If you’re a fan of lemon, you’re going to LOVE our lemon poppyseed cake. Made with Greek yogurt, buttermilk, and poppy seeds, this simple cake will become a go-to dessert recipe. The strong lemon flavor from fresh lemons is sure to wow your guests!
Our recipe for lemon poppyseed cake is not only flavorful but super moist. You and your guests will be impressed with each bite. Bake in a Bundt or loaf pan then serve individual slices drizzled with glaze. It is the perfect recipe for any gathering or occasion!

Let’s get baking! Gather the equipment and ingredients listed below then follow the step-by-step instructions. Check out our tips and frequently asked questions to creating one of the best lemon desserts!
For even more recipes with lemons, check out our Strawberry Lemon Curd Trifle and Homemade Lemon Lime Soda – all delicious and bursting with lemon flavor!
Table of Contents
Equipment
- cake pan
- large mixing bowl
- stand mixer or handheld mixer
- measuring cups and spoons
- juicer
- zester
- sifter
- spatula
Ingredients
- 1 cup sugar
- 1 cup butter room temperature
- 1/2 cup buttermilk room temperature
- 3 large eggs room temperature
- 1 teaspoon almond extract
- 2 cups cake flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 small lemons, juiced, and zested (or 3 tablespoons of lemon juice, divided)
- 2/3 cup plain Greek yogurt
- 1 tablespoon poppy seeds
Glaze
- 1 cup powdered sugar
- 1 tablespoon milk
How To Make
This lemon poppy seed bread is made within the hour and will be a top hit among any crowd!
Preheat the oven
Start by preheating the oven to 350°F. Then, prep the cake pan with nonstick cooking spray. We like to use Bakers Joy, a nonstick spray with flour making it super easy to remove this cake from the pan once baked.
Cream the butter and sugar
Next, in a large bowl cream the butter and sugar until it’s light and fluffy. Add the buttermilk, eggs, and almond extract to the large bowl and blend until mixed.
Sift the dry ingredients
To the sifter add the flour, salt, and baking soda. Sift then add to the wet ingredients. Mix until just incorporated.
Fold in the remaining ingredients
Add in the lemon zest, Greek yogurt, and poppy seeds. Using a spatula, fold the ingredients into the cake batter.
Pro Tip: Folding ingredients means to gently lift and fold lighter ingredients (in this case the Greek yogurt) into a batter to help create a light and fluffy cake consistency.
Bake
Pour the cake batter into the prepared pan. Bake for 50 minutes or until a toothpick inserted into the center of the cake comes out clean. Let sit for 10 minutes, then turn the cake over onto the serving platter.
Glaze
In our opinion, this lemon cake is not ready to serve until the glaze has been added. The sweetness from the glaze pairs extremely well with the tanginess of the lemon to create a flavor that is out of this world!
In a medium-sized bowl, add 1 tablespoon milk and 1 tablespoon lemon juice to the powdered sugar. Gently whisk until mixed then drizzle over the cake and serve.
Mix It Up: For a more decadent dessert, spread Lemon Cream Cheese Frosting or Almond Buttercream Frosting on the top of the cake or on individual slices then serve.
Tips
- Use room temperature butter, buttermilk and eggs for this recipe to help create the fluffy and light cake consistency
- Swap the 1 teaspoon almond extract with 1 teaspoon vanilla extract depending on the ingredients you have on hand
- Only zest the bright yellow peel of the lemon while avoiding the white part known as the pith. Zesting the pith will add a bitter taste to the cake batter.
- Garnish the baked cake with extra lemon zest before serving.
- This lemon cake can be made without the poppy seeds, simply omit as an ingredient if desired.
- Make homemade buttermilk by mixing together 1/2 cup milk (whole or 2%) with 1/2 tablespoon of lemon juice or white vinegar. Let sit for at least 5 minutes then use as directed.
Frequently Asked Questions
After completely cooled, wrap leftover lemon cake in tin foil or plastic wrap and store in the freezer for up to 3 months. Wrap individual slices for easy single servings to enjoy any time you are craving dessert.
Absolutely – this is a great recipe to make ahead of when you plan to serve. Store covered at room temperature for up to 3 days or chilled in the fridge for up to 5 days.
The cake flour in this recipe helps to create a light and soft cake. If you only have all purpose flour on hand, learn How to Substitute All Purpose Flour for Cake Flour.
Other Simple Dessert Recipes
- Frozen Cheesecake Bites
- Easy Vanilla Mug Cake
- Mango Slushie
- Cake Pops
- Caramelized Peaches in Foil
- Easy S’mores Banana Boats
Lemon Poppy Seed Pound Cake
Equipment
- cake pan
- large mixing bowl
- stand mixer or handheld mixer
- zester
- sifter
Ingredients
- 1 cup sugar
- 1 cup butter room temperature
- 1/2 cup buttermilk room temperature
- 3 large eggs room temperature
- 1 teaspoon almond extract ✅
- 2 cups cake flour or gluten-free all-purpose flour
- 1/4 teaspoon baking soda ✅
- 1/2 teaspoon salt
- 2 small lemons, juiced, and zested (or 3 tablespoons of lemon juice, divided)
- 2/3 cup plain Greek yogurt
- 1 tablespoon poppy seeds ✅
Glaze
- 1 cup powdered sugar
- 1 tablespoon milk
Instructions
- Preheat the oven. Preheat the oven to 350°F. Prep the cake pan with nonstick cooking spray (we like Bakers Joy).
- ⭐️Cream the butter and sugar. In a large bowl cream the butter and sugar until it's light and fluffy. Add the buttermilk, eggs, and almond extract and blend until mixed.
- Sift the dry ingredients. To the sifter add the flour, salt, and baking soda. Sift then add to the wet ingredients. Mix until just incorporated.
- Fold in the remaining ingredients. Fold in the lemon zest, Greek yogurt, and poppy seeds. Using a spatula, fold the ingredients into the cake batter.
- ⭐️Bake. Pour the cake batter into the prepared pan. Bake for 50 minutes or until a toothpick inserted into the center of the cake comes out clean. Let sit for 10 minutes, then turn over onto the serving platter.
- Make the Glaze. In a medium-sized bowl, add 1 tablespoon milk and 1 tablespoon lemon juice to the powdered sugar. Whisk. Drizzle over the cake. Serve.
Notes
Nutrition
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Nicky says
Room temp made all the difference. So moist and delish.
Reem says
Hi,
Iโm wondering what shall I substitute the yogurt with for a dairy free version. Thanks
Jodi Danen, RDN says
Hi Reem! You could try using one of the dairy-free yogurts that are on the market. I have not tried it myself but would love to hear how it works!