This Lemon Poppyseed Cake Recipe is a moist and aromatic recipe, which features crunchy poppy seeds and bright lemon zest. It’s a classic bakery-style treat, ready in about 2 hours and 30 minutes.
Jump to RecipeLemon Poppyseed Cake Recipe Ingredients
- 1/3-cup (2 1/2 ounces) poppy seeds
- 1 tablespoon freshly grated lemon zest
- 1 cup whole, 2 percent fat, or 1 percent fat milk
- 2 eggs
- 1 1/2 cups sugar
- 2 cups flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 3/4 cup vegetable oil
- 1 teaspoon pure vanilla extract
- 1 teaspoon almond extract
How To Make Lemon Poppyseed Cake Recipe
- Soak the poppy seeds: In a small bowl, stir together the poppy seeds, lemon zest, and milk. Let this mixture sit at room temperature for at least 1 hour, or cover and refrigerate it overnight. This softens the seeds and infuses the milk with flavor.
- Prep the oven and pan: Preheat the oven to 350 degrees F. Line a 6-cup loaf pan with wax paper or parchment paper to ensure easy removal.
- Whip the eggs and sugar: In the bowl of a stand mixer fitted with a whisk attachment (or using a hand mixer), beat the eggs and sugar on high speed. Continue whipping until the mixture is light, fluffy, and has significantly increased in volume.
- Combine the liquids and dry base: In a separate bowl, sift together the flour, baking powder, cinnamon, and nutmeg. Reduce the mixer speed to low and slowly drizzle in the vegetable oil, vanilla extract, and almond extract into the egg mixture.
- Finish the batter: With the mixer still on low, add the dry ingredients and the soaked poppy seed-milk mixture in alternating batches. Begin and end with the dry ingredients. Note that the batter will be somewhat thin.
- Bake the cake: Pour the batter into the lined loaf pan. Bake for 1 hour to 1 hour and 15 minutes. The cake is ready when the center is raised, cracked, and a skewer inserted into the center comes out clean. Important: Do not open the oven door during baking to prevent the cake from sinking.
- Cool and serve: Allow the cake to cool in the pan for 5 minutes. Turn it out onto a wire rack to cool completely before slicing.
Recipe Tips
- Why soak the poppy seeds: Soaking poppy seeds in milk softens their tough outer shell, making them more tender to eat and allowing their nutty flavor to permeate the batter more effectively.
- Don’t skip the almond extract: While vanilla provides a base flavor, almond extract pairs exceptionally well with poppy seeds and lemon, giving the cake that distinct “bakery” taste.
- How to prevent the cake from sinking: This batter is liquid-heavy. Opening the oven door too early releases heat and can cause the center to collapse. Trust the timing and only check towards the very end.
- Why line the pan: Loaf cakes can be heavy and sticky. Lining the pan with parchment paper allows you to lift the entire loaf out easily without breaking the crust.
What To Serve With Lemon Poppyseed Cake
This loaf is versatile enough for breakfast or dessert.
- A simple powdered sugar lemon glaze
- Softened salted butter
- A cup of Earl Grey tea
- Fresh berries and whipped cream
How To Store Lemon Poppyseed Cake Recipe
- Store: Wrap the completely cooled cake tightly in plastic wrap or aluminum foil. It will stay fresh at room temperature for 3-4 days. The flavor often improves on the second day.
- Freeze: Wrap the loaf (sliced or whole) in plastic wrap, then a layer of foil. Freeze for up to 3 months. Thaw at room temperature before serving.
Lemon Poppyseed Cake Recipe Nutrition Facts
- Calories: 390
- Total Fat: 18g
- Saturated Fat: 2g
- Cholesterol: 35mg
- Sodium: 110mg
- Total Carbohydrates: 52g
- Dietary Fiber: 1g
- Sugar: 30g
- Protein: 5g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
You can, but oil is preferred in this recipe. Oil coats the flour proteins better than butter, resulting in a more tender, moist crumb that stays soft for longer, which is characteristic of this style of loaf cake.
Yes, but you may need to double the recipe depending on the size of your bundt pan, as this recipe yields a standard loaf. Adjust baking time accordingly, checking around the 45-minute mark.
This batter is naturally thin due to the high ratio of milk and oil. Do not add extra flour; the thin batter is necessary to hydrate the poppy seeds and create a moist final texture.
Lemon Poppyseed Cake Recipe
Course: DessertCuisine: AmericanDifficulty: Easy10
servings1
hour15
minutes1
hour15
minutes390
kcalThis Lemon Poppyseed Cake Recipe produces a moist, aromatic loaf with a distinct nutty crunch and zesty lemon flavor, perfect for tea time.
Ingredients
1/3-cup (2 1/2 ounces) poppy seeds
1 tablespoon freshly grated lemon zest
1 cup whole, 2 percent fat, or 1 percent fat milk
2 eggs
1 1/2 cups sugar
2 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 cup vegetable oil
1 teaspoon pure vanilla extract
1 teaspoon almond extract
Directions
- Combine poppy seeds, lemon zest, and milk in a bowl; soak for 1 hour.
- Preheat oven to 350°F and line a 6-cup loaf pan with parchment paper.
- Whip eggs and sugar on high speed until light, fluffy, and increased in volume.
- Sift flour, baking powder, cinnamon, and nutmeg in a separate bowl.
- With mixer on low, drizzle oil, vanilla, and almond extract into eggs.
- Alternately add dry ingredients and poppy seed mixture to the batter, starting/ending with dry.
- Pour into the prepared pan.
- Bake for 1 hour to 1 hour 15 minutes until a skewer comes out clean.
- Cool in pan for 5 minutes, then transfer to a wire rack.
Notes
- Soaking is Key: Do not skip soaking the poppy seeds; it ensures they are tender and not gritty.
- Oven Door: Keep the oven door closed during baking to ensure the cake rises properly.
- Spice Blend: The cinnamon and nutmeg add a subtle warmth that complements the lemon and almond flavors.
