Short Description

This Lemon Poppy Seed Cake is a moist, zesty, and tender dessert that combines the brightness of fresh lemons with the delicate crunch of poppy seeds. Perfect for brunches, teatime, or any special occasion, this cake delivers a refreshing citrus flavor in every bite.

Why You’ll Love This Recipe

Soft and moist texture that stays fresh for days
Bursting with fresh lemon flavor from both zest and juice
Lightly crunchy texture thanks to the poppy seeds
Versatile enough to be served with glaze, frosting, or plain
Simple ingredients and easy-to-follow method
Can be made ahead and frozen
Great for spring and summer gatherings
Can be adapted into loaf, bundt, or layer cake formats
Offers a perfect balance of sweet and tart
Pairs beautifully with tea, coffee, or fruit

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

All-purpose flour
Baking soda
Salt
Poppy seeds
Buttermilk
Lemon zest
Fresh lemon juice
Unsalted butter
Granulated sugar
Large eggs
Water (for syrup)
Confectioners’ sugar (for glaze)

Directions

Preheat your oven to 350°F (175°C). Grease and line two loaf pans with parchment paper.
In a medium bowl, whisk together the flour, baking soda, salt, and poppy seeds.
In a separate bowl or measuring cup, combine the buttermilk, lemon zest, and lemon juice.
In a large mixing bowl, cream the butter and granulated sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Add the dry and wet ingredients to the creamed mixture in three additions, beginning and ending with the dry ingredients. Mix just until combined.
Pour the batter evenly into the prepared pans and smooth the tops.
Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the syrup by heating sugar and water until dissolved. Remove from heat and stir in lemon juice.
Once the cakes are out of the oven and still warm, brush them generously with the lemon syrup.
Allow the cakes to cool completely.
For the glaze, whisk lemon juice into confectioners’ sugar until smooth and drizzle over the cooled cakes. Let it set before slicing.

Servings and Timing

Servings: Makes two 8½ × 4½-inch loaves (approximately 16 slices total)
Prep Time: 25 minutes
Cook Time: 55–65 minutes
Total Time: Around 1 hour 30 minutes

Variations

Bundt Cake: Bake the batter in a bundt pan for a more decorative presentation.
Layer Cake: Divide into round cake pans and frost with cream cheese or lemon buttercream.
Gluten-Free: Substitute with a 1:1 gluten-free flour blend.
Dairy-Free: Use plant-based butter and non-dairy yogurt or milk with lemon juice as a buttermilk substitute.
Orange Poppy Seed Cake: Replace lemon juice and zest with orange for a different citrus twist.
Frosted Version: Skip the glaze and top with a tangy cream cheese frosting.
Mini Loaves or Muffins: Adjust baking time for individual portions.

Storage/Reheating

Room Temperature: Store unfrosted cake in an airtight container for up to 3 days.
Refrigerator: If glazed or frosted, refrigerate and bring to room temperature before serving.
Freezer: Wrap tightly and freeze for up to 3 months. Thaw overnight before serving.
Reheating: Gently warm slices in the microwave for 10–15 seconds for a just-baked feel.

FAQs

1. How do I keep the cake moist?

Use fresh ingredients and don’t overbake. Brushing with lemon syrup also helps retain moisture.

2. Can I use bottled lemon juice?

Fresh lemon juice is recommended for best flavor, but bottled can be used in a pinch.

3. Do I need to soak the poppy seeds?

No soaking is necessary for this recipe, as the seeds will soften during baking.

4. Can I make this into cupcakes or muffins?

Yes, bake in muffin tins for about 20–25 minutes until a toothpick comes out clean.

5. What’s a good substitute for buttermilk?

You can use milk with a tablespoon of lemon juice or white vinegar added and let it sit for 5–10 minutes.

6. Can I skip the glaze?

Yes, the cake is flavorful on its own, or you can dust it with powdered sugar instead.

7. How do I prevent the cake from sticking to the pan?

Grease and line the pans with parchment paper, and allow the cakes to cool slightly before removing.

8. Can I make this cake ahead of time?

Yes, it can be made a day or two in advance. Store in an airtight container at room temperature or refrigerate if frosted.

9. Is this cake suitable for freezing?

Absolutely. Wrap in plastic wrap and foil, then freeze for up to 3 months.

10. Can I use yogurt instead of buttermilk?

Yes, plain yogurt or Greek yogurt can be used as a substitute for buttermilk.

Conclusion

This Lemon Poppy Seed Cake offers the perfect blend of citrus brightness and nutty texture. Moist, fragrant, and easy to make, it’s an ideal choice for casual brunches or elegant gatherings alike. Whether served with a glaze, frosting, or simply sliced and plain, it never fails to impress.