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Lemon Poppyseed Cake

This light lemon poppyseed cake is light, airy and fluffy. 

Course Dessert
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 6 inch cakes


  • 6 Oz. Butter Unsalted
  • 10 1/2 Oz. Granulated Sugar
  • 2 Each Eggs
  • 11 1/2 Oz. Milk
  • 1 1/2 Tbsp. Vanilla Extract
  • 1/2 Cup Poppyseeds
  • 14 1/2 Oz. Cake Flour
  • 1/2 Oz. Baking Powder
  • 1 1/4 Cups Egg Whites
  • 5 Oz. Granulated Sugar
  • 2 Tbsp. Lemon Zest


  1. 1. I’m mixing bowl cream together butter and sugar until light and fluffy. 

    2. Add eggs one at a time and incorporate into sugar mixture completely. 

    3. Add vanilla and milk. Incorporate well. 

    4. Add poppyseeds, baking powder and cake flour. Mix on medium speed for 2 minutes. 

    5. Set this batter aside. In a separate bowl add egg whites and second amount of sugar. Whip until medium peaks form. 

    6. Fold into cake batter. Put in a third into the batter and fold in completely. Add the second third and fold in well. Then add the rest and fold into the batter. Make sure to be gentle to avoid deflating the egg whites. While folding in egg whites, add lemon zest. 

    7. Portion out into 4 6” cake pans or 3 8” cake pans. Bake at 350 degrees Fahrenheit for 30-40 minutes or until a toothpick comes out clean. 

    8. Cool and decorate! Enjoy! 

Recipe Notes

  • I like to soak this cake with simple syrup. It tends to be a bit dry. 
  • Make simple syrup with equal parts granulated sugar and water. Heat until sugar is dissolved. Cool before using.