This lemon poppy seed cake has a buttery, pound cake-like texture with a sweet lemon glaze popping with citrus flavor. Super moist and tender, it’s even better the next day after all that fresh lemon glaze soaks into the cake.
Super Moist Lemon Poppy Seed Pound Cake
Who knew such a sour fruit could become such a sweet treat? I love a lemony dessert as much as the next person, but lemon poppy seed cake might be at the top of my list. This easy recipe has all the flavors of the classic muffin with the added richness of a buttery pound cake.
A simple lemon glaze seeps in after it’s baked so that the outer inch or so of cake has an extra lemony bite.
The subtle, nutty crunch of poppy seeds contrasts with the bright, zesty flavor of the fresh lemons. Using fresh lemon juice and lemon zest is what gives it all that punchy flavor, while 21 (yes, 21) tablespoons of butter gives it the richness you expect from a pound cake.
This is meant to be a dense cake, not light and fluffy. You cannot use this recipe for muffins, instead use this recipe for lemon poppy seed muffins and they’ll be light as a feather.
This homemade cake is perfect for any occasion, whether it’s afternoon tea, brunch, or with some whipped cream to finish off a meal. It’s not overly sweet, so it works great with a cup of coffee or tea. I took a loaf on vacation with us and it was the perfect afternoon snack.
Lemon desserts are known for being really soft and tender, but did you know it’s because the lemon juice tenderizes the gluten in the cake batter? That, paired with letting a homemade lemon simple syrup soak into the freshly baked cake, means you’re guaranteed a moist cake every time.
This cake will retain it’s moisture and not dry out for days. However, plan ahead, it really needs to sit for overnight before slicing so that the lemon glaze can penetrate the entire cake.
For those mornings where you want something a little sweeter, try a double glazed baked apple fritter or try a pineapple zucchini quick bread. They only take a few minutes to prep.
Why You Should Make This Cake
- Bold Flavor – The cake batter contains lots of butter, and using both lemon zest and fresh juice infuses every bite with rich flavor.
- Tender Crumb – Already moist from the butter, the sweet lemon glaze seeps into the cake as it rests resulting in an even softer mouthfeel.
- Forgiving Recipe – There’s nothing to mess up, it turns out perfect every time.
Mostly Things in Your Pantry
Lemons – You’ll need the zest and the juice of about 4 lemons.
Pantry Staples – flour, sugar, vanilla, eggs and lots of butter!
Follow Along To Make a Lemony Cake
Step One: Whisk Wet and Dry Ingredients
Add butter and gradually add the eggs. The batter will be thick.
Step Two: Bake Cake
The center will puff up slightly and crack.
Step Three: Make Lemon Syrup
While the cake is baking, make the syrup. Cook the sugar and lemon juice in a small saucepan over medium heat until the sugar has dissolved and the liquid is clear.
Step Four: Add a Glaze
When the cake is done, remove it from the pan and poke holes all over the top with a toothpick or cake tester. Gradually pour the syrup over the top of the cake while it’s still hot. Brush the syrup into the holes and down the sides to get into every crevice. Let it cool in the pan for 10 minutes, then remove to a wire rack to cool.
Step Five: Let Set
Once cooled, wrap it in plastic wrap and let it sit on the counter for a day before slicing. Store at room temperature for 3-4 days or freeze it.
How To Store Lemon Poppy Seed Cake
On The Counter: Lemon cake should be stored on the counter. Placing it in the refrigerator will dry it out. If not eaten with 3-4 days, freeze it.
Don’t Forget!
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Ingredients
Lemon Poppy Seed Cake
- 2 ¼ cup flour
- 1 cup sugar plus 2 tablespoons
- 1 teaspoon salt
- 1 tablespoon lemon zest
- 4 tablespoons poppy seeds
- 21 tablespoons butter room temp
- 5 eggs slightly beaten
- 1 tablespoon vanilla
Glaze
- ¾ cup sugar
- ¾ cup lemon juice about 3–4 lemons
Instructions
- Preheat oven to 350. Line a 9 x 5 x 3 inch loaf pan with parchment paper, then butter and flour the parchment paper.
- In the bowl of a stand mixer, whisk the flour, sugar and salt. Whisk in the lemon rind, and poppy seeds. Add butter and ⅓ of the beaten eggs and vanilla to the flour mixture and mix on low until combined, then turn up the speed to medium and beat for a minute. Add ⅓ of the egg mixture and beat until combined then add the last of the eggs and beat until well combined. The batter will be thick.
- Pour the batter into the prepared pan and bake for 65-70 minutes, until a toothpick inserted in the center comes out clean. The center will puff up slightly.
- While the cake is baking, make the syrup. Cook the sugar and lemon juice in a small saucepan over medium heat until the sugar has dissolved and the liquid is clear.
- When the cake is done, remove it and poke holes all over the top with a toothpick. While the cake is still hot, gradually pour the syrup over the top brushing it into the holes and down the sides. Let it cool in the pan for 10 minutes then remove to a wire rack to cool.
- Once cooled, wrap it in plastic wrap and let it sit on the counter for a day before slicing. Store at room temperature for 3-4 days or freeze it.
Notes
- To get the most juice out of lemons, roll them on the counter, pressing them with the palm of your hand.
- Give yourself enough time, it needs to sit overnight before slicing.
- Store this on the counter, not the fridge.
