Homemade Lemon Poppy Seed Cake Recipe

Name: Homemade Lemon Poppy Seed Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons butter, softened; 1-1/2 cups sugar, divided; 1 tablespoon grated lemon zest; 2 large eggs, room temperature; 2 large egg whites, room temperature; 2-1/2 cups cake flour; 2 tablespoons poppy seeds; 1-1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/4 teaspoon ground allspice; 1-1/3 cups buttermilk; 1/4 cup lemon juice

Servings: persons

6 tablespoons butter, softened
1-1/2 cups sugar, divided
1 tablespoon grated lemon zest
2 large eggs, room temperature
2 large egg whites, room temperature
2-1/2 cups cake flour
2 tablespoons poppy seeds
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground allspice
1-1/3 cups buttermilk
1/4 cup lemon juice

1
In a large bowl, beat butter and 1-1/4 cups sugar until crumbly, about 2 minutes. Add lemon zest; mix well. Add eggs and egg whites, one at a time, beating well after each addition. Combine the flour, poppy seeds, baking powder, baking soda, salt and allspice. Gradually add to the butter mixture alternately with buttermilk, beating well after each addition.
2
Transfer to a 10-in. tube pan heavily coated with cooking spray. Bake at 350u00b0 for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes. Carefully run a knife around the edge of pan and center tube to loosen. Remove to a wire rack.
3
Meanwhile, in a small saucepan, combine the lemon juice and remaining sugar. Cook and stir until mixture comes to a boil; cook and stir 1-2 minutes longer or until sugar is dissolved. Using a fork, poke holes in top of cake. Gradually pour hot syrup over cake. Cool completely.

781

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 tablespoons butter, softened, 1-1/2 cups sugar, divided, 1 tablespoon grated lemon zest, 2 large eggs, room temperature, and more.

Yes, Homemade Lemon Poppy Seed Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Homemade Lemon Poppy Seed Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions