This is the best Lemon and Poppy Seed Cake recipe and the only one you’ll ever need! Bake it as a loaf, muffins, ring cake or normal cake (see instructions below). It’s super light and fluffy in texture and is bursting with zesty lemon flavour.
I’ve shared my love for all things lemony before (here and here), and this dessert is another one to add to the list. This cake doesn’t just burst with bright lemon flavour—it’s also incredibly moist, wonderfully light, and honestly, a cake you need in your life.
It’s the only lemon and poppy seed cake recipe you’ll ever need, perfect for any and every occasion. Dress it up or keep it simple. Bake it in a bundt pan, a ring tin, or a classic round cake tin—whatever suits you best.
I’ve already made this cake twice this week because I just can’t get enough of it. As I type this, I’m riding a bit of a sugar high and starting to wonder if I should cut back (nooooo…). Maybe I’ll balance it out with some broccoli later…
Of course, you don’t have to be as obsessed as I am. Bake it once a week, or simply whenever the craving hits. It’s the perfect treat to share when you have company, especially on a sunny or rainy Sunday afternoon.
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What makes this the BEST lemon and poppyseed cake?
- No butter - just oil
Using oil instead of butter creates a moist, soft, and light texture that’s hard to beat - Lemon zest rubbed into sugar
This step enhances the bright, zingy lemon flavour that makes this cake so irresistible - Quick and easy muffin method
The batter comes together fast and fuss-free, thanks to the simple muffin-making technique (no need to cream the fat and sugar together). - Yoghurt + baking soda magic
Yoghurt boosts the cake’s acidity and teams up with baking soda to create a tender, airy crumb with an amazing texture (remember this?) - Super versatile
Bake it as muffins, in a bundt tin, ring tin, or a classic round cake tin - whatever you have on hand - Finished with cream cheese icing
A drizzle of tangy cream cheese icing on top takes it over the edge. Need I say more? I didn't think so 😉 - Fail-proof and easy
This is a reliable, no-stress recipe you can count on every time
How To Make This Recipe
For the cake:
- Preheat & prepare the tin
– Preheat oven to 175°C (350°F).
– Grease a 9-inch ring cake tin generously. - Mix dry ingredients
– In a large bowl, sift together:
• flour
• baking powder
• baking soda
• salt
– Add poppy seeds and whisk to combine. - Infuse sugar with lemon
– In a medium bowl, rub lemon zest into sugar until fragrant and well combined. - Mix wet ingredients
– To the sugar mixture, add:
• eggs
• vanilla extract
• yoghurt
• lemon juice
• oil
– Beat until smooth (an electric mixer works best). - Combine wet & dry mixtures
– Pour the wet mixture into the dry ingredients.
– Fold together gently until just combined (don’t overmix). - Bake
– Pour batter into the prepared tin.
– Bake for 35–40 minutes, or until a toothpick inserted into the centre comes out clean.
– Let the cake cool for five minutes in the cake tin then transfer to a cooling rack to cool completely before icing.
For the cream cheese icing:
(For best results, read this before you make the cream cheese icing)
- Mix base
– Beat together cream cheese and butter until smooth and creamy. - Add sweetness & flavour
– Add icing sugar and enough lemon juice to reach your desired drizzling consistency. - Decorate
– Drizzle icing over the cooled cake.
– Sprinkle extra poppy seeds and lemon zest on top (optional).
To make the cake ahead of time
Simply bake the cake, let it cool and then wrap the cake in gladwrap and store in an airtight container for up to 3 days or in the freezer for up to 3 months.
You can make the icing up to 1 week in advance and store in the fridge until you are ready to use on the cake (I wouldn't recommend freezing the icing).
On the day or day before of serving the cake, bring the icing to room temperature, whip up with a spoon or hand mixer (be careful not to over-mix) and spread over the cake.
Help - I don't have a ring cake tin!
Never fear! This recipe can be baked in any cake tin you have:
To bake in a loaf tin: Simply grease the tin well, prepare the cake batter as per recipe card below and spoon batter into the loaf tin. Bake in the oven (175°C (350°F) for 40-50 minutes or until a skewer inserted comes out clean.
To bake in a 9 inch cake tin: Grease and line the cake tin with baking paper and prepare the cake batter as per recipe card below and spoon batter into the cake tin. Bake in the oven (175°C (350°F) for 45-55 minutes or until a skewer inserted comes out clean.
To bake as muffins: Grease a 12 hole muffin pan. Prepare the cake batter as per recipe card below and divide mixture in muffin pan and bake at 180°C (356 F) °for 15 – 20 minutes or until a toothpick inserted comes out clean.
If you're wanting to learn more about how to bake cakes in different sized tins, read this post on how to adjust a cake recipe to fit any size cake tin.
Storage
Store cake (with icing on) in an airtight container in the refrigerator for up to 5 days. To lock in extra moisture, wrap the cake in gladwrap before putting in an airtight container.
FAQ
Yes! Just replace the plain flour with your favourite gluten free flour (but make sure it contains xanthan gum.
Yes, you can substitute melted butter for oil in equal amounts. However, using oil gives the cake a lighter, moister texture while butter will make it slightly denser with a richer flavour. This is because oil coats the flour proteins better than butter.
Absolutely! Simply leave out the poppy seeds. The cake will still be deliciously lemony and soft.
Plain full-fat or Greek yoghurt works best. Both add creaminess, moisture, and the acidity needed to react with the baking soda for a tender crumb.
Fresh lemon juice is best for bright, clean flavour, but bottled lemon juice can be used in a pinch. Just note that it may have a slightly muted taste.
Related
Looking for other recipes like this? Try these:
The Best Lemon And Poppy Seed Cake
Ingredients
- 200 g (1 cup) white castor sugar
- Zest of 2 medium sized lemons
- 220 g (1 ¾ cups) all purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoon poppy seeds
- 3 medium eggs
- ½ teaspoon vanilla extract
- 140 g (½ cup) plain yoghurt
- 3 tablespoons lemon juice
- 125 ml (½ cup) vegetable oil (e.g. canola, sunflower)
Cream Cheese Icing
- 85 g cream cheese at room temperature
- 30 g butter at room temperature
- 125 g (1 cup) icing sugar, sifted
- 2 tablespoons lemon juice
Instructions
- Preheat oven to 175C (350F) and generously grease a 9 inch ring cake tin*
- In a medium sized bowl, combine sugar and lemon zest and rub together until well combined (this helps carry the lemon flavour throughout the cake). Set aside. In large bowl, sift flour, baking powder, baking soda and salt. Add poppy seeds and whisk well to combine.
- To the sugar and lemon, add eggs and beat well (preferably with an electric mixer). Add vanilla extract, yoghurt, lemon juice and and oil and continue beating until well combined.
- Pour sugar and lemon (wet) mixture into the flour (dry) mixture and fold until just combined. Pour the cake mixture into prepared cake tin and bake for 35 – 40 minutes or until a tooth pick comes out clean when inserted.
To make cream cheese icing
- Mix cream cheese and butter until creamy, add the icing sugar and enough lemon juice to get desired consistency. Drizzle over cooled cake and sprinkle over extra poppy seeds and lemon zest (optional).
