Introduction

This Lemon Poppy Seed Cake is a bright, zesty treat perfect for any occasion. Moist and tender with a delightful crunch from the poppy seeds, it’s topped with a luscious glaze that adds just the right amount of sweetness.

A single slice of poppy seed lemon cake is shown on a white plate with a silver fork beside it. The cake has two layers: the bottom layer is a light yellow cake filled evenly with black poppy seeds, showing a soft and moist texture, and the top layer is a smooth, white lemon glaze speckled with poppy seeds. On top of the glaze, there is a thin, round slice of lemon placed near the tip of the slice. The background features a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 large eggs, room temperature
2 ½ teaspoons baking powder
1 cup (125 g) all-purpose flour
½ teaspoon kosher salt
⅓ cup (67 g) granulated sugar
½ cup (109 g) vegetable oil
2 tablespoons poppy seeds
2 tablespoons lemon zest
½ cup lemon juice
½ teaspoon vanilla extract

For the Topping:
- 2 tablespoons unsalted butter
- ½ cup (122.5 g) whole milk
- 2 tablespoons granulated sugar

For the Glaze:
- 2 tablespoons whole milk
- 1 cup (125 g) confectioners’ sugar

Instructions

Step 1: Preheat your oven to 375°F (190°C). Grease a 7-inch springform pan with cooking spray and line the bottom and sides with parchment paper to ensure the cake releases easily.
Step 2: In a large bowl, whisk together the flour, sugar, baking powder, and salt to combine the dry ingredients evenly.
Step 3: In a separate bowl, beat the eggs and vegetable oil until smooth. Add lemon juice, lemon zest, and vanilla extract, mixing well to combine.
Step 4: Pour the wet ingredients into the dry ingredients and gently fold together until fully combined, taking care not to overmix.
Step 5: Fold in the poppy seeds evenly through the batter.
Step 6: Pour the batter into the prepared pan, smoothing the top. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Step 7: While the cake bakes, prepare the topping by heating the milk, butter, and sugar in a saucepan until the butter melts and the sugar dissolves. Once the cake is out of the oven, poke holes all over it with a skewer or toothpick, then pour the warm milk mixture evenly over the cake to soak in.
Step 8: To make the glaze, whisk together the confectioners’ sugar and milk until smooth. After the cake cools for 10-15 minutes, drizzle the glaze over the top, letting it settle into the holes before serving.

Tips & Variations

For extra lemon flavor, add a teaspoon of lemon extract to the wet ingredients.
Substitute vegetable oil with melted coconut oil for a subtle tropical note.
Try adding a handful of toasted almonds or sliced pistachios on top for added texture.
Use a bundt pan instead of a springform pan for a different presentation.

Storage

Store the cake covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To reheat, warm individual slices briefly in the microwave to soften the glaze and topping.

How to Serve

A single slice of lemon poppy seed cake is placed on a white plate over a white marbled surface. The slice has two layers: a soft light yellow cake base studded with small black poppy seeds, and a smooth white icing layer on top sprinkled evenly with more black poppy seeds. A thin round slice of lemon rests on the icing, adding a fresh yellow contrast. A silver fork lies to the right side of the plate. The scene is bright and clean. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen lemon juice instead of fresh?

Yes, frozen lemon juice works fine, but fresh lemon juice will provide the brightest and freshest flavor.

What can I do if I don’t have a springform pan?

You can use a regular 7-inch cake pan lined with parchment paper and greased well. It may be a bit harder to remove the cake, so allow it to cool before carefully loosening the edges with a knife.