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Lemon Poppyseed Cake

My Lemon Poppyseed Cake has a moist, tender crumb, is studded with plenty of poppyseeds and full of natural lemony citrus flavors. The cake is infused with a lemon simple syrup to keep it ultra-moist and is finished with a simple lemon icing.

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr 3 mins
Servings: 10 slices
Calories: 385 kcal
Course: Dessert
Cuisine: American

Ingredients

For the cake
  • 1 3/4 cup cake flour
  • 1 1/2 tsp. baking powder
  • 1 tsp. salt
  • 2 Tbsp. poppyseeds
  • 1 cup granulated sugar
  • 2 Tbsp. lemon zest (zest from 2 lemons)
  • 1/2 cup unsalted butter, softened to room temperature
  • 3 large eggs, room temperature, lightly beaten
  • 1/2 cup heavy cream
  • 1/4 cup milk
  • 1 tsp. lemon extract
For the lemon syrup
  • 1/4 cup granulated sugar
  • 1/4 cup water
  • 1/4 cup lemon juice (juice from 1 lemon)
For the icing
  • 1 cup powdered sugar
  • 1-2 Tbsp. lemon juice, fresh
  • 1 Tbsp. heavy cream or milk (optional to thin out glaze)

Instructions

    Cup of Yum
  1. Preheat the oven to 350°F. Line a light colored aluminum 9x5-inch loaf pan with parchment paper and set aside.
  2. Sift together the cake flour, baking powder and salt in a medium sized mixing bowl. Then whisk in the poppyseeds. Set aside.
  3. Combine the sugar and lemon zest together in the bowl for the stand mixer. Rub the sugar and lemon zest between your fingertips to create a lemon sugar. This helps release the natural oils and infuse more lemon flavor into the cake.
  4. With the mixer on medium-high speed, beat the butter and lemon sugar together for 4-5 minutes or until light in color and fluffy, scraping down the sides of the bowl as needed.
  5. Add in the eggs, one at a time, mixing for about 20 seconds in between or until most of the egg is combined.
  6. Whisk together the heavy cream, milk and lemon extract in a measuring cup. Then on low speed, alternate adding the flour mixture with the heavy cream mixture adding just a little at a time, beginning and ending with the flour mixture. Mix just until combined.
  7. Pour the batter into the prepared loaf pan and bake for 50-55 minutes or until a toothpick in the center comes out clean.
  8. Meanwhile, make the lemon simple syrup. Pour the sugar and water into a small saucepan. Cook over medium heat and stir just until the sugar has dissolved. Remove from heat and stir in the lemon juice. Pour into a glass measuring cup and allow to cool to room temperature.
  9. While the bread is still warm, poke holes all over the top of the cake with a toothpick and pour the lemon simple syrup all over the cake. Allow the simple syrup to soak into the cake for 15-20 minutes. Use the parchment paper overhang to lift the cake from the pan and set on a cooling rack.
  10. Cool completely. Then whisk together the ingredients for the glaze until smooth. Pour glaze over the top and spread evenly. Slice and enjoy!

Notes

  • Storage: Cover it completely and it will last for 1-2 days on the counter, but then after that (if there is still any leftover) I like to refrigerate it for up to 4 days. 
  • To freeze: after letting the simple syrup soak in the cake and allowing the cake to cool completely, wrap the cake tightly in plastic wrap and place in a freezer safe baggie. Freeze for up to 2 months. Thaw and then glaze when ready to enjoy. 

Nutrition Information

Serving 1slice Calories 385kcal (19%) Carbohydrates 55g (18%) Protein 6g (12%) Fat 17g (26%) Saturated Fat 9g (45%) Polyunsaturated Fat 2g Monounsaturated Fat 4g Trans Fat 0.4g Cholesterol 94mg (31%) Sodium 371mg (15%) Potassium 89mg (3%) Fiber 1g (4%) Sugar 38g (76%) Vitamin A 550IU (11%) Vitamin C 1mg (1%) Calcium 116mg (12%) Iron 1mg (6%)

Nutrition Facts

Serving: 10slices

Amount Per Serving

Calories 385

% Daily Value*

Serving 1slice
Calories 385kcal 19%
Carbohydrates 55g 18%
Protein 6g 12%
Fat 17g 26%
Saturated Fat 9g 45%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 4g 20%
Trans Fat 0.4g 20%
Cholesterol 94mg 31%
Sodium 371mg 15%
Potassium 89mg 2%
Fiber 1g 4%
Sugar 38g 76%
Vitamin A 550IU 11%
Vitamin C 1mg 1%
Calcium 116mg 12%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.