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A lemon pound cake with poppy seeds sits on a wooden board, with one slice cut off.

Lemon Poppy Seed Cake

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.
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Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 20 minutes
Servings: 10 servings
Calories: 310kcal
Author: Anna

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.

Video

Notes

Store the cake in an airtight container at room temperature for up to 4 days.
 
Freeze it (unglazed) for up to 2 months.

Nutrition

Nutrition Facts
Lemon Poppy Seed Cake
Serving Size
 
1 serving
Amount per Serving
Calories
310
% Daily Value*
Fat
 
13
g
20
%
Saturated Fat
 
6
g
38
%
Trans Fat
 
0.4
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
3
g
Cholesterol
 
55
mg
18
%
Sodium
 
220
mg
10
%
Potassium
 
72
mg
2
%
Carbohydrates
 
45
g
15
%
Fiber
 
1
g
4
%
Sugar
 
29
g
32
%
Protein
 
4
g
8
%
Vitamin A
 
314
IU
6
%
Vitamin C
 
2
mg
2
%
Calcium
 
97
mg
10
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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