This Lemon Poppyseed Cake Recipe is a moist and tender recipe, which is made with poppy seeds and fresh lemon zest. It’s the perfect anytime cake, ready in about 3 hours.
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, combine the poppy seeds, lemon zest, and milk. Stir and set aside to soak for at least 1 hour at room temperature, or cover and refrigerate overnight.
- Prep Oven and Pan: Preheat the oven to 350 degrees F. Line a 6-cup loaf pan with wax paper or parchment paper.
- Whip Eggs and Sugar: In the bowl of a mixer fitted with a whisk attachment (or using a hand mixer), whip the eggs and sugar together on high speed until the mixture is light, fluffy, and has increased in volume.
- Combine Remaining Ingredients: In a separate bowl, sift together the flour, baking powder, cinnamon, and nutmeg. With the mixer running on low, drizzle the vegetable oil, vanilla extract, and almond extract into the egg mixture.
- Make the Batter: With the mixer still running on low, add the dry ingredients and the poppy seed-milk mixture in alternating batches to the egg mixture, beginning and ending with the dry ingredients. The batter will be somewhat thin.
- Bake the Cake: Pour the batter into the prepared loaf pan. Bake for 1 hour to 1 hour and 15 minutes. The cake is done when the center is raised, cracked, and a skewer inserted into the center comes out clean. Avoid opening the oven door while it is baking.
- Cool and Serve: Let the cake cool in the pan for 5 minutes before turning it out onto a wire rack to cool completely before slicing and serving.
Recipe Tips
- How do I keep my cake from falling? This type of cake relies on a steady oven temperature to rise properly. Do not open the oven door during the baking process, as the rush of cold air can cause it to collapse. Also, ensure it is fully baked—a skewer inserted in the center should come out clean.
- Why do I need to soak the poppy seeds? Soaking the poppy seeds in milk softens them, which prevents them from being overly crunchy in the finished cake. It also allows them to release more of their nutty flavor into the milk, infusing the entire cake.
- Can I bake this in a different pan? Yes, this batter would work well in a standard 8- or 9-inch round cake pan or a fluted Bundt pan. You will need to adjust the baking time accordingly, so start checking for doneness after 45 minutes.
- Is it okay that my batter is thin? Yes, the recipe notes that the batter will be somewhat thin, which is normal for an oil-based cake like this one. This is what contributes to the final moist and tender crumb.
What To Serve With Lemon Poppyseed Cake
This classic loaf cake is delicious on its own but can be elevated with a simple topping.
- A dusting of powdered sugar
- A simple lemon glaze (powdered sugar and lemon juice)
- A dollop of whipped cream or Greek yogurt
- A side of fresh berries
How To Store Lemon Poppyseed Cake
Room Temperature: Store the cooled cake in an airtight container or wrapped in plastic wrap at room temperature for up to 4 days. Freeze: Wrap the completely cooled cake tightly in a layer of plastic wrap and then a layer of foil. It can be frozen for up to 3 months. Thaw at room temperature before serving.
Lemon Poppyseed Cake Nutrition Facts
- Serving: 1 slice (of 10)
- Calories: 420kcal
- Protein: 5g
- Fat: 22g
- Carbohydrates: 50g
- Sugar: 30g
- Sodium: 180mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
This can sometimes happen with a thin batter. Soaking the seeds helps, but to further prevent this, you can toss the poppy seeds with a tablespoon of the dry flour mixture before adding them to the milk to soak. This can help suspend them more evenly.
Lemon zest is preferred as it contains the essential oils of the lemon, which provide a much more potent and aromatic lemon flavor without adding extra acidity. You can add a tablespoon of juice, but the flavor will not be as bright.
The almond extract is a classic pairing with poppy seeds and adds a lovely depth of flavor. However, if you don’t have it or don’t like the flavor, you can simply omit it and use only the vanilla extract.
Try More Recipes:
- Lemon Angel Food Cake Recipe
- Sweet Potato Bundt Cake with Spiced Buttered Rum Glaze Recipe
- Ginger-Rum Bundt Cake Recipe
Lemon Poppyseed Cake Recipe
Course: DessertCuisine: AmericanDifficulty: Easy10
servings15
minutes1
hour15
minutes420
kcalA classic, incredibly moist, and tender loaf cake bursting with bright lemon flavor and speckled with nutty poppy seeds, perfect for any time of day.
Ingredients
1/3 cup poppy seeds
1 tbsp lemon zest
1 cup milk
2 eggs
1 1/2 cups sugar
2 cups flour
2 1/2 tsp baking powder
Spices: 1/2 tsp cinnamon, 1/4 tsp nutmeg
3/4 cup vegetable oil
1 tsp vanilla extract & 1 tsp almond extract
Directions
- In a bowl, combine and soak the poppy seeds, lemon zest, and milk for at least 1 hour.
- Preheat oven to 350°F. Line a loaf pan with wax or parchment paper.
- Whip the eggs and sugar together until light and fluffy.
- Sift the dry ingredients (flour, baking powder, spices) together.
- With the mixer on low, drizzle the oil and extracts into the egg mixture.
- Alternate adding the dry ingredients and the poppy seed-milk mixture to the batter.
- Pour the thin batter into the prepared pan and bake for 1 to 1 1/4 hours, until a tester comes out clean.
- Cool in the pan for 5 minutes before turning out onto a rack to cool completely.
Notes
- Soaking the poppy seeds is a crucial step for softening them and infusing the cake with flavor.
