If you’re on the lookout for a dessert that feels like a burst of sunshine with every bite, then you absolutely need to try this Moist Lemon Poppy Seed Cake (Easy Glazed Recipe) Recipe. It’s bright, tender, and so full of zingy lemon goodness paired with the delightful crunch of poppy seeds. What I love most is how simple yet foolproof it is—delivering a cake that’s both beautifully moist and irresistibly flavorful. Whether you’re baking for a special occasion or just to brighten up your afternoon tea, this cake will quickly become a beloved staple in your recipe collection.
Ingredients You’ll Need
Each ingredient in this recipe plays a crucial role in creating that perfect balance of flavor and texture. From the fragrant lemon zest to the melt-in-your-mouth tenderness that comes from the combo of butter and Greek yogurt, every element is simple but essential to this cake’s charm.
- All-purpose flour: Forms the base and keeps the crumb tender and light.
- Granulated sugar: Sweetens the cake and helps aerate it when rubbed with lemon zest.
- Baking powder + baking soda: Provides lift and ensures an even rise.
- Fine sea salt: Balances the sweetness and sharpens the lemon’s brightness.
- Poppy seeds: Adds delightful texture and the classic speckled appearance.
- Unsalted butter, melted: Delivers rich flavor and moist softness.
- Neutral oil (canola or vegetable): Keeps the cake moist even after chilling.
- Plain Greek yogurt (or sour cream): Tenderizes the crumb and adds a subtle tang.
- Eggs: Provide structure and richness for a perfect cake.
- Lemon zest: Use fresh for the most aromatic citrus kick.
- Fresh lemon juice: Added to batter, syrup, and glaze for a bright flavor boost.
- Vanilla extract: Rounds out the citrus with a smooth, warm undertone.
- Milk: Loosens the batter, resulting in a silky pour and tender crumb.
- Powdered sugar: Used in the glaze for a sweet, silky finish.
How to Make Moist Lemon Poppy Seed Cake (Easy Glazed Recipe) Recipe
Step 1: Prep the Oven and Pan
Begin by heating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang on the sides to make it easy to lift the cake out once it’s baked. This little prep step ensures your cake won’t stick and will come out perfectly shaped.
Step 2: Rub Lemon Zest into Sugar
In a large bowl, combine the granulated sugar and fresh lemon zest. Use your fingers to rub them together until the mixture is fragrant and slightly damp. This releases the essential oils from the zest, infusing the sugar with vibrant citrus aroma that will flavor the entire cake beautifully.
Step 3: Whisk in Wet Ingredients
Add the melted butter, neutral oil, Greek yogurt, eggs, fresh lemon juice, vanilla extract, and milk to the lemon-infused sugar. Whisk everything together until you have a smooth, glossy batter. This step creates the creamy base that keeps the cake tender and moist.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, fine sea salt, and poppy seeds. This ensures even distribution of the rising agents and adds that signature poppy seed crunch in every bite.
Step 5: Bring Wet and Dry Ingredients Together
Gently fold the dry ingredients into the wet mixture using a spatula or whisk just until there are no streaks of dry flour left. Be careful not to overmix, or your cake could turn dense. The goal is to maintain a light, airy texture.
Step 6: Bake to Perfection
Pour the batter into your prepared loaf pan and smooth the top for an even rise. Bake for 45 to 55 minutes, or until the cake’s top turns golden and a toothpick inserted in the center comes out clean or with a few moist crumbs. The aromatic citrus will fill your kitchen with pure happiness as it bakes.
Step 7: Prepare Quick Lemon Syrup
While the cake bakes, stir together 2 tablespoons of fresh lemon juice and 2 tablespoons of sugar until the sugar dissolves completely. Warm the mixture slightly if needed. This syrup will soak into the cake, boosting its lemony moisture.
Step 8: Brush Lemon Syrup and Cool
When you take the cake out, let it cool in the pan for 10 minutes. Then lift it out using the parchment paper and place it on a wire rack. Brush the warm cake all over with the lemon syrup to lock in extra moisture and brightness. Allow the cake to cool fully before glazing.
Step 9: Glaze the Cake
Mix 1 cup of powdered sugar with 2 to 3 tablespoons of fresh lemon juice until you’ve got a smooth, pourable glaze. Drizzle this over the cooled cake and let it set for about 15 to 20 minutes before slicing. The glaze adds the perfect sweet-tart finish, making each slice irresistible.
How to Serve Moist Lemon Poppy Seed Cake (Easy Glazed Recipe) Recipe
Garnishes
Top your slices with thinly sliced lemon rounds or a sprinkle of additional poppy seeds for a pretty presentation. Fresh mint leaves also add a refreshing contrast in color and flavor. These simple touches make this humble cake feel all the more special.
Side Dishes
This lemon poppy seed cake pairs amazingly well with a cup of hot tea or freshly brewed coffee. For a more indulgent treat, serve it alongside a dollop of whipped cream or a scoop of vanilla bean ice cream. The creamy sides beautifully complement the zesty, moist cake.
Creative Ways to Present
Transform your cake into stunning mini loaf cakes by dividing the batter into smaller pans for individual servings. Or, serve the cake as thick slices with a drizzle of honey and a side of fresh seasonal berries for a charming brunch spread. These creative presentations will delight guests and elevate your dessert game.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover cake tightly in plastic wrap or place it in an airtight container. Stored at room temperature, the cake stays fresh and moist for up to 2 days. For longer keeping, refrigeration is best and will preserve its freshness for about 4 days.
Freezing
This cake freezes beautifully. Wrap the cooled cake securely in plastic wrap and then in foil before placing it in the freezer. It will keep for up to 3 months. When ready to enjoy, thaw in the refrigerator overnight and then bring to room temperature before serving.
Reheating
If you prefer your cake warm, lightly reheat slices in the microwave for 10 to 15 seconds. This brings back that fresh-from-the-oven softness and intensifies the lemon aroma, making every bite feel freshly baked.
FAQs
Can I use lemon extract instead of fresh lemon juice?
While lemon extract can add flavor, fresh lemon juice is preferred in this recipe because it provides both acidity for the rise and a bright, natural tang that extract alone can’t replicate.
What can I substitute for Greek yogurt?
If you don’t have Greek yogurt on hand, sour cream works great as a substitute, adding similar moisture and tanginess to the cake.
Are poppy seeds necessary for the texture?
Poppy seeds add a delightful crunch and traditional speckled look, but if you’re not a fan, you can omit them. The cake will still be moist and flavorful, just with a smoother texture.
Can I make this recipe gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free blend made for baking. Just ensure it contains xanthan gum or another binder to maintain cake structure.
How long will the cake stay moist after glazing?
The glaze helps seal in moisture, so the cake stays deliciously moist for up to 4 days when stored properly, making it perfect for baking ahead of time.
Final Thoughts
There’s something truly magical about this Moist Lemon Poppy Seed Cake (Easy Glazed Recipe) Recipe. It’s like a little slice of sunshine you can bake anytime—simple ingredients coming together to create something unforgettable. I can’t recommend it enough for your next baking adventure because once you try it, this cake will undoubtedly become one of your favorite go-to recipes. So grab your lemons, poppy seeds, and get ready to enjoy every joyful bite!
Print
Moist Lemon Poppy Seed Cake (Easy Glazed Recipe) Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Moist Lemon Poppy Seed Cake is a bright, tender, and foolproof treat perfectly balanced with tangy lemon and crunchy poppy seeds. It features a luscious lemon glaze that adds extra citrus punch and sweetness, making it an ideal dessert or teatime snack. Easy to prepare and loaded with fresh lemon zest and juice, this cake stays moist thanks to a combination of melted butter, neutral oil, and Greek yogurt.
Ingredients
Dry Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
- 2 tablespoons poppy seeds
Wet Ingredients
- 1 cup granulated sugar
- Zest of 2 medium lemons
- 6 tablespoons unsalted butter, melted
- 2 tablespoons neutral oil (canola or vegetable)
- ½ cup plain Greek yogurt (or sour cream)
- 2 large eggs
- ¼ cup fresh lemon juice (for batter)
- 1 teaspoon vanilla extract
- ¼ cup milk
Lemon Syrup
- 2 tablespoons fresh lemon juice
- 2 tablespoons granulated sugar
Lemon Glaze
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
Instructions
- Prep the pan and oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving some overhang on the sides to easily lift the cake out later.
- Mix zest with sugar: In a large mixing bowl, combine the granulated sugar and freshly grated lemon zest. Use your fingers to rub the zest into the sugar until it’s fragrant and slightly damp, releasing the flavorful lemon oils.
- Whisk in wet ingredients: Add the melted butter, neutral oil, Greek yogurt, eggs, lemon juice, vanilla extract, and milk to the lemon sugar mixture. Whisk everything together until the batter is smooth, glossy, and fully combined.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds to ensure even distribution.
- Bring it together: Gently add the dry ingredients to the wet ingredients. Fold or whisk just until you no longer see dry flour and the batter is smooth. Be careful not to overmix to avoid a dense cake.
- Bake: Pour the batter into your prepared loaf pan and smooth the top evenly. Bake in the preheated oven for 45 to 55 minutes, or until the cake is golden on top and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Make quick lemon syrup: While the cake is baking, stir together 2 tablespoons lemon juice and 2 tablespoons granulated sugar until the sugar dissolves completely. Warm slightly if needed to help dissolve the sugar.
- Brush and cool: Once baked, let the cake cool in the pan for 10 minutes before lifting it out using the parchment overhang. Brush the entire warm cake with the lemon syrup to keep it moist and flavorful. Transfer to a wire rack and allow to cool completely.
- Glaze: In a small bowl, whisk together the powdered sugar with 2 to 3 tablespoons of fresh lemon juice until smooth and pourable. Drizzle this glaze evenly over the cooled cake. Let the glaze set for 15 to 20 minutes before slicing and serving.
Notes
- Use fresh lemon zest and juice for the best citrus flavor.
- Do not overmix the batter to keep the cake tender and light.
- Neutral oils like canola or vegetable oil help retain moisture, especially when chilling the cake.
- The lemon syrup adds moisture and enhances the lemon flavor inside the cake.
- The glaze sets better if the cake is completely cooled before applying.
- Storage: Keep covered at room temperature for up to 3 days or refrigerate for up to a week.
