Moist Lemon Poppy Seed Cake

Bright, citrusy, and delightfully moist, this Lemon Poppy Seed Cake is the perfect balance of sweet and tart. Bursting with fresh lemon flavor and a delicate crunch from poppy seeds, it’s finished with a simple lemon glaze that adds the perfect zing. Whether served with tea, at brunch, or as a sunny dessert, this cake is guaranteed to impress.

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Why You’ll Love This Recipe
Moist & Fluffy – Buttermilk and oil keep this cake tender and rich.
Bright Lemon Flavor – Made with both lemon juice and zest for maximum citrus punch.
Perfect Crunch – Poppy seeds add texture and visual appeal.
Easy to Make – Simple ingredients and just one bowl.
Great for Any Occasion – Brunch, birthdays, or just because!

Ingredients You’ll Need

For the Cake:
2 cups all-purpose flour
1½ tsp baking powder
½ tsp baking soda
¼ tsp salt
2 tbsp poppy seeds
¾ cup granulated sugar
¼ cup brown sugar
3 large eggs
½ cup neutral oil (vegetable or canola)
1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice)
⅓ cup fresh lemon juice
1 tbsp lemon zest (from about 2 lemons)
1 tsp vanilla extract

For the Lemon Glaze:
1 cup powdered sugar
2–3 tbsp fresh lemon juice
1 tsp lemon zest (optional for extra zing)

Tools You’ll Need
Mixing bowls
Whisk
Measuring cups and spoons
Microplane or zester
9×5-inch loaf pan or 8-inch round cake pan
Parchment paper (optional)
Cooling rack

Step-by-Step Instructions

Step 1: Preheat & Prep

1. Preheat your oven to 350°F (175°C).
2. Grease your cake pan and line with parchment paper if desired for easy removal.

Step 2: Mix the Dry Ingredients
3. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and poppy seeds.
4. Set aside.

Step 3: Combine the Wet Ingredients
5. In a large bowl, whisk together granulated sugar, brown sugar, eggs, oil, buttermilk, lemon juice, lemon zest, and vanilla extract until smooth and well combined.

Step 4: Make the Batter
6. Gradually add the dry ingredients into the wet ingredients, stirring until just combined.
7. Do not overmix—stop as soon as no dry flour remains.

Step 5: Bake the Cake
8. Pour the batter into the prepared pan and smooth the top.
9. Bake for 40–50 minutes (loaf pan) or 30–35 minutes (round pan), or until a toothpick inserted into the center comes out clean.
10. Let the cake cool in the pan for 10 minutes, then transfer to a cooling rack.

Step 6: Make the Lemon Glaze
11. In a small bowl, whisk together powdered sugar and lemon juice until smooth and pourable.
12. Add more lemon juice for a thinner glaze or more powdered sugar for a thicker one.
13. Stir in lemon zest if using.

Step 7: Glaze and Serve
14. Once the cake has cooled completely, drizzle the glaze over the top.
15. Allow the glaze to set for 10–15 minutes before slicing and serving.

Tips for Success
Use Fresh Lemons – Fresh juice and zest make a huge difference in flavor.
Room Temperature Ingredients – Eggs and buttermilk mix better at room temperature.
Don’t Overmix – Overmixing can make the cake dense rather than fluffy.
Test with Toothpick – Ensure the center is fully baked before removing.
Glaze When Cool – Applying glaze too early will cause it to melt into the cake.

Serving Suggestions
With Tea or Coffee – A classic pairing that highlights the citrus flavor.
Brunch Table – A sunny addition alongside fruit, yogurt, or muffins.
With Berries – Fresh blueberries or raspberries make a great side.
Whipped Coconut Cream – A dairy-free topping that adds richness and balance.

How to Store & Reheat

Storing:
Room Temp: Keep in an airtight container for up to 3 days.
Refrigerate: Store up to 5 days for maximum freshness.
Freeze: Wrap tightly in plastic wrap and foil, and freeze up to 2 months.

Reheating:
Room Temp: Let thaw or warm gently in the microwave for 10–15 seconds per slice.
Oven: Reheat a whole loaf wrapped in foil at 300°F for 10–15 minutes.

Frequently Asked Questions

1. Can I make this cake gluten-free?
   Yes, substitute a 1:1 gluten-free flour blend for the all-purpose flour.
2. What can I use instead of buttermilk?
   Use 1 cup milk mixed with 1 tablespoon lemon juice or vinegar and let sit for 5 minutes.
3. Can I use a bundt pan or cupcake tin?
   Yes! Adjust the baking time accordingly. Cupcakes bake in 18–22 minutes; bundt may take 45–55 minutes.
4. Is it very lemony?
   Yes, it’s bright and citrusy! Reduce the lemon juice/zest slightly for a milder flavor.
5. Can I make this cake ahead?
   Absolutely. Bake the day before and glaze just before serving for best presentation.

Final Thoughts
This Moist Lemon Poppy Seed Cake is sunshine on a plate—tender, vibrant, and packed with flavor. With its simple ingredients and foolproof method, it’s a reliable go-to for spring and summer gatherings, afternoon tea, or anytime you need a sweet pick-me-up.

Try it today and bring a burst of citrus joy to your kitchen. Don’t forget to share your creation and leave a review to let others know how it turned out!

Preparation Time: 15 minutes
Cooking Time: 45 minutes
Cuisine: American

Nutritional Information (Per Slice – 1 of 10):
Calories: 310 | Protein: 5g | Carbohydrates: 37g | Fat: 16g | Fiber: 1g | Sodium: 180mg

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