Lemon Poppy Seed Cake

If you’re a fan of citrusy desserts that are super easy to make, you’re going to love this one! This cake takes the classic lemon poppy seed combo and gives it a little extra love with a rich, tangy lemon cream cheese frosting. It’s a bit different from a traditional lemon poppy seed loaf but just as irresistible. Whether you’re making it for a gathering or just treating yourself, this one’s a keeper!

Why You’ll Love This Lemon Poppy Seed Cake Recipe

• Big lemon flavor. Fresh lemon juice and zest give this cake a bright, citrusy punch.
• Soft, moist texture. A combination of butter and a little oil ensures a perfectly tender crumb.
• Poppy seed crunch. Just the right amount of poppy seeds add a delightful texture.
• Easy to make. No layers or complicated steps—just a simple, delicious sheet cake!

What You’ll Need

For ingredient quantities and full instructions, see the recipe card below.

• All-purpose flour – Measure accurately using either a digital kitchen scale or the spoon and level method. Learn more: How to Measure Flour
• Baking powder and baking soda – These help the cake rise. If you aren’t sure if yours are fresh, test them first.
• Salt – I almost always bake with table salt.
• Unsalted butter and oil – Using a combination of these in the cake adds rich flavor while also providing extra moisture.
• Granulated sugar – Just standard white sugar is all you need for sweetness in this cake.
• Eggs – Let these come to room temperature for easier mixing and a fluffier cake texture. I recommend baking with large eggs.
• Buttermilk – Keeps the cake moist and tender. I recommend using buttermilk if possible, but if necessary you can use a substitute.
• Cream cheese – Let this come to room temperature for easier mixing and a smooth frosting. Full-fat cream cheese works best.
• Confectioners’ sugar – Also labeled as powdered sugar or 10X sugar.
• Lemons – Fresh zest and juice provide bright citrus flavor. Remember to zest first, then juice.
• Poppy seeds – Add a subtle crunch and nutty flavor.

How to Make Lemon Poppy Seed Cake

• Prepare for baking. Heat the oven to 350°F and grease a 9″ x 13″ baking pan. If you like, line the pan with parchment paper and lightly grease the paper and any exposed parts of the inside of the pan.
• Soak the poppy seeds. Stir them into the buttermilk and let sit for about 15 minutes.
• Mix the dry ingredients. Whisk together the flour, baking powder, baking soda, lemon zest, and salt.
• Mix most of the wet ingredients. Beat the butter, oil, and sugar until light and fluffy. Add each egg, followed by the lemon juice.

• Finish mixing. Alternate adding the flour mixture and the buttermilk mixture, mixing just until combined.
• Bake. Spread the batter evenly in the pan, and bake 35-40 minutes.

• Make the frosting. Beat the cream cheese, butter, lemon juice, and salt until smooth. Gradually mix in the confectioners’ sugar until fluffy. If needed, add small amounts of milk or cream to get the right consistency.
• Frost the cake. Spread the frosting over the cooled cake.

How to Store

• Room temperature: If unfrosted, keep the cake covered at room temperature for up to 2 days.
• Refrigerator: Because of the cream cheese frosting, store the frosted cake in an airtight container in the refrigerator for up to 5 days. Bring to room temperature for serving
• Freezer: Wrap slices tightly in plastic wrap and place in an airtight, freezer-safe container. Freeze for up to 2 months. For best results, thaw in the refrigerator before serving.