Lemon Poppy Seed Cake Recipe

Lemon poppy seed cake is a classic dessert that brings together bright citrus, a tender crumb, and the delightful crunch of poppy seeds.

Loved for its fresh flavor and visually striking speckled appearance, this cake is ideal for spring gatherings, afternoon tea, or a celebratory dessert table. With the right balance of tart lemon and sweet glaze, every slice is both comforting and sophisticated.

This recipe yields a moist, aromatic cake that’s perfect on its own or dressed up with creamy frosting and extra lemon curd. If you want a dessert that shines at any occasion, lemon poppy seed cake is a time-tested favorite.

Ingredients Checklist

For a tender, flavorful lemon poppy seed cake, it’s important to use fresh, high-quality ingredients. Here’s everything you need for the cake, the glaze, and suggested fillings or toppings.

• Cake Ingredients:

  • 2 cups (250g) all-purpose flour

  • 1½ teaspoons baking powder

  • ½ teaspoon baking soda

  • ¼ teaspoon fine salt

  • 2 tablespoons poppy seeds

  • 1 cup (200g) granulated sugar

  • ½ cup (115g) unsalted butter, softened

  • ⅓ cup (80ml) neutral oil (canola or sunflower)

  • 2 large eggs, room temperature

  • 1 egg yolk

  • ¾ cup (180ml) buttermilk, room temperature

  • ¼ cup (60ml) sour cream or Greek yogurt

  • Zest of 2 large lemons

  • ¼ cup (60ml) fresh lemon juice

  • 2 teaspoons vanilla extract

• Lemon Cream Cheese Frosting (optional):

  • 8 oz (225g) cream cheese, softened

  • ¼ cup (60g) unsalted butter, softened

  • 1½–2 cups (180–240g) powdered sugar, sifted

  • 2–3 tablespoons fresh lemon juice

  • 1 teaspoon lemon zest

  • Pinch of salt

• Lemon Glaze:

  • 1 cup (120g) powdered sugar, sifted

  • 2–3 tablespoons fresh lemon juice

• Filling/Topping (optional):

  • ½ cup lemon curd (store-bought or homemade)

  • Extra lemon zest, thinly sliced lemons, or edible flowers for garnish

Step-by-Step Instructions

Making a perfect lemon poppy seed cake comes down to combining wet and dry ingredients with care and not overmixing the batter. Follow these steps for a foolproof, bakery-quality cake.

• Preheat your oven to 350°F (175°C). Grease and line two 8-inch (20cm) round cake pans, or one 9×5-inch (23x13cm) loaf pan, with parchment paper for easy release.

• In a medium bowl, whisk together flour, baking powder, baking soda, salt, and poppy seeds until well combined. Set aside.

• In a large mixing bowl, beat the softened butter, sugar, and lemon zest together with an electric mixer for 2–3 minutes, until light and creamy. Scrape down the bowl as needed.

• Add the eggs and extra yolk, one at a time, beating well after each addition. Mix in the oil and vanilla extract.

• In a measuring jug, whisk together buttermilk, sour cream, and lemon juice.

• With the mixer on low, add the dry ingredients in three parts, alternating with the buttermilk mixture in two additions. Begin and end with the dry ingredients. Mix only until just combined—do not overmix.

• Pour the batter evenly into prepared pan(s). Smooth the tops with a spatula.

• Bake round cakes for 25–30 minutes, or a loaf cake for 45–55 minutes. The cake is done when golden, the top springs back to a light touch, and a toothpick inserted into the center comes out clean or with a few moist crumbs.

• Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

• For the glaze, whisk powdered sugar and lemon juice together in a small bowl until smooth and pourable. Drizzle over the fully cooled cake.

• For extra decadence, sandwich cake layers with lemon curd and frost with lemon cream cheese frosting. Garnish with extra zest, edible flowers, or thin lemon slices.

Tips for Perfect Results

Paying attention to a few details makes the difference between a good cake and a showstopper. Here’s how to ensure success every time.

• Use room-temperature ingredients to help the batter emulsify, resulting in a tender crumb.

• Always zest your lemons before juicing. Zest carries essential oils that provide the cake’s signature aroma and flavor.

• Weigh your flour for accuracy, or spoon it lightly into a measuring cup and level off. Too much flour can make the cake dense.

• Mix the batter just until smooth; overmixing activates gluten and toughens the cake.

• Let cakes cool before glazing or frosting. Warm cake can cause frosting or glaze to melt and slide off.

• For extra flavor, toast poppy seeds in a dry skillet for 1–2 minutes before adding to the batter.

• To intensify lemon flavor, brush the warm cake with a lemon simple syrup (equal parts lemon juice and sugar heated until dissolved) before glazing.

• If making ahead, wrap cooled, unfrosted cake layers tightly and store at room temperature for up to 24 hours, or freeze for up to one month.

Serving Suggestions

There are endless ways to present and enjoy lemon poppy seed cake, whether you’re keeping it simple or going all out.

• Serve slices plain or with a generous drizzle of lemon glaze for everyday enjoyment.

• Dress up with a thick layer of lemon cream cheese frosting and lemon curd between layers for special occasions.

• Garnish with edible flowers, candied lemon peel, or fresh berries for a striking dessert centerpiece.

• Pair with Earl Grey or herbal tea for a classic afternoon treat.

• For brunch, serve with a dollop of Greek yogurt and a few raspberries or blueberries.

• For a summertime dessert, accompany with lemon sorbet or vanilla ice cream.

Final Thoughts

Lemon poppy seed cake is a beautiful combination of tangy citrus, tender cake, and a subtle crunch. This recipe stands out for its balanced flavor, plush texture, and adaptability—equally at home at a birthday party or a simple family coffee break.

With thoughtful tips, ingredient insights, and creative serving ideas, you’ll be ready to bake a cake that’s as impressive as it is irresistible.

Don’t be afraid to personalize with your favorite glaze, curd, or garnish, and enjoy sharing this classic treat with everyone around your table.