Lemon Poppy Seed Cake

Lemon Poppy Seed Cake is a bright and zesty dessert that perfectly balances the tartness of fresh lemons with the subtle crunch of poppy seeds.

With its moist, tender crumb and refreshing citrus glaze, this cake is an ideal treat for any occasion, whether it’s a casual afternoon snack or a special celebration.

I just love making these Best Cake Recipes for my family!

Bursting with flavor and easy to make, it’s sure to become a favorite in your baking rotation.

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Are Poppy Seed Healthy

Yes, poppy seeds are considered healthy in moderation.

They are a good source of dietary fiber, healthy fats, and essential nutrients like calcium, magnesium, and zinc.

Poppy seeds also contain antioxidants and may help support bone health and digestion.

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However, it’s important to consume them in small quantities as they are calorie-dense.

Can Poppy Seed Go Bad

Yes, poppy seeds can go bad.

Due to their high oil content, they are prone to becoming rancid over time, especially if not stored properly.

To extend their shelf life, it’s best to store poppy seeds in an airtight container in a cool, dark place, or even in the refrigerator or freezer.

If they develop a bitter or unpleasant smell or taste, it’s a sign they’ve gone bad.

Ingredients for Poppy Seed Coffee Cake

For the full ingredient measurements, scroll on down to the lemon poppy seed cake recipe card.

Coffee Cake Ingredients:

• Non-stick cooking spray
• unsalted butter
• granulated sugar
• real vanilla extract
• large eggs
• lemon juice
• sour cream
• flour 
• baking soda 
• baking powder 
• poppy seeds
• lemon zest

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Lemon Glaze Ingredients:

• 1 c. powdered sugar
• 1/8 c. whole milk*
• 1 T. fresh lemon juice

*Add additional milk a little at a time, if necessary, to reach desired consistency

How to Make Lemon Poppy Seed Cake

Position the top oven rack in the center and preheat to 350°F. Grease a standard Bundt pan with non-stick spray and set aside.

In a large mixing bowl, cream together the butter and sugar, then add the vanilla, eggs, lemon juice, and sour cream, mixing until smooth.

In a separate bowl, combine the flour, baking soda, baking powder, poppy seeds, and lemon zest. Gradually add the dry ingredients to the wet mixture, stirring until smooth.

Pour the batter into the prepared Bundt pan and bake for 45-50 minutes, or until golden and a toothpick inserted in the center comes out clean.

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While the cake bakes, make the lemon glaze by mixing the ingredients until smooth, and set aside.

Once the cake is done, cool it in the pan on a wire rack for 30-40 minutes. Remove the cake, slice, and drizzle with lemon glaze before serving. Enjoy!

More Lemon Desserts

Brighten your palate with these refreshing and tangy lemon dessert recipes, perfect for any citrus lover!

• Glazed Lemon Cookies
• Lemon Lavender Cupcakes
• Best Lemon Cheesecake Ever
• Lemon Dump Cake
• Lemon Cream Puffs
• Lemon Brownies
• Easy Lemon Bars
• Lemon Olive Oil Cakes
• Sunny Lemon Cookies
• Lemon Blueberry Cookies
• Lemon Easter Egg Cookies
• Gluten Free Lemon Curd Cookies
• Lemon Raspberry Pie