Lemon Poppy Seed Cake

Short Description

This Lemon Poppy Seed Cake is a light, moist dessert filled with zesty citrus flavor and speckled with tiny poppy seeds for a satisfying crunch. It’s the perfect cake to enjoy during spring and summer, ideal for brunches, tea parties, or a refreshing end to any meal.

Why You’ll Love This Recipe

• Bright, vibrant lemon flavor in every bite

• Moist, tender crumb with a beautiful texture

• Subtle crunch from poppy seeds

• Versatile – can be finished with glaze or frosting

• Perfect for special occasions or everyday treats

ingredients

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

• All-purpose flour

• Cornstarch (optional, for extra tenderness)

• Baking powder

• Baking soda

• Salt

• Unsalted butter

• Vegetable oil or other neutral oil

• Granulated sugar

• Fresh lemon zest

• Eggs

• Milk

• Plain yogurt or buttermilk

• Fresh lemon juice

• Poppy seeds

For Frosting or Glaze

• Cream cheese

• Unsalted butter

• Powdered sugar

• Lemon juice and zest

directions

1. Preheat oven to 350°F (180°C). Grease and line two 8-inch cake pans.

2. In a mixing bowl, combine flour, cornstarch (if using), baking powder, baking soda, salt, and poppy seeds.

3. In a large bowl, beat butter, oil, sugar, and lemon zest until light and fluffy.

4. Add eggs one at a time, mixing well after each addition.

5. In a separate bowl, mix milk, yogurt (or buttermilk), and lemon juice.

6. Add dry and wet ingredients to the butter mixture in alternating additions, starting and ending with the dry mixture.

7. Fold in poppy seeds until just combined.

8. Divide batter evenly into pans and bake for 25–33 minutes or until a toothpick inserted comes out clean.

9. Cool in pans for 10–15 minutes, then transfer to a wire rack to cool completely.

10. For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar, then lemon juice and zest. Spread or pipe onto cooled cake.

11. For a glaze, mix powdered sugar with lemon juice and drizzle over the cake.

Servings and timing

• Servings: 10 to 12

• Prep time: 15 minutes

• Bake time: 25 to 33 minutes

• Cooling and decorating time: 30 to 45 minutes

• Total time: Approximately 1 hour 30 minutes

Variations

• Use a Bundt or loaf pan for a different presentation

• Add lemon curd between layers for a richer lemon flavor

• Use Meyer lemons for a sweeter citrus note

• Substitute yogurt with sour cream for a tangier base

• Use only a glaze for a lighter dessert

storage/reheating

Store the cake in an airtight container:

• At room temperature for up to 12 hours (if unfrosted or only glazed)

• In the refrigerator for up to 4–5 days if frosted with cream cheese
  To serve, allow the cake to come to room temperature. For reheating, warm slices in the microwave for 10–15 seconds or in a 300°F (150°C) oven for a few minutes.

FAQs

What gives this cake its moist texture?

The combination of butter, oil, and yogurt (or buttermilk) ensures a moist and tender crumb.

Can I make this cake without poppy seeds?

Yes. The cake will still be deliciously lemony without the seeds.

Is it necessary to use fresh lemons?

Fresh lemon juice and zest are recommended for the best flavor, though bottled juice can be used in a pinch.

Can this be made as a loaf or Bundt cake?

Absolutely. Adjust the baking time accordingly—about 50–60 minutes for a loaf or Bundt pan.

How can I make it dairy-free?

Substitute the yogurt and milk with plant-based alternatives and use dairy-free butter and cream cheese.

Can I freeze this cake?

Yes. Wrap cooled, unfrosted layers tightly and freeze for up to 2 months. Thaw before frosting and serving.

What’s the best way to zest a lemon?

Use a microplane or fine grater, avoiding the bitter white pith beneath the peel.

Can I make the cake ahead of time?

Yes. Bake and store the cake layers a day in advance. Frost or glaze shortly before serving.

Does the frosting have to be cream cheese based?

No. A simple lemon glaze made from powdered sugar and lemon juice works well as a lighter option.

How long will leftovers keep?

Stored properly, leftovers can last in the refrigerator for up to five days.

Conclusion

Lemon Poppy Seed Cake is a timeless treat that brings together bright citrus flavor and delicate texture in every slice. Its elegant appearance and refreshing taste make it suitable for a variety of occasions. With its moist crumb and zesty finish, this cake is bound to become a favorite in your dessert rotation

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