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Delicious Lemon Poppy Seed Cake topped with fresh lemon zest and poppy seeds.

Lemon Poppy Seed Cake

A delightful balance of tangy lemon and crunchy poppy seeds, perfect for breakfast or an afternoon treat.
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings: 8 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tbsp baking powder
  • 1/4 cup poppy seeds
Wet Ingredients
  • 3 large eggs Ensure eggs are at room temperature.
  • 1/2 cup unsalted butter, softened Softened to room temperature.
  • 1 cup whole milk
  • 2 pieces fresh lemons, zest and juice About 1/4 cup juice.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease and flour a loaf pan.
  2. In a bowl, whisk together flour, baking powder, sugar, and poppy seeds.
  3. In another bowl, cream softened butter and sugar until fluffy. Add eggs one at a time, mixing well after each addition. Stir in lemon zest and juice.
Baking
  1. Gradually combine dry ingredients with the wet mixture, alternating with milk until just blended.
  2. Pour batter into the prepared loaf pan and bake for 50-60 minutes or until a toothpick inserted comes out clean.
  3. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Serve with a dusting of powdered sugar or a drizzle of lemon glaze. Store in the fridge for up to a week or freeze for up to three months.