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Moist lemon poppy seed cake topped with fresh lemon glaze and poppy seeds

Lemon Poppy Seed Cake

A delicious and zesty Lemon Poppy Seed Cake that's perfect for any gathering, providing a delightful balance of sweet and tart flavors.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tbsp baking powder
  • 1/4 cup poppy seeds
Wet Ingredients
  • 3 large eggs
  • 1/2 cup unsalted butter, softened Make sure butter is softened but not melted.
  • 1 cup whole milk Can substitute with Greek yogurt for added moisture.
  • 2 pieces fresh lemons, zest and juice (about 1/4 cup juice)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease and flour a loaf pan.
  2. In a bowl, whisk together the flour, baking powder, sugar, and poppy seeds.
  3. In another bowl, cream the softened butter and sugar until fluffy. Add eggs one at a time, mixing well after each addition. Stir in the lemon zest and juice.
  4. Gradually combine the dry ingredients with the wet mixture, alternating with milk until just blended.
  5. Pour the batter into the prepared loaf pan and bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
  6. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

This cake can be topped with whipped cream, powdered sugar, or a light lemon glaze. Best enjoyed with tea or lemonade. Store in an airtight container for up to three days or freeze for later enjoyment.