Moist Lemon Poppy Seed Cake

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Moist Lemon Poppy Seed Cake

Desserts & Sweets

Bright, zesty, and irresistibly tender, this Moist Lemon Poppy Seed Cake is a classic favorite that’s perfect for springtime brunches, afternoon tea, or just because you need a slice of sunshine. Bursting with fresh lemon flavor and speckled with nutty poppy seeds, this cake stays soft for days thanks to a tangy yogurt-based batter and a simple lemon glaze that seals in the moisture.

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Why You’ll Love This Recipe
Ultra-Moist Texture – Thanks to yogurt and oil instead of butter.
Bright Lemon Flavor – Lemon zest and juice infuse every bite.
Classic with a Twist – Familiar yet fresh, with crunchy poppy seeds.
Perfect for Any Occasion – Breakfast, dessert, or snacking.
Freezer-Friendly – Make ahead and enjoy later!

Ingredients You’ll Need

For the Cake:

  • 1½ cups (190 g) all-purpose flour
  • 1 tbsp poppy seeds
  • 2 tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • ¾ cup (150 g) granulated sugar
  • Zest of 2 lemons
  • ½ cup (120 ml) neutral oil (like canola or sunflower)
  • 2 large eggs
  • ½ cup (125 g) plain yogurt or Greek yogurt
  • ¼ cup (60 ml) fresh lemon juice
  • 1 tsp vanilla extract

For the Lemon Glaze:

  • ½ cup (60 g) powdered sugar
  • 1–2 tbsp fresh lemon juice

Optional Garnish:

  • Extra lemon zest
  • Thin lemon slices
  • A sprinkle of poppy seeds

Tools You’ll Need

  • Mixing bowls
  • Whisk or electric hand mixer
  • Loaf pan or 8-inch round cake pan
  • Parchment paper
  • Zester or fine grater
  • Wire rack for cooling

Step-by-Step Instructions

Step 1: Preheat & Prep the Pan

  1. Preheat oven to 350°F (175°C).
  2. Line a loaf pan or round cake pan with parchment paper and lightly grease the sides.

Step 2: Mix the Dry Ingredients

  1. In a medium bowl, whisk together flour, poppy seeds, baking powder, baking soda, and salt.
  2. Set aside.

Step 3: Combine Wet Ingredients

  1. In a large bowl, combine sugar and lemon zest. Rub the zest into the sugar using your fingers or a spoon to release oils.
  2. Add oil, eggs, yogurt, lemon juice, and vanilla. Whisk until smooth and fully combined.

Step 4: Make the Batter

  1. Add the dry ingredients to the wet mixture.
  2. Stir gently with a spatula or whisk just until no flour remains. Do not overmix.

Step 5: Bake

  1. Pour the batter into the prepared pan and smooth the top.
  2. Bake for 40–50 minutes (loaf pan) or 30–35 minutes (round pan), until a toothpick inserted in the center comes out clean.
  3. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 6: Add the Glaze

  1. In a small bowl, mix powdered sugar with lemon juice until smooth and pourable.
  2. Once the cake is cool, drizzle glaze over the top and let it set for 10–15 minutes before slicing.
Moist Lemon Poppy Seed Cake
Moist Lemon Poppy Seed Cake

Tips for the Best Lemon Poppy Seed Cake
Use Fresh Lemons – Fresh zest and juice are essential for vibrant flavor.
Don’t Overmix – Stir gently to keep the cake light and tender.
Glaze While Cool – If the cake is too warm, the glaze will melt and slide off.
Yogurt Matters – Use full-fat yogurt for richness and moisture.
Make It Ahead – Tastes even better the next day once the flavors settle.

Serving Suggestions

  • With fresh berries and whipped cream
  • Alongside tea or iced coffee
  • As part of a brunch spread with fruit salad and quiche
  • Lightly toasted with a pat of butter
  • Pack into lunchboxes for a sweet midday treat

How to Store & Freeze

Storing:

  • Store at room temperature in an airtight container for up to 3 days.
  • Refrigerate for up to 5 days if glazed.

Freezing:

  • Wrap unglazed cake tightly in plastic wrap and foil. Freeze for up to 2 months.
  • Thaw overnight in the fridge, then glaze before serving.

Frequently Asked Questions

  1. Can I make this cake dairy-free?
    Yes! Use a plant-based yogurt and milk-free glaze.
  2. Can I use butter instead of oil?
    You can, but the cake will be a bit denser. Stick with oil for a super moist texture.
  3. Do I need to soak the poppy seeds first?
    No soaking needed—they add a perfect crunch as-is.
  4. Can I double the recipe?
    Absolutely! Use two pans and adjust baking time accordingly.
  5. Can I skip the glaze?
    Sure—the cake is still delicious on its own, or dust with powdered sugar instead.

Final Thoughts

This Moist Lemon Poppy Seed Cake is a simple yet stunning treat that brings brightness to any table. It’s the kind of cake you’ll crave all year long—fresh, fluffy, and full of lemony love. Whether you’re hosting brunch, looking for a light dessert, or baking just because, this recipe is one you’ll come back to again and again.

Give it a go—and let your kitchen smell like sunshine!

Preparation Time: 10 minutes
Cooking Time: 45 minutes
Cuisine: American / European-inspired

Nutritional Information (Per Slice – 1 of 10):
Calories: 280 | Protein: 4g | Carbohydrates: 33g | Fat: 14g | Fiber: 1g | Sugar: 18g | Sodium: 180mg

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Moist Lemon Poppy Seed Cake

Moist Lemon Poppy Seed Cake


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  • Author: Emily
  • Total Time: 55 minutes

Description

Bright, zesty, and irresistibly tender, this Moist Lemon Poppy Seed Cake is a classic favorite that’s perfect for springtime brunches, afternoon tea, or just because you need a slice of sunshine. Bursting with fresh lemon flavor and speckled with nutty poppy seeds, this cake stays soft for days thanks to a tangy yogurt-based batter and a simple lemon glaze that seals in the moisture.

Love citrus bakes? Subscribe now for even more bakery-style cakes and fresh recipes delivered right to your inbox.


Ingredients

Scale

For the Cake:

  • 1½ cups (190 g) all-purpose flour

  • 1 tbsp poppy seeds

  • 2 tsp baking powder

  • ¼ tsp baking soda

  • ¼ tsp salt

  • ¾ cup (150 g) granulated sugar

  • Zest of 2 lemons

  • ½ cup (120 ml) neutral oil (like canola or sunflower)

  • 2 large eggs

  • ½ cup (125 g) plain yogurt or Greek yogurt

  • ¼ cup (60 ml) fresh lemon juice

  • 1 tsp vanilla extract

For the Lemon Glaze:

  • ½ cup (60 g) powdered sugar

  • 12 tbsp fresh lemon juice

Optional Garnish:

  • Extra lemon zest

  • Thin lemon slices

  • A sprinkle of poppy seeds


Instructions

Step 1: Preheat & Prep the Pan

  1. Preheat oven to 350°F (175°C).

  2. Line a loaf pan or round cake pan with parchment paper and lightly grease the sides.

Step 2: Mix the Dry Ingredients

  1. In a medium bowl, whisk together flour, poppy seeds, baking powder, baking soda, and salt.

  2. Set aside.

Step 3: Combine Wet Ingredients

  1. In a large bowl, combine sugar and lemon zest. Rub the zest into the sugar using your fingers or a spoon to release oils.

  2. Add oil, eggs, yogurt, lemon juice, and vanilla. Whisk until smooth and fully combined.

Step 4: Make the Batter

  1. Add the dry ingredients to the wet mixture.

  2. Stir gently with a spatula or whisk just until no flour remains. Do not overmix.

Step 5: Bake

  1. Pour the batter into the prepared pan and smooth the top.

  2. Bake for 40–50 minutes (loaf pan) or 30–35 minutes (round pan), until a toothpick inserted in the center comes out clean.

  3. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 6: Add the Glaze

 

  1. In a small bowl, mix powdered sugar with lemon juice until smooth and pourable.

  2. Once the cake is cool, drizzle glaze over the top and let it set for 10–15 minutes before slicing.

Notes

Use Fresh Lemons – Fresh zest and juice are essential for vibrant flavor.
Don’t Overmix – Stir gently to keep the cake light and tender.
Glaze While Cool – If the cake is too warm, the glaze will melt and slide off.
Yogurt Matters – Use full-fat yogurt for richness and moisture.
Make It Ahead – Tastes even better the next day once the flavors settle.

  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Cuisine: American / European-inspired

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