Pioneer Woman Lemon-Poppy Seed Cake

This Pioneer Woman Lemon-Poppy Seed Cake is a moist and zesty dessert, which uses fresh lemon juice and poppy seeds. It’s a classic, foolproof recipe, ready in about 1 hour and 10 minutes.

Pioneer Woman Lemon-Poppy Seed Cake Ingredients

• 2 ½ cups all-purpose flour
• 1 tbsp poppy seeds
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup unsalted butter (softened)
• 1 ¾ cups granulated sugar
• 4 large eggs
• 1 tbsp lemon zest
• ½ cup fresh lemon juice
• 1 cup buttermilk
• 1 tsp vanilla extract
• 1 cup powdered sugar
• 3 tbsp fresh lemon juice
• 1 tsp lemon zest

How To Make Pioneer Woman Lemon-Poppy Seed Cake

1. Prep the oven and pan: Preheat the oven to 350°F (175°C) and grease a 9-inch loaf pan or bundt pan.
2. Mix dry ingredients: In a bowl, whisk together flour, poppy seeds, baking powder, baking soda, and salt.
3. Cream butter and sugar: In a large bowl, beat butter and sugar until light and fluffy.
4. Add eggs: Add eggs one at a time, mixing well after each addition.
5. Add wet ingredients: Stir in lemon zest, lemon juice, vanilla extract, and buttermilk until combined.
6. Combine batter: Gradually add the dry ingredients to the wet ingredients, mixing until smooth. Pour the batter into the prepared pan and smooth the top.
7. Bake the cake: Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool completely: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
9. Make the glaze: In a small bowl, whisk together powdered sugar, lemon juice, and lemon zest until smooth.
10. Glaze and serve: Drizzle the glaze over the cooled cake and let it set for a few minutes before slicing.

Recipe Tips

• How to keep lemon poppy seed cake moist: Do not overbake and measure flour correctly.
• Can I use bottled lemon juice? Fresh lemon juice gives the best flavor, but bottled can work if needed.
• How do I know when the cake is done? Insert a toothpick in the center; it should come out clean.
• Can I make this in a bundt pan? Yes, just grease the pan well and check for doneness at 45 minutes.
• Why is my cake dense? Overmixing the batter can make it heavy.

What To Serve With Lemon-Poppy Seed Cake

This lemon-poppy seed cake pairs well with:

• Hot tea or coffee
• Fresh berries
• Whipped cream
• Vanilla ice cream
• A light fruit salad

How To Store Lemon-Poppy Seed Cake

Room Temperature: Store covered for up to 3 days.

Refrigerate: Keep in an airtight container for up to 1 week.

Freeze: Wrap tightly in plastic wrap and freeze for up to 2 months. Thaw before serving.

Lemon-Poppy Seed Cake Nutrition Facts

• Calories: 430
• Fat: 18g
• Saturated Fat: 11g
• Carbohydrates: 60g
• Sugar: 40g
• Protein: 6g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make lemon poppy seed cake ahead of time?
Yes, it stays fresh and flavorful for several days.

How to make lemon poppy seed cake more lemony?
Add extra lemon zest or a bit more fresh lemon juice to the glaze.

Can I turn this into muffins?
Yes, reduce baking time to about 18–22 minutes.

Why did my cake stick to the pan?
Make sure to grease and flour the pan thoroughly before adding the batter.

Try More Recipes:

• Pioneer Woman Strawberry Cheesecake
• Pioneer Woman Strawberry Muffins
• Pioneer Woman Strawberry Pretzel Salad