This homemade Lemon Poppy Seed Loaf cake it’s soft, moist, flavored with tangy lemon syrup, and topped with a zesty lemon glaze. Packed with just the right amount of poppy seeds, which add a nice crunch that balances the bright, citrusy flavor in every bite. The loaf stays fluffy and fresh for several days, it is delicious with a cup of coffee or as an afternoon treat.
If you’re a fan of lemon cakes, you’ve got to try this simple and refreshing Lemon Poppy Seed Loaf! It’s made with a no-mixer, whisk-together batter, has a dense, rich texture, is perfectly lemony, and the lemon syrup and lemon glaze boost the flavor even more. The flavors are perfectly balanced, not too sweet, so you can enjoy it any time of day.
Serve this lemon loaf on its own, or pair it with fresh berries and whipped cream. Lemon lovers will enjoy every slice!
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If you have too many fresh lemons, there are lots of tasty ways to use them! You can make my delicious Lemon Poppy Seed Loaf cake or try Lemon Crinkle Cookies, Lemon Curd Linzer Cookies, or Lemon Poppy Seed Muffins. They’re all easy to make and full of bright, lemony flavor.
INGREDIENTS FOR EASY LEMON POPPY SEED LOAF
At the bottom of the page, you’ll find the printable recipe with exact measurements and directions. Here’s what you’ll need:
- All-purpose flour – Spoon and level the flour when measuring.
- Lemon zest and juice – Use fresh lemons; lemon juice from concentrate just won’t be the same. Using both the zest and the lemon juice will give you the best lemon flavor.
- Greek yogurt – Adding yogurt to loaf cakes adds moisture and helps keep the cake soft for days.
- Milk – Whole milk is best.
- Poppy seeds – Adding extra flavor, crunch, and bite.
- Baking powder – Helps the cake rise in the oven.
- Salt – Balances out the sweetness in the batter.
- Eggs – Make sure your eggs are at room temperature before mixing the batter.
- Olive oil – It makes cake more moist and adds extra flavor.
- Powdered sugar is mixed with lemon juice to make lemon glaze for the cake.
HOW TO MAKE LEMON POPPY SEED LOAF
- Preheat your oven to 350°F. Spray a loaf pan with cooking spray and line it with a piece of parchment paper that covers the bottom and extends past the sides of the pan.
- In a medium bowl, sift together the flour, baking powder, and salt. Add the sugar and whisk to combine. Set aside.
- Using a whisk, mix together the Greek yogurt, eggs, olive oil, lemon juice, and milk. Add the lemon zest and poppy seeds, and mix until well combined. Gently combine the wet ingredients with the dry ingredients and mix until just combined.
- Spoon the mixture into the loaf pan and bake for 45 to 50 minutes. To test if your lemon poppy seed cake is done, insert a toothpick into the center. If it comes out clean, the cake is finished baking!
- Make the lemon syrup. In a medium saucepan, bring the lemon juice and sugar to a boil, stirring until the sugar dissolves. Set aside.
- Remove the cake from the oven. While the cake is still in the pan, poke holes all over the top with a toothpick. Pour the hot lemon syrup over the cake. Keep the cake in the pan to soak up the glaze and let it cool completely before decorating with the lemon glaze.
- Using the parchment paper handles, carefully lift the cake from the pan and set it aside.
- In a medium bowl, whisk together the sifted powdered sugar and lemon juice until smooth. If the glaze is too thin, whisk in a little more sifted powdered sugar. If it’s too thick, add a few drops of lemon juice.
- Once the cake is fully cooled, spoon the lemon glaze over the top, allowing it to slightly fall over the edges. Let the glaze set for 5 to 10 minutes before serving.
TIP FOR PERFECT LEMON POPPY SEED CAKE
- When baking with lemons, always zest them first, then juice them; it’s nearly impossible to do the other way around.
- Don’t overmix the batter! Over-mixing will result in a dense cake rather than a fluffy and moist cake.
- Make the icing to add some extra moisture and sweetness to the cake.
- Bake the cake as soon as the batter has been mixed and poured into the pan; don’t let it stand around. This can also cause the cake to flatten.
- Add the hot lemon syrup when the cake is still hot. It will absorb into the cake much better this way.
SUBSTITUTIONS
Greek yogurt—You can use full-fat sour cream.
Milk—Full-fat milk is best, but you can use low-fat or nondairy alternatives. I don’t recommend using fat-free milk, as it might affect the texture.
Poppy Seeds—Hemp seeds and chia seeds are great nutty substitutes for this cake if you need them. You can leave this ingredient out as well; the cake will still taste amazing!
CAN I USE LEMON JUICE FROM A BOTTLE?
You can! But since this recipe calls for lemon zest, it’s best to use fresh-squeezed lemon juice as well. I’ve found that fresh juice gives a brighter, more natural lemon flavor than bottled juice.
WHAT IS THE DIFFERENCE BETWEEN LEMON JUICE AND LEMON ZEST?
The zest is the oil of the lemon and is therefore filled with the pure lemon flavor. The juice holds the acidic, tart taste of the lemon. Just be sure to grate only the yellow part of the lemon and no white part. The white part will add only bitterness.
TOOLS
- Zester- A simple zester can get the right amount of zest, and not the bitter white pith.
- Lemon Juicer- An easy to use lemon juicer makes getting fresh lemon juice a breeze.
HOW TO STORE LEMON POPPY SEED LAOF
This Lemon Poppy Seed Loaf should be stored at room temperature in an airtight container for 2–3 days. To freeze, first cool and frost the loaf, then place it in the freezer for a couple of hours. Once frozen, wrap it in a layer of plastic wrap followed by aluminum foil and place it in a labeled, freezer-safe container for up to 4 months. Thaw overnight in the refrigerator and bring to room temperature before serving. Do not thaw in the microwave or oven, as this may dry out the cake.
MORE DELICIOUS RECIPES
- Orange Bundt Cake
- Almond Sand Dollar Cookies
- Easy Strawberry Cake
- Carrot Walnut Cake
- Double Chocolate Banana Bread
- Chocolate Loft Cake With Pears
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*Nutrition information is automatically calculated, so it should only be used as an approximation.
This post was originally published in August 2022, updated in March 2026.
LEMON POPPY SEED LOAF
Ingredients
Lemon Poppy Seed Loaf
- 1 1/2 cups unbleached all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2/3 cup granulated sugar
- 3/4 cup Greek yogurt, whole fat room temperature
- 3 large eggs room temperature
- 1/3 cup olive oil
- 2 1/2 tablespoons lemon juice freshly squeezed
- 2 1/2 tablespoons milk
- 2 tablespoons lemon zest (zest finely grated)
- 1 tablespoon poppy seeds
Lemon Syrop
- 1/3 cup lemon juice freshly squeezed
- 1/3 cup white granulated sugar
Lemon Glaze
- 2 tablespoons lemon juice, freshly squeezed (or as necessary for consistency)
- 1 cup powdered sugar sifted
Instructions
Make the Lemon Poppy Seed Loaf
- Preheat the oven to 350°F with a rack in the center position. Spray a 9 × 5-inch loaf pan with cooking spray, then line it with parchment paper, leaving some overhang on the sides. Use the parchment overhang to lift the loaf out of the pan once it has cooled completely.
- In a medium bowl, sift together the flour, baking powder, and salt. Add the sugar and whisk to combine. Set aside.
- In a separate bowl, using a whisk, mix together the Greek yogurt, eggs, olive oil, lemon juice, and milk. Stir in the lemon zest and poppy seeds until well combined.
- Using a silicone spatula, gently fold the wet ingredients into the dry until just combined. Do not overmix. Pour the batter into the prepared loaf pan and smooth the top lightly with the spatula.
- Bake in the preheated oven for 45–50 minutes, or until a toothpick inserted in the center comes out clean. Keep in mind, oven times can vary slightly.
Make the Lemon Syrup
- While the cake is baking, make the lemon syrup. In a medium saucepan, bring the lemon juice and sugar to a boil, stirring until the sugar dissolves. Set aside.
- Remove the cake from the oven and place the pan on a wire rack. While the cake is still in the pan, poke holes all over the top with a toothpick. Slowly and carefully pour the hot lemon syrup over the cake, using all of it. Keep the cake in the pan to soak up the glaze and let it cool completely.Once cooled, use the parchment paper handles to carefully lift the cake onto a serving platter, then finish with the lemon glaze.
Make the Lemon Glaze
- In a medium bowl, whisk together the sifted powdered sugar and lemon juice until smooth and combined. Adjust the sugar and lemon juice as needed to reach your desired consistency and flavor. If the glaze is too thin, add a little more sifted powdered sugar; if it’s too thick, add a few drops of lemon juice.Evenly spoon the glaze over the top of the cake, letting it slightly drip over the edges. Allow the icing to set for 5–10 minutes before serving.
Notes
- To Store in a room temperature: This lemon poppy seed loaf should be store it in an airtight container at room temperature for 2–3 days.
- To Freeze: First, cool and frost the loaf, then place it in the freezer for a couple of hours. Once frozen, wrap it in a layer of plastic wrap followed by a layer of aluminum foil. Place it in a freezer-safe container, labeled and dated, for up to 4 months. Let it thaw overnight in the refrigerator, then bring it to room temperature before serving. Do not thaw the frozen cake in the microwave or oven, as this may dry it out.