Lemon Poppyseed Cake

An impossibly moist, tender lemon poppyseed cake bursting with citrus flavor and topped with a tangy lemon glaze. Perfect for birthdays, brunches, or make-ahead entertaining.

4.50 from 2 votes

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Course: Dessert

Cuisine: American

Keyword: Delicious moist poppy seed cake recipe, Lemon poppy seed bundt cake, Lemon poppy seed cake Ottolenghi, Lemon poppy seed muffins, Lemon poppy seed pound cake, Lemon Poppyseed Cake, Moist lemon poppy seed cake

Prep Time: 20

Cook Time: 50

Cooling Time: 30

Total Time: 1 40

Servings:

Calories: 370kcal

Cost: $11

Equipment

Bundt pan (10-12 cup) (or two 9x5 loaf pans)
Stand or Hand Mixer (For creaming butter and sugar)
Microplane zester (For fresh lemon zest)
Mixing bowls (For wet, dry, and glaze ingredients)
Measuring cups & spoons (Accuracy matters here)
Cooling rack (To cool and glaze the cake)

Ingredients

Cake

1 cup Unsalted butter - Room temperature
1 ½ cups Granulated sugar
3 Eggs - Room temperature
2 cups All-purpose flour - Or cake flour + 2 tablespoon extra
1 teaspoon Baking powder
½ teaspoon Baking soda
½ teaspoon Salt
¾ cup Buttermilk - Or milk + 1 tablespoon lemon juice
½ cup Sour cream - Or plain Greek yogurt
1 teaspoon Vanilla extract
2 tablespoon Poppy seeds - Freeze for freshness
2 tablespoon Lemon zest - From fresh lemons
2 tablespoon Lemon juice - Freshly squeezed

Glaze

1 cup Powdered sugar - Sifted
2 tablespoon Lemon juice - Freshly squeezed
1 tablespoon Heavy cream - Optional, for creamier texture

Instructions

Prepare all ingredients
Cream butter and sugar
Add eggs to mixture
Mix dry and wet separately
Combine all into batter
Add zest and poppy seeds
Bake until golden
Cool and glaze

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.

Nutrition