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Lemon Poppy Seed Cake Recipe

This beloved family recipe, passed down for 25 years, delivers a burst of sunshine with every bite! A perfectly moist and tender lemon poppy seed cake is elevated by a vibrant lemon glaze that sinks into the cake, creating an irresistible texture and intense lemon flavor. The secret? A thin, tangy glaze that hardens, resulting in a deliciously crunchy bottom and a supremely moist interior. Get ready to experience a taste of pure lemon heaven!

Prep Time 20 mins
Cook Time 50 mins
Calories 306.3 kcal
Protein 7g
Rating 4.7 (23 Reviews)
Lemon Poppy Seed Cake 11

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Lemon Poppy Seed Cake

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How to Make Lemon Poppy Seed Cake

  1. Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
  2. In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and 1 ¾ cups granulated sugar until light and fluffy. Beat in 4 large eggs, one at a time, then stir in 1 teaspoon vanilla extract.
  3. In a separate bowl, whisk together 3 cups all-purpose flour, 3 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, and 2 tablespoons poppy seeds.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  5. In a small bowl, whisk together ½ cup buttermilk and 1 tablespoon lemon zest.
  6. Gradually add the buttermilk mixture to the batter, mixing until just combined.
  7. Pour batter into the prepared bundt pan and bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. While the cake is baking, prepare the glaze: Whisk together ½ cup powdered sugar and 2-3 tablespoons lemon juice until smooth and thin. Add more lemon juice, a teaspoon at a time, if needed to reach desired consistency.
  9. Once the cake is out of the oven, immediately poke holes all over the top using long wooden skewers or a toothpick.
  10. Slowly pour the glaze evenly over the hot cake, allowing it to soak in.
  11. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

Nutrition Information (Approximate per serving)

Sodium

12 g

Sugar

101g

Fat

10g

Carbs

14g

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion For Large Groups Desserts Fruit Easy Holiday Event Kid Friendly Cakes Dietary Citrus Lemon Number Of Servings