Bright, zesty, and speckled with crunchy poppy seeds, this moist lemon cake is finished with a luscious sugar glaze—perfect for brunch, afternoon tea, or a light dessert. The citrus flavor shines through in every bite, making it a refreshing treat that’s both elegant and satisfying.

Why You’ll Love This Recipe

This Lemon Poppy Seed Cake delivers a delightful balance of sweet and tangy flavors with a moist, tender crumb that keeps you coming back for more. The poppy seeds add a subtle crunch, while the fresh lemon juice and zest infuse the cake with a vibrant citrus aroma. Finished with a glossy, sweet glaze, it’s a visually stunning dessert that tastes just as good as it looks. Ideal for celebrations or everyday indulgence.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the cake:

all-purpose flour
baking powder
baking soda
salt
poppy seeds
unsalted butter, softened
granulated sugar
large eggs
sour cream
milk
fresh lemon juice
lemon zest
vanilla extract

For the glaze:

powdered sugar
lemon juice
milk (optional, for thinner glaze)

directions

Preheat the oven to 350°F (175°C). Grease and flour a bundt pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the eggs one at a time, mixing well after each addition.
Add the sour cream, milk, lemon juice, lemon zest, and vanilla extract to the creamed mixture. Stir until fully incorporated.
Gradually add the dry ingredients into the wet ingredients, mixing gently until just combined.
Pour the batter into the prepared bundt pan and smooth the top.
Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
For the glaze, whisk together the powdered sugar and lemon juice until smooth. Add milk if needed for a thinner consistency.
Drizzle the glaze over the cooled cake and let it set before slicing and serving.

Servings and timing

Servings: 12
Preparation Time: 20 minutes
Baking Time: 45–50 minutes
Total Time: 1 hour 10 minutes

Variations

Lemon-lime twist: Add lime zest and juice for a citrus blend.
Yogurt substitution: Use plain Greek yogurt instead of sour cream for a lighter texture.
Mini bundt cakes: Pour batter into mini bundt pans and reduce baking time to 20–25 minutes.
Almond flavor: Add 1/2 teaspoon of almond extract for a fragrant, nutty background.
Berry addition: Fold in a cup of fresh blueberries or raspberries for a fruity surprise.

storage/reheating

Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
To reheat, warm individual slices in the microwave for 10–15 seconds. The cake can also be frozen (without glaze) for up to 2 months. Thaw overnight in the refrigerator and glaze before serving.

FAQs

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice provides the best flavor, but bottled can be used in a pinch.

How do I prevent the cake from sticking to the pan?

Thoroughly grease and flour the bundt pan, or use a baking spray with flour.

Can I make this cake ahead of time?

Yes, it’s actually better the next day as the flavors deepen. Store it covered at room temperature.

What type of poppy seeds should I use?

Regular black poppy seeds are commonly used. Make sure they’re fresh for the best flavor.

Can I omit the poppy seeds?

Yes, but the texture and visual appeal will be slightly different.

How do I know when the cake is done?

Insert a toothpick or cake tester into the center; it should come out clean or with a few moist crumbs.

Can I use a different pan?

You can use a loaf pan or round cake pans, adjusting the baking time accordingly.

What does sour cream do in this cake?

It adds moisture and richness, creating a tender crumb.

Is this cake overly sweet?

No, the lemon juice balances the sweetness perfectly, especially with the tangy glaze.

Can I double the recipe?

Yes, but use two pans to ensure even baking, or scale ingredients appropriately for your equipment.

Conclusion

The Lemon Poppy Seed Cake with Sweet Glaze is a bright, flavorful dessert that’s as beautiful as it is delicious. With its moist texture, vibrant citrus notes, and simple yet elegant glaze, it’s a versatile cake perfect for any occasion—from everyday enjoyment to special gatherings. Let its fresh lemon zing and poppy seed crunch win over your tastebuds time and time again.