Real Recipes From Real Home Cooks ®

lemon poppy seed cake

(14 ratings)
Blue Ribbon Recipe by
Brittany Clapp
Seattle, WA

First off: YOU WILL NEED A BUNDT PAN :) Now, that's out of the way, here goes! This was my mom's recipe and she passed it on to me through her handwritten cookbook for my new cooking ventures! I normally, just as she does, double the glaze recipe and add more lemon than it calls for. I just LOVE the sweet and sour kick I get in my mouth. This is a decadent, moist, and incredibly flavorful recipe! I do hope you try it. love it and use it again and again! (I can honestly say that this is one of my favorites!) Enjoy! ~Brittany

Blue Ribbon Recipe

This lemon poppy seed cake is sweet and tender. The glaze seeps into the warm cake not only adding lemon flavor but also making it super moist. Perfect for any occasion, this is a must for any lemon lover.

— The Test Kitchen @kitchencrew
(14 ratings)
yield serving(s)
prep time 20 Min
cook time 1 Hr
method Bake

Ingredients For lemon poppy seed cake

  • 3
  • 1 1/8 c
  • 1 1/2 c
  • 2 tsp
    almond extract
  • 2 tsp
    butter extract/flavoring
  • 2 1/4 c
  • 3 c
    all-purpose flour
  • 1 1/2 tsp
  • 1 1/2 tsp
    baking powder
  • 1 1/2 tsp
    poppy seeds
  • 1/4 c
    lemon juice, fresh
  • 3/4 c
    powdered sugar
  • 1 tsp
    butter extract/flavoring
  • 1 tsp
    almond extract
  • 1 tsp
    vanilla extract

How To Make lemon poppy seed cake

Test Kitchen Tips
We poured the glaze on the cake and let is absorb it for about 10 minutes. Then we flipped it onto a platter.
  • Oven set to preheat to 350 degrees.
    Preheat your oven to 350 degrees.
  • Eggs, oil, milk, and extracts in one bowl.
    WET INGREDIENTS: Beat eggs, oil, milk, almond extract, and butter extract/flavoring in one bowl.
  • Sugar, flour, salt, baking powder, and poppy seeds in a bowl.
    DRY INGREDIENTS: Sift the sugar, flour, salt, baking powder, and poppy seeds into a bowl.
  • Wet and dry ingredients combined in a bowl.
    Into another bowl, add the ingredients together in 3 increments (thirds) mixing between each addition.
  • Batter poured into a Bundt pan.
    Take a Bundt pan and grease it down really well with cooking spray... really really well. Flour the bundt pan really well. Pour in your batter. Tap the pan on your counter to release any bubbles out of the batter mixture and pop it in a preheated oven.
  • Baking the Bundt cake.
    Bake for about an hour until the top starts to crack and is golden brown (and looks really tasty!). It might need a few more minutes. You never know, each oven is different!
  • Glaze ingredients combined in a bowl.
    While your beautiful bundt cake is baking, make your glaze. I always double this recipe and add quite a bit more lemon juice than is called for. Just dump everything in a bowl and mix well.
  • Poking holes into the baked cake.
    I always put the pretty part of the cake down. The bottom of it soaks up more glaze and it's MUCH tastier! Once your cake is done, with a HOT cake, take a chopstick and poke holes all over Be generous, show this cake some LOVE! When you think you've poked enough... show it some more love and add a few more!
  • Pouring glaze over the Bundt cake.
    Pour slowly and carefully over your tasty, upside-down, hole-riddled, Bundt cake. Next, have a slice while it's warm (with a glass of milk!), and try to stay out of it! Enjoy!