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Lemon Poppy Seed Cake

Yield: One 10” x 5” loaf


For the Cake:
1 cup (225 g) unsalted butter, at room temperature
1 cup (200 g) granulated sugar
Zest of 2 large lemons
5 large eggs, at room temperature
2 teaspoons (10 g) vanilla extract
¼ teaspoon (1 g) lemon extract
2 cups (280 g) Cup4Cup Multipurpose Flour
2 ½ tablespoons (20 g) poppy seeds
2 teaspoons (7 g) baking powder
1/4 teaspoon (1 g) kosher salt
3/4 cup (180 g) buttermilk or milk

For the Lemon Glaze:
1 cup (115 g) powdered sugar
1 -2 tablespoons fresh lemon juice
¼ teaspoon lemon extract (optional)

To Garnish:
Fresh lemon zest, grated
Poppy seeds


  1. Preheat oven to 350°F. Grease and flour a 9”x5” loaf pan.
  2. In the bowl of a stand mixer fitted with a paddle attachment beat the butter until soft, about 1 minute.
  3. In a small bowl mix together the sugar and lemon zest. Add the sugar to the butter and beat on medium speed until light and fluffy, about 3 to 5 minutes.
  4. Beat in the eggs one at a time. Scrape down the sides and bottom of the bowl occasionally. Beat in the vanilla extract. The batter may look curdled.
  5. Add the flour, poppy seeds, baking powder, and salt. Beat on low speed until almost incorporated. Add the buttermilk and beat on low until everything is combined.
  6. Spread the batter into the prepared pan and smooth the top. Bake for 40 to 45 minutes or until a skewer inserted in the center of the cake comes out clean. Cool in the pan for 10 minutes, remove and place on a wire rack to cool completely.
  7. For the lemon glaze, mix together the powdered sugar and 1 tablespoon lemon juice in a small bowl. Add more lemon juice to thin the consistency, if desired.
  8. Pour the glaze over the cooled loaf. Top with grated lemon zest and poppy seeds. Let the glaze set up before slicing.