Lemon Poppy Seed Cake
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This lemon poppy seed cake is bursting with bright citrus flavor, packed with nutty poppy seeds, and drizzled with a tangy lemon glaze—perfect for sharing (or not!).
A variation of my popular lemon pound cake, this lemon poppy seed cake is laced with fresh lemon zest, filled to the brim with nutty, crackly poppy seeds, and drizzled with a bright lemon glaze. The texture is just what you hope for in a homemade cake—ultra-moist and melt-in-your mouth tender.
The recipe yields two loaves that stay fresh for days. My grandmother would have called it “company cake” since it’s the perfect treat to have on hand when friends and family come over. And if you love the lemon and poppy seed combo, don’t miss my lemon poppy seed muffins!
(Note: This recipe was originally a Bundt cake, but due to readers having issues with sticking, I updated it in January 2025 to loaf pans, which can be lined with parchment for easy removal.)
“The cake was moist and lightly lemony and the proportion of poppy seeds spot on…It’s a GEM.”
What you’ll need to Make Lemon Poppy Seed Cake
- All-purpose flour – Provides structure and gives the cake its tender crumb.
- Baking soda – Helps the cake rise by reacting with the acidity in the buttermilk and lemon juice.
- Salt – Enhances flavor and balances the sweetness.
- Poppy seeds – Add a nutty flavor and subtle crunch, giving the cake its signature texture.
- Buttermilk – Keeps the cake moist and tender while adding a slight tang that complements the lemon.
- Lemon zest – Infuses the cake with bright, aromatic lemon flavor.
- Fresh lemon juice – Adds a fresh, tangy citrus punch to both the cake and the glaze.
- Unsalted butter – Provides richness, moisture, and a soft texture.
- Granulated sugar – Sweetens the cake and the syrup that keeps it extra moist.
- Large eggs – Bind the ingredients together, add moisture, and contribute to a light, fluffy texture.
- Confectioners’ sugar – Used in the glaze to create a smooth, sweet finish that enhances the lemon flavor.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
To begin: In a medium bowl, combine the flour, baking soda, salt, and poppy seeds. Whisk well and set aside.
In a small bowl, mix the buttermilk, lemon zest and lemon juice. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment (or beaters), combine the butter and sugar. Cream on medium speed until light and fluffy, 3 to 4 minutes.
Scrape down the sides of the bowl, then add the eggs one at a time, beating well after each one. Give the bowl another quick scrape, then, with the mixer on low, beat in a quarter of the flour mixture.
Add one-third of the buttermilk mixture.
Beat in another quarter of the flour mixture, then a third of the milk mixture. Keep going—another round of flour, then the rest of the milk. Finally, mix in the last of the flour. Scrape down the sides and bottom of the bowl, then give it a quick mix to make sure everything is fully combined.
Spoon the batter into the prepared pans and smooth the tops.
Bake for 55 to 65 minutes, or until the top of the cake is golden and a cake tester comes out clean. Cool the loaves in the pan for ten minutes on a rack.
While they cool, make the syrup. Combine the water and granulated sugar in a saucepan and bring to a boil. Remove from the heat and stir in the lemon juice.
Make the glaze: in a medium bowl, whisk together the confectioners’ sugar and lemon juice until smooth.
When the cakes are cool, gradually brush the warm syrup all over the cakes, including the sides, letting it soak in as you go. Finally, spoon the glaze over the top of the cakes, letting it drip down the sides. Let the glaze harden before slicing. The cake will keep nicely for 3 days or frozen (without the glaze) for up to 3 months.
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Lemon Poppy Seed Cake
Ingredients
For the Cake
- 3 cups all-purpose flour, spooned into measuring cup and leveled-off with a knife
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup poppy seeds
- 1 cup low-fat buttermilk (see note)
- Finely grated zest of 3 lemons, about 3 (gently packed) tablespoons
- 2 tablespoons fresh lemon juice (see note)
- 1 cup (2 sticks) unsalted butter, softened
- 2¼ cups granulated sugar, plus more for the pan
- 3 large eggs
For the Syrup
- 2 tablespoons water
- 2 tablespoons granulated sugar
- 2 teaspoons fresh lemon juice
For the Glaze
- About 1 cup confectioners' sugar
- 2 tablespoons fresh lemon juice
Instructions
- Preheat the oven to 350°F (175°C) and set an oven rack in the middle position. Spray two 8½ x 4½-in (22 x 11-cm) loaf pans with nonstick cooking spray. Line the long sides of the pans with parchment paper “slings” and spray lightly with nonstick cooking spray again.
- In a medium bowl, whisk together the flour, baking soda, salt, and poppy seeds. Set aside.
- In a small bowl, combine the buttermilk, lemon zest and lemon juice. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment (or beaters), cream the butter and sugar on medium speed until light and fluffy, 3 to 4 minutes. Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl again. With the mixer on low speed, beat in one-quarter of the flour mixture, then one-third of the buttermilk mixture. Beat in another quarter of the flour mixture, then another third of the milk mixture. Repeat with another quarter of the flour mixture and the remaining milk mixture. Finally, beat in the remaining flour mixture. Scrape down the sides and bottom of the bowl, and give a quick mix with a rubber spatula to make sure all of the ingredients are well incorporated.
- Spoon the thick batter into the prepared pans and smooth the top with a rubber spatula. Bake for 55 to 65 minutes, or until the top of the cake is golden and a cake tester comes out clean. Cool the cake in the pan for ten minutes on a rack.
- Set the cakes on a cooling rack, and cool in the pans for 10 minutes. Carefully run a knife along the unlined sides of the pans to loosen the cake from the pan. Using the parchment slings, lift the cakes out of the pans and place onto the rack, leaving the parchment paper in place under the cakes. Let cool for about 1 hour.
- When the cakes are almost cool, make the syrup. Combine the water and sugar in a saucepan and bring to a boil. Remove from the heat and stir in the lemon juice.
- When the cakes are cool, carefully transfer them to serving platters.
- Gradually brush the warm syrup all over the cakes, including the sides, letting it soak in as you go.
- To make the glaze: in a medium bowl, whisk together the confectioners' sugar and lemon juice. Add more confectioners' sugar or lemon juice as necessary to make a thick but pourable glaze (it should be a little thicker than you'd think, about the consistency of molasses or honey). Spoon the glaze over the top of the cake, letting it drip down the sides. Let the cakes sit for about one hour to allow the glaze to set before serving.
Notes
- If you’d prefer not to buy it, check out some easy guidance on how to make buttermilk using milk and lemon juice or vinegar
- You'll need 3 large lemons for this recipe.
- Freezing Instructions: The cake can be frozen (without the glaze) for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving. (Add the glaze after the cake is thawed.)
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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I would like to make cupcakes with this recipe. would you know the oven temperature and how long I should cook for? I would like to even make them in a miniature muffin pan. My wife loves these when I buy them at the store but they don’t always have them.
That’s nice that you’d like to make them for your wife! I haven’t made this into mini muffins, but I think you could. I’d keep the oven temp the same and start checking them for doneness at 10 to 12 minutes. Hope that helps!
Is this in a fan-forced oven or conventional? Would you drop the temp, say to 150C, in a fan-forced oven?
Hi Natalie, I always test/post my recipes with the regular/conventional oven setting. If you use the fan-forced setting, the rule of thumb is to reduce the temp by 25°F. Enjoy!
OMG. Made it, perfect. Thank you!
Can you use Meyer lemons in this recipe instead of regular lemons?
Hi MK, I’ve never made this with Meyer lemons but you definitely can. Enjoy!
This is a fabulous cake. I made it exactly as written and everyone loved it. It was literally gone in 2 hours.
Every recipe that I have tried from this website has been excellent.
Made this for a work function, received lots of compliments. This is getting printed tonight to go into my “ultimate favorites” notebook. Absolutely divine!
This cake along with the lemon pound cake is amazing. It’s massive but soooo good. Thank you.
This was amazing – delicious!
Recipe was great! Made this for my in laws and they loved it.
What is best approach to making this dairy free?
HI Linda, I’ve never made this dairy-free. You’d have to use a dairy-free butter substitute like margarine and could try replacing the buttermilk with a dairy-free homemade buttermilk (here’s some guidance on that). I haven’t tried the cake with either of these substitutes so not sure how it will impact it, but it’s worth a try. Please let me know how it turns out if you try it!
Lovely light cake!
My 6 year old daughter was able to make this cake with minimal help so I wouldn’t say it’s a complicated recipe to follow.
It turned out beautifully and we ate it for afternoon tea.
The reason I didn’t give it five stars is because I don’t think it needs the syrup and icing glaze as it makes the cake far too sweet (and makes the sugar content far too high!) I would happily have it with either the syrup OR the glaze.
Thank you for the recipe, I will make it again for friends.
Hi Linda,
I’ve made this cake dairy free, cause i had no milk or butter at home when i wanted to bake. Instead of the buttermilk i’ve used coconut milk with lemon juice (each cup buttermilk=1 tbs lemon juice + coconut milk until you reach 1 cup, let it rest for 10 mins before using), instead of butter i’ve used shortening, that was left from Jenn’s pie crust recipe (butter contains water, shortening is only fat so 230 g butter = 184 g shortening + 24 g liquid (i’ve just added more coconut milk to the “fake buttermilk”)). i’ve made it before according to the recipe as well. i prefer the one with butter, husband prefers the dairy free version.
Great recipe either way! Thanks Jenn for sharing!
This cake was delicious! I followed the recipe exactly (used your suggestion for how to make buttermilk with milk and vinegar) and it was perfect. Loved that it was moist and a wonderful taste of lemon. I will definitely be making this again and sharing the recipe with friends. Thank you!
This tasted just like my Grandmother’s! The lemon flavor is perfect. I’ll be making this again very soon.