I’ve always believed a proper Lemon Poppy Seed Cake should taste like sunshine in every bite. This tender citrus-studded loaf is what I bake when I want something bright and uplifting.
The buttery crumb practically melts on your tongue. Those tiny poppy seeds add gentle crunch, while the tangy glaze brings everything together beautifully.
Why this Lemon Poppy Seed Cake works no matter the season
I reach for this recipe year-round because it never disappoints. The citrus brightness lifts spirits on gray winter days just as well as it refreshes on warm afternoons.
You’ll love how the crumb stays moist for days. The preparation feels straightforward, with no fussy techniques or hard-to-find ingredients keeping you from success.
That sweet-tart glaze is what makes people ask for seconds. It soaks into the top layer slightly, creating little pockets of concentrated lemon flavor throughout.
What you will need to make this Lemon Poppy Seed Cake
Here’s everything I gather before starting my Lemon Poppy Seed Cake:
Dry Ingredients
- 270 g all-purpose flour – I always sift mine for the lightest texture possible
- ¾ teaspoon baking powder – helps create that perfect rise
- ½ teaspoon baking soda – works with the sour cream for extra tenderness
- ½ teaspoon salt – balances the sweetness and enhances the lemon
Wet Ingredients & Flavorings
- 200 g granulated sugar – not too sweet, just right for highlighting the citrus
- 2 tablespoon lemon zest – this is where the real flavor lives; use fresh lemons only
- 110 g butter, room temperature – makes the crumb rich and tender
- 2 large eggs, room temperature – brings structure and moisture
- 200 g sour cream, room temperature – my secret for that melt-away texture
- 30 g vegetable oil – I use canola or avocado oil for extra moisture
- 1 ½ tablespoon fresh lemon juice – adds brightness to the batter
- 1 ¼ teaspoon vanilla extract – rounds out all the flavors
- 1 ½ tablespoon poppy seeds – those little specks make it special
For the Glaze
- 150 g powdered sugar – creates that smooth, pourable consistency
- 4-5 teaspoon lemon juice – adjust based on how thick you want it
- ½ teaspoon sour cream (optional) – I add this when I want a creamier finish
Pro tip: Room temperature ingredients blend together much more smoothly. I set everything out about an hour before I start baking.
Looking for more citrus inspiration? Check out the ultimate lemon blueberry pound cake for another bright, cheerful option.
How I Make This Lemon Poppy Seed Cake
1. Prep your workspace – Heat your oven to 175°C (350°F). Grease a 21.5 x 11.5 cm loaf pan and line it with parchment paper, letting the edges hang over for easy removal later.
2. Combine the dry ingredients – Sift the flour, baking powder, baking soda, and salt into a medium bowl. Set this aside while you work on the wet ingredients.
3. Release the lemon oils – In your mixing bowl, combine the sugar and lemon zest. Rub them together with your fingers for about a minute until the mixture looks damp and smells incredibly fragrant.
4. Cream the butter mixture – Add the room-temperature butter to the lemon sugar. Beat on high speed for about 3 minutes until the mixture turns pale and fluffy. This step creates air pockets that make the cake light.
5. Incorporate the eggs – Scrape down the bowl sides, then add eggs one at a time. Mix on medium speed after each addition until just combined. Don’t worry if it looks slightly curdled.
6. Alternate wet and dry – Add half the flour mixture on low speed, mixing until barely visible. Then add the sour cream, oil, lemon juice, and vanilla extract. Mix gently until combined.
7. Finish the batter – Add the remaining flour and the poppy seeds. Mix on low speed just until no streaks remain. Use a rubber spatula to scrape the bowl bottom and sides thoroughly.
8. Bake the cake – Pour the batter into your prepared pan and smooth the top. Bake for 60-65 minutes. If the top browns too quickly around the 40-minute mark, tent it loosely with foil.
9. Check for doneness – A wooden skewer inserted in the center should come out with just a few moist crumbs clinging to it. The top should spring back when gently pressed.
10. Cool properly – Let the cake rest in the pan on a wire rack for 12 minutes. Then lift it out using the parchment overhang and let it cool completely on the rack.
11. Make the glaze – Whisk together the powdered sugar and lemon juice until smooth. If you want a thicker consistency, stir in that half teaspoon of sour cream.
12. Finish and serve – Once the cake reaches room temperature, drizzle the glaze over the top. Let it set for about 15 minutes before slicing.
The aroma while this bakes fills my entire kitchen. You’ll notice that citrus perfume getting stronger as it approaches doneness.
I always check the cake a few minutes early. Ovens vary, and you want to catch it right when the center just sets.
My secrets for getting this Lemon Poppy Seed Cake just right
Room temperature ingredients matter more than you might think. Cold eggs and sour cream won’t blend smoothly, creating a dense crumb instead of that light texture we’re after.
Don’t skip rubbing the zest into the sugar. This simple step releases the essential oils from the lemon peel, distributing that bright flavor throughout every bite of your Lemon Poppy Seed Cake.
Watch your mixing time carefully after adding flour. Overmixing develops gluten, which makes the cake tough. I mix just until I can’t see dry flour anymore, then stop immediately.
For even more cake inspiration, try the perfect honey apple upside down cake when you want something different but equally satisfying.
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The Best Lemon Poppy Seed Cake
- Total Time: 1 hour 35 minutes
- Yield: 14 slices
Description
This bright and tender Lemon Poppy Seed Cake features a soft, buttery crumb dotted with poppy seeds and finished with a tangy citrus glaze.
Ingredients
For the Cake:
- 270 g all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 200 g granulated sugar
- 2 tablespoon lemon zest (from about 2 large lemons)
- 110 g butter, room temperature
- 2 large eggs, room temperature
- 200 g sour cream, room temperature
- 30 g vegetable oil (canola or avocado oil)
- 1 ½ tablespoon fresh lemon juice
- 1 ¼ teaspoon vanilla extract
- 1 ½ tablespoon poppy seeds
For the Glaze:
- 150 g powdered sugar
- 4–5 teaspoon fresh lemon juice
- ½ teaspoon sour cream (optional, for thicker consistency)
Instructions
- Preheat your oven to 175°C (350°F). Grease and line a 21.5 x 11.5 cm loaf pan with parchment paper.
- Sift together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
- Rub lemon zest and sugar together in a large mixing bowl until fragrant and resembling wet sand. Add butter and beat on high speed for 3 minutes until pale and fluffy.
- Scrape down the bowl. Add eggs one at a time, mixing on medium speed after each addition until fully incorporated.
- Add half the flour mixture on low speed, mixing until just combined.
- Add sour cream, vegetable oil, lemon juice, and vanilla extract. Mix gently until incorporated.
- Add remaining flour mixture and poppy seeds. Mix on low speed just until no dry streaks remain. Scrape down the sides and bottom of the bowl.
- Pour batter into prepared pan and smooth the top. Bake for 60-65 minutes, or until a skewer inserted in the center comes out with just a few moist crumbs.
- If the top browns too quickly, cover loosely with aluminum foil after 40 minutes.
- Cool in the pan for 12 minutes on a wire rack, then remove from pan and cool completely.
- Whisk together powdered sugar, lemon juice, and sour cream (if using) until smooth.
- Drizzle glaze over cooled cake. Let set for 15 minutes before slicing.
Notes
- All ingredients should be at room temperature for best results
- Store covered at room temperature for up to 4 days
- Freezes well for up to 3 months without glaze
- Greek yogurt can substitute for sour cream
- Baking time may vary slightly depending on your oven; check at 60 minutes
- Prep Time: 30 minutes
- Cook Time: 65 minutes
Can I make this cake ahead of time?
Absolutely. I bake this Lemon Poppy Seed Cake up to two days early and store it wrapped tightly at room temperature. Add the glaze just before serving for the freshest look.
How should I store leftover cake?
Keep it covered at room temperature for up to four days. The sour cream in the batter keeps the crumb moist. I find it actually tastes better on day two.
What can I substitute for sour cream?
Full-fat Greek yogurt works perfectly. The tangy flavor and creamy texture are nearly identical. Just make sure it’s at room temperature before you start mixing.
Want to discover more recipes like this? Follow me on Pinterest where I share all my favorite baking projects and kitchen experiments. I’d love to connect with you there.
The best way I serve Lemon Poppy Seed Cake
I slice this for afternoon gatherings with hot tea or strong coffee. The citrus brightness pairs wonderfully with both. A thin slice feels light enough for a midday treat.
Spring brunches are when this cake really shines. I arrange the slices on a pretty platter alongside fresh berries. The sunny color and fresh flavor fit the season perfectly.