Are you ready to indulge in a delightful treat? Our Lemon Poppy Seed cake is a fantastic dessert that combines the zest of lemons with the unique texture of poppy seeds, creating a perfect harmony of flavors. Whether it’s for a casual afternoon tea or a special occasion, this cake is bound to be a hit.

Every time I bake this lemon poppy seed cake, I’m reminded of my grandmother’s kitchen, where the sweet and tangy aroma of lemon would fill the house. She used to bake this cake for special gatherings, and it always amazed me how each bite captured the essence of her warmth and care. Even today, I try to recreate that magic with my own family, passing down the tradition with each slice shared.

Why You’ll Love This Recipe

This lemon poppy seed cake stands out for several reasons:

• Easy to Make: With straightforward ingredients and steps, even baking newbies can master this recipe.
• Refreshing Flavor: The blending of lemon zest and juice offers a vibrant flavor, making each bite a citrusy delight.
• Perfect Texture: The poppy seeds add a subtle crunch that elevates the cake’s overall texture.
• Versatile: Ideal for brunches, parties, or simply paired with a cup of tea.

Ingredients Notes

For the best results, consider the following:

• Lemon: Fresh lemons are a must for juice and zest. Opt for organic if possible to ensure the best flavor and aroma.
• Poppy Seeds: Toasting them briefly can enhance their flavor, but it’s not necessary.
• Flour: All-purpose flour works best, but you can substitute with gluten-free options if needed.
• Butter: Use unsalted to control the saltiness in the cake.

Recipe Steps

Step 1

Preheat your oven to 350°F (175°C). Grease and line a 9-inch loaf pan with parchment paper.

Step 2

In a bowl, combine flour, baking powder, baking soda, salt, and poppy seeds. Stir to mix evenly.

Step 3

In a separate bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in the lemon zest and juice.

Step 4

Gradually add the dry ingredients to the wet ingredients, alternating with milk. Mix until just combined. Be cautious not to overmix.

Step 5

Pour the batter into the prepared pan. Bake for 45–50 minutes or until a toothpick inserted into the center comes out clean. Let it cool in the pan for 10 minutes before transferring to a wire rack.

Storage Options

Store any leftover cake in an airtight container at room temperature for up to three days. If you wish to keep it longer, wrap the cake securely in plastic wrap and freeze for up to two months. To reheat, thaw overnight in the fridge and warm it at 350°F until heated through.

Variations & Substitutions

For a nutty twist, add a handful of chopped almonds to the batter. Substitute almond extract for vanilla extract to enhance this flavor. For a healthier version, you can use whole wheat flour and a sugar alternative like honey or agave syrup. Experiment with different citrus fruits like lime or orange to give it a unique flavor profile.

Serving Suggestions

This lemon poppy seed cake pairs beautifully with afternoon tea or coffee. For a fresh summer dessert, serve with a side of Fresh Berries or a dollop of whipped cream. It also makes for a lovely addition to any brunch spread, bringing a touch of citrusy sunshine to your meal.

Frequently Asked Questions

Can I make this cake ahead of time? Absolutely! You can prepare this cake a day in advance; in fact, it might even taste better as the flavors have more time to meld together. Just store it in an airtight container until ready to serve.

How do I prevent the cake from being too dense? Be sure not to overmix the batter once the dry ingredients are added. Mixing too much can result in a denser cake. Also, make sure your baking powder and baking soda are fresh to ensure the cake rises properly.

What can I use instead of poppy seeds? If you’re not a fan of poppy seeds, you can swap them for chia seeds for a similar texture or simply omit them altogether for a smooth cake texture. Another option is to add a small amount of finely chopped nuts for texture.

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Lemon Poppy Seed Cake

A delightful and moist lemon poppy seed cake with a tangy lemon glaze.

Prep : 10 Total : 25 minutes

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Ingredients

  

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Main Ingredients

• 1.5 cups all-purpose flour sifted
• 1 cup sugar
• 0.5 cup butter softened
• 3 tablespoons poppy seeds
• 2 eggs large
• 1 teaspoon baking powder
• 0.5 teaspoon baking soda
• 0.25 teaspoon salt
• 0.5 cup milk
• 2 tablespoons lemon zest freshly grated
• 2 tablespoons lemon juice fresh

Instructions

 

Preparation Steps

• Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
• In a large bowl, cream together the butter and sugar until light and fluffy.
• Beat in the eggs one at a time, then stir in the lemon zest and juice.
• Combine the flour, baking powder, baking soda, and salt; stir into the creamed mixture alternately with the milk.
• Fold in the poppy seeds, then spread the batter evenly into the prepared pan.
• Bake for 40 minutes in the preheated oven, or until a toothpick inserted into the center of the cake comes out clean.
• Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.

Notes

This cake pairs beautifully with a dollop of whipped cream or a sprinkle of powdered sugar.