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Irresistibly Moist Lemon Poppy Seed Cake

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Irresistibly Moist Lemon Poppy Seed Cake is a bright, zesty, and tender cake with a soft crumb and subtle crunch from poppy seeds. Bursting with fresh lemon flavor and optionally topped with a tangy lemon glaze, it’s perfect for brunch, tea, or dessert.

  • Author: Julia
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 1 loaf or small bundt (8–10 slices)
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 tablespoons poppy seeds
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon lemon zest
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream or Greek yogurt
  • Optional Glaze: 1/2 cup powdered sugar + 1–2 tablespoons lemon juice

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour a loaf pan or small bundt pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds.
  3. In a large bowl, cream the butter and sugar until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the lemon zest, lemon juice, and vanilla extract.
  5. Add the dry ingredients to the wet ingredients, alternating with the sour cream, and mix until just combined.
  6. Pour the batter into the prepared pan and smooth the top.
  7. Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  9. For the glaze, whisk together powdered sugar and lemon juice, then drizzle over the cooled cake.

Notes

  • Use full-fat yogurt or mascarpone for an extra rich texture.
  • Fold in blueberries for a lemon-blueberry variation.
  • Top with slivered almonds before baking for a nutty crunch.
  • Dust with powdered sugar instead of glaze for a lighter finish.
  • Store at room temperature for up to 3 days or freeze for longer shelf life.

Nutrition

Find it online: https://juliameals.com/irresistibly-moist-lemon-poppy-seed-cake/