Lemon Poppy Seed Cake (Often a Bundt or Loaf)

If you’re searching for a bright, zesty dessert that’s both moist and flavorful, this Lemon Poppy Seed Cake is a perfect choice. Often baked in a Bundt or loaf pan, this cake combines the tangy taste of fresh lemon with the delicate crunch of poppy seeds. Its soft, tender crumb is enhanced by a light glaze that adds a subtle sweetness, making it an irresistible treat for breakfast, brunch, or dessert.

This easy-to-make recipe requires minimal preparation, making it ideal for both novice bakers and seasoned enthusiasts. The combination of lemon zest, fresh lemon juice, and crunchy poppy seeds creates a flavor profile that is refreshingly light, yet satisfyingly rich. Whether you’re hosting a springtime brunch, preparing a teatime treat, or simply craving a homemade cake, this Lemon Poppy Seed Cake will quickly become a favorite in your recipe collection.

Not only does it taste amazing, but it also looks beautiful when served. A golden-brown crust with a soft, moist interior makes it perfect for slicing and sharing. You can enhance the presentation further by drizzling a simple lemon glaze on top or dusting it with powdered sugar for an elegant touch.

Ingredients

• 2 cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 3 tbsp poppy seeds
• ½ cup unsalted butter, room temperature
• 1 cup granulated sugar
• 3 large eggs
• Zest of 1 lemon
• 2 tbsp fresh lemon juice
• ½ cup sour cream or Greek yogurt
• For the glaze: 1 cup powdered sugar + 2-3 tbsp lemon juice

Directions

1. Preheat the Oven: Set your oven to 350°F (175°C) and lightly grease a Bundt or loaf pan. Sprinkle with a little flour to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together 2 cups of all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, and 3 tablespoons poppy seeds.
4. Cream Butter and Sugar: In a large bowl, beat ½ cup unsalted butter (room temperature) with 1 cup granulated sugar until fluffy.
5. Add Eggs and Lemon: Beat in 3 large eggs one at a time, followed by 2 tablespoons of fresh lemon juice and the zest of one lemon. Mix until well combined.
6. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with ½ cup sour cream or Greek yogurt, starting and ending with the dry ingredients. Stir until just combined.
7. Bake the Cake: Pour the batter into the prepared pan and smooth the top. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
8. Cool and Glaze: Let the cake cool in the pan for 10-15 minutes, then transfer it to a wire rack. For the glaze, mix 1 cup powdered sugar with 2-3 tablespoons lemon juice until smooth. Drizzle over the cooled cake.
9. Serve and Enjoy: Slice and serve your Lemon Poppy Seed Cake with tea, coffee, or a light dessert wine.