If you’re searching for a treat that perfectly balances bright citrus flavors with a delightful crunch, look no further than this Meyer Lemon Poppy Seed Cake Recipe. This cake bursts with the fresh, floral notes of Meyer lemons paired with the subtle nuttiness of poppy seeds, making every bite a little celebration. Moist, tender, and topped with a luscious lemon glaze, it’s the kind of cake that’s as wow-worthy for an afternoon tea as it is for a festive dessert. Let me take you through a fun and easy way to bring this stunning cake to your kitchen!
Ingredients You’ll Need
This Meyer Lemon Poppy Seed Cake Recipe uses simple pantry staples and fresh ingredients that come together in harmony to create a cake with incredible flavor and perfect texture. Each element plays a vital role, from the tangy lemons to the richness of butter and sour cream.
- Eggs (4 large, room temperature): Provide structure and moisture to keep the cake tender.
- Full-fat sour cream (1/3 cup): Adds richness and keeps the cake wonderfully moist.
- Cake flour (2 cups, sifted): Ensures a light, tender crumb without heaviness.
- Poppy seeds (3 tablespoons): Give a slight crunch and a subtle nutty flavor that complements the lemon.
- Baking powder (1 teaspoon) & baking soda (1/4 teaspoon): Help the cake rise perfectly for a light texture.
- Kosher salt (3/4 teaspoon): Balances sweetness and enhances the lemon’s brightness.
- Granulated sugar (1 cup + 2 tablespoons): Sweetens the cake, including some infused with lemon zest for extra fragrance.
- Lemon zest (1 tablespoon): Boosts the lively citrus aroma throughout the cake.
- Unsalted butter (16 tablespoons, room temperature): Provides creaminess and helps create that melt-in-your-mouth crumb.
- Fresh squeezed lemon juice (1/4 cup plus extras for glaze): Delivers vibrant tartness that cuts through richness.
- Powdered sugar (1 1/2 cups): For the sweet and silky finishing glaze.
- Heavy cream or whole milk (1 tablespoon): Makes the glaze perfectly smooth and spreadable.
How to Make Meyer Lemon Poppy Seed Cake Recipe
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (180°C). Butter and flour an 8 1/2 by 4 1/2-inch loaf pan to ensure your cake releases effortlessly after baking. This initial step sets the stage for a beautiful, intact loaf.
Step 2: Combine Eggs and Sour Cream
In a small bowl, whisk together 4 large eggs and the full-fat sour cream. This mixture will add moisture and richness to your cake, making it incredibly tender but still sturdy enough to handle all the other delicious ingredients.
Step 3: Mix Dry Ingredients
In your stand mixer bowl, combine the sifted cake flour, poppy seeds, baking powder, baking soda, and salt. This blend forms the backbone of your cake’s structure and texture, while the poppy seeds sneak in their delightful crunch.
Step 4: Infuse Sugar With Lemon Zest
Taking the sugar and fresh Meyer lemon zest, use your fingers to rub them together until the sugar is bursting with that fresh citrus aroma. Adding this zesty sugar mixture to the dry ingredients ensures your cake will be infused deeply with lemon flavor throughout.
Step 5: Incorporate Butter and Liquids
Add your butter, half of the egg and sour cream mixture, and the fresh lemon juice to the dry ingredients. Mix on low speed until just combined, then crank it up to medium and beat for 1 minute and 30 seconds. This step helps to aerate the batter, creating a fluffy texture.
Step 6: Finish Adding Eggs
Add the remaining egg mixture in two batches, beating just until combined after each addition. Scrape the sides and bottom of the bowl to ensure everything is evenly mixed and then blend everything once more briefly. This gentle mixing keeps the cake tender and prevents overdeveloping gluten.
Step 7: Bake the Cake
Pour your batter into the prepared loaf pan, smoothing the top with an offset spatula. Bake between 55 and 65 minutes, or until a cake tester comes out clean — this careful timing guarantees a moist inside with a perfectly baked crust.
Step 8: Lemon Butter Glaze
About 10 minutes before your cake finishes baking, gently heat together sugar, lemon juice, and butter in a small saucepan until the sugar dissolves and the butter melts. Once the cake is out of the oven, poke holes across the surface using a cake tester and brush the warm glaze all over. This creates a tangy, shiny finish that seeps into the cake for extra flavor and moistness.
Step 9: Cool and Add Powdered Sugar Glaze
Let the cake cool for 30 minutes in the pan before carefully inverting it onto a rack. Once fully cooled, whisk together powdered sugar, lemon juice, and heavy cream until smooth, then spread this luscious glaze over the top — it’s the crowning jewel that makes this Meyer Lemon Poppy Seed Cake Recipe utterly irresistible.
How to Serve Meyer Lemon Poppy Seed Cake Recipe
Garnishes
For a stunning presentation, add thin lemon slices or a sprinkle of extra poppy seeds on top of the glaze. Fresh mint leaves also add a pop of color and fresh aroma that complements the cake’s citrus notes beautifully.
Side Dishes
This cake is delightful served alongside a simple cup of Earl Grey tea or a light citrus salad to echo the zesty flavors. For an indulgent touch, a dollop of whipped cream or crème fraîche adds creaminess without overpowering the lemon brightness.
Creative Ways to Present
Surprise your guests by serving slices of this cake with a drizzle of honey and a scattering of toasted almonds for extra texture. Alternatively, layer thin slices between layers of lemon curd and whipped cream to create a quick and elegant trifle.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover Meyer Lemon Poppy Seed Cake tightly in plastic wrap or store it in an airtight container. It keeps beautifully at room temperature for 2 to 3 days, maintaining its tender crumb and fresh flavor.
Freezing
You can freeze whole or sliced cake by wrapping it securely in plastic wrap and then aluminum foil. Freeze for up to 3 months. When you’re ready to enjoy, thaw it overnight in the refrigerator for best results.
Reheating
To revive the cake’s fresh-from-the-oven appeal, warm slices gently in a microwave for 15 to 20 seconds or in a low oven (300°F) for about 10 minutes. This brings back the lovely moistness and enhances the citrus aroma.
FAQs
Can I use regular lemons instead of Meyer lemons?
Absolutely. While Meyer lemons offer a sweeter, more floral flavor, regular lemons can work in a pinch. Just adjust the sugar slightly if you want to balance the sharper tartness.
Is it necessary to sift the cake flour?
Sifting lightens the flour and helps create a tender crumb, but if you don’t have a sifter, make sure to whisk the flour thoroughly to remove lumps before measuring.
Can I substitute sour cream with yogurt?
Yes, plain full-fat yogurt can be used as a substitute, offering similar moisture and slight tanginess, but avoid non-fat varieties as they may dry out the cake.
Do I have to use poppy seeds?
Poppy seeds lend a delightful crunch and subtle nuttiness, but if you’re not a fan, you can omit them or replace them with finely chopped nuts for texture.
How do I know when the cake is done?
Insert a cake tester or toothpick into the center; it should come out clean or with just a few moist crumbs, not wet batter. The top should also spring back when lightly pressed.
Final Thoughts
This Meyer Lemon Poppy Seed Cake Recipe has quickly become one of my treasured go-to recipes when I want to impress with something fresh, bright, and a little different from the usual. Its perfect balance of zesty lemon and crunchy poppy seeds, along with the luscious glazes, creates a cake that feels both special and comforting. Give it a try, and I promise this cake will become a favorite in your home too!
Print
Meyer Lemon Poppy Seed Cake Recipe
- Total Time: 3 hours (including cooling and glazing time)
- Yield: 12 servings
Description
This Meyer Lemon Poppy Seed Cake is a moist and flavorful loaf cake bursting with the bright, tangy essence of fresh Meyer lemons and the unique crunch of poppy seeds. Enhanced by a soft sour cream batter and a luscious lemon butter glaze, finished with a smooth powdered sugar lemon glaze, this cake is perfect for a refreshing dessert or an elegant afternoon treat. Its tender crumb and vibrant citrus flavor make it a standout for lemon lovers.
Ingredients
Cake Ingredients
- 4 large (200 grams) eggs (room temperature)
- 1/3 cup (80 grams) full-fat sour cream
- 2 cups (225 grams) sifted cake flour
- 3 tablespoons (27 grams) poppy seeds
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1 cup + 2 tablespoons (225 grams) granulated sugar
- 1 tablespoon lemon zest (2 or 3 lemons)
- 16 tablespoons (227 grams) unsalted butter (room temperature, cut into 8 pieces)
- 1/4 cup fresh squeezed lemon juice
Lemon Butter Glaze
- 3 tablespoons (38 grams) granulated sugar
- 3 tablespoon fresh-squeezed lemon juice
- 1 tablespoon (14 grams) unsalted butter
Powdered Sugar Glaze
- 1 1/2 cups (180 grams) powdered sugar
- 2 tablespoons fresh-squeezed lemon juice
- 1 tablespoon heavy cream or whole milk
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (180°C). Butter and flour an 8-1/2 x 4-1/2-inch loaf pan to prevent sticking.
- Mix Eggs and Sour Cream: In a small bowl, whisk together the eggs and sour cream until combined to create a smooth liquid base for the cake batter.
- Combine Dry Ingredients: In the bowl of a stand mixer, add the sifted cake flour, poppy seeds, baking powder, baking soda, and kosher salt.
- Zest Lemons into Sugar: In a medium bowl, add the granulated sugar and zest the lemons directly onto the sugar. Mix thoroughly with your fingers until the sugar is fragrant with lemon zest.
- Mix Dry Ingredients with Sugar-Zest: Add the lemon zest sugar mixture to the dry ingredients in the stand mixer bowl. Using the paddle attachment, mix on low for 30 seconds to combine.
- Add Butter, Half Egg Mixture, and Lemon Juice: Add the unsalted butter (cut into pieces), half of the egg and sour cream mixture, and fresh lemon juice to the dry ingredients. Mix on low until just combined, then increase to medium speed and beat for 1 minute and 30 seconds. Scrape down the sides and bottom of the bowl to ensure even mixing.
- Add Remaining Egg Mixture: Add the remaining egg and sour cream mixture in two batches, beating after each addition until just combined. Scrape the bowl again and mix on medium for 10 seconds to integrate all ingredients.
- Pour Batter into Pan: Scrape the cake batter into the prepared loaf pan. Smooth and level the top with an offset spatula for even baking.
- Bake the Cake: Bake in the preheated oven for 55 to 65 minutes, until a cake tester or toothpick inserted in the center comes out clean.
- Prepare Lemon Butter Glaze: About ten minutes before the cake finishes baking, combine the sugar, lemon juice, and butter in a small saucepan. Heat gently until the sugar dissolves and the butter just melts, stirring to combine.
- Apply Glaze to Cake: When the cake comes out of the oven, use the cake tester to poke holes all over the top of the cake. Brush the warm lemon-butter glaze evenly over the cake, allowing it to soak in. Let the cake cool for 30 minutes in the pan.
- Cool Cake and Remove from Pan: After 30 minutes, invert the cake onto a cooling rack, then turn it right side up. Let it cool completely for about 1 hour before glazing.
- Prepare Powdered Sugar Glaze: In a medium bowl, mix the powdered sugar, lemon juice, and heavy cream (or whole milk) until smooth and pourable.
- Glaze the Cake: Pour the powdered sugar glaze over the cooled cake and spread evenly with an offset spatula to cover the entire top.
Notes
- Make sure the eggs are at room temperature to ensure a smooth batter and better rise.
- Allow the cake to cool completely before applying the powdered sugar glaze to prevent it from melting and sliding off.
- You can substitute Meyer lemons with regular lemons, but Meyer lemons provide a sweeter, less tart flavor.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For added texture, consider sprinkling a few extra poppy seeds on top of the glaze before it sets.
- Prep Time: 30 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
