Pin It A moist, tender cake bursting with fresh lemon flavor and fragrant poppy seeds, finished with a tangy lemon glaze. Perfect for afternoon tea or a bright dessert.
This cake quickly became our family favorite during spring when lemons are in season. The poppy seeds add a delightful crunch that everyone enjoys.
Ingredients
- For the Cake: 2 1/2 cups (320 g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 3 tablespoons poppy seeds
- 1 cup (225 g) unsalted butter, softened
- 1 1/2 cups (300 g) granulated sugar
- 3 large eggs, room temperature
- Zest of 2 large lemons
- 1/4 cup (60 ml) fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup (240 ml) whole milk, room temperature
- For the Lemon Glaze: 1 cup (120 g) powdered sugar, sifted
- 2&3 tablespoons fresh lemon juice
- Zest of 1 lemon (optional)
Instructions
- Step 1:
- Preheat the oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line with parchment paper.
- Step 2:
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and poppy seeds.
- Step 3:
- In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 3 minutes.
- Step 4:
- Add eggs, one at a time, beating well after each addition. Mix in lemon zest, lemon juice, and vanilla extract.
- Step 5:
- On low speed, add the dry ingredients in three additions, alternating with the milk, beginning and ending with dry ingredients. Mix until just combined do not overmix.
- Step 6:
- Pour the batter into the prepared loaf pan and smooth the top.
- Step 7:
- Bake for 50–55 minutes or until a toothpick inserted into the center comes out clean. If the top browns too quickly tent with foil after 35 minutes.
- Step 8:
- Cool the cake in the pan for 15 minutes then remove and transfer to a wire rack to cool completely.
- Step 9:
- For the glaze, whisk powdered sugar with 2 tablespoons lemon juice until smooth. Add more juice for a thinner glaze if desired. Drizzle over the cooled cake. Sprinkle with additional lemon zest if desired.
- Step 10:
- Let the glaze set before slicing and serving.
Pin It Sharing this cake with my family during weekend tea time creates cherished moments filled with laughter and warmth.
Tips for Perfect Texture
Incorporate the dry ingredients gently and avoid overmixing to maintain a light and tender crumb every time.
Storing Your Cake
Keep the cake in an airtight container at room temperature for up to 3 days to retain freshness and moisture.
Variations to Try
Try substituting half the butter with Greek yogurt for a lighter version or add a touch of almond extract for a subtle twist.
Pin It 
This glazed lemon poppy seed cake is a bright and zesty treat that always delights guests with its refreshing flavors.
Recipe Questions & Answers
- → What gives this cake its lemon flavor?
Zest and fresh juice from lemons are used in both the cake batter and glaze, providing a bright, tangy citrus flavor throughout.
- → How do poppy seeds affect the cake?
Poppy seeds add a subtle crunch and nutty texture, complementing the moist crumb and citrus notes.
- → Can I substitute any ingredients to alter texture?
Yes, replacing half of the butter with Greek yogurt creates a lighter texture while maintaining moisture.
- → What is the recommended baking time and temperature?
Bake at 350°F (175°C) for 50-55 minutes until a toothpick comes out clean, tenting with foil if the top browns too fast.
- → How should the glazed cake be stored?
Store leftovers in an airtight container at room temperature for up to three days to maintain freshness.