Lemon Poppyseed Cake

My Lemon Poppyseed Cake is moist, sweet, buttery and packed with plenty of lemony flavor. Each delectable slice is filled with poppyseeds that have subtle, sweet notes.

This cake is the perfect Spring and Summer treat perfect for breakfast, an afternoon snack, with a cup of tea, or with ice cream for dessert.

For other cake ideas try my Funfetti Sheet Cake, Apple Spice Cake, Blueberry Sour Cream Coffee Cake, or this Chocolate Chip Bundt Cake.

I have a few tricks up my sleeve that helps keep my cake super moist and delicious. First, the heavy cream helps to create a soft, tight crumb. Second, the lemon infused simple syrup poured onto the cake after it bakes helps to ensure a moist crumb. Your cake will stay soft for days!

I love the scent of lemon especially when zesting it for the cake batter. I always recommend rubbing the sugar and lemon zest between your fingertips to create a lemon sugar because it helps release the natural oils from the lemon and infuse more lemon flavor into the cake. 

This Lemon Poppyseed Cake is truly for my lemon dessert lovers! Other reader favorite lemon desserts are my Moist Lemon Pound Cake, Lemon Curd Cookies, Lemon Poppyseed Muffins, and Lemon Poppyseed Greek Yogurt Scones.

Why This Recipe Works:

• The heavy cream and lemon simple syrup help to create an ultra-moist crumb.
• It’s easy to make
• It is filled with lemony goodness!
• The lemon zest infused into the sugar add more lemony flavors.
• The butter helps to create a rich, tender cake.

Ingredient Notes

For the ingredient measurements and entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.

• Granulated sugar: Creaming the sugar with the butter aerates the butter leaving bubbles that will capture the gases from the leavener (baking powder).  More bubbles makes for a lighter texture and finer crumb. 
• Lemon zest: I used the most common lemon, the lisbon, but you could also use a Meyer lemon, which has a sweeter taste profile.
• Softened unsalted butter: bring the butter to room temperature prior to creaming with the sugar.  The ingredients blend more evenly and the cake will cook evenly too. 
• Eggs: the eggs add richness and structure to the cake. Your eggs should also be at room temperature.
• Heavy cream: the fat content helps with the richness of this cake as well as the moistness.
• Milk: helps to hydrate the cake batter. I use whole milk.
• Cake flour: I love using cake flour since it gives this cake it’s light and fluffy texture.
• Baking powder:  Be accurate when measuring baking powder.  Too little and the cake will not rise as much as it should, too much baking powder and baked goods may fall.
• Poppyseeds: of course.
• Lemon extract: Using lemon extract adds a strong lemon flavor without adding bitterness.

Step by Step Directions

For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card.

1. Line a 9×5 inch loaf pan with parchment paper.
2. Sift together the dry ingredients.
3. Whisk together the heavy cream, milk, and lemon extract.
4. Rub the lemon zest and sugar together.
5. Cream the butter and lemon sugar together.
6. Add the eggs, one at a time.
7. Alternate adding the dry ingredients and heavy cream mixture, beginning and ending with the dry ingredients.
8. Bake for ~53 minutes at 350°F.
9. Meanwhile, make simple syrup.
10. Pour simple syrup over cake.
11. Cool, glaze and enjoy.

Expert Tips and Variations

• If you would like to freeze the cake, I recommend waiting to frost it.  If wrapped securely, it will last up to 2 months in the freezer.  When ready to enjoy, defrost on the counter and then add the frosting. 
• I recommend using a light colored aluminum pan because they enable even, controlled heat resulting in a gentle heat and tender crumb. You can use a glass pan, just note the bake time will take longer. I haven’t tested this recipe in a glass pan to recommend how much longer. If you try in a different pan, be sure to leave a comment below to let us know how it went!
• Change up the citrus and use orange, limes or even grapefruit instead of lemon!
• Want more lemony goodness with this cake?  Make my Lemon Curd and enjoy with it!
• Don’t skip rubbing the zest into the sugar. This helps being out the oils in the lemon zest to make your Lemon Poppyseed Cake more flavorful and lemony.
• Prior to juicing the lemons, microwave them for 10-20 seconds to maximize the juice you can get out!
• For presentation, sprinkle poppyseeds on top of the icing, or add thin slices of lemon.

FAQ