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Grandma's Lemon Poppyseed Cake

Lemon poppyseed cake is light, moist, and bursting with bright citrus flavor, speckled with delicate poppyseeds and often topped with a sweet, tangy glaze—a perfect balance of zesty and sweet.
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Prep Time 20 minutes
Total Time 1 hour 10 minutes
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter softened
  • 1¾ cup granulated sugar
  • 4 large eggs
  • 1 tbsp lemon zest about 2 lemons
  • ¼ cup fresh lemon juice
  • 1 tsp vanilla extract
  • 2¾ cup all-purpose flour
  • 2 tbsp poppy seeds
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup buttermilk or 1 cup milk + 1 tbsp lemon juice, let sit for 10 min.
For the glaze
  • 1 cup powdered sugar sifted
  • 2-3 tbsp lemon juice
  • a pinch of lemon zest for extra brightness optional

Equipment

  • 1 bundt cake pan or loaf pan

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour a bundt pan or 9x5 loaf pan. (Bundt makes it feel extra nostalgic.)
  2. In a large mixing bowl, cream together butter and sugar until light and fluffy (about 2–3 minutes). Add eggs one at a time, mixing well after each. Stir in lemon zest, lemon juice, and vanilla extract.
  3. In a separate bowl, whisk together flour, poppy seeds, baking powder, baking soda, and salt.
  4. Add dry ingredients to the wet mixture in three parts, alternating with the buttermilk. Begin and end with flour mixture. Mix until just combined—don’t overmix.
  5. Pour batter into your prepared pan and smooth the top. Bake for 45–50 minutes, or until a toothpick comes out clean and the top is golden.
  6. Let the cake cool for 10–15 minutes before removing from the pan. While it’s still slightly warm, whisk together the glaze ingredients and drizzle generously over the cake.
  7. Serve.

Notes

To Serve:
  • Vanilla ice cream
  • Hot coffee (with cream, if that’s your family’s way)
Optional Twists:
  • Add a tablespoon of sour cream or Greek yogurt for extra moisture.
  • Sprinkle powdered sugar over the top for a simple finish.
  • Store wrapped at room temp for 2–3 days (if it lasts that long).
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