Lemon Drizzle Cake with Poppy Seeds

You ever just need a slice of something that tastes like sunshine in cake form? That’s this lemon drizzle cake with poppy seeds. This cake is zesty, sweet, and just the right amount of tart, and let’s not forget about those poppy seeds adding a touch of class. 😎

This cake is easy, impressive, and has that perfect balance of flavors that’ll make you feel like a professional baker, even if you just learned how to use an oven last week. And the best part? The drizzle. It’s like the icing on the cake (literally).

What Makes This Cake So Good

Let’s talk about why this is the cake you didn’t know you needed.

• Bright, zesty lemon flavor that hits you in the face in the best way
• Poppy seeds that add a delightful crunch and look cute (aka Instagram-worthy)
• Moist, but not in a weird way—just soft and tender
• Super easy to make—no need to be a baking pro to pull this off
• That lemon drizzle on top? It’s like the cake’s little gift to you

If you like lemony things (who doesn’t?), this cake is a winner.

Ingredients You’ll Need (No Fancy Stuff Here)

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/4 cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 1/2 cup whole milk (or any milk you like)
• 1/2 cup fresh lemon juice (about 2-3 lemons)
• 2 tsp lemon zest (fresh, trust me, it makes a difference)
• 2 tbsp poppy seeds

For the drizzle:

• 1/2 cup powdered sugar
• 2 tbsp fresh lemon juice

How to Make It (It’s Easier Than It Sounds)

1. Preheat your oven to 350°F (175°C). Grease and flour a loaf pan or line it with parchment paper. Trust me, the parchment paper is a life-saver when it comes to getting the cake out.
2. In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In another bowl, beat the butter and sugar together until light and fluffy (about 2 minutes).
4. Add the eggs one at a time, beating well after each addition.
5. Stir in the lemon juice, lemon zest, and milk.
6. Gradually add the dry ingredients, mixing just until combined. Don’t overdo it.
7. Fold in the poppy seeds like a pro.
8. Pour the batter into your prepared pan and bake for about 45-55 minutes, or until a toothpick comes out clean.
9. While the cake’s baking, make the lemon drizzle: mix together the powdered sugar and lemon juice. Set aside.
10. Once the cake is done, let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
11. Drizzle the lemon glaze all over the top of the cake when it’s cool. You’ll be tempted to drizzle it while it’s warm, but trust me, it’s better when it’s not piping hot.

Nutrition Breakdown (Because We’ve Got to Stay Accountable)

Per slice (based on 10 slices):
~250–300 calories
Definitely not “health food,” but it’s definitely worth every bite.

Mistakes to Avoid (Because Who Needs Extra Drama?)

• Overmixing the batter. Be gentle, this isn’t the time to throw a tantrum.
• Not zesting enough lemons. If you skip the zest, you’re missing out on the punch.
• Not letting the cake cool before drizzling. If you drizzle when it’s too hot, it’ll just melt away, and you’ll be sad.
• Using bottled lemon juice. Don’t—fresh is everything here.
• Baking too long or too short. Every oven is different, so check at 45 minutes and then go from there. You want a golden top with a clean toothpick.

Variations & Fun Ideas

Want to switch it up a little? Get creative with these variations:

• Add some blueberries for a classic lemon-blueberry combo
• Try lemon extract if you want a more intense lemon flavor (but don’t ditch the fresh lemon juice and zest entirely)
• Top with whipped cream or vanilla ice cream for an extra indulgence
• Add almonds or slivered pistachios to the batter for extra texture
• For a “wow” moment, make mini cakes instead of one big loaf and drizzle with extra zest

FAQ

Can I make this gluten-free?
Yes! Use a gluten-free all-purpose flour blend, and it should work just fine. You may need to adjust the bake time slightly.

Can I freeze this cake?
Yep! Wrap it tightly in plastic wrap and then foil, and it’ll last for up to a month. Let it thaw before drizzling the glaze.

Can I use less sugar?
You can reduce the sugar a bit, but just know it might affect the texture and the sweet-tart balance of the cake. If you’re not into it super sweet, try cutting it by 1/4 cup.

Do I have to use poppy seeds?
Nope! But they give it a nice crunch and a pop of texture. You could also sub in chia seeds or just skip it entirely if you’re not into it.

Final Thoughts

This lemon drizzle cake with poppy seeds is bright, fresh, and totally addictive. It’s light enough to feel like a “refreshing” treat but still sweet enough to satisfy your dessert cravings. Whether you serve it at a brunch, bring it to a gathering, or just make it for yourself because, hey, you deserve it—this cake’s a winner.

So go ahead. Bake it. Drizzle it. Devour it. And try not to eat the whole loaf in one sitting (no promises though, it’s that good). 🍰