Made from scratch, this is a moist poppy seed cake with a lemony flavor! Sprinkle with powdered sugar.

Jasmine Starr


Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease the bottom and sides of a fluted tube pan (such as Bundt® generously.

  • Beat sugar and butter together in a bowl with an electric mixer until light; beat in eggs, one at a time, mixing well after each addition. Reduce mixing speed and add poppy seeds, lemon zest, and vanilla extract.

  • Combine flour, salt, baking soda, and baking powder in another bowl. Beat in flour mixture slowly, alternating with buttermilk.

  • Spoon batter into the prepared pan.

  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 65 to 75 minutes.

Cook's Note:

You can also make this in two 9x5-inch loaf pans or 9-inch cake pans. If you use loaf pans, bake for 50 to 55 minutes.

Nutrition Facts

539 calories; 24 g total fat; 124 mg cholesterol; 262 mg sodium. 74.7 g carbohydrates; 8.3 g protein; Full Nutrition


Rating: 5 stars
I made for my mom's b-day and the whole family loved it. Read More
Rating: 5 stars
This reminded me of pound cake! Very dense and really good. The lemon zest was enough to bring the lemon flavor to this bread. Make sure you butter your pan really well. Mine cooked close to 60 minutes. Read More