This Lemon Poppy Seed Cake is a tender, moist cake that’s full of lemon flavor and poppy seeds! It’s covered in a light lemon icing for a cake that’s perfect for lemon lovers! A delicious cake that is bursting with summer flavor, the most tasty and yummy dessert!
There’s magic in every single slice of this lemon poppy seed cake. The magic of tangy lemon zest, a handful of poppy seeds, a cake that’s equal parts moist and fluffy, and a refreshing lemon icing that ties it all together. Even better, it couldn’t be easier to make.
How to Make Lemon Poppy Seed Cake?
- Combine the dry ingredients:
To a large mixing bowl, add the flour, sugar, baking powder, and salt. Stir to combine.
- Combine wet ingredients.
To a small bowl, add eggs and oil. Stir until well combined.
Add the eggs and oil mixture to the flour mixture, mixing until combined. Add poppy seeds, lemon juice, lemon zest, and vanilla extract.
Pour the batter into the lined pan.
- Bake:
Bake for 30-35 minutes, or until a toothpick inserted in the center comes out mostly clean
Take the cake out of the oven and insert a skewer into the top, making between 25-30 spaced holes all the way to the bottom.
- Topping:
In a small saucepan over medium heat the milk, butter, and sugar until the butter and sugar have fully dissolved
Pour the milk mixture over the cake, making sure it fills the holes and covers the top.
Let the cake cool for 10-15 minutes to allow the milk mixture to absorb into the cake
- Frost:
In a medium bowl, combine the powdered sugar and lemon juice and stir until you get a thick even mixture (you can add more lemon juice to make it runnier or more powdered sugar to make it thicker)
Pour the icing over the cooled cake
Sprinkle the cake with poppy seeds, if desired
Why this Recipe Work?
- This lemon cake recipe showcases lemon at its finest: paired with poppy seeds and decadent lemon icing,
- Delicious lemon flavor: we use both fresh lemon and lemon zest in this lemon poppy seed cake recipe,
- The perfect balance of sweet and zesty,
- Made in a single layer for easy frosting,
- Lemon icing for rich flavor
- Poppy Seeds make lemon cake look even prettier!
Can I Use a Cream Cheese Frosting?
Absolutely, you can use pretty much any of your favorite frostings that you like. We have made a lemon cream cheese frosting for this cake before and it really compliments it well.
If you are more of a cream cheese frosting lover then you can do that.
How do you Store This Cake?
Store leftover cake in an airtight container or cover the cake platter with foil or plastic wrap. Store in a cool area for 2-3 days, then transfer to the refrigerator and store for 2 more days.
That’s it, friends a simple recipe, with delicious results. A wonderful flavor combination, that works every single time and a cake that’s sure to bring a smile to your face. Enjoy!
- 1 cup all-purpose flour
- ½ cup granulated sugar
- 2 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- 3 large eggs, room temperature
- 2 tablespoons poppy seeds
- ½ cup vegetable oil
- ½ cup lemon juice, about 2-3 lemons
- Zest of 2 lemons
- ½ teaspoon vanilla extract
- ½ cup whole milk
- 2 tablespoons unsalted butter
- 2 tablespoons granulated sugar
- 1 cup powdered sugar
- 4 tablespoons lemon juice
- Poppy seed, optional for sprinkling
- Preheat the oven to 375°F. Line 8-inch springform pan with parchment paper, including up the sides, and spray with cooking spray. Set aside.
- To a large mixing bowl, add the flour, sugar, baking powder and salt. Stir to combine.
- To a small bowl, add eggs and oil. Stir until well combined.
- Add the eggs and oil mixture to the flour mixture, mixing until combined. Add poppy seeds, lemon juice, lemon zest, and vanilla extract.
- Pour the batter into the lined pan.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out mostly clean
- Take the cake out of the oven and insert a skewer into the top, making between 25-30 spaced holes all the way to the bottom.
- In a small saucepan over medium heat the milk, butter and sugar until the butter and sugar have fully dissolved
- Pour the milk mixture over the cake, making sure it fills the holes and covers the top.
- Let the cake cool for 10-15 minutes to allow the milk mixture to absorb into the cake
- In a medium bowl, combine the powdered sugar and lemon juice and stir until you get a thick even mixture (you can add more lemon juice to make it runnier or more powdered sugar to make it thicker)
- Pour the icing over the cooled cake
- Sprinkle the cake with poppy seeds, if desired
- Slice and serve
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