Lemon Poppy Seed Cake with Lemon Glaze Recipe
Bright and tangy, this easy lemon poppy seed cake is moist and light! Lemon zest gives it an extra burst of lemon flavor, with a hint of warmth from vanilla. Drizzle with our easy lemon glaze.
How to Make the Best Lemon Poppy Seed Cake with Lemon Glaze
This lemon poppy seed cake is a delightful treat that strikes the perfect balance between bright citrus flavor and tender, moist crumb. The combination of Greek yogurt and olive oil creates an incredibly soft texture, while the lemon zest provides bursts of fresh lemon flavor throughout every bite.
What makes this cake truly special is its simplicity. With just one bowl and a few basic ingredients, you can create a bakery-worthy dessert that looks and tastes impressive. The poppy seeds add a subtle crunch and visual appeal, while the lemon glaze takes this cake from delicious to absolutely irresistible.
Whether you’re serving it at a spring brunch, afternoon tea, or simply enjoying a slice with your morning coffee, this lemon poppy seed cake is sure to become a family favorite. It keeps well at room temperature for several days, making it perfect for making ahead or gifting to friends and neighbors.
Lemon Poppy Seed Cake with Lemon Glaze
Bright and tangy, this easy lemon poppy seed cake is moist and light! Lemon zest gives it an extra burst of lemon flavor, with a hint of warmth from vanilla. Drizzle with our easy lemon glaze.
Ingredients
Cake
Instructions
Prepare the Cake
- Preheat oven to 350°F. Spray oil or brush butter to an 8 to 9-inch loaf pan, dust with flour, and set aside.
- In a large bowl, whisk yogurt, olive oil, eggs, and vanilla until smooth. Add sugar and salt and whisk for 2 minutes.
- Measure out the flour and stir in the baking soda and baking powder. Add these dry ingredients a third at a time to the wet mixture, whisking away any lumps.
- Add the lemon zest, fresh lemon juice, and poppy seeds, whisk again until combined.
- Pour the batter into the greased and floured loaf pan, place on a lower rack, and bake 55-65 minutes, checking halfway through. If it is getting too dark, tent with foil.
- The lemon poppy seed cake is done when puffed, golden, and internal temp reaches 200°F in the center, or a toothpick comes out clean.
Glaze and Serve
- While it's baking, make the lemon glaze.
- Let cool 15 minutes. Slide a knife down around the edges to loosen before inverting. Place it on a wire rack over parchment or a sheet pan to catch the drippings. Let it cool to room temperature before drizzling.
- Drizzle the lemon cake with the lemon glaze and dust with powdered sugar if you like!
Notes
- The cake is moderately sweet; the glaze enhances the flavor.
- You can substitute softened coconut oil or softened butter for the olive oil.
- Use whole milk Greek yogurt for the best texture, or substitute sour cream.
