This lemon poppyseed cake is ultra-moist, tender, and dappled with fresh lemon flavor. It's made in a 9x13-inch baking dish and works well as a birthday cake or snacking cake. Topped with a simple blueberry glaze and fresh blueberries, this cake is the perfect balance of sweet and zesty flavors!
Although I share mostly easy meal ideas on this blog, I love the science behind baking and often find myself baking for fun.
I baked this lemon poppyseed cake on a whim, and I was so pleased with the result that I knew it had to go on the blog. I absolutely adore lemon poppyseed (peep these lemon poppyseed cookies for proof!), but the only other cakes on the blog are this vegan strawberry cake and vegan hummingbird cake, both of which have multiple 5-star reviews!
Developing cake recipes is actually a science (if you want it to be), because most baked goods are made up of ratios of wet ingredients to dry ingredients.
This lemon poppyseed cake is made using the 1:2:3:4 method. I won't bore you with the details, but the science behind the cake is stable enough to create the most beautiful 9x13 inch lemon cake.
Think lemon poppyseed muffins in cake form. Plenty of bright lemon flavor from both lemon juice and zest, paired with a simple blueberry glaze that's made with just fresh blueberries, lemon zest, and powdered sugar.
Let's get baking!
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Recipe summary
- Flavors: Just like a lemon poppyseed muffin, this cake is dappled with poppyseeds and a bright lemon flavor.
- Texture: This is a half oil/half butter cake, which means two things: it's more forgiving and less likely to dry out than butter cakes, and it has a wonderfully moist crumb similar to a muffin.
- Method: I like to make cakes in my stand mixer because it is fuss-free, but this cake method also works with a hand mixer. Overall it's a pretty simple cake recipe: cream together butter and sugar, then add dry ingredients, then wet ingredients.
- Icing: As I'm not a big frosting fan, I opted for a light blueberry icing to top the cake. It's also a beautiful purple color, which is a major bonus.
Ingredients
- All-purpose flour: Many recipes use cake flour, which is lower in protein than all-purpose flour. I tested this with all-purpose flour with the intention of also testing with cake flour, but I enjoy the first test so much that I stuck to it. Also, I want this cake to be very accessible and I know that most people have all-purpose flour on hand.
- Baking powder and baking soda leaven the cake and contribute to the fluffy crumb.
- Poppyseeds: These add a delightful little crunch to every bite of lemon cake. But yes, you can make this recipe without poppyseeds!
- Granulated sugar: This is a sweet cake. I don't recommend using maple syrup or honey in place of white sugar, as it will affect the cake structure.
- Eggs: Choose large eggs. For best results, let come to room temperature before adding to the cake.
- Butter: Choose unsalted butter. I usually slice butter into 8-10 pieces after removing it from the fridge. This allows it to come to room temp more quickly.
- Canola oil: Oil-based cakes tend to be denser and moister than all-butter cakes. Using both butter and canola oil yields the best of both worlds! I only tested with canola oil, but vegetable oil and olive oil should work. Olive oil will impart a slightly less neutral flavor.
- Lemon juice and zest: I recommend grabbing 3-4 lemons from the store to ensure that you have enough lemon juice and zest for both the cake and glaze.
- Greek yogurt: Similar to how sour cream acts in cakes, Greek yogurt keeps the cake moist and adds a tang that pairs perfectly with zesty lemon juice. I tested this recipe with both lemon Greek yogurt and blueberry Greek yogurt, and I actually enjoyed the blueberry yogurt more because it pairs well with the icing. You can use vanilla yogurt too.
- Milk: Milk is generally interchangeable in baking, and this cake is no exception. I tested it with soy milk and 2% milk and noticed no significant difference.
- Blueberries: Fresh or frozen blueberries work for the icing.
Step by step instructions
Before you begin: Preheat the oven to 350F. Using a stick of butter, grease a 9x13 baking dish.
I use a stand mixer to make lemon poppyseed cake, but a hand mixer also works.
In a medium bowl, whisk together the dry ingredients. Set aside.
Add the room-temperature butter and sugar to a large mixing bowl. Using a hand mixer or stand mixer, cream together the butter and sugar on medium speed until it is light and fluffy, about 2 to 3 minutes.
Add in the eggs and vanilla extract. Continue mixing until the eggs are fully distributed, just about a minute. Scrape down the sides of the bowl with a spatula.
Add the dry ingredients about ⅔ cup at a time. Mix until well distributed, then add more dry ingredients until all is combined.
In a glass measuring cup, whisk together the milk, oil, lemon juice, and Greek yogurt. Add half of this to the mixer. Mix on low speed until combined, then add in the remaining liquids.
I recommend adding ingredients in batches both to encourage even distribution and to avoid backsplash (AKA a big mess).
Now you have a beautiful light and fluffy lemon poppyseed cake batter! Spread it into an even layer in the lightly greased 9x13 inch baking dish.
Bake at 350F for 30 to 35 minutes, until golden on top and puffed up in the center. A toothpick inserted in the center should come out clean. Let cool for at least an hour before icing.
Variations
- Cupcakes: This lemon poppyseed cake makes delicious cupcakes. I know because I tested this recipe as both cupcakes and as a cake. Cupcakes cook much more quickly, just 13-16 minutes for a standard muffin tin.
- Pan size: The first time I tested this recipe I used an 8x8-inch baking dish and it was far too small. A 9x13-inch baking dish is the perfect size. In the photos, you will notice that I used a glass baking dish, which tends to cook cakes more quickly than metal. You can use metal, just note that bake time may be a few minutes longer.
- Glaze: This lemon cake uses a blueberry glaze because I personally don't love thick frosting like cream cheese or buttercream frosting. If you prefer a more traditional cake frosting, I recommend trying this blueberry buttercream recipe.
- Dairy-free option: I have not tested this recipe with dairy-free yogurt, but I did test it with soy milk and vegan butter, and it works well. If you want to try making this recipe entirely dairy-free, I recommend using an equal amount of vegan Greek-style yogurt.
- Egg-free option: This recipe requires eggs and cannot be made egg-free. I recommend trying an entirely vegan lemon poppyseed cake instead.
- Lemon loaf: I have not tested this recipe as a lemon poppyseed loaf cake. I do believe that the batter works for a lemon loaf, but you will likely need to use only about ⅔ of the batter. Bake for 45 to 55 minutes. I'll update the recipe if I test it as a loaf. Let me know below if you try it!
Baking tips
- Measure by weight: I was resistant to measuring in grams for the longest time, but it really is worth it when it comes to baking. I use this scale to measure. Measuring ingredients by weight guarantees a successful bake.
- If you don't have a scale, follow the "spoon and level" method for measuring flour. To do this, spoon flour into a cup until it is overflowing. Use the flat edge of a knife to wipe off excess flour. This method ensures that flour isn't packed into the cup.
- Lemon sizes: After extensive lemon juice measuring, I've found that one small lemon yields about 2 tablespoons of lemon juice, one medium yields 3 tablespoons, and a very large lemon yields 4 tablespoons or ¼ cup of lemon juice.
- Bake on the middle oven rack. The cake is ready when golden on the top. A toothpick inserted in the center will come out clean.
- Always let cake cool completely before icing it. Otherwise, the icing will melt into the cake and affect the texture.
Storage tips
Leftovers: I recommend storing the cake in the fridge in a closed container. The moisture from the oil and yogurt keeps it from drying out. The cake is best within 4 to 5 days.
Freezing: This cake freezes well! Let cool to room temperature before slicing and freezing. Or tightly wrap the entire cake in saran wrap and foil and freeze. Let thaw overnight in the fridge or reheat individual slices in the microwave.
More favorite desserts
Love single-layer cakes as much as I do? You might like this sour cream chocolate cake or this ginger carrot snack cake.
Did you try this recipe? You can leave a star rating in the recipe card or a review in the comments below. Or check out my cookbook and keep up to date with my YouTube, Instagram, TikTok, or newsletter!
Recipe
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Lemon Poppyseed Cake with Blueberry Glaze
Equipment
- 1 hand mixer or stand mixer
Ingredients
For the cake
- 3 cups all-purpose flour
- 1 heaping tablespoon lemon zest from one large lemon
- 1 tablespoon poppyseeds
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon table salt
- ½ cup (1 stick) unsalted butter sliced; room temperature (see note #1)
- 2 cups granulated sugar
- 4 large eggs room temperature
- 2 teaspoons vanilla extract
- ½ cup canola oil
- ½ cup milk see note #2
- ½ cup lemon Greek yogurt see note #3
- ¼ cup lemon juice one large lemon or two small lemons
For the blueberry glaze
- 1 cup fresh blueberries frozen also work; plus more for topping
- 2 cups powdered sugar
- 1 tablespoon lemon zest from one large lemon
Instructions
- Preheat the oven to 350F. Lightly grease a 9x13 inch baking dish with butter. Set aside.
- In a medium bowl, whisk together the dry ingredients: flour, lemon zest, poppyseeds, baking powder, baking soda, and salt. Set aside.
- Add the room temperature butter and sugar to a large mixing bowl. Using a hand mixer or stand mixer, cream together the butter and sugar on medium speed until light and fluffy, about 2 to 3 minutes.
- Add in the eggs and vanilla extract. Continue mixing until the eggs are fully distributed. Scrape down the sides of the bowl with a spatula.
- Add the dry ingredients about ⅔ cup at a time. Mix on low speed until well distributed, then add more dry ingredients until all is combined. The batter will be relatively thick.
- In a liquid measuring cup, whisk together the oil, milk, Greek yogurt, and lemon juice. Add half of this to the mixing bowl. Mix on low speed until combined, then add in the remaining liquids.
- Spread the batter into an even layer in the lightly greased 9x13-inch baking dish.
- Bake at 350F for 30 to 35 minutes on the middle oven rack, until golden on top and puffed up in the center. A toothpick inserted in the center should come out clean. Let cool for at least an hour before glazing.
- To make the glaze, add 1 cup of blueberries to a small pot over medium heat. Simmer until the blueberries are mostly broken down, about 5 minutes. Transfer the blueberries to a fine-mesh sieve over a small bowl. Gently press the berries to juice them into the bowl.
- In another bowl, mix together the powdered sugar, lemon zest, and ¼ cup of the blueberry juice. The glaze should be on the thinner side, but will thicken up as it sits.
- Drizzle the cooled cake with the glaze or spread across the entire cake. Top with additional fresh blueberries. Enjoy!
Video
Notes
- Butter: Slicing butter into smaller pieces allows it to come to room temperature more quickly.
- Milk: This cake works well with both cow's milk and soy milk.
- Yogurt: Lemon, blueberry, and vanilla Greek yogurt are all great options. Each one imparts a hint of underlying flavor, so choose according to your flavor preference.
- Leftovers: I recommend storing the cake in the fridge in a closed container. The moisture from the oil and yogurt keeps it from drying out. The cake is best within 4 to 5 days.
- Dairy-free option: I have not tested this recipe with dairy-free yogurt, but I did test it with soy milk and vegan butter, and it works well. If you want to try making this recipe entirely dairy-free, I recommend using an equal amount of vegan Greek-style yogurt.
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