Lemon Poppy Cake: Refreshing Citrus Treat

This refreshing lemon poppy cake is a perfectly sweet combination of citrus and nutty flavors, making it a perfect lemony treat. This cake is light and fluffy, bursting with zesty citrus drizzled with just the right amount of rich vanilla glaze. It is a timeless dessert that pairs perfectly with a cup of tea any time of the day.

Lemon Poppy CakePhoto byThyme of Season

Ingredients for Lemon Poppy Loaf Cake

This bright and lemon loaf cake can be mixed and baked in about an hour using just a few basic ingredients you probably already have.

Flour—All-purpose flour gives this loaf a light, airy texture and a wonderfully soft crumb. Make sure to measure your flour correctly to avoid a dry or heavy cake.

Butter – Cakes made with butter tend to be moister and tender compared to those made with oil, plus they taste way better. Make sure your butter is softened to room temperature before you start mixing.

Eggs – Using three whole eggs helps create that tender crumb we all love. Remember to let them come to room temperature before mixing them in.

Sugar – This cake strikes the perfect balance with just the right amount of granulated sugar for sweetness.

Lemon zest and juice – We’re using both the zest and juice to pack a serious citrus flavor. Stick with real lemons and avoid bottled juice if possible!

Greek yogurt – Adding yogurt keeps the loaf moist and helps it stay soft for days. If you don’t have Greek yogurt, sour cream works just as well.

Baking powder and soda – A small amount helps the cake rise and gives it a nice texture.

Vanilla – Use high-quality pure vanilla extract to enhance the flavor.

Poppy seeds – Fun fact: poppy seeds are packed with fiber, calcium, and magnesium, making this a healthier treat. It’s a great way to use up that half jar of poppy seeds sitting in your spice rack.

Confectioner sugar – For a smooth frosting, make sure to sift the confectioner sugar before mixing it with the milk.

Measured Ingredients:

Let's measure all the necessary ingredients. You will need:

For the Cake:

• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs, at room temperature
• 1 tablespoon lemon zest, loosely packed
• 2 tablespoons freshly squeezed lemon juice
• 1 1/2 teaspoon pure vanilla extract
• 1 teaspoon pure lemon extract (optional, if you have it for extra lemon flavor)
• 1 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/4 tsp baking soda
• 1/4 tsp baking powder
• 2 tablespoons poppy seeds
• 1/2 cup plain Greek yogurt, room temperature

For the Glaze:

• 1 cup confectioner’s sugar, sifted
• 2–3 tablespoons whole milk
• 1/2 teaspoon pure vanilla extract
• 1–2 tablespoons full-fat Greek yogurt (for a thicker glaze)

Step-by-Step Instructions

Once you've gathered all the ingredients, follow these steps:

1. Start by preheating your oven to 350°F.
2. Spray a 9 x 4-inch loaf pan with cooking spray, and line it with parchment paper so it covers the bottom and hangs over the short sides. These flaps will help you lift the loaf out later when it’s cooled.
3. In a mixing bowl, mix together the flour, salt, baking powder, and baking soda. Set aside.
4. In your electric mixer with the paddle attachment, cream the butter and sugar together until it’s light and fluffy—about 3 minutes. Add the eggs one at a time, making sure to mix well after each addition. Don’t forget to scrape down the sides of the bowl as needed.
5. Add in the lemon zest, lemon juice, lemon extract (if using) and vanilla, mixing until everything is well combined. With the mixer on low, gradually add in some of the flour mixture, then alternate with the Greek yogurt, finishing with the flour.
6. Take the bowl off the mixer and gently fold in the poppy seeds using a wooden spoon or rubber spatula. Mix just until everything is barely combined—don't overmix!
7. Pour the batter into your prepared pan and bake for 55-60 minutes, or until it’s golden brown and a toothpick inserted in the center comes out clean. If the top starts to brown too much towards the end, just cover it with a piece of aluminum foil.
8. Once it’s done, take it out of the oven and let it cool in the pan on a wire rack for about 10 minutes. Using the parchment paper flaps, carefully lift the cake out of the pan and let it cool completely on the wire rack.
9. After the cake has cooled down, mix the powdered sugar, vanilla extract, Greek yogurt, and milk in a small bowl. Pour the glaze over the cake, letting some drip down the sides. Garnish with lemon slices, lemon zest and/or poppy seeds.

How to Store Lemon Loaf Cake

To keep the cake fresh, make sure to store it covered at room temperature once it’s cooled down. This cake disappears quickly, so it won't last long but you can freeze any leftovers for later.

When you freeze it, let the lemon loaf cool completely and wrap it up in two layers of plastic wrap. It’s best to freeze it before you add any glaze. When you’re ready to enjoy it, just let it thaw at room temperature overnight and drizzle some icing on top right before serving.

You can also freeze individual slices of the cake. They’ll thaw out quicker than the whole cake, making them a great option for a quick breakfast on those hectic mornings.