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This lemon poppy seed cake is moist and fluffy and is bursting with refreshing lemon flavor. Topped with a cream cheese frosting, it looks ambitious, but it’s SO easy to make!
My lemon poppy seed cake recipe looks impressive, but honestly, it’s one of the easiest cakes you’ll ever make. I tested it using just pantry staples because, let’s be real, things are expensive these days, and we all deserve (need) some cake!
The cake is super moist and fluffy with a sweet, tart flavor. I love adding citrus to the cream cheese frosting for that extra special touch. I typically make this during spring and summer, but my family recently started requesting it year-round!
Table of Contents
Why I love this recipe
- Basic ingredients. This cake has no eggs, milk, or butter, but you’d never know.
- Perfect for lemon lovers. You get some lemon in the cake batter, but also in the frosting.
- Quick and easy. From prep to plate, this cake takes less than 30 minutes to make. The hard part is waiting to add the frosting.
If you love lemon desserts like we do, try my lemon olive oil cake, lemon loaf, and lemon mousse.
★★★★★ REVIEW
“This was really straightforward and yummy, I made it to share with a friend who is allergic to eggs.” – Stephanie
Key Ingredients
- Flour. Nothing fancy is needed here. Just sifted all-purpose flour.
- Sugar. I used regular white sugar. You can use brown sugar if you’d like, but it will make the cake darker and give it a more robust caramelized flavor.
- Salt. Just a dash to elevate the other ingredients.
- Baking soda. To help the cake rise.
- Poppy seeds. For lemon poppy seed cake, of course!
- Vinegar. To react with the baking soda and give it a light, airy texture. Use white vinegar or apple cider vinegar.
- Vanilla extract. A must for any good cake recipe.
- Oil. I used vegetable oil, but any neutral-flavored oil will work. It provides moisture and binds the ingredients.
- Lemon juice. I recommend using fresh lemon juice for the brightest lemon flavor.
- Water. To bind the ingredients. Milk will also work, though I didn’t notice a huge flavor difference.
- Cream cheese frosting. To frost the cake. I made my own with softened cream cheese and milk, but you can use a store-bought frosting instead.
How to make lemon poppyseed cake
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- In a large mixing bowl, combine the dry ingredients.
Step 2- Add all of the wet ingredients to the flour mixture. Whisk to combine.
Step 3- Pour the cake batter into the prepared cake pan and bake until a toothpick inserted in the center comes out clean.
Step 4- Remove the cake from the oven and let it cool briefly, then transfer it to a wire rack to cool completely before frosting.
Arman’s recipe tips
- Don’t overbake. The cake will continue to cook briefly after being pulled out of the oven, so remove it as soon as a toothpick comes out ‘just’ clean.
- Increase the lemon flavor. If you love tart lemon, swap the water for extra lemon juice and fold lemon zest into the batter.
- Double or triple the recipe. This recipe makes a single 8-inch cake with frosting, but if you’d like multiple cake layers, double or triple the ingredients.
- Swap the citrus. I’ve made this exact recipe with orange and grapefruit, and I’ll tell you what: it tasted just as good!
Storage instructions
To store: Any leftover cake can be stored in an airtight container and kept at room temperature for 3-4 days or in the refrigerator for up to 2 weeks.
To freeze: To keep the cake fresher longer, wrap any leftover slices in plastic wrap and freeze them in a freezer-safe container for up to 3 months. When you’re ready to enjoy it again, let it thaw overnight in the fridge.
More easy cakes we love
If you tried this Lemon Poppy Seed Cake recipe or any other recipe on The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
Easiest Lemon Poppy Seed Cake
Video
Ingredients
- 1 1/2 cups all purpose flour
- 1 cup sugar white or sugar free substitutes * See notes
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 cup poppy seeds
- 1 teaspoon vinegar white or apple cider vinegar
- 1 teaspoon vanilla extract
- 5 tablespoon oil vegetable, canola, or any neutral flavored oil
- 1/4 cup lemon juice
- 3/4 cup water
- 1-2 drops yellow food coloring optional
- 1 cup cream cheese frosting
Instructions
- Preheat the oven to 180C/350F. Grease an 8-inch cake pan with cooking spray and set aside.
- In a large mixing bowl, add the flour, sugar, salt, baking soda and mix well. Add the vinegar, vanilla extract, oil, water, and lemon juice and mix everything together. Add your yellow food coloring, and mix until incorporated. Fold through the poppy seeds.
- Transfer the cake batter into the lined pan and bake for 27-30 minutes, or until a toothpick comes out clean.
- Remove the cake from the oven and allow it to cool completely, before frosting.
- To frost the cake, slice it lengthways. Spread 1/3 cup of frosting on the base layer, then add the second layer on top. Spread the frosting on top and all around the sides.
Notes
Nutrition
Originally published April 2024, updated and republished June 2025
Could I use sunflower butter?
Absolutely- Just be wary that it will have a green tinge to it 🙂
I don’t have rolled oats at the moment, but I have an all purpose gluten free flour blend – could I use that as a substitute or would it mess up the recipe? Just a pregnant lady on a craving streak trying to use what I have lol. Thanks!
How much cream cheese for that option?
Hi Heather! For a thicker frosting, use 250 grams (1 standard small tub). For a thinner one, I use half 🙂
This looks delicious – nice & fluffy. Two questions: 1) Does it matter if I use the off-the-shelf milk vs. refrigerated cartons? Any suggestions on which one (i.e. almond vs. cashew vs. ??) might work and taste better? I don’t use non=diary but am making this for a group that includes a vegan!
2) I’d like to make mini loaves instead – Do you know approximately how many this recipe would provide? How much should I fill the pans?
Thanks!
Hi Ruth-Ann! I’ve never tried it in mini loaves, sorry! As for the milk, I think almond tastes best, and carton is fine 🙂
Hi Arman! This looks amazing ! Question , if I already have oat flour, do I still use 2 cups. I figured that 2 cups of oats ground down would be less. Sorry if someone else asked this already!:)
Hi Chelsy! Apologies for the oversight- Still use the full 2 cups of oat flour 🙂
Could you use almond meal instead of coconut flour?
I haven’t tried that myself, so cannot vouch for it, sorry!
I’m not sue if this has been asked because I don’t want to read through all of the comments but why in the Vegan/Flourless version there are 2T of lemon juice and zest and in the Paleo only 1T of each. I want to make the Paleo version but I want it to be lemon-y enough
Hi Karen, I found the lemon juice way more evident with just 1 tablespoon in the paleo option. Feel free to use two, but it will be very evident 🙂
this sound really good. what size pan would I use and can you make cupcake instead?
Hi Rosemary, I haven’t tried making them as cupcakes, but let me know if you do 🙂 A good sized pan would be an 8 x 8 inch one.
For the love of my sweet daughter, that truly misses lemon poppy seed breads and ogles them with envy in the bakery, I will try to make this for her. Thank you for the recipe! ~Niki
Hi Niki! You are so welcome 🙂
Arman,
Hi. How much oat flour would I use (grams)? I know you say to grind your oats but since I already have oat flour, I would like to just use it instead.
Oh and thank you! 🙂
Hi Rebecca! You can just use the same amount as stated, but if it’s too firm, add a little extra milk 🙂
Oh it’s me again with another question 😀 Which version is on the photos? I can’t believe they look the same way :X
Hi Nev! It’s the gluten free/oat based version!
Hello there !This looks so yummy…! 🙂 Thank you for the recipe.Just one question..can I use liquid stevia? And if I can..maybe about 60 drops?How do you think? 🙂
Hi Nev! I haven’t used it with liquid stevia, so I can’t vouch for how it would work, sorry! I’d love to hear back on your results!
Has anyone tried chia seeds rather than the poppy?
Hi Brenda! Chia seeds work, but use a very small amount- Chia seeds tend to soak up liquids very easily! 🙂