle attachment (or using a hand mixer and a bowl), beat the butter, sugar, lemon zest, and vanilla extract until pale yellow and fluffy.
- Add the vegetable oil and mix until incorporated.
- Add the eggs one at a time, beating well after each addition.
- Add half of the dry ingredients and mix on low speed just until combined.
- Add the milk and lemon juice, mixing on low speed until incorporated.
- Add the remaining dry ingredients and mix gently until no dry streaks remain.
- Pour the batter into the prepared loaf pan and bake in the middle of the oven for 50-55 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it rest in the pan for 10 minutes. Then, transfer the cake to a cooling rack to cool completely.
- Once the cake has reached room temperature, prepare the glaze by combining all the icing ingredients in a bowl. Adjust the lemon juice as needed to achieve a thick but pourable consistency.
- Pour the glaze over the cake and let it set at room temperature for 30 minutes before slicing.
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