This poppy seed lemon cake is truly irresistible—it’s one of the best cakes you’ll ever taste. From the very first bite, you’ll notice how moist, soft, and fluffy it is. The bright lemon flavor paired with the delicate crunch of poppy seeds creates a perfect balance of sweet and tangy.
What makes this cake even better is how simple and easy it is to prepare. With just a few basic ingredients, you can whip up a dessert that tastes like it came from a bakery. First, the lemon cake mix and instant pudding provide a rich, tender texture. Then, the poppy seeds add a subtle nuttiness that complements the lemon beautifully.
After baking, the cake gets topped with a fresh lemon glaze that soaks into the warm sponge, enhancing the flavor even more. As a result, every slice is bursting with zesty goodness and melt-in-your-mouth softness.
Whether you’re serving it for guests or enjoying it with a cup of tea, this cake is sure to impress. So if you’re looking for an easy, crowd-pleasing dessert, this lemon poppy seed cake is the one to try!
You need to try this cake! 🍋
It’s soft, fluffy, and bursting with bright lemon flavor in every bite. The poppy seeds add the perfect little crunch, and that sweet-tart glaze on top? Absolutely addictive. Whether you’re baking for a gathering or just craving something sweet and easy, this lemon poppy seed cake never disappoints. One slice and you’ll see why it’s a favorite—simple, refreshing, and completely irresistible
Ingredients
Lemon cake mix provides a bright, zesty flavor and a soft, tender base that makes the cake incredibly flavorful and easy to prepare.
Lemon instant pudding boosts the moisture and richness, giving the cake a velvety texture and enhancing the citrus notes.
Poppy seeds bring a gentle crunch and a hint of nuttiness that contrasts perfectly with the softness of the cake.
Eggs bind the ingredients together and give the cake structure, helping it rise evenly and hold its shape.
Vegetable oil keeps the cake moist and light, adding a smooth richness that lasts for days.
Room temperature water helps everything mix smoothly and activates the cake mix for a fluffy, even crumb.
Lemon juice in the glaze adds a fresh burst of tartness that cuts through the sweetness and brightens every bite.
Powdered sugar balances the glaze with sweetness and creates a silky, glossy finish that melts right into the cake.
How to make lemon poppy seed cake?
Step 1: Prepare the Wet Ingredients
In a large mixing bowl, crack in the eggs. Add the vegetable oil and lemon instant pudding. Whisk everything together until smooth and creamy.
Step 2: Add the Dry Ingredients
Gradually add the lemon cake mix to the bowl. Sprinkle in the poppy seeds. Pour in the room temperature water. Mix everything together until fully combined and the batter is smooth.
Step 3: Prepare Your Baking Pan
Grease a baking pan with butter or non-stick spray. Then, lightly dust it with flour to prevent sticking.
Step 4: Pour the Batter
Pour the cake batter into the prepared pan, spreading it evenly.
Step 5: Bake
Place the pan in a preheated oven at 350°F (175°C). Bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
Step 6: Cool the Cake
Once baked, remove the cake from the oven and let it cool in the pan for 10–15 minutes. Then carefully flip it onto a wire rack or serving plate to cool completely.
Step 7: Make the Glaze
In a small bowl, mix the powdered sugar with freshly squeezed lemon juice until smooth and pourable.
Step 8: Glaze the Cake
Once the cake is completely cool, drizzle or pour the lemon glaze evenly over the top.
Step 9: Serve and Enjoy
Slice and serve! Enjoy this moist, fluffy, lemony cake with a cup of tea or coffee.
How to store your Lemon Poppy Seed Cake?
Room Temperature (Short-Term):
Store the cake in an airtight container or cover it tightly with plastic wrap. It will stay fresh at room temperature for up to 3 days. Keep it in a cool, dry place away from direct sunlight.
Refrigerator (Longer Freshness):
To keep it fresh for up to 1 week, store the cake in the refrigerator. Wrap it well or place it in an airtight container to prevent it from drying out. Let it come to room temperature before serving for the best texture.
Freezer (For Later):
To freeze, wrap the cake (whole or in slices) tightly in plastic wrap, then in aluminum foil, or place in a freezer-safe container. It will keep well for up to 3 months. Thaw in the fridge overnight or at room temperature for a few hours before serving.
Different Baking Pan Options for Lemon Poppy Seed Cake
🧁 Muffin or Cupcake Tin
- Tip: Use paper liners or grease each cup well.
- Bake Time: 18–22 minutes at 350°F (175°C)
- Note: Fill each cup about 2/3 full. Perfect for individual servings!
🍞 Loaf Pan
- Tip: Line with parchment paper or grease and flour well.
- Bake Time: 45–55 minutes at 350°F (175°C)
- Note: Makes a lovely breakfast-style lemon loaf. Use one standard 9×5 inch loaf pan.
🟦 Square or Rectangular Pan (8×8 or 9×13)
- Tip: Great for serving a crowd—easy to cut into squares.
- Bake Time:
- 8×8 inch: 40–45 minutes
- 9×13 inch: 30–35 minutes
- Note: Adjust glaze quantity if you’re using a larger surface.
⭘ Round Cake Pans (8 or 9 inch)
- Tip: Use for layered cakes—split batter evenly between two pans.
- Bake Time: 25–30 minutes
- Note: Ideal for frosting or layering with lemon curd!
- Tip: Grease and flour generously, especially in the crevices.
- Bake Time: 45–50 minutes
- Note: Beautiful presentation! Let it cool 10–15 minutes before flipping.
Frequently asked questions
1. Can I make this cake without poppy seeds?
Yes! If you don’t have poppy seeds or prefer not to use them, simply leave them out. The cake will still be flavorful and moist.
2. Can I use a different flavor of cake mix?
You can! While lemon cake mix brings out the citrusy flavor, vanilla or white cake mix can work as a base if you add extra lemon zest or juice for that tang.
3. What can I use instead of instant pudding?
If you don’t have lemon instant pudding, you can try using vanilla pudding mix and add a bit of lemon zest or lemon extract to keep the citrus flavor.
4. Can I make this cake in a bundt pan?
Absolutely. A bundt pan works beautifully for this recipe. Just be sure to grease and flour it well to prevent sticking.
5. How do I know when the cake is done baking?
Insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs, it’s ready. The top should be golden and slightly springy to the touch.
6. Can I make this cake ahead of time?
Yes! You can make it a day ahead and store it at room temperature or in the fridge. The flavors actually get better the next day.
7. Is the glaze necessary?
While the glaze adds extra lemony sweetness and moisture, the cake is still delicious on its own if you prefer to skip it.
8. Can I freeze the cake with the glaze on?
Yes, you can freeze the cake with the glaze, but for best texture, it’s ideal to add the glaze after thawing.
Tips and Tricks
1. Use room temperature ingredients.
Room temperature eggs and water mix more evenly into the batter, resulting in a smoother texture and better rise.
2. Don’t overmix the batter.
Mix just until everything is combined. Overmixing can lead to a dense cake instead of a soft, fluffy one.
3. Grease and flour your pan well.
Especially if you’re using a bundt or detailed pan, greasing and lightly flouring ensures the cake releases cleanly.
4. Add lemon zest for extra flavor.
If you want to boost the lemon flavor, grate in some fresh lemon zest—it adds brightness and natural citrus oil.
5. Let the cake cool completely before glazing.
If the cake is too warm, the glaze will melt and run off. A cool cake helps the glaze set beautifully.
6. Use fresh lemon juice for the glaze.
Bottled juice can taste dull or artificial—fresh lemon juice gives the glaze a vibrant, tangy flavor.
7. Slice with a serrated knife.
To avoid squishing the soft cake, use a serrated knife for cleaner, neater slices.
8. Store leftovers properly.
Keep the cake in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
More cakes recipes
Lemon poppy seed cake
Ingredients
Cake ingredients
- 1 box lemon cake mix
- 1 box lemon instant pudding 99g
- 2 tbsp poppy seeds
- 3 eggs
- 1/2 cup vegetable oil
- 1 1/4 cups room temperature water
Lemon Glaze:
- Juice of a small lemon about 3 tbsp
- 1 cup powdered sugar
Instructions
- In a bowl, whisk together the eggs, vegetable oil, and lemon instant pudding.
- Add the lemon cake mix, poppy seeds, and water. Mix until well combined.
- Grease a baking pan of your choice and lightly dust it with flour.
- Pour the batter into the prepared pan.
- Bake in a preheated oven at 350°F (175°C) for 45 minutes, or until a toothpick inserted comes out clean.
- Let the cake cool completely.
- Meanwhile, make the glaze by mixing the powdered sugar and lemon juice until smooth.
- Flip the cake onto a serving plate and pour the lemon glaze over the top.
Notes
- Make sure the eggs and water are at room temperature for smoother mixing and better texture.
- Don’t overmix the batter—mix just until everything is combined to keep the cake light and fluffy.
- For extra lemon flavor, add 1 tsp of lemon zest to the batter.
- You can use a bundt pan, loaf pan, square pan, or even a muffin tin—just adjust the baking time accordingly.
- Let the cake cool completely before glazing so the glaze doesn’t melt and run off.
- This cake stays moist for several days and tastes even better the next day!
It’s sooo good.