I was craving something lemony but did not want to make cookies or a frosted cake, so I pulled out my loaf pan and made this Lemon Poppy Seed Cake. It came together with ingredients I already had in the kitchen, which made it an easy choice.
The cake turned out soft with a fresh lemon flavor, while the poppy seeds add little bites of texture throughout. I also really liked how the buttermilk kept the crumb tender without making it overly rich.
I sliced it up once it had cooled and served it with coffee, and it was exactly the kind of simple bake I was hoping for. If you enjoy lemon desserts, Lemon Blueberry Cheesecake and Lemon Sugar Cookies are two more recipes to try.
Lemon Poppy Seed Cake Recipe
Ingredients
Equipment
Method
- In a bowl, whisk together the all-purpose flour, baking soda, salt, and poppy seeds.
- In another bowl, combine the melted butter, eggs, and lemon zest.
- Mix until the mixture is smooth and well combined.
- Add the buttermilk and mix until incorporated.
- Add the fresh lemon juice and mix until combined.
- Gradually add the dry ingredients to the wet mixture.
- Mix until a smooth, thick batter forms.
- Transfer the batter to a lined loaf pan and spread it evenly.
- Bake at 350°F (175°C) for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and allow it to cool completely.
- Slice the cooled cake into even pieces.
- Arrange the slices, serve, and enjoy.
Nutrition
Tried this recipe?
Let us know how it was!This is the kind of lemon cake that works well when you want a straightforward homemade bake without a complicated decorating step. The loaf-pan format also makes it easy to slice and serve, so it is a recipe worth keeping around whenever you have a few fresh lemons ready to use.
I’ve always found joy in the kitchen. Since I was seven, cooking has been my favorite way to learn, create, and unwind. From baking sweet treats to exploring global flavors and brewing coffee, I’m always chasing my next delicious discovery.