0
You have 0 items in your cart

Lemon Poppy Seed Cake

4.75 from 28 votes

This post may contain affiliate sales links. Please read my disclosure policy.

A light and fluffy Lemon Poppy Seed Cake paired with a classic cream cheese frosting. Lemony-sweet and perfect for spring or summer! Very similar to my lovely Lemon Poppyseed Bread recipe and Lemon Poppy Seed Muffins too!

piece of lemon poppyseed cake on plate

Lemon Poppy Seed Cake Basics

As you can imagine, this Lemon Poppy Seed Cake was a pretty dreamy treat. The combination of sweet lemon with the slightly crunchy, nutty poppy seeds is probably one of my favorite flavors ever. This recipe is loosely based on this really moist pound cake that I’m head over heels in love with. Even though it’s a pound cake it’s still light and fluffy (as you can see from the pictures).

You get all of the lemony flavor from both lemon juice and zest plus amazing moisture from a buttermilk substitute and a “healthy” helping of melted butter. The whole thing is topped off with a simple cream cheese frosting, so good!

Do I have to use poppy seeds?

If you don’t like poppy seeds you can simply omit them and still have a very yummy cake.

baked cake with no frosting

Baking Pan Options

I baked this cake in a regular round 9-inch cake pan but you could easily fit it in a loaf pan or a cupcake tin.

If you’d like to use a 9×13, a standard-sized bundt pan, or make this into a two-tiered cake simply double the recipe! You may have to bake it a little longer so be sure to watch it and test with a toothpick for doneness.

Be sure to grease your pans well, especially if you’re using a detailed bunt pan.

Lemon Poppy Seed Cake Troubleshooting

Cakes like this one are known for issues like being too dense or too dry. Well, friends, I’m here to help you before that happens!

  • Measure Your Flour Correctly: The first culprit is too much flour in the batter. To fix this, you’re goint to fluff your flour. As flour sits in the bag, or whatver container it’s in, it settles. Fluffing reintroduces air into the mix. Next take a spoon and spoon the flour into your measuring cup then level. Voila, properly measured flour!
  • Oven Temperature: The second issue could be your oven! Every oven is different, but one way to absolutely make sure it’s preheated to the correct temperature is to use an interal oven thermometer like this one.
  • Baking Pan: I always always recommend using lighter baking pans versus darker colored ones. This is simply because darker pans create a crunchy dark crust on the outside of the cake.
adding frosting to cake

How To Make Lemon Poppy Seed Cake

For full details on how to make Lemon Poppy Seed Cake, see the recipe card down below 🙂

Preheat and Prep

Preheat oven to 350 degrees F. Spray a 9-inch cake pan with nonstick cooking spray and set aside.

Make Lemon Poppy Seed Cake Batter

  1. In a large bowl, stir sugar and lemon zest together to create a damp mixture that resembles damp sand. Stir in the eggs and vanilla until smooth.
  2. In a liquid measuring cup, stir milk, vinegar, and lemon juice together. Set aside.
  3. In a separate bowl, whisk flour, baking soda, baking powder, and salt together to combine.
  4. Alternate stirring in wet and dry ingredients until everything is added into the cake batter. Gently stir in the poppy seeds and melted butter.

Bake and Cool

Pour into prepared pan and bake 45-55 minutes or until baked thoroughly and a toothpick comes out clean after being inserted. While the cake is baking, make the cream cheese frosting.

Cool 15 minutes in the cake pan before removing to a rack to cool completely.

Frost with Cream Cheese Frosting

For the frosting, whip all ingredients together until light and fluffy. Spread over cooled cake and serve.

whole frosted lemon poppyseed cake

Storing Lemon Poppy Seed Cake

Wrap cake (without frosting) in plastic wrap and store at room temperature for up to three days. If the cake is frosted with cream cheese frosting you’ll have to store it in the refrigerator for up to five days.

Freezing Instructions

If you wish to freeze the cake (without frosting), it will store well for up to 3 months. I would wrap it in plastic freezer wrap or in a heavy-duty ziplock bag. Let it thaw overnight before frosting and serving.

cut slices of lemon poppyseed cake

More Lemon Cakes to Try!

I hope you love this cake as much as I do! The printable recipe card is below. Have a great day, friends! 🙂

4.75 from 28 votes

Lemon Poppy Seed Cake with Cream Cheese Frosting

A light and fluffy Lemon Poppy Seed Cake paired with a classic cream cheese frosting. Lemony-sweet and perfect for spring or summer!
servings 10 servings
Prep Time 2 hrs 5 mins
Cook Time 55 mins
Total Time 3 hrs

Ingredients

for the lemon poppy seed cake-

for the cream cheese frosting-

Instructions

  • Preheat oven to 350 degrees F. Spray a 9-inch cake pan with nonstick cooking spray and set aside.
  • In a large bowl, stir sugar and lemon zest together to create a damp mixture that resembles damp sand. Stir in the eggs and vanilla until smooth.
  • In a liquid measuring cup, stir milk, vinegar, and lemon juice together. Set aside.
  • In a separate bowl, whisk flour, baking soda, baking powder, and salt together to combine.
  • Alternate stirring in wet and dry ingredients until everything is added into the cake batter. Gently stir in the poppy seeds and melted butter.
  • Pour into prepared pan and bake 45-55 minutes or until baked thoroughly and a toothpick comes out clean after being inserted. Cool 15 minutes in the cake pan before removing to a rack to cool completely.
  • For the frosting, whip all ingredients together until light and fluffy. Spread over cooled cake and serve.

Notes

*or use 1/2 cup buttermilk instead of milk and white vinegar mixture

Nutrition

Calories: 347kcal | Carbohydrates: 45g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 300mg | Potassium: 131mg | Fiber: 1g | Sugar: 27g | Vitamin A: 562IU | Vitamin C: 3mg | Calcium: 71mg | Iron: 1mg
Course: Dessert
Cuisine: American
Keyword: lemon poppy seed cake



Share a Comment

Your email address will not be published.

Recipe Rating




171 Responses
  1. Trish

    I made this as a special birthday cake and it was very very very yummy without being too heavy or too sweet! Everyone asked for seconds and for the recipe and I sent them you link. Thank you!!

  2. Lemon Cake and Grandma | Greens in the Kitchen

    […]  No problem, though, as these days, I rarely work with box mixes anyway.  And thanks to Lauren at Lauren’s Latest, I now have a great lemon cake I can quickly put together for days when I want to channel a little […]

  3. Cupcakeando » Arquivos » Bolo de limão siciliano com sementes de papoula

    […] de limão com sementes de papoula Rende: uma fôrma redonda de 22cm Receita por Lauren’s Latest, com […]

  4. Ashley

    Thank you for this most perfectly timed recipe. I have an abundance of the juiciest lemons from my mum’s garden beckoning me to make something more interesting than honey lemon tea. I also have a very dear girlfriends birthday cake to make on Tuesday. This shall do nicely.
    I’m also sorry about the recipe thieves you’ve encountered. Shame on them! Shame shame shame! Good luck and keep cooking, they’ll never do it as well as you. Their secret will come out, eventually!

  5. Sara

    I ALWAYS credit every original recipe, even when I make changes to it. It really bothers me when people don’t. I’ve been seeing a lot of that lately, especially through Pinterest links, and I always make sure to find the actual original link before re-pinning. I’m sorry this is happening to you. I love your blog and recipes, and this cake look ridiculously delicious!!

    1. Ommie7

      Haven’t made your recipe yet but do have a question. I prefer bunt cakes. Is this recipe strong enough for a bunt cake if I dbl it??
      Thanks for your time, I know how valuable time is. 😊

  6. Quinn

    5 stars
    This is so amazing! I made it dairy free and put it on my blog. Thanks for sharing your awesome recipe and I hope you’ll look at mine. Ahh the lemon comes out so much!

  7. MIchael

    HI Lauren,
    I’m just about to try this recipe, but I was thinking of making two rounds and icing them. Should I just double the recipe and also, is this frosting thick enough for a two tier?? Thanks for the info!

  8. cheryl haubrich

    5 stars
    Hi, I just made your cake tonight,and although the flavor tastes very good it came out really thin. Im guessing when you wrote a 9 in pan, you didnt mean a 9x13pan like I used?All in all, it was good,probably just my silly mistake!

    1. Lauren

      9-inch cake pan!! It’s round 🙂 I’m sure it tasted just as good, even though it was smaller. Sorry about the confusion!!

  9. Jasey

    Hi, Lauren, I’m Jasey from jaseyscrazydaisy.com. Anyways, I first saw your amazing stuff on Facebook and have since became somewhat of a stalker. I find myself pinning and sharing your recipes all the time! Love your blog. Just wanted you to know how much I enjoy your creations 🙂

  10. wendyb964

    Thank you and other bloggers for sharing your recipes and slices of your life. While I do pin, print, and email recipes to my DIL, I would never copy and publish anyone else’s content as my own. True, many recipes may wind up identical after hundreds of iterations, but it is morally reprehensible for anyone to cut and paste entire posts without permission of the original post-er.

  11. Aqiyl Aniys

    It is definitely frustrating to find your work on other people’s site and the author making it seem like it is their work. I totally understand. 🙁

    Your cake though is beautiful. I can taste the light sweetness of it infused with the poppy seeds.

  12. Kristin Y

    5 stars
    I made this cake this weekend for dinner at a friends house. We all loved it! One of my friends is not a fan of lemon and she even liked it.

  13. Lyn

    Your cake looks awesome, can’t wait to try it. Sorry that happened, and I’m happy you vented about it. Maybe when I retire I’ll try blogging about the things I’ve tried and the things that I do. But until then I enjoy reading and trying other peoples recipes. Thanks again. 🙂

  14. Jenny @ BAKE

    That sounds so frustrating! I hope you manage to get all those post taken down. This cake looks absolutely delicious.

  15. Debi H

    I don’t know you but I can understand your frustration. Definitely not acceptable behavior from others! The recipe looks great though and thank you for sharing!

  16. LizzyD

    I want to bake this cake but can’t get the thought of dog poo out of my head! Good on you for standing up to the plagiarist!!!

  17. Kelly

    This recipe looks delicious I’ll try it. Don’t apologize for your rant. I understand. As a photographer, I get so angry when people remove my watermark, or crop a picture I have taken and republish it as their own… they’ve changed my composition and assumed ownership of something I created. I think what bothers me most is then other people see my altered photograph(s) and then “like” or potlaitively praise the THIEF for it. and worst of all, the image then lives forever on the internet in its new form… Keep creating, and ranting. Perhaps such folks will think twice before stealing the efforts of others. I’d love for you to look at my photography page: “Photography by: Kelly H Williamson”.

  18. Sabina

    I went to your FB page to get the recipe for those Sweet/Sour meatballs to make for dinner tonight(yum!)…and then saw this cake so had to check it out..and then read your rant….I am so sorry people are doing this! How dare they!?! Lazy A-holes!

  19. Matt Davis

    An all too common problem, sadly. If they’re stealing your images too, there’s an awesome revenge strategy to be had with a soupcon of tech sauce (basically lets you call them out as a thief to anyone that visits their site and include your URL as well). Let me know if you want to try it…

  20. Megan {Country Cleaver}

    5 stars
    I love this cake and I love all the truths that you’re speaking!! Let’s have a slice and enjoy this job we have that makes us so happy and makes other people smile and makes their tummies talk!

  21. Annamaria @ Bakewell Junction

    Lauren,
    Sorry to hear that people are copying your work. I love your blog and posts – including this one.
    Annamaria

  22. Didi

    your photos are so yummy looking I can’t wait to make this!!! So sorry you have to deal with negativity. Creative people often attract those who have nothing of their own..so they take from others….

  23. Georgia @ The Comfort of Cooking

    I love lemon poppy seed muffins, so I know I’d die for this delicious cake! It looks amazing, Lauren!

  24. Joann

    So sorry Lauren! People can be such jerks. I love your blog; it’s the only one I follow. The recipes are wonderful (and I couldn’t agree with you more on the sweet pickle issue). I so enjoy your pictures of your family-those little ones are growing up so fast! Hang in there! <3

    1. Lauren

      Oh, I’m hanging in…it’s just annoying to deal with all the time 🙂 And glad you like my blog!! Keep stopping by!

  25. wendyb964

    Anything lemon: yum. Lemon + poppy seeds, to die for! I, too, Luckily they seemingly last forever in the freezer. Probably 25% of my freezer is taken up with assorted nuts, seeds, ground flaxseed, and the like. To do list: itemize contents so I don’t keep purchasing them. Anyone need almost 10# of pecans?

  26. terry

    same thing happens to marty at Welcome Home. She is the one who directed me to ur page and I love ur recipes. Hers are great too!!!

  27. Shannon

    I’m not a food blogger, I was a Prek education blogger till I had so much stuff stolen from me I stopped and called it a wrap. I hear you and understand your pain!

    Hope things get better.

    1. Lauren

      Yup, that should work just fine. The baking time will be more like 20-25 minutes though, so just be aware of that. Hope you like them!

      1. Meg

        5 stars
        Made these last night (couldn’t resist) and just shared them with all my co-workers this morning. Happy Spring! They are delicious and everyone loved them. Made the recipe as is except cupcakes. DIVINE.

  28. Charla

    Pinned this recipe! Looks amazing! Lemon poppy seed is BY FAR my most fave cake! Just a thought on the people that plagiarize your posts, because I keep seeing this is an issue on other blogs too. Why can’t you name the websites that do this? This should deter them (and presumably others) from doing this, no?

    1. Lauren

      I don’t want to link to their site and give them any credit or traffic for my work. That’s why I don’t mention it here. But I do report their pages to google 🙂

      1. Charla

        That’s a good point. No use in driving traffic to their website. I would be SO majorly annoyed and you have every right to rant! Keep up the great work 🙂

  29. Diane in Cincinnati

    I don’t blame you one bit – that would totally irk me too. I love your site and recipes. I’ve made and shared several of them – usually by link to your site. Besides, anyone who knows me knows I can’t create my own recipes! You have a real talent!!

  30. briar

    People are WEIRD! What would possess a person to think that was okay? What a bunch of creepers! Love your blog and glad I found the real Lauren. (Will the real Lauren’s Latest please stand up?).

  31. K.A. P-P

    seriously…people do that stuff?!? I can’t even fathom. How DO they sleep at night??!! I’m so upset for you/with you. I hope you straighten them out. I’m looking forward to making this cake for my Mom for Mother’s Day…lemon is her fave…thx for the recipe…looks delish. ~stay strong 🙂

  32. Sommer @ASpicyPerspective

    You are completely right your Lemon Poppyseed Cake is a pretty dreamy treat! Lauren, I completely understand and experienced your frustration!

  33. Meagan @ A Zesty Bite

    Ranting is totally OK! I would comment saying man that posts sounds so familiar and hey I’ve made something like this before. HMMM….

  34. Marjory Betchkal

    I am so sorry to hear that people are doing that to you. How can they do that without having a guilty feeling? Your recipes are amazing, I try almost all of them all the time. You were the first blogger I followed, and I love watching your children grow. Thank you so much for sharing everything.

    1. Lauren

      Hi Marjory, I always love getting notes from you! Thanks so much for following my journey on the blog. Hugs and love to you!

  35. carmen

    Your cake looks delicious! I’m sorry for what happen. Hope you will get over it! And your photos are beautiful. I wish I could have half of your skills. Cheers!! 🙂

“logos”