Lemon Poppy Seed Cake


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

Prep Time:
15 mins
Cook Time:
1 hrs 5 mins
Total Time:
1 hrs 20 mins
1 fluted tube cake


  • 2 ¼ cups white sugar

  • 1 cup unsalted butter, softened

  • 4 eggs

  • ½ cup poppy seeds

  • ¼ cup finely grated lemon zest

  • 1 teaspoon vanilla extract

  • 2 ¾ cups all-purpose flour

  • ½ teaspoon salt

  • ½ teaspoon baking soda

  • ½ teaspoon baking powder

  • 1 cup buttermilk


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

  2. 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.

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

  4. Spoon batter into the prepared pan.

  5. 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 (per serving)

539 Calories
24g Fat
75g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 539
% Daily Value *
Total Fat 24g 31%
Saturated Fat 13g 64%
Cholesterol 124mg 41%
Sodium 262mg 11%
Total Carbohydrate 75g 27%
Dietary Fiber 2g 7%
Total Sugars 48g
Protein 8g
Vitamin C 4mg 18%
Calcium 164mg 13%
Iron 3mg 15%
Potassium 159mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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