Lemon Poppy Seed Cake

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This lemon poppy seed cake is moist with a rich lemon flavor and the most delicious lemon glaze. This lemon and poppy seed cake is easy to make and is a bright and cheery dessert for any time of the year.

Lemon Poppy Seed Cake with 2 slices cut out of it


Lemon poppy seed cake is one of my all-time favorite desserts (also try this lemon poppy seed bread). This recipe is moist with a beautiful crumb. It has a rich lemon flavor with hints of vanilla and is topped with an irresistible lemon glaze.

This lemon and poppy seed cake is easy to make with a handful of simple ingredients. I tend to think of it as a spring dessert, but it really is the perfect treat to enjoy all year long.

a slice of Lemon Poppy Seed Cake on a cake with a fork and a bite taken out of it

Lemon Poppy Seed Cake – Ingredients and Substitutions

overhead photo of the ingredients in this Lemon Poppy Seed Cake recipe
  • All-purpose flour. I don’t recommend making substitutions for the flour. I suspect gluten-free all-purpose flour would work, but I have not tested it with this recipe.
  • Salted butter. Unsalted butter is an acceptable substitution.
  • Granulated sugar. use regular white granulated sugar or organic cane sugar for the best results.
  • Sour cream. I suggest using full-fat ingredients for the best texture and flavor, you can use full-fat Greek yogurt in place of sour cream.
  • Whole milk. I suggest using whole milk or half and half. 2% milk is acceptable, but not preferred.
  • Canola oil. you can replace the canola oil with an extra ¼ cup of melted butter, however it will change the texture of the cake slightly.
  • Pure lemon juice. Use freshly squeezed lemon juice or organic lemon juice found in most juice aisles.
front view of a Lemon Poppy Seed Cake with a piece cut out of it so the texture is visible

How to Make Lemon Poppy Seed Cake

This lemon and poppy seed cake is easy to make. We’ll walk through the process step-by-step, and don’t forget to watch the video.

To begin, grease or butter and flour an angel food cake pan or Bundt cake pan, set it aside.

Then, in a medium bowl, combine flour, baking soda, baking powder, and sea salt. Set the dry ingredient mixture aside

Then, in the bowl of a standing mixer, or in a large bowl with a hand-held mixer, beat butter and sugar until light and fluffy (1-2 minutes).

Next, add the eggs and vanilla and beat until fluffy (60 seconds).

Then, add the sour cream, milk, canola oil and lemon juice and beat on low speed until combined.

Next, combine the wet and dry ingredients and stir until combined.

Lastly, fold in poppy seeds until they are evenly distributed throughout the batter.

Pour mixture into prepared cake pan and bake in preheated oven for 30-35 minutes, or until the top is just barely set and a cake tester inserted in the center comes out clean or with a few wet crumbs (the top will look wet, test the cake at 30 minutes to ensure you don’t over-bake).

Set the poppyseed cake in the pan on a wire rack to cool for 30 minutes.  Gently run a knife around the edges and the inside (all parts touching the pan) to release.

Or, if you want a loaf, try this lemon poppy seed bread recipe.

After 30 minutes carefully remove the lemon poppy seed cake and let it cool completely on the wire rack.

Lemon Poppy Seed Cake on a wire cooling rack

Make the Lemon Glaze

Once the cake is cooled, make the lemon glaze. If you prefer, you can serve it with lemon buttercream frosting instead!

Begin by combining lemon juice and vanilla in a medium bowl. Then add the powdered sugar and stir or whisk until smooth.

Lemon Poppy Seed Cake glaze in a bowl with a whisk

Immediately pour the lemon glaze over the cooled cake. Then let it sit at room temperature until hardened (about 30-60 minutes). Or chill in the refrigerator.

Lemon Poppy Seed Cake on a wire cooling rack with glazed poured on top

Serve

Serve the lemon poppy seed cake at room temperature or slightly chilled.

Don’t forget to try our other favorite lemon desserts like lemon cookies (with a delicious lemon glaze), lemon pie, lemon poppy seed bread, and lemon bars!

front view of a Lemon Poppy Seed Cake with glaze

Store

Store leftovers in an airtight container in the refrigerator for up to 5 days.

Freeze

You can freeze individual slices in an airtight container for up to 2 months. Or you can wrap the entire cake (without glaze) in plastic wrap, then transfer it to a freezer-friendly airtight container or storage bag, and freeze for up to 2 months.

To serve, remove the cake from the freezer and let it thaw to room temperature. Then make the glaze and pour it over the cake.

a fork taking a bite of Lemon Poppy Seed Cake on a plate

Lemon Poppy Seed Cake Recipe FAQS

Do you soak poppy seeds before baking?

No, this recipe does not call for soaking the poppy seeds. They are added directly to the batter from the spice jar.

How many lemons does it take to make ¼ cup lemon juice?

About 1 to two lemons makes ¼ cup lemon juice.

How long do poppy seeds last?

I suggest adhering to the expiration date on your spice jar. They can last up to 2 years when stored in an airtight container in a cool, dry place.

up close photo of a slice of Lemon Poppy Seed Cake

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Lemon Poppy Seed Cake

Laura
This lemon poppy seed cake is moist with a rich lemon flavor and the most delicious lemon glaze. This lemon and poppy seed cake is easy to make and is a bright and cheery dessert for any time of the year.
5 from 3 votes
Course cake, Dessert
Cuisine American
Servings 16 Servings
Calories 300
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes

Ingredients 
 

Lemon Glaze

Instructions 

Make the Poppy Seed Cake

  • Preheat oven to 350 degrees F.
  • Grease an angel food cake pan or Bundt cake pan, set aside.
  • In a medium bowl, combine flour, baking soda, baking powder, and sea salt. Set aside
  • In the bowl of a standing mixer, or in a large bowl with a hand-held mixer, beat butter and sugar until light and fluffy (1-2 minutes).
  • Add eggs and vanilla and beat until fluffy (60 seconds).
  • Add sour cream, milk, canola oil and lemon juice and stir until combined.
  • Add dry ingredients to the wet ingredients and stir until combined.
  • Gently fold in poppy seeds until they are evenly distributed throughout the batter.
  • Pour mixture into prepared angel food cake pan and bake in preheated oven for 30-35 minutes , or until the top is just barely set and a cake tester inserted in the center comes out clean or with a few wet crumbs (it will look wet, test the cake at 30 minutes to ensure you don’t over-bake).
  • Set the poppyseed cake in the pan on a wire rack to cool for 30 minutes. Gently run a knife around the edges and the inside (all parts touching the pan) to release.
  • After 30 minutes carefully remove cake and let cool completely on the wire rack.

Make the Lemon Glaze

  • In a medium bowl, combine lemon juice and vanilla.
  • Then add the powdered sugar and stir or whisk until smooth.

Assemble & Serve

  • Immediately pour it over the cooled cake.
  • Let sit at room temperature until hardened (about 30-60 minutes).
  • Serve at room temperature.

Video

Notes

Ingredient Substitutions
  • All-purpose flour. I don’t recommend making substitutions for the flour. I suspect gluten-free all-purpose flour would work, but I have not tested it with this recipe.
  • Salted butter. Unsalted butter is an acceptable substitution.
  • Granulated sugar. use regular white granulated sugar or organic cane sugar for the best results.
  • Sour cream. I suggest using full-fat ingredients for the best texture and flavor, you can use full-fat Greek yogurt in place of sour cream.
  • Whole milk. I suggest using whole milk or half and half. 2% milk is acceptable, but not preferred.
  • Canola oil. you can replace the canola oil with an extra ¼ cup of melted butter, however it will change the texture of the cake slightly.
  • Pure lemon juice. Use freshly squeezed lemon juice or organic lemon juice found in most juice aisles.
Store
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Freeze
You can freeze individual slices in an airtight container for up to 2 months. Or you can wrap the entire cake (without glaze) in plastic wrap, then transfer it to a freezer-friendly airtight container or storage bag, and freeze for up to 2 months.
To serve, remove the cake from the freezer and let it thaw to room temperature. Then make the glaze and pour it over the cake.

Nutrition

Serving: 1slice | Calories: 300kcal | Carbohydrates: 44g | Protein: 3g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 179mg | Potassium: 88mg | Fiber: 1g | Sugar: 32g | Vitamin A: 277IU | Vitamin C: 2mg | Calcium: 61mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Rating




1 Comment

  1. 5 stars
    This cake is DELICIOUS and SO easy to make. I don’t consider myself a baker but it’s nice to make a dessert you know your family and friends will love. THIS IS IT! My daughter asked for this cake for her birthday she loved it so much. Comes out looking professional and tastes just as good as it looks; a “must” try! 💛