Lemon Poppy Seed Cake

Lemon Poppy Seed Cake is a moist and tender lemon-flavored cake with a subtle crunch and nutty undertone from poppy seeds, drizzled with a sweet glaze. A warm milk mixture poured over the cake after it has been baked results in a super soft and delicate crumb. Enjoy this cake with your morning coffee or tea, as a snack, or as a dessert! I also have Lemon Poppy Seed Cookies you will love!

Ingredients & Substitutions

Flour: I used all-purpose flour, but if you prefer a gluten-free cake, substitute the same amount of gluten-free flour.

Baking Powder: You need 2 1/2 teaspoons of baking powder for the cake. Be sure you have fresh baking powder (not expired) for the best results.

Poppy Seeds: Poppy seeds come from the poppy plant and are used a lot in recipes. You can find them in your nearest grocery store or supermarket. They give a little added crunch and flavor to the cake.

Lemons: You will need 2-3 lemons to get 1/2 cup of lemon juice and 2 tablespoons of lemon zest. Zest the lemons before squeezing the juice. Freshly squeezed lemon juice is always best, but you could use bottled juice if that is all you have on hand or are short on freshly squeezed juice.

Milk Mixture Topping: The mixture of whole milk, unsalted butter, and granulated sugar is intended to create a sweet and flavorful liquid that is poured into holes poked into the baked cake. This step adds moisture and enhances the taste and texture of the final product.

Glaze: The glaze is simple to make, but adds a little more sweetness to the cake. However, the cake is also delicious without the glaze!

Can I Use A Different Pan?

Sure! I used a springform pan to allow the cake to get a nice fluffy rise to it. However, you could certainly use an 8×8-inch or 9×9-inch baking dish if that is what you have on hand. The cake may not bake up quite as tall, but it will still be delicious! Line whatever pan you use with parchment paper and watch it closely as you may have to decrease the baking time. If you are craving even more cake, double the recipe and bake the cake in a 9×13-inch baking dish.

Lemon Poppy Seed Cake

PREP TIME15MINUTES MINS

COOK TIME30MINUTES MINS

COOLING TIME15MINUTES MINS

TOTAL TIME1HOUR HR

Lemon Poppy Seed Cake is a moist and tender lemon-flavored cake with a subtle crunch and nutty undertone from poppy seeds, drizzled with a sweet glaze. A warm milk mixture poured over the cake after it has been baked results in a super soft and delicate crumb.