Description

A reliable, ultra-moist lemon poppy seed cake that stays soft for days. This dump-and-stir recipe uses fresh lemon zest and juice for bright flavor, with a tangy glaze, making it perfect for gifting or quick weeknight baking.

Ingredients

Scale

1/2 cup (115g) unsalted butter, softened
1 cup (200g) granulated sugar
2 large eggs, room temperature
1/2 cup (120g) plain yogurt or sour cream
1/2 cup (120ml) buttermilk
1 1/2 cups (190g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 medium lemons (about 2 tablespoons zest)
1/4 cup (60ml) fresh lemon juice
2 tablespoons poppy seeds
1 cup (120g) powdered sugar (for glaze)
2–3 tablespoons fresh lemon juice (for glaze)
1/2 teaspoon vanilla extract (optional)
1 teaspoon extra lemon zest (for garnish)

Instructions

Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line the bottom with parchment paper.
Zest and juice the lemons. Measure out 1/4 cup juice for the batter and 2-3 tablespoons for the glaze.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, beat the softened butter and granulated sugar on medium-high speed for 3-4 minutes until pale and fluffy.
Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl. Add lemon zest and mix until combined.
Reduce mixer speed to low. Add dry ingredients in three additions, alternating with buttermilk in two additions. Start and end with dry ingredients. Mix just until combined; do not overmix.
Gently fold in poppy seeds with a spatula. Pour batter into the prepared loaf pan and smooth the top.
Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs. Tent with foil if browning too quickly.
Let the cake cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
Whisk powdered sugar and 2-3 tablespoons lemon juice until smooth. Drizzle over the cooled cake and sprinkle with extra zest.

Notes

Ensure all ingredients are at room temperature for best results. Do not overmix the batter to avoid a dense cake. The cake stays moist at room temperature for up to 3 days or in the fridge for up to a week. It can also be frozen for up to 3 months.

Prep Time: 15 minutes
Cook Time: 45-55 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice (1/10 of the
Calories: 220
Sugar: 22
Sodium: 180
Fat: 9
Saturated Fat: 5
Carbohydrates: 32
Fiber: 1
Protein: 3

Keywords: lemon poppy seed cake, moist lemon cake, homemade cake, easy dessert, gluten-free option, dairy-free option, lemon glaze, baking from scratch