At a Glance
There’s something instantly cheering about a Lemon Poppy Seed Cake — the bright, citrus perfume that fills the kitchen as the batter goes into the oven; the tiny, satisfying crunch of poppy seeds throughout each forkful; the tender crumb that’s just moist enough to melt on your tongue. This cake reads like sunshine on a plate: zesty lemon, sweet crumb, and a delicate poppy-seed texture that keeps you coming back for another small slice.
Baking this cake feels like a warm, familiar hug. It’s the recipe you reach for when you want to welcome guests on a lazy weekend brunch, bring a thoughtful homemade treat to a potluck, or brighten a cozy afternoon tea. It’s also forgiving enough for a weekday pick-me-up and elegant enough for special occasions. If you love the poppy-seed flavor in small-batch breads, you might also enjoy these easy 3-ingredient poppy seed bagels for another quick and satisfying bake.
Dish Snapshot
- Prep time: 15 minutes
- Cook time: 25–30 minutes
- Total time: 40–45 minutes (including cooling)
- Servings: 8 slices
- Difficulty level: Easy — great for confident beginners
Nutrition Highlights
Estimated nutrition per serving (1 of 8 slices). Values were calculated using standard ingredient portions and USDA FoodData Central reference values for ingredient calorie and macronutrient data; use these as a reliable estimate rather than an exact clinical measurement.
- Calories: ~360 kcal
- Protein: ~6 g
- Carbohydrates: ~46 g
- Fat: ~17 g
- Fiber: ~2–3 g
- Sodium: moderate (depends on added salt and baking powder amounts)
Notes on the numbers: this version uses butter and sugar (classic cake composition), so the calorie and fat content reflect that. If you want lower sugar or fat, see the Variations section for healthier alternatives. For general dietary guidance on calorie and macronutrient needs, refer to reputable health resources such as the USDA and Mayo Clinic.
Why You’ll Love It
This cake hits a delightful balance: bright lemon aroma and flavor that never overwhelms, a tender crumb that stays moist, and the playful crunch and nuttiness of poppy seeds. It’s both nostalgic and modern — reminiscent of a classic bakery loaf but refined enough to serve at celebrations. It’s quick to prepare, bakes in under half an hour, and slices beautifully for sharing. Make it for weekend brunches, Mother’s Day gatherings, or a simple Sunday coffee break; it’s the kind of dessert that sparks conversation and keeps people coming back for seconds.
Preparation Guide
Ingredients
- 1 1/2 cups (about 180 g) all-purpose flour
- 1/2 cup (about 75 g) poppy seeds
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (113 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 2 large eggs
- 1/2 cup (120 ml) buttermilk
- 1/4 cup (60 ml) fresh lemon juice (about 1–2 lemons)
- 1 tablespoon lemon zest
- Optional: lemon glaze or cream cheese frosting for topping
Optional ingredients and substitutions
- Oil swap: Replace half the butter with neutral oil (e.g., canola) for a slightly moister crumb.
- Dairy-free: Use a dairy-free butter substitute and plant-based yogurt in place of buttermilk (add 1 tsp lemon juice to 1/2 cup plant milk to sour).
- Lower sugar: Reduce sugar to 3/4 cup (150 g) if you prefer less sweetness.
- Gluten-free: Substitute a 1:1 gluten-free flour blend formulated for baking (expect slight texture differences).
- Add-ins: Fold in 1/2 cup blueberries for a blueberry-lemon poppy variation.
Method (step-by-step)
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt.
- In another large bowl, cream together the softened butter and sugar until light and fluffy (about 2–3 minutes with a hand mixer).
- Add the eggs one at a time, beating well after each addition, scraping down the bowl as needed.
- Mix in the buttermilk, fresh lemon juice, and lemon zest until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined—do not overmix to avoid a dense cake.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Optionally, top with lemon glaze (powdered sugar + lemon juice) or a thin layer of cream cheese frosting before serving.
Practical tips:
- Room-temperature ingredients (eggs, butter) incorporate more easily and help produce a lighter cake.
- Don’t overmix once the dry ingredients are added; overworking gluten will produce a tougher crumb.
- If the top is browning too quickly, tent loosely with foil during the last 5–10 minutes of baking.
- Allow the cake to cool completely before glazing so the glaze doesn’t run off.
Serving Suggestions
- Slice and serve plain with a dusting of powdered sugar for a simple afternoon treat.
- Spread lightly with butter or a smear of cream cheese for extra richness.
- Pair with hot tea (Earl Grey or chamomile) or a bright coffee for brunch.
- Add a scoop of vanilla ice cream and fresh berries to make it a dessert centerpiece.
- For an indulgent finish, spread a layer of lemon cream cheese filling—this recipe pairs beautifully with the flavors in our lemon cream cheese cake filling: rich lemon cream cheese filling.
How to Store
- Room temperature: Keep wrapped tightly in plastic wrap or stored in an airtight container for 2–3 days.
- Refrigeration: If topped with cream cheese frosting or a dairy-based glaze, store covered in the fridge for up to 4 days. Let slices come to room temperature before serving for best texture.
- Freezer: Wrap slices individually in plastic wrap and foil or place whole cake tightly wrapped in two layers; freeze for up to 2 months. Thaw overnight in the fridge or at room temperature for several hours.
Pro Tips & Tricks
- Poppy seed prep: Toast poppy seeds briefly in a dry skillet over low heat for 1–2 minutes to bring out a nuttier aroma—cool before using. Don’t toast too long or they’ll burn.
- Poppy-seed crunch: For more pronounced texture, increase poppy seeds to 2/3 cup; for subtler flavor, reduce to 1/3 cup.
- Lemon intensity: Use Meyer lemons if available for a sweeter, floral lemon note; otherwise, use regular lemons and increase zest by 1 teaspoon for extra brightness.
- Doneness cues: A toothpick with a few moist crumbs (not batter) indicates perfect doneness. The cake should spring back gently when pressed.
- Uniform slices: Chill the cake briefly (15–20 minutes) before slicing for cleaner, neater pieces.
Delicious Variations
- Blueberry-Lemon Poppy: Fold 1/2–3/4 cup fresh or frozen blueberries into the batter for bursts of fruity sweetness.
- Honey-Lemon Poppy: Replace half the granulated sugar with honey and reduce buttermilk by 1–2 tablespoons; honey adds floral complexity and a softer crumb.
- Vegan Lemon Poppy Cake: Use 1/2 cup applesauce + 1/4 cup neutral oil to replace the eggs and butter, use plant-based yogurt thinned with lemon juice for the buttermilk, and a vegan baking blend for the flour.
- Less-sweet Glaze: Mix powdered sugar with plain Greek yogurt and lemon zest for a tangy glaze that adds protein and cuts sweetness.
Frequently Asked Questions
Q: Can I use dried lemon zest or bottled lemon juice?
A: Fresh lemon zest and fresh-squeezed juice deliver the brightest aroma and flavor. Bottled lemon juice works in a pinch, but the taste will be less vibrant.
Q: My cake is dense — what went wrong?
A: Common causes are overmixing after adding dry ingredients, too much flour (measure by weight for accuracy), or old leavening agents. Check baking powder/soda freshness.
Q: Can I make this as cupcakes?
A: Yes — bake at 350°F for 18–22 minutes, depending on size. Start checking at 18 minutes.
Q: How do I make a lighter crumb?
A: Cream butter and sugar until very light and fluffy, use room-temperature eggs, and avoid overmixing once the flour is added.
Q: Is poppy seed a choking risk for children?
A: Poppy seeds are edible and commonly used in baked goods; however, for very young children, consider finely grinding seeds or omitting them if you have concerns.
Conclusion
Give this Lemon Poppy Seed Cake a try the next time you want a bright, comforting bake that’s both simple and impressive. If you’re looking for a different take on the classic, check out this lovely Lemon Poppyseed Cake recipe from Life Love and Sugar for another reliable version, and explore a glazed variant with extra shine in this Lemon Poppy Seed Cake with Glaze by Tori Avey. Share your results, tweaks, and photos — I’d love to hear how your cake turned out and what creative twists you tried.
Print
Lemon Poppy Seed Cake
- Total Time: 45 minutes
- Yield: 8 slices 1x
- Diet: Vegetarian
Description
A bright and comforting cake with zesty lemon flavor and the delightful crunch of poppy seeds.
Ingredients
- 1 1/2 cups (about 180 g) all-purpose flour
- 1/2 cup (about 75 g) poppy seeds
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (113 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 2 large eggs
- 1/2 cup (120 ml) buttermilk
- 1/4 cup (60 ml) fresh lemon juice (about 1–2 lemons)
- 1 tablespoon lemon zest
- Optional: lemon glaze or cream cheese frosting for topping
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt.
- In another large bowl, cream together the softened butter and sugar until light and fluffy (about 2–3 minutes with a hand mixer).
- Add the eggs one at a time, beating well after each addition, scraping down the bowl as needed.
- Mix in the buttermilk, fresh lemon juice, and lemon zest until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined—do not overmix to avoid a dense cake.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Optionally, top with lemon glaze or cream cheese frosting before serving.
Notes
For a more intense lemon flavor, use Meyer lemons or increase zest by 1 teaspoon. Ensure room-temperature ingredients for the best texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 16g
- Sodium: 200mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg
