Go Back
–+ servings
Lemon Poppy Seed Cake

Zesty Lemon Poppy Seed Cake for Cozy Gatherings

This Lemon Poppy Seed Cake offers a perfect balance of tangy lemon and crunchy poppy seeds, making it an irresistible dessert for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 230
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour You can substitute with gluten-free flour if necessary.
  • 1 cup Granulated Sugar Consider using coconut sugar for a lower glycemic index.
  • 1 tablespoon Poppy Seeds No substitutions are typically needed.
  • 2 teaspoons Baking Powder Make sure it's fresh for the best rise.
  • 1/2 cup Butter Opt for unsalted or swap for a vegan alternative.
  • 3 Eggs For vegan options, replace with flax eggs.
  • 1/4 cup Fresh Lemon Juice Freshly squeezed is always the best choice.
  • 1 tablespoon Lemon Zest Use zest from organic lemons to avoid pesticides.
  • 1/2 cup Milk Whole milk provides richness; or use almond milk for lactose-free.
For the Optional Glaze
  • 1 cup Powdered Sugar Sift for a smooth texture.
  • 2 tablespoons Fresh Lemon Juice Use freshly squeezed for the best results.

Equipment

  • Loaf pan
  • mixing bowls
  • whisk
  • Hand Mixer
  • Spatula

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a loaf pan by greasing and flouring it.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and poppy seeds for about 30 seconds.
  3. Cream together the butter and sugar in another bowl until light and fluffy, about 3-4 minutes.
  4. Gradually add the eggs to the mixture, beating well after each addition, about 30 seconds each.
  5. Stir in the fresh lemon juice and lemon zest until combined.
  6. Alternately add the flour mixture and milk to the wet mixture, mixing just until combined.
  7. Pour the batter into the prepared loaf pan and bake for 50-60 minutes until golden brown.
  8. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1sliceCalories: 230kcalCarbohydrates: 35gProtein: 3gFat: 10gSaturated Fat: 6gMonounsaturated Fat: 4gCholesterol: 55mgSodium: 180mgPotassium: 125mgFiber: 1gSugar: 18gVitamin A: 350IUVitamin C: 5mgCalcium: 40mgIron: 1mg

Notes

For an extra touch of sweetness, consider drizzling a glaze made from powdered sugar and lemon juice over your cooled cake.

Tried this recipe?

Let us know how it was!