Irresistibly Moist Lemon Poppy Seed Cake

Irresistibly Moist Lemon Poppy Seed Cake is a bright, zesty dessert I love baking when I want something fresh, soft, and full of flavor. It’s incredibly tender with a light crumb and just the right pop of crunch from the poppy seeds. The fresh lemon flavor runs through every bite, and the optional lemon glaze on top makes it even more delicious. It’s perfect for brunch, tea time, or anytime I’m in the mood for a lemony treat.

Why You’ll Love This Recipe

I love this cake because it’s the perfect balance of tangy and sweet. The lemon zest and juice add a fresh citrus punch, and the sour cream or yogurt in the batter keeps it super moist. The poppy seeds give a delicate texture that makes it stand out from a regular lemon cake. It’s simple to make, bakes up beautifully, and stays moist for days. Whether I serve it glazed or plain, it never lasts long.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Baking powder

• Baking soda

• Salt

• Poppy seeds

• Unsalted butter, softened

• Sugar

• Eggs

• Lemon zest

• Fresh lemon juice

• Vanilla extract

• Sour cream or Greek yogurt

• Optional: powdered sugar + lemon juice for glaze

Directions

1. I preheat the oven to 350°F and grease a loaf pan or bundt pan, depending on how I want to serve it.

2. In a medium bowl, I whisk together the flour, baking powder, baking soda, salt, and poppy seeds.

3. In another bowl, I cream the butter and sugar until light and fluffy, then beat in the eggs one at a time.

4. I stir in the lemon zest, lemon juice, and vanilla extract.

5. I add the dry ingredients to the wet mixture, alternating with the sour cream, and mix until just combined.

6. I pour the batter into the prepared pan and smooth the top.

7. I bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.

8. I let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

9. If I’m adding a glaze, I whisk powdered sugar with lemon juice and drizzle it over the cooled cake.

Servings and timing

This recipe makes 1 loaf or small bundt cake (about 8–10 slices).
Prep time: 15 minutes
Bake time: 50 minutes
Cool time: 20 minutes
Total time: 1 hour 25 minutes

Variations

Sometimes I fold in blueberries for a lemon-blueberry twist. If I want a slightly richer version, I use full-fat Greek yogurt or even mascarpone. I’ve also swapped the glaze for a dusting of powdered sugar when I want something a little lighter. For a nutty touch, I sprinkle slivered almonds on top before baking.

storage/reheating

I store this cake in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. It also freezes well—either whole or sliced. To reheat, I microwave a slice for 10–15 seconds to bring back the softness and just a touch of warmth.

FAQs

Can I use bottled lemon juice?

I prefer fresh lemon juice for the brightest flavor, but bottled can work in a pinch.

Do I need to soak the poppy seeds?

No soaking is necessary for this recipe. They bake up soft and add a nice texture as is.

Can I use yogurt instead of sour cream?

Yes, plain Greek yogurt works beautifully and keeps the cake just as moist.

What kind of pan works best?

I usually bake it in a standard loaf pan, but a small bundt pan or even a square pan works well too—just adjust the baking time slightly.

Can I make this cake gluten-free?

Yes, I’ve used a 1:1 gluten-free flour blend with good results. The texture stays moist and tender.

Conclusion

Irresistibly Moist Lemon Poppy Seed Cake is a classic that never goes out of style. It’s bright, fresh, and perfectly soft with just the right crunch from the poppy seeds. Whether I’m baking it for a weekend brunch or just to enjoy with tea, this cake always brings a burst of sunshine to the table—and a smile with every bite.

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