Moist Lemon Poppy Seed Cake


This is a delicious moist poppy seed cake recipe. You will want to make many batches as it freezes well and it's great for gift giving! This cake will last one week at room temperature or in the refrigerator. Try it sliced and toasted!

Prep Time:
15 mins
Cook Time:
1 hrs 15 mins
Total Time:
1 hrs 30 mins
1 9x5-inch loaf cake


  • 2 ¼ cups cake flour

  • 1 ⅛ cups white sugar

  • 1 teaspoon salt

  • 1 ½ tablespoons lemon zest

  • 4 ½ tablespoons poppy seeds

  • 1 ⅓ cups unsalted butter, softened

  • 5 eggs

  • ¾ cup white sugar

  • ¾ cup lemon juice


  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.

  2. Sift together flour, 1 1/8 cup white sugar, and salt. Mix in lemon peel, poppy seeds, and butter. Beat in eggs, one at a time, beating well after each addition. Pour batter into the prepared pan.

  3. Bake in the preheated oven for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean.

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

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

Nutrition Facts (per serving)

447 Calories
24g Fat
55g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 447
% Daily Value *
Total Fat 24g 31%
Saturated Fat 14g 68%
Cholesterol 131mg 44%
Sodium 227mg 10%
Total Carbohydrate 55g 20%
Dietary Fiber 1g 3%
Total Sugars 32g
Protein 6g
Vitamin C 8mg 41%
Calcium 69mg 5%
Iron 3mg 15%
Potassium 105mg 2%

* 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.

You’ll Also Love