If there’s one cake that feels like sunshine on a plate, it’s this Lemon Poppyseed Cake. With its light citrus flavor, tender crumb, and those signature little poppyseed speckles, this cake is perfect for spring gatherings, brunches, or just a sweet treat with your afternoon coffee.
Around here, we love anything that brings bold flavor without being overly heavy—and this lemon poppyseed cake checks all the boxes. It’s soft, moist, bursting with fresh lemon flavor, and topped with a simple glaze that takes it right over the top.
Whether you’re baking for guests or just treating yourself (because you deserve it!), this lemon poppyseed cake is going to become a go-to favorite.
Why You’ll Love Lemon Poppyseed Cake
- Bright, fresh lemon flavor in every bite
- Super moist and tender texture
- Easy to make with simple ingredients
- Perfect for brunch, dessert, or tea time
- That sweet-tart glaze is irresistible
If you've been around here for very long, then you know that one of my favorite flavors to cook with in both savory and sweet dishes is lemon.
I have made so many delicious lemon desserts like my Pioneer Woman Lemon Bars, this amazing homemade lemon curd, these fun, and festive Strawberry Lemonade Cupcakes, and more.
How to Make Lemon Poppyseed Cake
Today I am sharing a recipe for another lemon dessert. If you have ever had lemon poppyseed bread, then you know how awesome the flavors are together. Imagine getting that in cake form, then topped with a lemon cream cheese icing?
How to Make Lemon Poppyseed Cake
Step 1: Prep the Oven and Pan
Preheat your oven to 350°F. Grease and flour a 9×13 baking dish.
Step 2: Mix Dry Ingredients
In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the butter and sugar together until light and fluffy—about 3–4 minutes.
Step 4: Add Eggs and Flavor
Add eggs one at a time, mixing well after each. Stir in the lemon zest, lemon juice, and vanilla extract.
Step 5: Combine Everything
Alternatively, add the dry ingredients and buttermilk to the batter, starting and ending with the dry ingredients. Mix until just combined.
Step 6: Fold in Poppy Seeds
Gently stir in the poppy seeds.
Step 7: Bake
Pour the batter into your prepared pan and bake:
- Bundt pan: 50–60 minutes
- 9×13 pan: 35–40 minutes
Bake until a toothpick inserted in the center comes out clean.
Step 8: Cool and Glaze the Lemon Poppyseed Cake
Let the cake cool completely. Whisk together powdered sugar, cream cheese, and lemon juice, then spread over the top.
Then add a sprinkling of poppy seeds on top with slices of either fresh lemon or candied lemon for the perfect light and tart lemon dessert.
You can store the cake in the fridge, and it will allow the cake flavors to marry together even more.
Tips for the Best Lemon Poppyseed Cake
- Use fresh lemon juice and zest for the brightest flavor
- Don’t overmix the batter—it keeps the cake tender
- Room temperature ingredients make a smoother batter
- Let the cake cool fully before glazing
For more cake recipes, check these out
Lemon Poppyseed Cake
This Lemon Poppyseed Cake is a super moist cake that’s full of lemon flavor and poppy seeds! The light lemon cream cheese frosting really puts it over the top!
Ingredients
For the cake
- 2 1/2 cups all-purpose flour
- 1 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup butter, room temperature
- 1/2 cup vegetable oil
- 1 1/2 cups sugar
- 1/2 tsp vanilla extract
- 4 large eggs
- 3/4 cup milk
- 1/2 cup fresh lemon juice
- 2 tbsp fresh lemon zest
- 2 tbsp poppy seeds
For the Lemon Cream Cheese Frosting
- 16 oz cream cheese, room temperature (2 blocks)
- 3/4 cup butter, room temperature
- 10 cups powdered sugar
- 1 tbsp fresh lemon juice
Instructions
- Preheat oven to 350°F
- In a stand mixer or a mixing bowl, combine the flour, baking powder, baking soda, and salt and set aside.
- Add the butter, oil, sugar and vanilla extract to a large mixer bowl and beat together until light in color and fluffy, about 1 1/2 to 2 minutes. Be sure and make sure it is light and fluffy.
- Add the eggs one at a time, mixing until mostly combined after each.
- Add half of the dry ingredients to the batter and mix until mostly combined.
- Pour in the milk and then the lemon juice to the batter and mix until well combined.
- Add the remaining dry ingredients and mix until well combined and smooth.
- Add the lemon zest and poppy seeds and gently stir to combine.
- Bake in a 9x13 baking pan for 30 minutes or until a toothpick comes out clean.
- Remove the cake from the oven and allow to it cool completely before frosting.
- To make the frosting, add the cream cheese and butter to a large mixer bowl and beat until well combined and smooth.
- Add about half of the powdered sugar and mix until well combined and smooth.
- Add the lemon juice and zest and mix until well combined.
- Add the remaining powdered sugar and mix until well combined and smooth.
- Frost the cake as desired and then sprinkle on some poppy seeds and top with fresh lemon slices.
- Refrigerate the cake until ready to serve. The cake is best served cool from the fridge.
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 487Total Fat: 22gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 76mgSodium: 250mgCarbohydrates: 70gFiber: 1gSugar: 58gProtein: 4g