Lemon Poppy Seed Cake

When life gives you lemons make a lemon poppy seed cake.

Most of the times when I have lemons I made some margarita cocktail but this time I choosed to bake a lemon poppy seed cake. I didn’t regret it since this tender and moist cake full of lemon flavor filled with crunchy little black poppy seeds was the perfect company for my Sunday coffee.  

The mixture for this cake does not contain butter, I used vegetable oil instead, while there is no milk too, I used plain low-fat Greek yogurt. The result? Outstanding! A cake rising high in the pan and when sliced it was moist and full of the bright lemon flavor that satisfied my lemon craving.

At the end, even though I am not a big fan of glazing a cake (that’s why I prefer to glaze the cake slices and not the whole cake) I added a sweet lemon glaze which was the most perfect glazing for the lemon poppy seed cake.

Before start making this lemon poppy seed cake have in mind that you have to leave your ingredients to come to room temperature. Moreover, you will need a 35cm*10cm cake pan. A different shape of pan would be ok but be sure that is the same in capacity.

Lemon poppy seed cake

Processed with VSCO with u3 preset

Processed with VSCO with u3 preset

Processed with VSCO with u3 preset

Lemon Poppy Seed Cake

Course Dessert
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 1 cake


  • 1-1/2 cup cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup sugar
  • 400 gr low fat plain Greek yogurt
  • 1/2 cup vegetable oil
  • 3 eggs
  • zest from half of lemon
  • lemon juice from half of a lemon
  • 2 tbsp poppy seeds

For the lemon glaze

  • lemon juice from half of a lemon
  • 1/2 cup powdered sugar
  • 1 tsp milk


  1. First you have to preheat your oven to 170* C fan and then coat a greased 35cm*10cm cake pan with some flour. Coating a greased cake pan with a thin dusting of flour creates a barrier between the grease and the cake batter, which prevents the grease from melting and disappearing into the batter as the cake bakes, allowing it to do its job in the end, after the cake is baked.

  2. Then in a medium mixing bowl, combine flour, baking powder, and salt and set aside.

  3. In a large mixing bowl combine sugar, yogurt, vegetable oil, eggs, the juice from half of the lemon, the lemon zest and by using an electric mixer mix well until combined. Scrape down the bowl and paddle with a rubber spatula. Stir in dry mixture, just until combined and then add poppy seeds and mix until fully incorporated to the mixture.

  4. Transfer batter to prepared loaf pan and bake in preheated oven for 45 minutes, or until toothpick inserted in center of cake comes out clean. Remove from oven and allow to cool in pan for 15 minutes before removing it. 

For making the lemon glaze

  1. To make lemon glaze, combine powdered sugar, juice from half of lemon and one teaspoon of milk. Drizzle over to the whole cake if you want or at each slice that you cut.

    Have in mind that before drizzling with lemon glaze the cake should be totally cool. 

Processed with VSCO with u3 preset

I hope to like my post and to share your favourite cake recipe! 

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  1. thefoodiejourney says:

    Love a good lemon poppy seed cake!

  2. jyo says:

    Beautiful bake ✌✌

  3. mistimaan says:

    Looks yum 🙂

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