A rich moist lemony cake, soaked with a rich lemon syrup after baking. This cake will last a week at room temperature, and it freezes well. It is also very good sliced and toasted.

Gallery

Recipe Summary

Servings:
12
Yield:
1 9x5 inch loaf pan
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan.

    Advertisement
  • Stir together the flour, salt, lemon zest and poppy seeds using a wire whisk. In a medium bowl, cream together the butter and 1 cup plus 2 tablespoons sugar. Beat in the eggs one at a time. Then stir in the dry ingredients. Pour into the prepared loaf pan.

  • Bake for 60 to 75 minutes in the preheated oven, until a toothpick inserted into the center comes out clean.

  • To make the syrup, combine 3/4 cup sugar with the lemon juice in a small saucepan, bring to a boil, then remove from heat and set aside to cool. When the cake is done, place the pan on a wire rack with a cookie sheet underneath. Prick the top of the cake several times with a toothpick or fork. Brush the top of the cake with the syrup, allowing lots of it to run down the sides and soak into the cake.

  • Allow cake to cool slightly before removing from the pan to the wire rack to cool completely. When completely cooled, wrap the cake if foil or heavy plastic wrap and let it sit for 1 day before serving.

Nutrition Facts

447 calories; protein 5.7g 11% DV; carbohydrates 54.5g 18% DV; fat 23.9g 37% DV; cholesterol 130.9mg 44% DV; sodium 227.1mg 9% DV. Full Nutrition
Advertisement

Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/29/2003
The cake is really moist and lemony and yet light. No raising agent so be sure to cream your butter and sugar REALLY well if you want your cake to be light. The quantities called for really fills the 9x5 loaf tin so if your oven is unpredictable (like mine) it could be best to use a bundt tin. Otherwise the sides will be drier while the middle is still damp (not moist). I got a more evenly baked and moist cake with a bundt tin. If your poppyseed happens to be the hard kind (like the ones I got) you can soften it by soaking it in warm milk for about an hour. then just tip the drained poppyseeds in the batter after you've beaten in the eggs. Otherwise WOW! thanks Holly! Read More
(28)

Most helpful critical review

Rating: 3 stars
08/09/2010
This was pretty good....I was expecting it to be a bit more like the lemon poppy seed cake at a popular coffee house chain...it wasn't quite the same though. Next time i would try to incorporate more of a lemon flavor in the actual batter maybe by adding lemon juice AND the zest and I would also like it to be more moist. My fiance loved it though:) Read More
(4)
15 Ratings
  • 5 star values: 7
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2
Rating: 4 stars
07/28/2003
The cake is really moist and lemony and yet light. No raising agent so be sure to cream your butter and sugar REALLY well if you want your cake to be light. The quantities called for really fills the 9x5 loaf tin so if your oven is unpredictable (like mine) it could be best to use a bundt tin. Otherwise the sides will be drier while the middle is still damp (not moist). I got a more evenly baked and moist cake with a bundt tin. If your poppyseed happens to be the hard kind (like the ones I got) you can soften it by soaking it in warm milk for about an hour. then just tip the drained poppyseeds in the batter after you've beaten in the eggs. Otherwise WOW! thanks Holly! Read More
(28)
Rating: 5 stars
07/02/2006
Absolutely incredible! I made this cake while homesick for a similar recipe from my favorite cafe. I am thrilled to say it beat all expectations. Everyone who tasted it raved and it vanished in record time. I was concerned at the last stage about the syrup as I expected it to be much thicker. It has the consistency of water (maybe a little thicker) and I thought for sure the cake would be soggy. It wasn't! It was perfect. I suggest poking more holes to the side of the cake than the center as this syrup will moisten up the crust and balance the flavor. You must try this recipe if you like lemony delicious things! Read More
(14)
Rating: 5 stars
06/29/2009
Very good lemon poppy seed cake. I didn't bother with the syrup and opted for icing instead because I baked it in an 8x8 square glass pan. It baked up nice at 350 in a little over an hour. I creamed together 1 c. of salted butter with the sugar and added 3 eggs vs. 5. Since there was no rising agent I added 1 tsp. of baking powder and used 1/2 tsp. of salt. I also added 1/2 cup of lemon juice and didn't use lemon zest. It was delicious. I have to agree with one of the other reviewers - it is much better the next day for some reason. Read More
(11)
Advertisement
Rating: 5 stars
03/12/2007
I made this with low calorie becel instead of butter regular flour I didn't have lemon peel so i put 2-3 tbsp lemon juice into the batter and I added a tsp of baking soda as well. It took about 60 min to bake in my loaf pan. I thought it turned out very tasty. Its the first lemon loaf I've tried so I have nothing else to compare it to...essentially the entire lemon flavour comes from the syrup that you add at the end....it looks like a lot but it is needed. I found that the top half of the loaf has more of the lemon flavour and is more moist compared to the bottom half.....but it's not really a huge issue...I think I will add more lemon juice to the batter next time and see what happens.(not that the end result wasn't lemony..it was) Definitely let the cake sit for 1 day before serving...it improves a lot. Read More
(8)
Rating: 4 stars
10/09/2005
A little too lemony for me but friends loved it. Nice and moist. Read More
(5)
Rating: 3 stars
08/09/2010
This was pretty good....I was expecting it to be a bit more like the lemon poppy seed cake at a popular coffee house chain...it wasn't quite the same though. Next time i would try to incorporate more of a lemon flavor in the actual batter maybe by adding lemon juice AND the zest and I would also like it to be more moist. My fiance loved it though:) Read More
(4)
Advertisement
Rating: 5 stars
07/10/2011
I was looking for a moist lemon cake I could make ahead of time to keep in the freezer for pot lucks and church suppers. This one filled the bill perfectly. The only changes I made were to add one teaspoon lemon extract to the batter and to bake in a tube pan instead of the loaf pan. I also followed another reviewer's advice and creamed my butter and sugar extremely well. The result was the light moist wonderfully flavorful cake I was looking for. The only thing I will change in the future is the baking time. Using a tube pan I baked the cake for a full 60 minutes. Next time I will start checking it at about 50-55 minutes. Read More
(4)
Rating: 1 stars
11/18/2006
I must have done something wrong. We called this "egg cake" because that's what it tasted like. Will not make again.:( Read More
(3)
Rating: 4 stars
07/13/2012
really good and moist Read More
(1)
Advertisement