A light and fluffy Meyer lemon poppy seed cake filled with bright, fresh citrus flavor that will keep you coming back for another slice. Topped with a thick vanilla glaze, this quick bread is the perfect breakfast treat!
Our Meyer lemon trees are bursting with fruit this time of year and nothing makes me happier than a bucket full of lemons. Well, maybe chocolate. But lemons are a close second. Not so long ago when the girls were little, we’d spend most Saturdays in January juicing pounds and pounds of Meyer lemons picked fresh from the backyard orchard. And as any good parent does, we would set up the obligatory lemonade stand on our neighborhood corner. In between naps, my girls would take turns holding the bright yellow handmade sign, pouring spilling the lemonade, and collecting quarters by the handful which they promptly stashed in their pink plastic Toys-R-Us cash register. The neighbors would of course stop by to chit chat on the curb about this and that and the other thing while the girls tried to talk them into a second cup of freshly squeezed juice. Those were the days.
The girls are now all too busy, and far too grown up to sell lemonade on the corner. Needless to say, we have no shortage of ripe Meyer lemons this time of year. Lemon bars, tarts and cakes are all on repeat in our kitchen at the moment and I couldn’t be happier about it. Last week I was craving a simple lemon poppy seed something-or-other and ended up trading an extra hour of sleep for a little late night baking. I settled on this Meyer lemon poppy seed cake/loaf/bread. Call it what you will. I call it sunshine on a plate. Not only is it easy to throw together, but it’s super moist and perfectly tart and sweet in all the right places. This cake belongs at the top of your must-make list so let’s get right to it, shall we?
WHAT YOU NEED TO MAKE MEYER LEMON POPPY SEED CAKE
This light and fluffy quick bread comes together in under an hour with just a few pantry staples you likely already have on hand. Grab a handful of Meyer lemons {the flavor can’t be beat} from the farmer’s market or your neighbor’s tree and get baking!
- Flour
- Butter
- Eggs
- Sugar
- Lemon zest and juice
- Greek yogurt
- Baking powder and soda
- Vanilla
- Poppy seeds
TIPS FOR THE BEST LEMON POPPY SEED CAKE
Use room temperature ingredients. I know, I know. Cue the eye roll. I’m certain I sound like a broken record each and every time I remind you to use room temperature ingredients. It matters folks. To get that light and tender texture you’ll want to have all of your ingredients at room temperature before mixing the batter. This helps to ensure that your batter comes out smooth and bakes up fluffy and moist.
It’s all about the lemons. You’ll need both the zest and juice of the almonds to give this cake a bright, fresh lemon flavor. Meyer lemons are naturally sweeter and a bit more floral than the standard lemons you see at the grocery store. They are also less acidic which means that they deliver a more vibrant citrus flavor that makes this cake really shine. January is the height of citrus season so if you see Meyers at the market, buy them. By the dozens!
Do not over bake. Bake this loaf cake as directed, keeping in mind that all ovens run differently. For best results, invest in a simple oven thermometer to be sure your oven is baking at the correct temperature. Do not over bake this loaf as the texture will turn out dry and crumbly. If the top is browning too quickly, loosely tent the top with a piece of aluminum foil. The cake is done when a toothpick inserted in the center comes out nearly clean or with just a few crumbs remaining.
Cool completely. This lemon poppy seed cake is delicious all on it’s own, but the extra thick drizzle of vanilla glaze sure doesn’t hurt. Wait to mix up your glaze until the cake is completely cool. The glaze will set within minutes. Slice and serve for breakfast or dessert. Or do as I do and eat it twice a day until it’s gone.
If you love this Meyer Lemon Poppy Seed Cake, you’ll love these other citrus forward desserts…
Meyer Lemon Bars with Shortbread Crust
Lemon Cake with Raspberry Glaze & Fresh Cherries
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Meyer Lemon Poppy Seed Cake
- Prep Time: 10 mins
- Cook Time: 55 mins
- Total Time: 1 hour 5 minutes
- Yield: 8-10 slices 1x
- Category: Breads
Description
A light and fluffy Meyer lemon poppy seed cake filled with fresh citrus flavor that will keep you coming back for another slice. Topped with a thick vanilla glaze, this quick bread is the perfect breakfast treat!
Ingredients
For the Cake
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1 cup plus 1 TBSP granulated sugar
- 3 large eggs, at room temperature
- 1 1/2 TBSP lemon zest
- 2 TBSP lemon juice
- 1 1/2 tsp vanilla
- 1 1/2 cups plus 2 TBSP all purpose flour
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1 1/2 TBSP poppy seeds
- 1/2 cup plain greek yogurt, room temperature
For the Glaze
- 1 cup confectioner’s sugar, sifted
- 2–3 TBSP whole milk
- 1–2 TBSP full fat greek yogurt (to thicken the glaze)
Instructions
For the Cake
Preheat oven to 350 degrees
Spray a 9 x 4 inch loaf pan with cooking spray and line with a piece of parchment paper that covers the bottom and extends past the short sides of the pan. You will use these as handles to pull the loaf out of the pan once it has cooled slightly
In a small bowl, whisk together flour, salt, baking powder and baking soda. Set aside
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar together until pale and fluffy (about 3 minutes)
Add the eggs one at a time and beat well after each egg is added
Scrape down sides of bowl as needed
Add the lemon zest, lemon juice and vanilla. Mix until combined
With the mixer on low, add some of the flour mixture to the butter and sugar mixture and then alternate with the greek yogurt, ending with the flour mixture
Remove from mixer and stir in poppyseeds with a wooden spoon or rubber spatula
Mix until barely incorporated. Do not over mix
Pour batter into prepared pan and bake for 55-60 minutes until golden brown and toothpick inserted into center of cake comes out clean
If cake is browned too quickly towards the end of the baking time, cover the top with a piece of aluminum foil
Remove from oven and cool in the pan on a wire rack for 10 minutes
Using the parchment paper handles, carefully lift the cake from the pan and set aside to cool on a wire rack
For the Glaze
Once the cake is cool to the touch, whisk together the confectioners sugar and milk in a small bowl
Spoon the glaze over the top of the cake allowing some to drizzle down the sides
Sprinkle top with an additional 1/2 tsp poppy seeds if desired
Notes
If more lemon flavor is desired, replace whole milk with fresh lemon juice in the glaze.
Store cake tightly wrapped in a cool, dry place for up to 3 days.
May be frozen.
30 Comments
Cassidy
April 20, 2021 at 8:29 pmThis recipe was so easy and quick to achieve and tasted so good. ! I didn’t have poppy seeds on hand so I didn’t use any so if you don’t have any— don’t let that hold you back from making this! I also used sour cream instead of Greek yogurt and it worked great! Highly suggest! Perfect for spring -Cassidym_bakes
★★★★★
May
April 3, 2021 at 7:02 amHeather-
I am at 8,000 feet altitude. Can you recommend how can I adjust the recipe? I made it yesterday and something is not right. I know it is the altitude but not sure how to adjust it.
Thank you
Heather Mubarak
April 9, 2021 at 12:21 amHi May. I have not experimented with this loaf at high altitudes but you might try increasing the oven temperature by 25 degrees and at the same time decrease the baking time by 5-7 minutes. You could also try adding an extra egg. Check out this post for more ideas on how to adjust for high altitude. https://www.kingarthurbaking.com/learn/resources/high-altitude-baking
Jen
March 23, 2021 at 12:18 pmHi! Just wondering if this would work well as muffins? Thank you so much!
Heather Mubarak
March 25, 2021 at 8:45 pmDefinitely! I use this batter to make muffins often. Just be sure to adjust the baking time.
Tish Amborn
January 30, 2021 at 7:00 pmThis lemon poppyseed cake is AMAZING. I am glad I tented during the last 10 minutes. Easy AND delicious. I got so many compliments!!
Natalie
January 25, 2021 at 7:16 pmCan this recipe be doubled?
★★★★★
Heather Mubarak
January 25, 2021 at 7:51 pmIt can but I always prefer to make each batch on it’s own and then bake the two loaves simultaneously.
Mia
January 25, 2021 at 12:41 amHello! Can this cake be made without the poppy seeds?
Heather Mubarak
January 25, 2021 at 3:13 pmAbsolutely! I love the added bit of crunch that you get with the poppy seeds but you can certainly leave them out. One reader substituted chia seeds which is another great idea!
Kelly
January 18, 2021 at 5:38 pmLovely! Made this twice already, and it came out so delicious! The texture is crumbly and tender. I didn’t have poppy seeds, so I did a 1:1 substitution with chia seeds. It works perfectly! The glaze adds a perfect zing of lemon. My dad says this cake is so much better than store bought -it’s not overwhelmingly sweet or sour. Will be making this soon again, thanks for the recipe Heather!
★★★★★
Heather Mubarak
January 20, 2021 at 6:40 amThanks for trying my recipe Kelly! Love that chia seed swap… great idea!!
Jazmine
September 20, 2020 at 3:14 pmHi I’m just curious where did you get the wire paddle use used in your pictures?
Heather Mubarak
September 21, 2020 at 1:19 amHi! I found it on Etsy!!
Meyer Lemon Poppyseed Cake | janeaustenrunsmylife
April 3, 2020 at 12:11 am[…] This recipe comes from Browned Butter Blondie. […]
Nannymed
March 25, 2020 at 11:46 pmWhether you call it cake or quick bread, this loaf from Browned Butter Blondie is bursting with Meyer lemon flavor. The poppy seeds give it an exciting texture and also bring attention to the tender crumb.
Heather Mubarak
March 26, 2020 at 5:59 pmThanks so much for your comment! I’m so glad to hear you loved this lemon cake!!
E
January 22, 2020 at 3:22 amThe recipe calls for a 9×4 loaf pan. I have 9×5 and 8×4 loaf pans. Which one should be used?
Heather Mubarak
January 22, 2020 at 4:23 amHi! You can use either pan, just keep an eye on the loaf as the baking time may vary slightly. Enjoy!!
Mili
October 1, 2019 at 9:45 pmI will never not say this: BEST RECIPE OUT THERE FOR LEMON POPPY SEED CAKE!
Heather Mubarak
October 2, 2019 at 3:45 amThank you so much! I really appreciate you taking the time to leave a comment. So glad you love this lemon cake!!
Amber
June 14, 2019 at 7:54 pmI just made this, added extra lemon and made the glaze from lemon too lol it turned out AMAZING! Im definitely putting this in my archives! Thanks!
Heather Mubarak
June 17, 2019 at 2:19 pmSo glad to hear you loved it!! Thanks for following along here!
Nyx
January 27, 2020 at 12:07 amI totally spaced putting the Greek yogurt in, but fresh out of the oven it was still very nice cake/loaf without it. Time will tell how moist it’ll stay, as I imagine that was part of the benefit of adding the yogurt. I put off trying this recipe for a long time because I lament recipes that say you need a paddle or other attachment for a standing mixer. I don’t have tons of money to drop on a standing mixer and I don’t have the luck to have inherited one from either. So I used my hand mixer hoping for the best and it worked fine. Turned out very tasty with the lemon juice instead of milk in the glaze. Will for sure make again (and try to remember the Greek yogurt next time!)
Heather Mubarak
January 27, 2020 at 7:40 pmI’m so glad you enjoyed this cake! It’s one of my all time favorites and adding lemon to the glaze sounds like a great idea for even more delicious lemon flavor!
Raschelle
May 14, 2019 at 3:28 pmDoes it need to be Greek yogurt? Or could I use plain “regular” yogurt?
Heather Mubarak
May 15, 2019 at 4:56 amHi Raschelle! Regular yogurt should work just fine too!
Kathy
February 2, 2019 at 3:52 amSounds and looks so YUMMY!!! Thank you!
Heather Mubarak
February 4, 2019 at 5:16 amThank you, hope you enjoy this cake as much a my family does!
Heather Mubarak
March 1, 2019 at 8:09 pmThanks for following along! Hope you get chance to try this recipe soon!