Name: Lemon Poppy Seed Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 2 cups all-purpose flour; 1 ½ cups granulated sugar; 2 tablespoons poppy seeds; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; ¾ cup unsalted butter, softened; 3 large eggs; ½ cup sour cream; ¼ cup fresh lemon juice; 2 tablespoons lemon zest; 1 teaspoon vanilla extract

Finished Lemon Poppy Seed Cake with powdered sugar and lemon garnish, ready to serve.

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Lemon Poppy Seed Cake: A Zesty, Moist, and Irresistible Treat 🍋✨🥄

1. Introduction

There’s nothing quite like the bright, tangy flavor of a homemade lemon poppy seed cake. This delightful dessert is perfect for any occasion, whether you’re hosting a brunch, celebrating a special event, or simply craving a sweet and citrusy treat. The combination of fresh lemon zest, juicy lemon juice, and crunchy poppy seeds creates a symphony of flavors and textures that will leave your taste buds dancing. Plus, this lemon poppy seed cake recipe is easy to follow, ensuring a moist and fluffy result every time.

If you love citrus desserts, you might also enjoy our Limoncello Spritz recipe for a refreshing cocktail pairing!

2. Ingredients

Before diving into the steps, gather all the necessary ingredients to ensure a seamless baking experience. Here’s what you’ll need for this lemon poppy seed cake recipe:

2 cups all-purpose flour
1 ½ cups granulated sugar
2 tablespoons poppy seeds
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter, softened
3 large eggs
½ cup sour cream
¼ cup fresh lemon juice
2 tablespoons lemon zest
1 teaspoon vanilla extract

Pro Tip: For the best results, use fresh lemons rather than bottled juice. The zest from fresh lemons adds an incredible depth of flavor that bottled juice can’t match. If you’re looking for more baking inspiration, check out our collection of dessert recipes!

Step 1: Prepare the Dry Ingredients

Start by preheating your oven to 350°F (175°C). In a large mixing bowl, whisk together the flour, sugar, poppy seeds, baking powder, baking soda, and salt. This ensures an even distribution of the dry ingredients, which is crucial for a perfectly textured lemon poppy seed cake. The poppy seeds not only add texture but also provide a lovely visual contrast in the finished cake.

Ingredients for Lemon Poppy Seed Cake including flour, sugar, and poppy seeds in a mixing bowl.

Step 2: Cream the Butter and Sugar

In a stand mixer or using a hand mixer, cream the softened butter and sugar together until light and fluffy. This step is essential for incorporating air into the batter, resulting in a soft and tender crumb. The process should take about 3-4 minutes on medium speed. Once creamed, add the eggs one at a time, mixing well after each addition. This gradual incorporation helps create a stable emulsion in the batter.

For more baking tips and tricks, visit our About Me page where we share our kitchen secrets!

Butter and sugar being creamed in a stand mixer for Lemon Poppy Seed Cake.

Step 3: Incorporate Wet Ingredients

Add the sour cream, fresh lemon juice, lemon zest, and vanilla extract to the butter mixture. Mix until just combined. The sour cream adds moisture and tenderness to the cake, while the lemon juice and zest provide that signature citrusy punch in this lemon poppy seed cake recipe. The vanilla extract rounds out the flavors beautifully. Be careful not to overmix at this stage – just combine until you no longer see streaks of sour cream.

If you enjoy this combination of flavors, you might love our Potato Chip Toffee recipe for another unique texture experience!

Lemon juice and zest being incorporated into the cake batter for Lemon Poppy Seed Cake.

Step 4: Combine and Bake

Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix, as this can lead to a dense cake. The batter should be thick but pourable. Pour the batter into a greased and floured 9-inch cake pan, smoothing the top with a spatula. For extra insurance against sticking, you can line the bottom with parchment paper. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. The cake should be golden brown and spring back when lightly touched.

For another delicious main course to serve before dessert, try our Copycat Chicken Bryan recipe!

5. Cooling and Serving

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This resting period helps the cake set and prevents it from breaking when you remove it from the pan. For an extra touch, dust the top with powdered sugar or drizzle with a simple lemon glaze made by mixing powdered sugar with fresh lemon juice. Serve slices of this lemon poppy seed cake with a cup of tea or coffee for a delightful treat. It also pairs wonderfully with fresh berries or a dollop of whipped cream.

6. Tips for the Best Lemon Poppy Seed Cake

Use fresh lemons: Fresh lemon juice and zest provide the best flavor. You’ll need about 2-3 medium lemons for this recipe.
Room temperature ingredients: Ensure butter, eggs, and sour cream are at room temperature for even mixing and better texture.
Don’t overmix: Overmixing can result in a tough cake. Mix just until ingredients are incorporated.
Storage: Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
Poppy seed tip: For extra flavor, toast the poppy seeds lightly in a dry pan before adding them to the batter.

7. Variations

This lemon poppy seed cake recipe is versatile. Try these variations to switch things up:

Lemon glaze: Mix 1 cup powdered sugar with 2-3 tablespoons lemon juice for a tangy glaze. Drizzle over cooled cake.
Yogurt substitute: Replace sour cream with Greek yogurt for a lighter version with added protein.
Mini cakes: Bake in muffin tins for individual servings (reduce baking time to 18-22 minutes).
Layered cake: Double the recipe and make two layers with lemon curd or buttercream frosting in between.
Blueberry addition: Fold in 1 cup fresh blueberries for a lemon-blueberry poppy seed variation.

For more creative dessert ideas, check out this excellent lemon poppy seed cake variation from Butternut Bakery!

8. FAQs

Can I use bottled lemon juice?
While fresh lemon juice is preferred for the best flavor, bottled lemon juice can be used in a pinch. However, you’ll still want to use fresh zest for optimal citrus flavor.

Can I freeze this cake?
Yes! Wrap the cooled cake tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving. You can also freeze individual slices for quick treats.

Why did my cake sink in the middle?
This can happen if the cake is underbaked, if the oven temperature is too low, or if you opened the oven door too early in the baking process. Ensure your oven is properly preheated and test for doneness with a toothpick.

Can I make this gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend that contains xanthan gum. The texture might be slightly different but still delicious.

How can I make this cake more moist?
The sour cream already makes this cake quite moist, but you can add an extra tablespoon of lemon juice or substitute buttermilk for the sour cream for additional tenderness.

9. Conclusion

This lemon poppy seed cake recipe is a must-try for anyone who loves a bright, citrusy dessert with a delightful crunch. Easy to make and bursting with flavor, it’s perfect for any occasion from dinner parties to afternoon tea. Whether you’re a seasoned baker or a beginner, this recipe guarantees a moist, fluffy, and utterly delicious cake that will impress everyone. The combination of tart lemon and nutty poppy seeds creates a sophisticated flavor profile that’s both refreshing and comforting.

Remember to check out our disclaimer and terms and conditions for more information about our recipes. So, grab your ingredients and start baking this irresistible lemon poppy seed cake today! 🍋✨

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