Moist lemon poppy seed loaf cake recipe

This lemon poppy seed loaf cake is soft, moist, lemony, and covered with a simple lemon glaze. It is one of those classic loaf cakes that looks simple, but tastes so good you keep going back for one more slice.

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Check out my lemon poppy seed cake recipe video below to see exactly how I made it. And if you enjoy the video, please like it and subscribe to my YouTube channel for more easy cake recipes.

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Why You’ll Love This Lemon Poppy Seed Cake

This is the kind of cake I love when I want something easy, bright, and not too fussy. It has that soft pound cake style texture, a fresh lemon taste, and little poppy seeds all through the cake.

Let’s be honest… a glazed lemon loaf is already hard to resist. But when it comes out this moist and lemony at home, I would happily choose this over a coffee shop slice.

Texture + Flavor

This lemon poppy seed cake comes out soft, moist, and a little buttery. It is not dry or heavy, which is exactly what I want from a lemon loaf cake.

The lemon flavor is fresh, but not too sharp. The glaze adds a sweet lemony finish on top, and the poppy seeds give the cake a tiny bit of texture without taking over.

Did You Know: Lemon zest has natural oils in it, and those oils carry a lot of lemon flavor. That is why rubbing the zest into the sugar first makes such a big difference.

Lemon poppy seed loaf cake ingredients

For the cake

• 1 cup (200 g) granulated sugar
• 2 teaspoons (about 8 g) lemon zest
• 1/2 cup (110 g) room-temperature unsalted butter
• 2 tablespoons avocado oil or light olive oil, or any mild vegetable oil
• 2 large eggs, at room temperature
• 1/2 cup (120 ml) whole milk
• 2 tablespoons (30 ml) fresh lemon juice
• 1 teaspoon vanilla extract
• 1 1/2 cups (187 g) all-purpose flour
• 1 teaspoon (5 g) baking powder
• 1/4 teaspoon salt
• 2 tablespoons poppy seeds

For the lemon glaze

• 1/3 cup (50 g) powdered sugar
• 2 tablespoons (30 ml) fresh lemon juice
• A little lemon zest for topping, optional

Equipment

• Mixing bowls
• Spatula
• Electric hand mixer
• Whisk
• Sieve
• 8×3-inch loaf pan
• Parchment paper
• Cooling rack
• Small bowl for the glaze

How to Make Lemon Poppy Seed Cake

Step 1: Add 1 cup (200 g) granulated sugar and 2 teaspoons lemon zest to a mixing bowl.

Use a spatula to rub the zest into the sugar for about 30 seconds, pressing it against the side of the bowl as you mix. The sugar should start to smell really fresh and lemony.

Step 2: Add 1/2 cup (110 g) room-temperature unsalted butter to the lemon sugar.

Then add 2 tablespoons of avocado oil or light olive oil. I like using butter and oil together here because the butter gives the cake that richer pound cake taste, and the oil helps keep the cake soft and moist.

Top Tip: Use a mild oil for this cake. Strong olive oil can be too bold and may cover up some of that fresh lemon flavor.

Step 3: Use an electric mixer to mix everything together.

Mix until the butter, oil, and lemon sugar look smooth, creamy, and a little lighter. It does not need to be perfect, but it should look well mixed before the eggs go in.

Step 4: Crack in 2 large room-temperature eggs, one at a time.

Mix well after the first egg before adding the second one. Once both eggs are mixed in, the batter should look creamy and a little lighter than before.

Step 5: Add 1/2 cup (120 ml) whole milk.

And then add 2 tablespoons (30 ml) fresh lemon juice, and then add 1 teaspoon vanilla extract. Use the electric mixer again and mix for a few seconds, just until everything blends into the batter.

Step 6: Place a sieve over the bowl.

Add 1 1/2 cups (187 g) all-purpose flour, 1 teaspoon (5 g) baking powder, and 1/4 teaspoon salt. Sift the dry ingredients into the batter.

Step 7: Use a whisk to mix the dry ingredients into the batter.

Mix gently until you do not see dry flour anymore, and the batter looks smooth. I like sifting the dry ingredients for this kind of cake because it helps everything mix in more evenly and gives the cake a softer texture once it bakes.

Top Tip: Stop mixing as soon as the batter looks smooth. Overmixing after the flour goes in can make the cake come out dense instead of soft.

Step 8: Add 2 tablespoons of poppy seeds.

Gently mix them through the batter. If you have not tried poppy seeds in a cake like this before, believe me, they make it so much nicer. They add a little texture, but they do not take over the lemon flavor.

Step 9: Line an 8×3-inch loaf pan with parchment paper.

Pour the batter into the pan, and then use a spatula to scrape around the bowl so you get every bit of the batter into the loaf pan. Smooth the top gently if needed, and then tap the pan lightly on the counter.

Step 10: Bake the cake in a preheated oven at 350°F (175°C) for about 40 minutes.

Start checking around 35 minutes, because ovens and loaf pans can bake a little differently. The cake is ready when the top looks golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.

Note: If the top is browning too quickly but the center still needs more time, loosely cover the cake with foil and keep baking until the center is done.

Step 11: While the cake is cooling, make the lemon glaze.

Add 1/3 cup (50 g) powdered sugar to a small bowl. Then add 2 tablespoons (30 ml) fresh lemon juice and mix until the glaze is smooth and easy to pour.

Top Tip: If the glaze looks too thick, add a tiny bit more lemon juice. Add only a little at a time because glaze gets thin very quickly.

Step 12: Pour the lemon glaze over the cake.

Let the glaze slowly run over the top. I also like to add a little lemon zest at the end because it makes the cake look pretty and gives it that extra fresh lemon smell.

Now the lemon poppy seed cake is ready to slice and serve.

Related Recipe: If you liked this lemon poppy seed cake, then check out how to make a super moist apple cinnamon cake that makes your kitchen smell absolutely amazing.

Tips for a Moist Lemon Loaf Cake

• Use room-temperature butter and eggs. They mix into the batter more easily and help everything come together better.
• Do not skip the lemon zest. Lemon juice gives the cake a bright taste, but the zest is what gives it that lovely lemon smell.
• Do not overmix the batter after adding the flour. Once the flour disappears and the batter looks smooth, stop mixing. This is one of the easiest ways to keep the cake soft.
• Let the cake cool before glazing. If the cake is too hot, the glaze can melt too quickly and run right off.

Easy Swaps

1. You can use avocado oil, light olive oil, or any mild vegetable oil in this recipe. I would avoid strong oils because this cake should taste like lemon first.
2. If you do not have whole milk, 2 percent milk should still work. I would not use water because milk gives the cake a nicer taste and texture.
3. If you want a stronger lemon flavor, add a little extra lemon zest to the glaze. I would not add too much extra lemon juice to the batter because it can change the texture.

How to Store This Lemon Poppy Seed Cake

Let the cake cool completely before storing it. Once cooled, keep it in an airtight container at room temperature for about 2 to 3 days.

If your kitchen is warm, you can keep the cake in the fridge, but I like the texture better at room temperature. If the cake has been chilled, let a slice sit out for a little while before serving.

You can also freeze slices. Wrap them well, freeze, and then thaw whenever you want a little lemon cake with tea or coffee. Sooo satisfying.

What to Serve With It

This lemon poppy seed cake is so good with tea or herbal coffee. It is simple enough for an afternoon slice, but still pretty enough to serve when someone comes over.

I love it with that lemon glaze on top. Nothing complicated, just a soft, moist lemon cake that tastes really good.

More Cake Recipes

If you liked this lemon poppy seed cake, then check out these popular cake recipes on my channel here as well.

• Moist Date Cake Recipe – This old-fashioned date cake is soft, moist, and naturally sweet, with a rich flavor that’s perfect for afternoon tea or dessert.
• The Best Moist Fruit Cake Recipe – A deliciously moist fruit cake filled with dried fruit and warm spices, making it a wonderful treat for holidays or any time of year.
• Moist Banana Oatmeal Cake Recipe with a Chocolate Twist – A wholesome banana oatmeal cake with a touch of chocolate that makes every slice soft, comforting, and full of flavor.

And if you try this lemon poppy seed cake, or if you have any questions about the recipe, leave me a comment below or in the YouTube video comments. I try to respond to all the comments and questions. I will see you in the next video.