Sometimes you just need a cake that instantly lifts your mood – and for me, that’s this lemon and poppy seed cake. Moist, fresh, and with that little crunch from the poppy seeds that I absolutely love. It doesn’t just taste like summer, it’s also wonderfully easy to make.
Whether it’s for Sunday coffee, as a birthday cake, or simply because you want to treat yourself – this moist lemon and poppy seed cake is always a good idea. The recipe is super simple, you don’t need any fancy ingredients, and still, it looks like a real showstopper on the table.
Fresh lemon zest and juice bring all the bright flavor, while the poppy seeds add a subtle crunch and a unique touch. And that’s exactly what makes this cake so special: simple, quick to prepare, yet just a little out of the ordinary.
I like to bake my lemon cake in a loaf pan, which I line with parchment paper beforehand.
And if you’re still looking for other loaf pan recipes, I can recommend the following:
Another cake with lemon is my Blueberry lemon cake! Absolutely love it!
or how about a Carrot cake with cream cheese frosting!
Nothing beats a quick and easy cake which makes the whole family happy! But if you are ready for the lemon and poppy seed cake, that’s what you will need:
Ingredients for a lemon and poppy seed cake:
- Soft butter, which gives your cake an irresistible buttery texture.
- Sugar, for the perfect sweetness that makes every bite a delight.
- Eggs, to make the cake light and fluffy.
- Flour, for the ideal structure and consistency.
- Baking powder, so your cake rises beautifully in the oven.
- Poppy seeds, adding that subtle crunch and a distinctive flavor.
- Greek yogurt, which keeps the cake extra moist and tender.
- Juice and zest of lemons, for that wonderfully fresh citrus aroma that makes this cake truly special.
For the glaze:
- Powdered sugar, the sweet finishing touch to round off your cake.
- Lemon juice (from the 4 lemons), to whip up a refreshing lemon glaze that gives the cake its final sparkle.
Got everything ready? Perfect!
Then just line your loaf pan with parchment paper so the cake won’t stick later 😉. Next, in a large bowl, cream the soft butter and sugar until smooth and fluffy. Gradually add the eggs, mixing well until fully incorporated into the butter-sugar mixture. Now stir in the poppy seeds, Greek yogurt, lemon juice, and lemon zest until you have an even batter. Add the flour and baking powder, then gently fold everything together until smooth. To ensure the cake bakes evenly, pour the batter into the prepared loaf pan and smooth the top. Off it goes into the oven for about 50 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
Once baked, let the lemon and poppy seed cake cool in the pan for about 10 minutes before carefully removing it and placing it on a wire rack to cool completely.
And now for the finishing touch: dust your moist lemon cake with powdered sugar, or do it my way – whisk together some powdered sugar with lemon juice for a quick glaze. Drizzle it over the cake and voilà – you’ve got a wonderful lemon poppy seed cake!
Enjoy every slice!
love,
Sabrina 💛
Lemon and poppy seed loaf
Just a heads up: I use grams and Celsius degrees in all my recipes, as I’m based in Germany.
Equipment
- 1 loaf tin
- 1 mixing bowl
- 1 mixer
- 1 spatula
Ingredients
- 175 g butter soft
- 170 g sugar
- 3 whole eggs
- 200 g flour
- 2 tsp baking powder
- 2 TBSP poppy seeds
- 125 g greek yoghurt
- 4 whole lemons juice and lemon zest
Guss
- 200 g powdered sugar
- 4 TBSP lemon juice take it from the 4 lemons
Instructions
- Preheat the oven to 180 °C (350 °F) top and bottom heat.Line a loaf pan with parchment paper.
- In a large bowl, cream the soft butter and sugar together until smooth and fluffy.175 g butter, 170 g sugar
- Add the eggs one at a time to the butter-sugar mixture, mixing well after each addition.3 whole eggs
- Stir in the poppy seeds, Greek yogurt, lemon juice, and lemon zest until evenly combined.2 TBSP poppy seeds, 125 g greek yoghurt, 4 whole lemons
- Add the flour and baking powder, then gently fold until a smooth batter forms.200 g flour, 2 tsp baking powder
- Pour the batter evenly into the prepared loaf pan and smooth the top.
- Bake in the preheated oven for about 50 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for about 10 minutes, then carefully lift it out and place it on a wire rack to cool completely.
- If desired, dust the cooled cake with powdered sugar or glaze it with lemon icing.
lemon icing/ glaze
- Mix powdered sugar with lemon juice and pour over the cooled lemon poppy seed cake.200 g powdered sugar, 4 TBSP lemon juice
Nutrition
The nutritional values are automatically calculated – I use them as a rough guide myself when I want to keep track.
Disclaimer
As an Amazon Associate, I earn from qualifying purchases. This comes at no extra cost to you.
And here you will find some FAQs for the lemon and poppy seed cake:
Can I freeze the cake?
Yes, this cake freezes really well. Simply let it cool completely, cut it into slices, and wrap it tightly. It will stay fresh for up to 3 months.
Which poppy seeds are best for lemon poppy seed cake?
It’s best to use pre-ground poppy seeds. They can be stirred directly into the batter and give the cake its characteristic texture and full flavor
