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Bakery-Style Lemon Poppy Seed Cake Recipe

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4 from 46 reviews

  • Author: Amina
  • Total Time: 1 hour 30 minutes plus 1 day resting time
  • Yield: 16 servings

Description

This Bakery-Style Lemon Poppy Seed Cake is a moist, flavorful loaf cake featuring zesty lemon and crunchy poppy seeds. With a buttery batter and a sweet lemon syrup brushed over the top, it offers a delightful balance of tartness and sweetness. Perfect for an afternoon tea or a light dessert, this cake is easy to prepare and yields 16 generous servings.

Ingredients

Cake Ingredients

  • 2 ¼ cups all-purpose flour
  • 1 cup sugar (plus 2 tablespoons for syrup)
  • 1 teaspoon salt
  • 1 tablespoon lemon zest
  • 4 tablespoons poppy seeds
  • 21 tablespoons unsalted butter, room temperature
  • 5 eggs, slightly beaten
  • 1 tablespoon vanilla extract

Lemon Syrup

  • ¾ cup sugar
  • ¾ cup fresh lemon juice (about 3–4 lemons)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9 x 5 x 3 inch loaf pan with parchment paper. Then, butter and lightly flour the parchment paper to prevent sticking.
  2. Mix Dry Ingredients: In the bowl of a stand mixer, whisk together the flour, 1 cup sugar, salt, lemon zest, and poppy seeds until evenly combined.
  3. Add Wet Ingredients Gradually: Add the room temperature butter, one-third of the beaten eggs, and vanilla extract to the dry ingredients. Mix on low speed until just combined, then increase to medium speed and beat for one minute to incorporate air. Continue adding the remaining eggs in two batches, mixing until fully combined after each addition. The batter will be thick and dense.
  4. Bake the Cake: Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 65 to 70 minutes, or until a toothpick inserted in the center comes out clean and the center has puffed slightly.
  5. Prepare the Lemon Syrup: While the cake is baking, combine ¾ cup sugar and ¾ cup fresh lemon juice in a small saucepan. Cook over medium heat, stirring occasionally, until the sugar has completely dissolved and the syrup is clear. Remove from heat.
  6. Syrup the Cake: Once the cake has finished baking, remove it from the oven and immediately poke holes all over the top using a toothpick. While the cake is still hot, gradually pour the lemon syrup over the top, using a brush to push the syrup into the holes and down the sides for full flavor absorption.
  7. Cool and Rest: Let the cake cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely. Once cooled, wrap the cake tightly in plastic wrap and let it sit at room temperature for a full day to develop flavor.
  8. Storage: Store the cake at room temperature for 3 to 4 days, or freeze for longer storage. Slice and serve as desired.

Notes

  • Allowing the cake to rest wrapped for a day enhances the lemon flavor and moistness.
  • Use fresh lemon juice for the best vibrant flavor in both the batter and syrup.
  • Ensure eggs and butter are at room temperature for smooth batter and proper mixing.
  • Be careful not to over-bake; start checking at 65 minutes to avoid dryness.
  • If you prefer a more tart cake, add additional lemon zest or a bit more lemon syrup after baking.
  • Freezing the cake preserves freshness; thaw at room temperature before serving.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/bakery-style-lemon-poppy-seed-cake-recipe/