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Lemon Poppy Seed Cake

A tender, moist lemon poppy seed cake with a bright citrus flavor and a subtle crunch from poppy seeds. This recipe uses a simple technique to keep the cake from drying out.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 10
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups 190g all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 tablespoon poppy seeds
  • ½ cup 113g unsalted butter, softened
  • 1 cup 200g granulated sugar
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest from about 2 lemons
  • ¼ cup 60ml fresh lemon juice
  • ½ cup 120ml buttermilk, room temperature
  • For the glaze:
  • 1 cup 120g powdered sugar
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest optional

Equipment

  • 9x5 inch loaf pan
  • mixing bowls
  • electric mixer
  • whisk
  • spatula
  • cooling rack
  • zester
  • juicer

Method
 

  1. Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line with parchment paper, leaving overhang on the long sides.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds. Set aside.
  3. In a large bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 3 minutes. Scrape down the bowl.
  4. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, lemon zest, and lemon juice. The mixture may look slightly curdled—that's fine.
  5. With the mixer on low speed, add the flour mixture in three additions, alternating with the buttermilk, starting and ending with the flour. Mix just until combined. Do not overmix.
  6. Pour the batter into the prepared pan and spread it evenly. Bake for 40–45 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should be golden brown.
  7. Let the cake cool in the pan for 10 minutes, then lift it out using the parchment overhang and transfer to a cooling rack. Cool completely before glazing.
  8. For the glaze: whisk together the powdered sugar and lemon juice until smooth. Add more juice if needed for a thin drizzle. Stir in the lemon zest if using. Drizzle over the cooled cake.

Notes

Storage: Wrap the cooled, unglazed cake tightly in plastic wrap and store at room temperature for up to 3 days. Glazed cake is best eaten the same day. To freeze, wrap the unglazed cake in plastic wrap then foil, and freeze for up to 3 months. Thaw overnight at room temperature, then glaze. For a dairy-free version, use plant-based butter and buttermilk substitute (1 tablespoon lemon juice plus enough plant milk to make ½ cup, let sit 5 minutes). This recipe contains gluten, dairy, and eggs.