Introduction

This lemon poppy seed cake combines bright citrus flavor with a delightful crunch from poppy seeds. Moist and tender, it’s finished with a sweet glaze that perfectly complements its zesty notes. It’s an easy-to-make treat that brightens any occasion.

A single slice of poppy seed lemon cake is placed on a white plate with a shiny silver fork beside it. The cake has two distinct layers: the bottom is a light yellow, moist sponge filled with small black poppy seeds evenly spread throughout, and the top is a thick, glossy white icing speckled with poppy seeds. On top of the icing rests a thin, round slice of bright yellow lemon. The plate sits on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 large eggs, room temperature
2 ½ teaspoons baking powder
1 cup (125 g) all-purpose flour
½ teaspoon kosher salt
⅓ cup (67 g) granulated sugar
½ cup (109 g) vegetable oil
2 tablespoons poppy seeds
2 tablespoons lemon zest
½ cup lemon juice
½ teaspoon vanilla extract
2 tablespoons unsalted butter (for topping)
½ cup (122.5 g) whole milk (for topping)
2 tablespoons granulated sugar (for topping)
2 tablespoons whole milk (for glaze)
1 cup (125 g) confectioners’ sugar (for glaze)

Instructions

Step 1: Preheat your oven to 375°F (190°C). Grease a 7-inch springform pan with cooking spray and line the bottom and sides with parchment paper to ensure easy removal after baking.
Step 2: In a large bowl, whisk together flour, granulated sugar, baking powder, and salt until well combined.
Step 3: In a separate bowl, beat the eggs and vegetable oil until smooth. Add lemon juice, lemon zest, and vanilla extract, mixing until fully combined.
Step 4: Pour the wet ingredients into the dry ingredients and gently fold until just combined, being careful not to overmix to keep the cake light and tender.
Step 5: Fold in the poppy seeds evenly throughout the batter.
Step 6: Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Step 7: While the cake bakes, prepare the topping by heating whole milk, butter, and sugar in a saucepan until the butter melts and the sugar dissolves. When the cake is done, use a skewer or toothpick to poke holes all over the top, then pour the warm milk mixture evenly over the cake to soak in.
Step 8: To make the glaze, whisk together confectioners’ sugar and milk until smooth. Allow the cake to cool slightly (10-15 minutes), then drizzle the glaze over the top, letting it settle into the holes before serving.

Tips & Variations

For a more intense lemon flavor, add an extra tablespoon of lemon zest or a few drops of lemon extract.
You can substitute vegetable oil with melted coconut oil for a subtle tropical twist.
If you don’t have a springform pan, a regular 8-inch round cake pan will work; just grease and line it well.
Sprinkle some sliced almonds or toasted coconut on top of the glaze for added texture and flavor.

Storage

Store the lemon poppy seed cake in an airtight container at room temperature for up to 2 days. For longer storage, keep it refrigerated for up to 5 days, bringing it to room temperature before serving. Reheat individual slices briefly in the microwave if desired to restore softness.

How to Serve

A single slice of lemon poppy seed cake is shown on a white plate, placed on a white marbled surface. The cake has two visible layers: a dense, light yellow base filled with small black poppy seeds, topped with a smooth, thin layer of white icing that has more poppy seeds sprinkled on top. On the very top, there is a round slice of lemon with one small lemon wedge standing up in the center. A silver fork lies on the right side of the plate. The image captures a fresh, simple, and bright look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen lemons for the zest and juice?

Frozen lemons can be zested and juiced, but fresh lemons provide brighter flavor and more juice. If using frozen, thaw and drain excess water before measuring.

Can I make this cake gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum for best results. The texture may be slightly different but still delicious.