Cakes & Cupcakes • Currently Craving • Seasonal
Easy Lemon Poppy Seed Cake
April 9, 2024
Let’s all give a bright, sunshine-y welcome to my newest lemon and poppy seed obsession. This Easy Lemon Poppy Seed […]
Let’s all give a bright, sunshine-y welcome to my newest lemon and poppy seed obsession. This Easy Lemon Poppy Seed Cake is everything that a spring slash summer cake should be and I promise one slice of this beauty will brighten any day.
This easy snack cake is bursting with bright lemon flavor and strikes the perfect balance between sweet and tart. Drizzled with a silky smooth vanilla glaze, this one-bowl cake is both pretty and delicious! What’s not to love about that?
What makes this cake so good?
Lemon lovers, this one’s for you! Equal parts sweet and citrusy, this no-fuss lemon cake bakes up impossibly light and fluffy and it stays moist for daayyys! Here’s a few reasons why you’ll love this cake:
A slice of sunshine on a plate. The most delicious, bright, lemony cake you’ll ever sink your fork into!
Easy to make. Whip up this easy peasy cake in under an hour with just a handful of simple ingredients. So good (and so easy!) you’ll make it again and again!!
Perfect for all occasions. This simple dessert is perfect for Sunday brunch, last minute houseguests or a quick weeknight dessert. Serve it for breakfast or dessert. Double the recipe and bake it in a 9 x 13 pan to feed a crowd!
Ingredients
When life gives you lemons, make this easy lemon poppy seed cake. You’ll just need a handful of basic ingredients and a jar of poppy seeds. Here’s your shopping list:
- Flour – this cake bakes up delightfully light and fluffy thanks to just the right amount of all-purpose flour. To prevent a dry, dense cake, I recommend using a digital scale to measure the flour.
- Butter + oil – the dynamic duo that makes our cake deliciously moist. Make sure your butter is truly at room temperature so that it beats up light and fluffy.
- Sugar – granulated sugar adds just the right amount of sweetness.
- Eggs – make sure your eggs are at room temperature before mixing the batter.
- Lemons – grab a handful of lemons (Meyer’s are my favorite!) at the farmer’s market or your neighbor’s tree. We’ll use both the zest and a splash of the juice.
- Sour Cream – the secret ingredients for cakes that stay soft for days. If you don’t have sour cream on hand, full fat Greek yogurt will work.
- Milk – reach for the whole milk for this one bakers.
- Poppy seeds – the perfect recipe to use up that half-filled jar of poppy seeds hiding in your spice cabinet.
How to make lemon poppy seed cake
You’ll be happy to know you can make this cake from scratch in under an hour. I use a hand mixer to whip up the batter. If you want to pull out the big guns, feel free to use a stand mixer. Follow this step-by-step guide and check the recipe card below for ingredients and detailed instructions.
Step 1: Preheat the oven to 350°F. Line a 9 x 9 inch baking pan with parchment paper.
Step 2: Add the granulated sugar to a large bowl. Use your hands to massage the lemon zest into the sugar for about 20 to 30 seconds. This helps to release the oils from the zest into the sugar which enhances the flavor of the cake once baked.
Step 3: Add the butter and oil to the bowl. Mix on medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl.
Step 4: Add the eggs, one at a time, mixing well after each addition.
Step 5: Add the vanilla and lemon juice. Mix on low speed until incorporated.
Step 6: In a small bowl, whisk together the flour, baking powder, baking soda, salt and poppy seeds. Add the dry ingredients to the butter and egg mixture in three additions, alternating with the sour cream and milk. Begin and end with the dry ingredients.
Step 7: Transfer the batter to the prepared pan and use an offset spatula to press the batter evenly into the corners and level the top.
Step 8: Bake for 30 to 35 minutes or until the top is golden brown and a toothpick inserted into the center of the cake comes out clean or with a few crumbs remaining. If the cake is browning too quickly towards the end of the baking time, loosely cover the top with a large piece of aluminum foil. Remove the cake from the oven and cool completely on a wire rack before adding the glaze.
How to store
Honest to goodness, this cake is so scrumptious that I can’t imagine you’ll have a single crumb left. Squirrel away any left over pieces tightly covered at room temperature. I will say this cake is even more superb the second day with a morning latte.
To freeze the cake, cool completely before wrapping (unglazed) in two layers of plastic wrap and a layer of aluminum foil. Freeze flat for up to 2 months. Defrost at room temperature and glaze just before serving.
FAQ’s
I love the added flavor and crunch from the poppy seeds but you can absolutely make it with fewer poppy seeds or omit them altogether for a simple lemon cake.
Absolutely! This cake keeps well and is the perfect make-ahead treat. Once the cake is baked, let it cool completely and then store it tightly covered in a cool, dry place. Glaze the cake just before serving.
Not at all. I love the flavor of Meyer lemons but regular lemons will work too. You can use any citrus you like in fact. Orange, lime or grapefruit would all be delicious variations!
The cake is delicious on its own – and perfect for breakfast with a cup of coffee! A quick dusting of powdered sugar is a great alternative to the glaze.
Yes! Substitute an equal amount of your favorite gluten free flour blend for the all-purpose flour. I like King Arthur Baking Measure for Measure Gluten Free Flour. Keep in mind, swapping the flour will alter the taste and texture of the cake slightly.
Happy baking!
Looking for more lemon recipes? I’ve got you covered!
Easy Lemon Poppy Seed Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 16 squares 1x
- Category: Cakes & Cupcakes
- Method: Baking
- Cuisine: American
Description
This easy lemon poppy seed cake is bursting with bright citrus flavor and topped with a sweet vanilla glaze. A must bake for lemon lovers!
Ingredients
- 1 1/4 cups (250 g) granulated sugar
- 3 tablespoons lemon zest, from about 3 lemons
- 1/2 cup (113 g) unsalted butter, room temperature
- 4 tablespoons vegetable oil (I use canola oil)
- 3 large eggs, room temperature
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla
- 2 cups (250 g) all-purpose flour, spooned and leveled
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 heaping tablespoon poppy seeds
- 1/2 cup whole milk, room temperature
- 1/3 cup sour cream, room temperature
Glaze
- 1 1/2 cups (180 g) powdered sugar, sifted
- 4 to 5 tablespoons whole milk or lemon juice
- splash of vanilla, optional
Instructions
- Preheat the oven to 350°F. Line a 9 x 9 inch baking pan with parchment paper, allowing the paper to extend over the sides of the pan by 2 inches for easy removal of the cake once baked. Set aside.
- Add the granulated sugar to a large bowl. Add the lemon zest and use your hands to massage the zest into the sugar for about 20 to 30 seconds. This helps to release the oils from the zest into the sugar which enhances the flavor of the cake once baked.
- Add the butter and oil to the bowl. Using a hand mixer, or a stand mixer fitted with the paddle attachment, mix on medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl.
- Add the eggs, one at a time. Mix well after each addition. Scrape down the sides of the bowl as needed.
- Add the lemon juice and vanilla. Mix on low speed until incorporated. The batter may curdle a bit at this stage. Don’t worry – it will all come back together once the dry ingredients are added.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt and poppy seeds. Add the dry ingredients to the butter and egg mixture in three additions, alternating with the sour cream and milk. Begin and end with the dry ingredients. Do not over mix.
- Transfer the batter to the prepared pan and use an offset spatula to press the batter evenly into the corners of the pan. Level the top.
- Bake for 30 to 35 minutes or until the top is golden brown and a toothpick inserted into the center of the cake comes out clean or with a few crumbs remaining. If the cake is browning too quickly towards the end of the baking time, loosely cover the top with a large piece of aluminum foil. Do not over bake or the cake will be dry.
- Remove the cake from the oven and cool in the pan for 30 to 45 minutes. Use the parchment paper overhang to carefully lift the cake out of the pan and place it on a wire rack. Cool completely before adding the glaze.
Glaze
- To make the glaze, whisk together the powdered sugar and milk or lemon juice and vanilla (optional) until smooth, but pourable. If the glaze is too thick, add more milk or lemon juice. If too thin, add more powdered sugar.
- Once the desired consistency is reached, drizzle the glaze over the top of the cooled cake. For best results, let sit for 15 to 20 minutes to set before slicing.
Notes
Store tightly covered at room temperature for up to 4 days.
To freeze, cool the cake completely before wrapping (unglazed) in two layers of plastic wrap and one layer of aluminum foil. Freeze flat for up to 2 months. Defrost at room temperature and top with glaze before serving.
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2 Comments
Suzie
April 20, 2024 at 12:04 pmThis Lemon Poppy Seed Cake recipe has the perfect crumb and is so soft and moist! Huge hit in our house, my husband can’t stop eating or talking about it. Thanks for the delicious recipe and it’s so easy!
Maria Bonet
April 13, 2024 at 12:44 pmHello!
I will be making the cake this weekend for a family dinner. Two question. I have a lovely bottle of California Olive Ranch baking olive oil I have been wanting to try, and wonder would it work in this recipe?
Secondly, a family member has an egg allergy, so I usually sub Just Egg in recipes; do you think that would work, or do you have another suggestion?
The recipe sounds wonderful and would be just the perfect ending to a weekend spring dinner.
Thank you! We enjoy many of your recipes and recently made the Easter brownies. Delicious!
Maria