Lemon Poppy-Seed Cake

Lemon Poppy-Seed Cake Recipe
Photo: Quentin Bacon

Recipe from

Real Simple

Nutritional Information

Calcium 100 mg
Calories 526
Caloriesfromfat 0 %
Carbohydrate 80 g
Cholesterol 117 mg
Fat 21 g
Fiber 1 g
Iron 2 mg
Protein 7 mg
Satfat 12 g
Sodium 243 mg


3 cups all-purpose flour
1/4 cup poppy seeds
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 eggs
Juice from 1 lemon
1 cup plain yogurt
Zest from 2 lemons
2 tablespoons unsalted butter
2 cups confectioners' sugar
Juice from 1 lemon
Zest from 1 lemon


Heat oven to 325° F. Coat a 10-cup fluted cake or Bundt pan with cooking spray. Combine the flour, poppy seeds, baking soda, and salt in a medium bowl; set aside. In a large mixing bowl, using an electric mixer, beat the butter and sugar until light and fluffy. Beat in the eggs, one at a time, until well incorporated. Beat in the lemon juice. On slow, beat in 1/3 of the dry ingredients, then 1/3 of the yogurt, mixing until just blended. Repeat, alternating the dry ingredients and yogurt. Blend in the zest. Spoon into the baking pan. Bake 50 to 65 minutes or until a skewer inserted in the cake comes out clean. Remove the pan to a wire rack and cool 10 minutes. Invert the pan to remove the cake. Make the glaze: Melt the butter in a small saucepan over low heat. Blend in the confectioners' sugar, lemon juice, and zest. Spoon the glaze over the cake while the cake is still warm. Cool completely. Cover and refrigerate up to 2 days ahead.

Jane Kirby and Kay Chun,

Real Simple

March 2002
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