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–+ servings
lemon poppy seed cake

Lemon Poppyseed Cake

The Crispy Chef
Make a perfect lemon poppyseed cake in your kitchen. This classic dessert combines lemon zest and poppyseed crunch, offering a balance of citrus and nutty flavors. Perfect for any occasion!
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 8
Calories 350 kcal

Equipment

  • 9-inch round cake pan
  • Electric mixer or stand mixer
  • Large mixing bowls
  • Rubber spatula
  • Wire cooling rack
  • Whisk
  • Zester or grater
  • Dry measuring cups (stainless steel)
  • Liquid measuring cups (glass with clear markings)
  • Digital kitchen scale

Ingredients
  

Dry Ingredients:

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 tbsp fresh blue poppy seeds
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt

Wet Ingredients:

  • 3 large eggs room temperature
  • 1/2 cup unsalted butter softened
  • 1 cup whole milk
  • 1/4 cup freshly squeezed lemon juice
  • 1 tbsp lemon zest

Lemon Glaze:

  • 1 cup powdered sugar
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • A pinch of salt

Instructions
 

  • Preheat oven to 350°F (175°C) and grease a 9-inch cake pan.
  • Mix dry ingredients in a large bowl: flour, sugar, poppy seeds, baking powder, and salt.
  • Cream butter and sugar with an electric mixer until light and fluffy.
  • Add eggs one at a time, mixing thoroughly after each.
  • Incorporate lemon zest for vibrant citrus flavor.
  • Gradually alternate adding dry ingredients and milk, mixing gently.
  • Fold in lemon juice and poppy seeds without overmixing.
  • Pour batter into prepared pan and bake for 45-55 minutes.
  • Test doneness using a toothpick; it should come out clean.
  • Cool on a wire rack for 10 minutes before removing from the pan.
  • Prepare the glaze by whisking powdered sugar, lemon juice, lemon zest, and salt.
  • Drizzle glaze over the cooled cake and garnish with extra poppy seeds or lemon zest.

Notes

For a richer texture, add 1/2 cup sour cream or Greek yogurt.
To keep the cake fresh, store in an airtight container at room temperature for up to 3 days or refrigerate for a week.
Freeze slices individually for longer storage.

Nutrition

Serving: 200gCalories: 350kcalCarbohydrates: 50gProtein: 6gFat: 15gCholesterol: 60mgSodium: 150mgPotassium: 120mgFiber: 2gSugar: 30gVitamin A: 200IUVitamin C: 8mgCalcium: 80mgIron: 1.5mg
Keyword Citrus Cake, Lemon Dessert, Lemon Poppyseed Cake, Moist Cake, Poppyseed Cake
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