Lemon Poppy Seed Cake

Lemon Poppy Seed Cake
Prep 10 minutes
Cooks In 53 minutes
Ready In 1 Hour, 3 Minutes
Serves 10 slices


For the cake

  • 1 3/4 cup cake flour
  • 1 1/2 tsp. baking powder
  • 1 tsp. salt
  • 2 Tbsp. poppy seeds
  • 1 cup granulated sugar
  • 2 Tbsp. lemon zest (zest from 2 Bee Sweet Citrus lemons)
  • 1/2 cup unsalted butter, softened to room temperature
  • 3 large eggs, room temperature, lightly beaten
  • 1/2 cup heavy cream
  • 1/4 cup milk
  • 1 tsp. lemon extract

For the lemon syrup

  • 1/4 cup granulated sugar
  • 1/4 cup water
  • 1/4 cup lemon juice (juice from 1 Bee Sweet Citrus lemon)

For the icing

  • 1 cup powdered sugar
  • 1-2 Tbsp. lemon juice, fresh
  • 1 Tbsp. heavy cream or milk (optional to thin out glaze)


  • Preheat the oven to 350°F. Line a light colored aluminum 9×5-inch loaf pan with parchment paper and set aside.
  • Sift together the cake flour, baking powder and salt in a medium sized mixing bowl. Then whisk in the poppy seeds. Set aside.
  • Combine the sugar and lemon zest together in the bowl for the stand mixer. Rub the sugar and lemon zest between your fingertips to create a lemon sugar. This helps release the natural oils and infuse more lemon flavor into the cake.
  • With the mixer on medium-high speed, beat the butter and lemon sugar together for 4-5 minutes or until light in color and fluffy, scraping down the sides of the bowl as needed.
  • Add in the eggs, one at a time, mixing for about 20 seconds in between or until most of the egg is combined.
  • Whisk together the heavy cream, milk and lemon extract in a measuring cup. Then on low speed, alternate adding the flour mixture with the heavy cream mixture adding just a little at a time, beginning and ending with the flour mixture. Mix just until combined.
  • Pour the batter into the prepared loaf pan and bake for 50-55 minutes or until a toothpick in the center comes out clean.
  • Meanwhile, make the lemon simple syrup. Pour the sugar and water into a small saucepan. Cook over medium heat and stir just until the sugar has dissolved. Remove from heat and stir in the lemon juice. Pour into a glass measuring cup and allow to cool to room temperature.
  • While the bread is still warm, poke holes all over the top of the cake with a toothpick and pour the lemon simple syrup all over the cake. Allow the simple syrup to soak into the cake for 15-20 minutes. Use the parchment paper overhang to lift the cake from the pan and set on a cooling rack.
  • Cool completely. Then whisk together the ingredients for the glaze until smooth. Pour glaze over the top and spread evenly. Slice and enjoy!