Name: Lemon Poppy Seed Cake Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Ingredients: For the Cake:; 2 ½ cups all-purpose flour; 2 tbsp poppy seeds; 1 ½ tsp baking powder; ½ tsp baking soda; ½ tsp salt; 1 cup unsalted butter, softened; 1 ¾ cups granulated sugar; 4 large eggs; 1 tbsp lemon zest; ¼ cup fresh lemon juice; 1 cup sour cream; 1 tsp vanilla extract; For the Lemon Glaze:; 1 cup powdered sugar; 2–3 tbsp lemon juice

Lemon Poppy Seed Cake is a moist and zesty dessert bursting with bright lemon flavor and a subtle nutty crunch from poppy seeds. This refreshing cake is perfect for spring gatherings, brunch spreads, or simply enjoying with a cup of tea. With its tender crumb and citrusy glaze, it’s both elegant and easy to bake from scratch.

Ingredients List

For the Cake:
– 2 ½ cups all-purpose flour
– 2 tbsp poppy seeds
– 1 ½ tsp baking powder
– ½ tsp baking soda
– ½ tsp salt
– 1 cup unsalted butter, softened
– 1 ¾ cups granulated sugar
– 4 large eggs
– 1 tbsp lemon zest
– ¼ cup fresh lemon juice
– 1 cup sour cream
– 1 tsp vanilla extract

For the Lemon Glaze:
– 1 cup powdered sugar
– 2–3 tbsp lemon juice

Step-by-Step Instructions

Step 1: Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt or loaf pan.
Step 2: In a medium bowl, whisk together flour, poppy seeds, baking powder, baking soda, and salt.
Step 3: In a large mixing bowl, beat butter and sugar until light and fluffy.
Step 4: Add eggs one at a time, mixing well after each. Stir in lemon zest, juice, sour cream, and vanilla.
Step 5: Gradually add the dry ingredients to the wet mixture. Mix until just combined—don’t overmix.
Step 6: Pour batter into the prepared pan and smooth the top.
Step 7: Bake for 50–60 minutes, or until a toothpick comes out clean.
Step 8: Let the cake cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.
Step 9: Mix powdered sugar and lemon juice to form a glaze. Drizzle over cooled cake.

Cooking Time

Prep Time: 15 minutes
Bake Time: 50–60 minutes
Total Time: 1 hour 15 minutes

Servings

Makes 10–12 slices

Nutritional Information (approx. per slice)

Calories: 360
Carbs: 45g
Fat: 18g
Protein: 5g

Storage Instructions

Store covered at room temperature for up to 3 days, or refrigerate for up to 5 days.
Can be frozen (unglazed) for up to 1 month. Thaw at room temperature and glaze before serving.

Pairings/Suggestions

Serve with tea, lemonade, or a berry compote.
Excellent for Easter brunch, Mother’s Day, or springtime picnics.

Seasonal Relevance

This cake is a seasonal favorite for spring due to its bright lemon flavor and light texture. It’s a lovely option for Easter and garden parties.

Conclusion

Lemon Poppy Seed Cake brings together the tang of lemon with the delicate texture of a buttery crumb. Whether you’re serving guests or treating yourself, this cake delivers a fresh, elegant experience with every bite.