This cake is so rich and moist you will want to make many batches. It's great for gift giving! This cake will last one week at room temperature or in the refrigerator and it freezes well. Try it sliced and toasted!

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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 one 9 x 5 inch loaf pan.

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  • Sift together the flour, 1 cup plus 2 tablespoons white sugar and salt. Then mix in the lemon peel, poppy seeds and butter. Beat in the eggs, one at a time, beating well after each addition. Pour batter into the prepared pan.

  • Bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean.

  • In a saucepan over low heat; cook 3/4 cup white sugar and the lemon juice until stirring until sugar is dissolved. Let cool to just warm or to room temperature.

  • Remove the cake from the oven and place the pan on a wire rack-place a cookie sheet underneath this rack. Prick the top of the cake several times with a toothpick. Brush the top of the cake with the warm or room temperature syrup, allowing lots of the syrup to run down and soak into the sides and bottom of the cake. Cool slightly in the pan before removing the cake to the wire rack to cool completely. When completely cooled, wrap the cake in foil or plastic freezer wrap and let the cake rest at least one day before serving to your guests.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

447 calories; 23.9 g total fat; 131 mg cholesterol; 227 mg sodium. 54.5 g carbohydrates; 5.7 g protein; Full Nutrition

Reviews (38)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/13/2006
This was exactly the lemon poppy seed cake I've been looking for. I like the pound cake texture never had a light fluffy lemon poppy seed cake just pound cake textured. I used the lemon juice from the lemon I zested and the rest bottled. Next time I will use all fresh squeezed. I also only used 4 eggs because we use jumbo. You definitely have to wrap this refrigerate and rotate so the syrup works it's way through the entire loaf. I put this out at work and it was gone in the blink of an eye. Thank you for a classic. Read More
(65)

Most helpful critical review

Rating: 3 stars
03/25/2003
Good cake but thought it could use some work. My husband and I found it to be a bit too lemony. With so many eggs I should have known before making it that it would be like a pound cake in taste and texture. Next time I make this I will skip the lemon zest and lemon syrup and just use almond extract. I thought the syrup made it a little mushy in texture instead of moist. Read More
(92)
48 Ratings
  • 5 star values: 14
  • 4 star values: 8
  • 3 star values: 9
  • 2 star values: 5
  • 1 star values: 12
Rating: 5 stars
12/13/2006
This was exactly the lemon poppy seed cake I've been looking for. I like the pound cake texture never had a light fluffy lemon poppy seed cake just pound cake textured. I used the lemon juice from the lemon I zested and the rest bottled. Next time I will use all fresh squeezed. I also only used 4 eggs because we use jumbo. You definitely have to wrap this refrigerate and rotate so the syrup works it's way through the entire loaf. I put this out at work and it was gone in the blink of an eye. Thank you for a classic. Read More
(65)
Rating: 3 stars
03/25/2003
Good cake but thought it could use some work. My husband and I found it to be a bit too lemony. With so many eggs I should have known before making it that it would be like a pound cake in taste and texture. Next time I make this I will skip the lemon zest and lemon syrup and just use almond extract. I thought the syrup made it a little mushy in texture instead of moist. Read More
(92)
Rating: 5 stars
12/13/2006
This was exactly the lemon poppy seed cake I've been looking for. I like the pound cake texture never had a light fluffy lemon poppy seed cake just pound cake textured. I used the lemon juice from the lemon I zested and the rest bottled. Next time I will use all fresh squeezed. I also only used 4 eggs because we use jumbo. You definitely have to wrap this refrigerate and rotate so the syrup works it's way through the entire loaf. I put this out at work and it was gone in the blink of an eye. Thank you for a classic. Read More
(65)
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Rating: 3 stars
03/25/2003
Good taste but I prefer a lighter fluffier texture. This definitely has the consistency of a pound cake--thick. I think that the lemon syrup can be omitted as well. Does not add much to the cake. Read More
(35)
Rating: 5 stars
12/09/2008
Fab recipe - thanks so much for sharing it! One of those 'will never fail you' recipes - if you don't have enough poppy seeds lemon peel lemon juice etc it will still come out fine. I have made this many many times and have never once had a problem with it. No it's not gonna win a cake competition any time soon but as a stand alone timeless classic it works just fine. If you want to make them as muffins fill 14 muffin paper cases with the above measures and bake at 200 degrees Celcius for about 20 mins for fluffy light muffins. Then I make a lemon drizzle type topping out of icing sugar and the juice of 3 lemons which gives extra flavour & keeps them moist for a couple of days. The cases can sometimes end up a little greasy so I like to wait to they've cooled then pop them inside another case when offering to friends etc. Read More
(19)
Rating: 5 stars
03/22/2008
I love this recipe! The result is a very dense moist and somewhat tart cake. It's exactly what I was looking for. Read More
(15)
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Rating: 1 stars
04/14/2009
I gave this recipe one star because this is not the cake I thought it was. I was expecting more apparantly. I thought it was dense and dry. I was hoping for a moist rich lemon cake and it was absolutey not that! If you are looking for a cake do not try this as it was more like bread. Read More
(15)
Rating: 1 stars
02/14/2011
This recipe has a good base but could use some tweaking. I made this once following the exact directions and I ended up with a difficult to mix batter and a burnt cake. I would cream the butter eggs and sugar together first. Add some lemon juice to the batter. Also ditch the syrup topping it's too bitter. And please if you're making this don't bake it for and hour and 15 minutes. I baked mine for 55 minutes and it was still too long. Sorry for all the negativity but I gotta be honest!:) Read More
(14)
Rating: 4 stars
04/13/2009
This cake is really delicious and lemony - we're actually using a version of it as a wedding cake! Some modifications I used to make this a really pretty cake: double the lemon zest don't use the syrup at all but instead make an icing from confectioners sugar lemon juice and milk (I used soy milk) and pour it on the cooled cake. Then you can sprinkle flower petals on it for a beautiful Easter or wedding cake. Read More
(11)
Rating: 1 stars
01/10/2011
This was the driest cake I have even tasted. I thought there was something strange about this recipe when I filled the pan with the batter---it was too thick and I thought it needed more "moisture" (ie. milk oil etc.)---five eggs? I definitely would't recommend this "moist" lemon poppy seed cake to anyone! Read More
(11)