Name: Lemon Poppy Seed Drizzle Cake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 1/2 tsp baking powder; 1/4 tsp salt; 1/2 cup unsalted butter, softened; 3/4 cup granulated sugar; 2 large eggs; 2 tbsp lemon zest (from about 2 lemons); 1/4 cup fresh lemon juice; 1/2 cup milk; 1 tbsp poppy seeds; For the drizzle:; 1/2 cup powdered sugar; 2–3 tbsp fresh lemon juice

Why You’ll Love This Recipe

This cake delivers the perfect balance of tart and sweet, with a tender crumb and a hint of crunch from the poppy seeds. The lemon drizzle adds extra moisture and zing, making every bite vibrant and satisfying. It’s simple to make, visually appealing, and an easy crowd-pleaser for citrus lovers and casual bakers alike.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Salt
Unsalted butter, softened
Granulated sugar
Eggs
Lemons (zest and juice)
Milk
Poppy seeds
Powdered sugar (for the drizzle)

Directions

Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
In a bowl, whisk together flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
Beat in the eggs one at a time, mixing well after each addition.
Add lemon zest and juice to the batter, then mix in the milk.
Gradually add the dry ingredients and mix until just combined.
Fold in the poppy seeds evenly.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.

To make the drizzle:

In a small bowl, whisk powdered sugar with fresh lemon juice until smooth and pourable.
While the cake is still slightly warm, poke small holes in the top and pour the drizzle over, letting it soak in.
Allow the cake to cool completely before slicing and serving.

Servings and timing

This recipe yields about 10 slices.
Prep time: 15 minutes
Cook time: 50 minutes
Cooling and decorating time: 30 minutes
Total time: 1 hour 35 minutes

Variations

Glazed Finish: Let the cake cool completely, then top with a thicker lemon glaze instead of soaking it.
Orange Twist: Replace the lemon zest and juice with orange for a different citrus profile.
Almond Addition: Add a teaspoon of almond extract for a subtle nutty background.
Mini Loaves: Divide the batter into mini loaf pans and reduce baking time accordingly.
Lemon Icing Swirl: Drizzle extra icing over each slice for added presentation and flavor.

Storage/Reheating

Store the cake in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate for up to 5 days.
To freeze, wrap the cake (unglazed or glazed) in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight at room temperature.
No reheating is necessary, but slices can be warmed slightly in the microwave for a soft, fresh texture.

FAQs

Can I use bottled lemon juice?

Fresh lemon juice is strongly recommended for the best flavor, especially in the drizzle.

Do I need to soak the cake with the drizzle while it’s warm?

Yes, this helps the drizzle absorb into the sponge and keeps the cake moist.

Can I leave out the poppy seeds?

Absolutely. The cake will still be delicious and full of lemon flavor without them.

What’s the best way to zest a lemon?

Use a microplane or fine grater, making sure to zest only the yellow skin and avoid the bitter white pith.

Can I make this recipe gluten-free?

Yes, use a 1:1 gluten-free flour blend suitable for baking.

Why is my cake too dense?

Overmixing the batter or using expired leavening agents can lead to a dense texture. Mix just until combined.

Can I use a different pan?

Yes, you can use a round or square pan, but adjust the baking time and monitor doneness with a toothpick.

How do I prevent the top from over-browning?

Cover the cake loosely with foil during the last 10–15 minutes of baking if needed.

Can I add yogurt or sour cream?

Yes, replacing part of the milk with yogurt or sour cream adds extra moisture and richness.

Is this cake freezer-friendly?

Definitely. Wrap tightly and freeze for up to 2 months. Add the drizzle after thawing for the freshest texture.

Conclusion

Lemon Poppy Seed Drizzle Cake is a citrusy, comforting classic that’s both easy to make and delightfully flavorful. With its soft crumb, lemony tang, and crisp poppy seed texture, it’s a wonderful choice for any occasion. Whether you’re baking for guests or simply for yourself, this cake offers a slice of sunshine in every bite.