Lemon Poppyseed Cake

There’s something about the bright zing of lemon paired with those tiny, crunchy poppyseeds that just makes my kitchen smell like a sunshine-filled Saturday morning. This Lemon Poppyseed Cake is my go-to when I want a dessert that’s fresh, tangy, and has a wonderful tender crumb with a little nudge of crunch. I’ve baked this countless times, and each bite brings that perfect balance of citrusy brightness and a subtle nutty texture from the poppyseeds. If you’ve been hunting for a cake that’s not too sweet but bursting with flavor, this recipe is exactly what you need.

Lemon Poppyseed Cake: Why It Works & Ingredients

• 2 ¾ cups all-purpose flour
• 2 ½ teaspoons baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ¾ cups granulated sugar
• 3 large eggs, at room temperature
• 1 tablespoon lemon zest (from about 2 lemons)
• ⅓ cup fresh lemon juice
• 1 cup buttermilk, at room temperature
• 3 tablespoons poppyseeds
• 1 teaspoon vanilla extract

This recipe works because of the ingredients I chose and how they interact to create that dreamy texture and flavor. First, I opt for butter instead of oil—it gives the cake a rich, velvety crumb and that slightly caramelized crust we all love. The buttermilk plays a huge role—it’s acidic, which reacts with the baking powder and baking soda to give the cake a light and airy rise, while also tenderizing the crumb. The poppyseeds add an almost playful crunch but are tiny enough not to dominate the texture. The fresh lemon zest and juice punch up that citrus zing, making sure your taste buds wake up right away.

Lemon Poppyseed Cake

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Lemon Poppyseed Cake recipe thats moist and tangy perfect for brightening your day with every bite Try it now

• Author: molly
• Prep Time: 20 minutes
• Cook Time: 65 minutes
• Total Time: 85 minutes
• Yield: 12 servings
• Category: Dessert
• Cuisine: American

Ingredients

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2 ¾ cups all-purpose flour

2 ½ teaspoons baking powder

¼ teaspoon baking soda

½ teaspoon salt

1 cup unsalted butter, softened

1 ¾ cups granulated sugar

3 large eggs, at room temperature

1 tablespoon lemon zest (from about 2 lemons)

⅓ cup fresh lemon juice

1 cup buttermilk, at room temperature

3 tablespoons poppyseeds

1 teaspoon vanilla extract

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Instructions

Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and poppyseeds. Set aside.

In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.

Beat in the eggs one at a time, making sure each one is fully incorporated before adding the next. Add the lemon zest and vanilla extract.

Mix the fresh lemon juice into the buttermilk.

Add the dry ingredients to the wet ingredients in three parts, alternating with the lemon-buttermilk mix, beginning and ending with the dry ingredients. Mix just until combined after each addition.

Pour the batter into your prepared pan, smoothing the top with a spatula.

Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

Let the cake cool in the pan for about 15 minutes before transferring to a wire rack to cool completely.

Notes

This Lemon Poppyseed Cake is fresh, tangy, and has a wonderfully tender crumb with a little nudge of crunch. Perfectly balanced with citrusy brightness and a subtle nutty texture from poppyseeds.

Lemon Poppyseed Cake: Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and poppyseeds. Set aside.
3. In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. This should take about 3-4 minutes with a hand mixer or stand mixer—don’t rush this; it’s what makes the cake tender!
4. Beat in the eggs one at a time, making sure each one is fully incorporated before adding the next. At this stage, add the lemon zest and vanilla extract.
5. Mix the fresh lemon juice into the buttermilk.
6. Now, add the dry ingredients to the wet ingredients in three parts, alternating with the lemon-buttermilk mix. Start and end with the dry ingredients. Mix just until combined after each addition. The batter will be thick and a little bumpy, but don’t overmix or your cake could become tough.
7. Pour the batter into your prepared pan, smoothing the top with a spatula.
8. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Watch the cake after the 50-minute mark; ovens can vary.
9. Let the cake cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. Patience here will prevent the cake from breaking.

Lemon Poppyseed Cake: Tips for Success

• Room temperature ingredients: Make sure your butter, eggs, and buttermilk are all at room temperature before mixing. This helps everything blend smoothly for an even crumb.
• Don’t overmix the batter: Once the flour is added, mix only until you don’t see dry spots. Overmixing activates gluten and makes the cake dense instead of tender.
• Fresh lemon zest and juice: Always use freshly zested lemons and juice for the brightest flavor. Bottled lemon juice just doesn’t give that same fresh tang.
• Bake in the middle rack: Keep your cake on the center rack for even heat distribution. If the top browns too quickly, loosely tent with foil.
• Test for doneness: The toothpick test is key, but watch out for when the cake starts to pull away from the sides of the pan—it’s a good visual clue that it’s ready.

Lemon Poppyseed Cake: Storage & Reheating

This cake keeps really well, which is great because it’s hard to stop at just one slice. Store any leftovers in an airtight container at room temperature for up to 3 days. If your kitchen is warm, pop it in the fridge and bring it back to room temperature before serving.

To reheat a slice, I like to warm it gently in the microwave for about 15 seconds on medium power. This keeps the cake moist without drying it out. You can also warm slices in a toaster oven at 300°F for 5-7 minutes if you want a slightly crisp edge.

Lemon Poppyseed Cake: Nutritional Information

Here’s an estimate for one slice when the cake is divided into 12 servings:

• Calories: 320
• Total Fat: 15g
• Saturated Fat: 9g
• Cholesterol: 85mg
• Sodium: 230mg
• Total Carbohydrates: 40g
• Dietary Fiber: 1g
• Sugars: 25g
• Protein: 4g

Note: These are rough estimates and can vary based on ingredients and portion size.

Lemon Poppyseed Cake: FAQ

Can I make this cake gluten-free?

You can substitute the all-purpose flour for a gluten-free flour blend, but make sure it includes xanthan gum to help with structure. The texture will be slightly different but still delicious.

What can I use if I don’t have buttermilk?

Easy fix! Use 1 cup of milk mixed with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes until it curdles, then use as you would buttermilk.

How do I prevent poppyseeds from clumping?

Mixing the poppyseeds directly into the dry ingredients helps distribute them evenly. Avoid adding them all at once to the wet batter, or they might sink and clump.

Can I turn this into cupcakes?

Yes! Just reduce the baking time to about 20-25 minutes and check for doneness with a toothpick. The batter works perfectly in cupcake tins.

Is there an easy way to add a glaze or frosting?

I love a light lemon glaze made from powdered sugar and fresh lemon juice drizzled on top once the cake is cool. It adds extra lemon brightness without overpowering the texture.