Lemon Poppy Seed Cake

by Katie on April 28, 2011

We can all thank my mom for this cake.

No, it isn’t her recipe. It is just one good thing that has come out of her newly discovered food allergies. Long story short she is allergic to a plethora of things in the food area.

Soy, nuts, strawberries, yeast, oranges…yep, pretty much anything good.

A whole host of delicious food she can no longer eat. Do you have any idea what all soy is in? Almost everything it seems. As you can imagine she is not at all happy about it. I mean, really…who would be?

I immediately set out to find some great desserts that she could still eat. Not an easy task, but hey…I’m sweet like that. My first attempt was this lemon poppy seed cake, and it was so unbelieveably awesome.

The cake is just a pound cake of sorts with lemon zest and poppy seeds. While the cake is still warm you pour a glaze made from fresh lemon juice and sugar over top. It gives it such a fresh citrus flavor, and that is what puts it over the top.

It is for sure Mom’s new favorite cake…and I think it is mine too!

Perfect for breakfast or dessert!!


6 Tablespoons butter, softened
1 1/2 cups sugar, divided
1 Tablespoon grated lemon peel
2 eggs
2 egg whites
2 1/2 cups cake flour
2 Tablespoons poppy seeds
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/3 cups buttermilk
1/4 cup lemon juice


In a large mixing bowl, beat butter and 1 1/4 cups sugar until crumbly, about 2 minutes. Add lemon peel; mix well. Add eggs and egg whites, one at ta time, beating well after each addition.

Combine the four, poppy seeds, baking powder, baking soda, and salt. Add to the butter mixture alternately with buttermilk.

Transfer to a 10 in tube pan heavily coated with nonstick cooking spray. Bake at 350 degrees for 40-45 minutes or until a toothpick inserted near the center comes out clean.

Cool in pan for 10 minutes. Cargefully run a knife around the edge of pan and center tube to loosen. Remove to a wire rack.

Meanwhile, in a small saucepan, combine the lemon juice and remaining sugar. Cook and stir until mixture comes to a boil; cook and stir 1-2 minutes longer or until sugar is dissolved.

Using a fork, poke holes in top of cake. Gradually pour hot syrup over cake. Cool completely.

Yield: 12 servings

Recipe slightly adapted from The Taste of Home Cookbook
Anyone else out there suffer with food allergies?

This recips is linked to Ingredient Spotlight

{ 7 comments… read them below or add one }

Tightwad Mom April 29, 2011 at 9:47 am

I love Lemon Poppyseed Cake. I am especially excited that this recipe uses buttermilk (I have some in the fridge I need to use up). Thanks for sharing this recipe.


Katie April 29, 2011 at 11:28 am

Tigtwad Mom,

You are in for a treat! I can never use a whole thing of buttermilk, so I freeze in 1 cup portions in baggies. When I need it to bake I just thaw it out.


Shelly April 30, 2011 at 10:06 am

This looks delicious. I have some lemons so I think I am going to try it out this week! Thanks.


Southerncook May 1, 2011 at 12:41 am

I think any cake is enhanced with the use of buttermilk. This sounds delicious.

Carolyn/A Southerners Notebook


Tiffanee May 1, 2011 at 12:53 am

Thanks for the buttermilk tip. What a delicious and beautiful looking cake. That food allergy thing is tough…good job finding something great.


Katie May 1, 2011 at 2:01 pm

@ Shelly: I hope you all love it as much as us :)

@ Southern Cook: I agree!

@ Tiffanee: Sure, just another way to save a little money!!


Tiffany February 8, 2012 at 7:22 pm

I love anything lemon poppyseed! This looks wonderful!


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