Easy Lemon Poppy Seed Cake

Let’s all give a bright, sunshine-y welcome to my newest lemon and poppy seed obsession. This Easy Lemon Poppy Seed Cake is everything that a spring slash summer cake should be and I promise one slice of this beauty will brighten any day.

This easy snack cake is bursting with bright lemon flavor and strikes the perfect balance between sweet and tart. Drizzled with a silky smooth vanilla glaze, this one-bowl cake is both pretty and delicious! What’s not to love about that?

What makes this cake so good?

Lemon lovers, this one’s for you! Equal parts sweet and citrusy, this no-fuss lemon cake bakes up impossibly light and fluffy and it stays moist for daayyys! Here’s a few reasons why you’ll love this cake:

A slice of sunshine on a plate. The most delicious, bright, lemony cake you’ll ever sink your fork into!

Easy to make. Whip up this easy peasy cake in under an hour with just a handful of simple ingredients. So good (and so easy!) you’ll make it again and again!!

Perfect for all occasions. This simple dessert is perfect for Sunday brunch, last minute houseguests or a quick weeknight dessert. Serve it for breakfast or dessert. Double the recipe and bake it in a 9 x 13 pan to feed a crowd!

Ingredients

When life gives you lemons, make this easy lemon poppy seed cake. You’ll just need a handful of basic ingredients and a jar of poppy seeds. Here’s your shopping list:

• Flour – this cake bakes up delightfully light and fluffy thanks to just the right amount of all-purpose flour. To prevent a dry, dense cake, I recommend using a digital scale to measure the flour.
• Butter + oil – the dynamic duo that makes our cake deliciously moist. Make sure your butter is truly at room temperature so that it beats up light and fluffy.
• Sugar – granulated sugar adds just the right amount of sweetness.
• Eggs – make sure your eggs are at room temperature before mixing the batter.
• Lemons – grab a handful of lemons (Meyer’s are my favorite!) at the farmer’s market or your neighbor’s tree. We’ll use both the zest and a splash of the juice.
• Sour Cream – the secret ingredients for cakes that stay soft for days. If you don’t have sour cream on hand, full fat Greek yogurt will work.
• Milk – reach for the whole milk for this one bakers.
• Poppy seeds – the perfect recipe to use up that half-filled jar of poppy seeds hiding in your spice cabinet.

How to make lemon poppy seed cake

You’ll be happy to know you can make this cake from scratch in under an hour. I use a hand mixer to whip up the batter. If you want to pull out the big guns, feel free to use a stand mixer. Follow this step-by-step guide and check the recipe card below for ingredients and detailed instructions.

Step 1: Preheat the oven to 350°F. Line a 9 x 9 inch baking pan with parchment paper.

Step 2: Add the granulated sugar to a large bowl. Use your hands to massage the lemon zest into the sugar for about 20 to 30 seconds. This helps to release the oils from the zest into the sugar which enhances the flavor of the cake once baked.

Step 3: Add the butter and oil to the bowl. Mix on medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl.

Step 4: Add the eggs, one at a time, mixing well after each addition.

Step 5: Add the vanilla and lemon juice. Mix on low speed until incorporated.

Step 6: In a small bowl, whisk together the flour, baking powder, baking soda, salt and poppy seeds. Add the dry ingredients to the butter and egg mixture in three additions, alternating with the sour cream and milk. Begin and end with the dry ingredients.

Step 7: Transfer the batter to the prepared pan and use an offset spatula to press the batter evenly into the corners and level the top.

Step 8: Bake for 30 to 35 minutes or until the top is golden brown and a toothpick inserted into the center of the cake comes out clean or with a few crumbs remaining. If the cake is browning too quickly towards the end of the baking time, loosely cover the top with a large piece of aluminum foil. Remove the cake from the oven and cool completely on a wire rack before adding the glaze.

How to store

Honest to goodness, this cake is so scrumptious that I can’t imagine you’ll have a single crumb left. Squirrel away any left over pieces tightly covered at room temperature. I will say this cake is even more superb the second day with a morning latte.

To freeze the cake, cool completely before wrapping (unglazed) in two layers of plastic wrap and a layer of aluminum foil. Freeze flat for up to 2 months. Defrost at room temperature and glaze just before serving.

FAQ’s

Happy baking!

Looking for more lemon recipes? I’ve got you covered!

• Lemon Brownies
• Lemon Blueberry Cookies
• Lemon Poppy Seed Cookies
• Lemon Blueberry Pound Cake
• Lemon Poppy Seed Muffins