Moist Lemon Poppy Seed Cake

Bright, citrusy, and wonderfully soft, this Moist Lemon Poppy Seed Cake is the perfect treat for lemon lovers. It combines the zing of fresh lemon juice and zest with the satisfying crunch of poppy seeds—all wrapped up in a fluffy, tender cake that’s soaked in a lemon glaze for extra moisture. Whether served for brunch, dessert, or with a cup of tea, it’s a guaranteed crowd-pleaser.

Want recipes like this delivered straight to your inbox? Subscribe now to get the latest culinary creations you’ll love.

Why You’ll Love This Recipe
Bursting with Lemon Flavor – Made with real lemon zest and juice.
Incredibly Moist – Thanks to yogurt and a lemon glaze.
Perfectly Sweet – Balanced by tangy citrus.
Simple Ingredients – Nothing fancy, just pantry staples.
Elegant Yet Easy – Beautiful enough for gatherings, easy enough for everyday.

Ingredients You’ll Need

For the Cake:

• 1½ cups all-purpose flour
• 2 tbsp poppy seeds
• 2 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ¾ cup granulated sugar
• Zest of 2 lemons
• ½ cup plain yogurt (or sour cream)
• ½ cup vegetable oil
• 2 large eggs
• ¼ cup fresh lemon juice
• 1 tsp vanilla extract

For the Lemon Glaze:

• ½ cup powdered sugar
• 1–2 tbsp fresh lemon juice (adjust for desired thickness)
• Optional: extra lemon zest for garnish

Tools You’ll Need

• Mixing bowls
• Whisk and spatula
• 8×4 or 9×5 inch loaf pan (or bundt pan)
• Microplane or grater for zesting
• Cooling rack
• Parchment paper

Step-by-Step Instructions

Step 1: Prep the Pan & Oven

1. Preheat oven to 350°F (175°C).
2. Line a loaf pan with parchment paper or grease it well.
3. In a bowl, mix flour, poppy seeds, baking powder, baking soda, and salt. Set aside.

Step 2: Mix Wet Ingredients
4. In a large bowl, rub lemon zest into sugar with your fingers to release oils.
5. Add yogurt, oil, eggs, lemon juice, and vanilla. Whisk until smooth.

Step 3: Combine Wet & Dry
6. Gradually stir dry ingredients into the wet until just combined—do not overmix.
7. Pour batter into prepared loaf pan and smooth the top.

Step 4: Bake the Cake
8. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
9. If the top browns too quickly, cover loosely with foil during the last 10 minutes.
10. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.

Step 5: Add the Glaze
11. In a small bowl, mix powdered sugar and lemon juice until smooth.
12. Drizzle over cooled cake. Sprinkle with extra zest if desired.
13. Let the glaze set before slicing and serving.

Tips for the Best Lemon Poppy Seed Cake
Use Fresh Lemons – Bottled juice doesn’t compare to fresh lemon zest and juice.
Don’t Skip the Yogurt – It keeps the cake moist and tender.
Measure Flour Correctly – Spoon and level for accuracy.
Don’t Overmix – Stir until just combined to avoid a dense cake.
Let it Cool – Glaze only after the cake is cool to avoid melting it off.

Serving Suggestions

• With Tea or Coffee: Ideal for afternoon tea or a relaxing treat.
• As a Brunch Cake: A light yet flavorful addition to brunch menus.
• With Berries: Serve with fresh raspberries or blueberries on the side.
• For Special Occasions: Dress it up with candied lemon slices or edible flowers.
• With Whipped Cream: A dollop of lightly sweetened whipped cream adds indulgence.

How to Store & Freeze

Storing:
Keep in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.

Freezing:
Wrap the cooled cake (unglazed) tightly in plastic and foil. Freeze for up to 2 months. Thaw at room temp and glaze before serving.

Reheating:
Enjoy at room temperature or microwave individual slices for 10–15 seconds to warm slightly.

Frequently Asked Questions

1. Can I use Greek yogurt?
   Yes, full-fat Greek yogurt works beautifully.
2. Can I skip the glaze?
   You can, but it adds moisture and an extra lemony kick.
3. Can I use another citrus?
   Absolutely—orange or lime work well too.
4. Can I make it into muffins?
   Yes! Bake at 350°F (175°C) for 18–22 minutes in a lined muffin tin.
5. Is this cake freezer-friendly?
   Yes, freeze without glaze for best texture.

Final Thoughts
This Moist Lemon Poppy Seed Cake is the kind of recipe that never goes out of style. Whether you’re baking for a celebration or just for yourself, it delivers sunshine in every bite—bright, soft, and so easy to make. A true classic with a fresh twist!

Try it today and enjoy the perfect slice of citrusy happiness.

Preparation Time: 15 minutes
Cooking Time: 50 minutes
Cuisine: American

Nutritional Information (Per Slice – serves 10):
Calories: 250 | Protein: 4g | Carbohydrates: 28g | Fat: 13g | Fiber: 1g | Sugar: 16g

Print