Lemon Poppyseed Cake

Name: Lemon Poppy Seed Cake
Prep time: 10 min
Cook time: 20 min
Ingredients: 4 Eggs; 1½ cups Granulated Sugar; 1 cup Vegetable Oil; ½ cup Milk; ½ cup Sour Cream; ¼ cup Lemon Juice; 3 cups All Purpose Flour; 1 tbsp Poppy Seeds; 2 tsp Baking Powder; 1 tsp Baking Soda; 1 tsp Salt; 1 tbsp Lemon Zest; 1 cup Butter (softened); 2 tbsp Lemon Juice; 1 tbsp Milk; 3-4 cups Powdered Sugar

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This Lemon Poppy Seed Cake is a moist, buttery cake that’s full of lemon flavor, and covered in a light lemon buttercream frosting. This is the most delicious cake for lemon lovers!

A slice of lemon poppy seed cake being cut from a whole cake.

Table of Contents

This moist lemon poppyseed cake is bursting with bright lemon flavor and is the perfect balance between sweet and tart. Drizzled with a silky smooth lemon buttercream frosting, this cake is both delicious and so pretty. If you crave that lemony taste, try our Easy Lemon Thumbprint Cookies or delicious Glazed Lemon Cookies next.

This delicious lemon cake is everything you’d hope for in a homemade cake – moist and full of flavor. It’s what my Mom would call ‘company cake’, because gusts would be delighted to dive into this sweet treat. The same goes with our Blueberry Lemon Loaf.

What is Lemon Poppy Seed Cake?

If you are unsure what the difference between lemon poppy seed loaf and this lemon poppy seed cake recipe, loaf is dense and bread-like. You could hold a slice and eat it with your hands. Lemon poppy seed cake is a moist, buttery cake that is light and needs a fork to enjoy, unlike the moist yet crumbly Lemon Poppy Seed Cupcakes.

Why You’ll Love This Recipe

DELICIOUS – Sweet and citrusy, this moist lemon poppy seed cake is light and fluffy, much like our Lemon Blueberry Cupcakes.
EASY TO MAKE – In less than 1 hour, you’ll have a bright lemony cake that anyone can make.
ALL OCCASIONS – Ideal for an easy everyday dessert to a special occasion cake, like our Lemon Icebox Pie.

Total Time: 50 Minutes

Serves: 12

Ingredients and Notes

Ingredients on a table including lemon juice, flour, poppy seeds, eggs, sour cream, and sugar.

Lemons – You’ll need both lemon juice and lemon zest for this recipe. I suggest using fresh lemons and not artificial juice.

As always, the full ingredients and recipe is on the printable recipe card at the end of this post.

Recipe Variations

Lemon poppy seed cake can be made into a sheet cake or a layer cake.
This delicious lemon cake recipe has a lemon buttercream icing. Yet you can frost the cake with an easy cream cheese frosting or lemon cream cheese frosting. You could even use a Dream Whip Icing that’s not too sweet.
You could use jarred lemon curd in between the cake layers or make our Easy Lemon Curd Recipe.

a partial lemon cake on a cake plate on a table beside a white round plate with a slice of cake on it. Whole lemons, lemon slices and forks lay on the table as well.

Tips for Success

For even cake layers, weigh the batter using a kitchen scale to divide it into the cake pans.
Do not overwork the batter, or your cake might be too dense, tough, or even deflate in the center.
Use room temperature ingredients for a smooth batter that will be fluffy and moist when baked.

How to Make Lemon Poppy Seed Cake

STEP 1 not pictured – Preheat your oven to 350°F. Grease three 8-inch round cake pans.

steps to make lemon poppyseed cake in bowls, and into 3 round cake pans.

STEP 2 – In a large mixing bowl, whisk together eggs and granulated sugar until light and fluffy. Add vegetable oil, milk, sour cream, fresh lemon juice and lemon zest. Mix until smooth.

STEP 3 – In another bowl, whisk together flour, poppy seeds, baking powder, baking soda, and salt.

STEP 4 – Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not over mix.

STEP 5 – Evenly divide the cake batter among the three prepared pans. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.

STEP 6 not pictured – Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

steps to make lemon buttercream in a clear bowl, then icing it on the cake.

STEP 7 – In a large bowl, beat the softened butter with a hand mixer or stand mixer with paddle attachment on low speed, until creamy.

STEP 8 – Gradually add powdered sugar, 1 cup at a time, alternating with lemon juice and milk, until the desired consistency is reached.

STEP 9 not pictured – Place one cake layer on a serving plate and spread a layer of frosting on top. Add the second layer and spread frosting evenly. Repeat with the third layer. Use the remaining frosting to cover the top and sides of the cake.

STEP 10 – Garnish this moist lemon poppyseed cake recipe with additional lemon zest, poppy seeds, or fresh lemon slices if desired.

How to decorate for a special occasion

You can use candied lemon slices, edible flowers, fresh berries, or sprigs of mint as both natural yet elegant garnishes.

Serving Suggestions

This Lemon Poppy Seed Cake Recipe is perfect for serving with a cup of tea, coffee or a glass of milk. This lemon dessert can also be served with a scoop of vanilla ice cream or fresh berries on top of the cake, or on the side.

For another sweet treat that your friends and family will love, try our Apple Coffee Cake.

How to Store Lemon Poppy Seed Cake

Store leftover cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Let slices come to room temperature before serving for the best flavor.

Make Ahead Instructions

Bake the cakes a day ahead and wrap them tightly in plastic wrap once cool. Store at room temperature or refrigerate. Frosting can also be prepared in advance and stored in the refrigerator for up to 3 days. Let it soften at room temperature and re whip before using.

slices of lemon poppy seed cake on white round plates with linen napkins on a table beside a basket of fresh whole lemons.

Recipe FAQ

How can I make this lemon cake gluten-free?

Replace all-purpose flour with a 1:1 gluten-free flour blend. Look for one that includes xanthan gum or guar gum to maintain structure.

Can you freeze lemon poppy seed cake?

Yes, you can freeze this lemon and poppyseed cake for up to three months. Simply allow the cake to cool completely, wrap it well in plastic wrap or aluminum foil. Just like when freezing The Best Italian Easter Bread.

Do you need to soak poppy seeds before baking in a cake?

For our recipe, no, you do not have to soak the poppy seed before using.

Can I make this cake without poppy seeds?

While poppy seeds give a crunch and flavor, and I think it’s key to the recipe – you van make it with either fewer seeds or omit them entirely for a simple lemon cake.

More Cake Recipes

If you’ve tried this Lemon Poppyseed Cake or any other recipe on my blog please let me know how it went in the comments below. I love hearing from you. Finally, consider leaving a 🌟 star rating while you’re here. Thanks!

Lemon Poppy Seed Cake

Indulge in the perfect balance of sweet and tangy flavors with this Moist Lemon Poppy Seed Cake Recipe. This moist, buttery cake that’s full of lemon flavor, and covered in a light lemon buttercream frosting.

5 from 1 vote

Print Pin

Prep Time: 10

Cook Time: 20

Cooling Time: 20

Servings:

Course: Dessert

Cuisine: American

Author: Tammi

Ingredients

4 Eggs
1½ cups Granulated Sugar
1 cup Vegetable Oil
½ cup Milk
½ cup Sour Cream
¼ cup Lemon Juice
3 cups All Purpose Flour
1 tbsp Poppy Seeds
2 tsp Baking Powder
1 tsp Baking Soda
1 tsp Salt
1 tbsp Lemon Zest

Frosting

1 cup Butter (softened)
2 tbsp Lemon Juice
1 tbsp Milk
3-4 cups Powdered Sugar

Instructions

Preheat your oven to 350°F. Grease three 8-inch round cake pans.
In a large mixing bowl, whisk together eggs and granulated sugar until light and fluffy. Add vegetable oil, milk, sour cream, lemon juice and lemon zest. Mix until smooth.
In another bowl, whisk together flour, poppy seeds, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not over mix.
Evenly divide the batter among the three prepared pans. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
In a large bowl, beat the softened butter with a hand or stand mixer until creamy.
Gradually add powdered sugar, 1 cup at a time, alternating with lemon juice and milk, until the desired consistency is reached.
Place one cake layer on a serving plate and spread a layer of frosting on top. Add the second layer and spread frosting evenly. Repeat with the third layer. Use the remaining frosting to cover the top and sides of the cake.
Garnish with additional lemon zest, poppy seeds, or fresh lemon slices if desired.

Notes

Store leftover cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Let slices come to room temperature before serving for the best flavor.
You can replace sour cream with plain Greek yogurt for a similar texture and tang.
To ensure even cake layers, weigh the batter with a kitchen scale as you divide it into the pans.
Bake the cakes a day ahead and wrap them tightly in plastic wrap once cool. Store at room temperature or refrigerate. Frosting can also be prepared in advance and stored in the refrigerator for up to 3 days. Let it soften at room temperature and re whip before using.
Add more powdered sugar if the frosting is too thin for piping or spreading. If too thick, add a teaspoon of milk or lemon juice at a time to adjust.

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