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Lemon Poppy Seed Cake - my fav


This cake is light and delicious. It freezes well so can be made ahead, wrapped up and frozen. Defrost when you need something good to eat but don’t have the time to bake from scratch!

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Rate this recipe 4.7/5 (44 Votes)


  • Cake:
  • 1/2 cup butter , softened 125 mL (I used canola oil)
  • 1 cup sugar 250 mL
  • 2 eggs 2
  • 1 1/2 cups ROBIN HOOD® All Purpose Flour 375 mL
  • (I used 1 tsp baking soda)
  • 1 tsp baking powder 5 mL (will use 1/2 tsp baking powder)
  • 1/4 tsp salt 1 mL
  • 1/2 cup milk 125 mL
  • 1/4 cup poppy seeds 50 mL
  • 1 tbsp lemon zest 15 mL (I used lemon zest from 1 lemon)
  • (I added lemon juice from 1 lemon)
  • Icing Glaze:
  • 1 cup icing sugar 250 mL
  • 3 tbsp milk 45 mL
  • Lemon Glaze:
  • 1 cup icing sugar 250 mL
  • 3 tbsp lemon juice 45 mL
  • Zest of 1/2 lemon (I added this)


Preparation time 20mins
Cooking time 60mins


Step 1

Preheat oven to 350ºF (180ºC). Grease an 8 ½” x 4 ½” (1.5L) pan. Cream butter and sugar until light and fluffy. Scrape bowl. Beat in eggs, one at a time.

Combine flour, baking powder and salt. Add half of dry mixture to wet ingredients. Add milk and then remaining dry mixture. Fold in poppyseeds and lemon zest. Spoon into prepared pan.

Bake in preheated oven for 50-60 minutes or until a toothpick inserted in center of cake comes out clean.

Place sugar and lemon juice in a small saucepan. Bring to a boil and stir until sugar has dissolved. As soon as cake has come out of the oven poke holes in cake with a toothpick and pour hot mixture over cake. Let cake absorb the syrup. Cool for 30 minutes before removing from pan.

Mix together icing sugar and milk. When cake has cooled, drizzle over cooled cake.

I prefer the Lemon Glaze: Mix all ingredients together, drizzle over cooled cake.

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