There’s something irresistible about a lemon poppy seed cake – the bright citrus flavor, the delicate crunch of poppy seeds, and the soft, buttery texture make it a crowd favorite.

Whether you’re baking for a special occasion or simply craving a refreshing treat, this recipe will not disappoint.

This cake strikes the perfect balance between sweet and tangy, with real lemon zest and juice enhancing its flavor. Poppy seeds add a slight nuttiness, and the moist crumb ensures every bite is delicious.

Why You’ll Love This Lemon Poppy Seed Cake

Perfect balance of sweet and tangy flavors
Moist, fluffy texture with a delicate crunch from poppy seeds
Simple, easy-to-follow recipe with common pantry ingredients
Versatile: enjoy as a breakfast cake, dessert, or afternoon treat

Ingredients You’ll Need

To make a moist and flavorful lemon poppy seed cake, you’ll need the following ingredients:

For the Cake:

2 ½ cups all-purpose flour – Provides structure and a tender crumb.
1 ½ teaspoons baking powder – Helps the cake rise.
½ teaspoon baking soda – Balances acidity and improves texture.
½ teaspoon salt – Enhances flavor.
¾ cup unsalted butter, softened – Adds richness and moisture.
1 ½ cups granulated sugar – Sweetens and creates a tender crumb.
3 large eggs – Provides structure and helps bind the ingredients.
1 cup buttermilk – Keeps the cake moist and soft.
Zest of 2 lemons – Infuses natural citrus flavor.
¼ cup fresh lemon juice – Adds tang and brightness.
1 teaspoon vanilla extract – Complements the lemon flavor.
2 tablespoons poppy seeds – Adds texture and a nutty flavor.

For the Lemon Glaze (Optional):

1 cup powdered sugar – Creates a smooth glaze.
2 tablespoons fresh lemon juice – Adds tartness and shine.

Step-by-Step Instructions

Step 1: Prepare the Oven and Pan

Preheat your oven to 350°F (175°C). Grease a 9-inch bundt pan or loaf pan with butter and lightly dust with flour. This prevents the cake from sticking.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together flour, baking powder, baking soda, salt, and poppy seeds. Set aside.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 2-3 minutes. This step is crucial for a soft and airy cake.

Step 4: Add Eggs and Flavorings

Beat in the eggs, one at a time, ensuring each is fully incorporated. Add the lemon zest, lemon juice, and vanilla extract, mixing until smooth.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredients in three parts, alternating with buttermilk. Start and end with the dry ingredients, mixing gently until just combined. Overmixing can make the cake dense.

Step 6: Bake the Cake

Pour the batter into the prepared pan and smooth the top. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.

Step 7: Cool and Glaze

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. If using glaze, whisk together powdered sugar and lemon juice and drizzle over the cake.

Baking Tips for a Perfect Cake

Use fresh lemons: Fresh lemon juice and zest provide the best flavor.
Room temperature ingredients: Ensure butter, eggs, and buttermilk are at room temperature for a smooth batter.
Do not overmix: Mix just until combined to avoid a dense cake.
Check for doneness: Insert a toothpick in the center; if it comes out clean, the cake is done.

Optional Lemon Glaze or Frosting Ideas

If you want to take your lemon poppy seed cake to the next level, try one of these toppings:

Classic Lemon Glaze: A simple mix of powdered sugar and fresh lemon juice for a tangy finish.
Cream Cheese Frosting: A rich and creamy option that pairs beautifully with the cake’s citrusy notes.
Vanilla Drizzle: A light and sweet alternative for those who prefer a subtler flavor.

Variations & Substitutions

Gluten-Free: Substitute all-purpose flour with a gluten-free 1:1 baking blend.
Dairy-Free: Use almond milk with a teaspoon of vinegar instead of buttermilk, and swap butter for vegan butter or coconut oil.
Loaf Cake or Muffins: Bake in a loaf pan (50-55 minutes) or make muffins (18-20 minutes at 350°F).

Storage & Serving Suggestions

Room Temperature: Store in an airtight container for 3 days.
Refrigerator: Keep for up to a week if covered tightly.
Freezer: Wrap slices in plastic wrap and freeze for up to 3 months.

Serve with a cup of tea, coffee, or fresh berries for a delightful treat.

Recipe FAQ’s

What can I use instead of buttermilk?

You can make a buttermilk substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5-10 minutes before using.

Can I freeze lemon poppy seed cake?

Yes, wrap the cake (or individual slices) tightly in plastic wrap and store in an airtight container. It can be frozen for up to 3 months. Thaw at room temperature before serving.

How do I prevent the cake from sticking to the pan?

Grease the pan well with butter and lightly dust it with flour, or use parchment paper for easy removal. A bundt pan should be carefully coated with baking spray that contains flour.

Lemon Poppy Seed Cake (Moist and Zesty)

This lemon poppy seed cake is a moist and flavorful dessert that balances the sweetness of cake with the tangy brightness of fresh lemons. The poppy seeds add a delicate crunch, while the buttermilk keeps the crumb soft and tender.

It’s an easy-to-make cake that’s perfect for brunch, tea time, or an after-dinner treat. Enjoy it plain, with a simple lemon glaze, or topped with cream cheese frosting.

Print Recipe Pin Recipe

Prep Time 15

Baking Time 45

Total Time 1

Course Dessert

Cuisine American

Servings 10 Slices

Calories 320 kcal