Lemon Poppy-Seed Cake

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  • Serves 12
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 526 calories
    • Fat 21 g
    • Sat Fat 12 g
    • Cholesterol 117 mg
    • Sodium 243 mg
    • Protein 7 mg
    • Carbohydrate 80 g
    • Fiber 1 g
    • Iron 2 mg
    • Calcium 100 mg


  1. Check Cake:
  2. Check 3cups all-purpose flour
  3. Check 1/4cup poppy seeds
  4. Check 1teaspoon baking soda
  5. Check 1/2teaspoon salt
  6. Check 1cup unsalted butter, softened
  7. Check 2cups granulated sugar
  8. Check 4 eggs
  9. Check juice from 1 lemon
  10. Check 1cup plain yogurt
  11. Check zest from 2 lemons
  12. Check Glaze:
  13. Check 2tablespoons unsalted butter
  14. Check 2cups confectioners' sugar
  15. Check juice and zest from 1 lemon


  1. Heat oven to 325º 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.
  2. 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.
  3. 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.
  4. To 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.
  5. Cool completely. Cover and refrigerate up to 2 days ahead.