Ina Garten’s Lemon Poppyseed Cake Recipe

This lemon poppyseed cake is everything a good dessert should be—bright, buttery, and packed with real citrus flavor!

The trick to getting that tender, bakery-style texture is creaming the butter and sugar long enough until it’s pale and fluffy.

My insider tip: zest the lemons right into the sugar—it locks in that citrus punch. Seriously.

The poppyseeds add a subtle crunch, but soaking them in milk beforehand keeps them from drying out the cake.

This cake is just as good the next day—if there’s any left!

How to Make Ina Garten’s Lemon Poppyseed Cake

Ingredients

• 2 cups All-Purpose Flour
• 1 1/2 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/2 tsp Salt
• 1/4 cup Poppy Seeds
• 1 cup Unsalted Butter (room temperature)
• 2 cups Sugar
• 4 large Eggs (room temperature)
• 1 tbsp Lemon Zest
• 1 tsp Vanilla Extract
• 1 cup Buttermilk

Step-by-Step Instructions

Step 1:

Preheat your oven to 350°F (175°C).

Grease and flour a 9×5-inch loaf pan or a Bundt pan.

Step 2:

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds.

This helps to incorporate the dry ingredients well.

Step 3:

In a large bowl, cream the butter and sugar using a stand mixer until the mixture is light and fluffy.

Add the eggs one at a time, followed by the lemon zest and vanilla extract.

Step 4:

Alternate adding the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour.

Mix until just combined to avoid overmixing.

Step 5:

Pour the batter into your prepared pan.

Bake for 50-60 minutes or until a toothpick comes out clean.

Cool in the pan for 15 minutes before turning out onto a wire rack.

Tips and Tricks for Making This Recipe

Use Fresh Lemons

Using fresh lemons for the zest ensures a vibrant and rich lemon flavor throughout the cake.

I always find it makes a big difference!

Soak the Poppy Seeds

Soaking poppy seeds in buttermilk allows them to soften and enhances their nutty flavor.

This extra step is well worth the time it takes.

Don’t Overmix

Overmixing the batter can lead to a dense cake.

After adding flour, gently fold the ingredients until just combined to keep the texture light and fluffy.

Check for Doneness Early

Ovens can vary, so start checking for doneness at the lower end of the baking time.

A toothpick inserted in the center should come out clean to indicate it’s ready.

Experiment with Glaze

If you’re feeling adventurous, try a lemon glaze by mixing powdered sugar with fresh lemon juice.

Drizzle it over the cooled cake for an extra burst of lemony sweetness.

What to Serve with Ina Garten Lemon Poppyseed Cake

Fresh Berries with Mint

Pairing fresh berries with your Lemon Poppyseed Cake is a classic choice that complements the citrusy notes beautifully.

A mix of strawberries, blueberries, and raspberries works wonderfully.

Add a touch of fresh mint for an extra burst of freshness.

Vanilla Bean Whipped Cream

Creating a light vanilla bean whipped cream is so simple but adds a luxurious touch to each slice.

The creaminess balances the cake’s zesty flavors, making every bite more indulgent.

Make sure it’s fluffy and just slightly sweetened to pair perfectly with the cake.

Lemon Basil Sorbet

Why not try something a bit different with a lemon basil sorbet?

The refreshing nature of sorbet enhances the cake’s lemony essence without overpowering it.

Roasted Pistachios

Roasted pistachios toasty, salty notes create a pleasant contrast to the sweetness.

You can sprinkle them over the whipped cream or serve them on the side for some fun texture.

Honey-Lavender Iced Tea

For a lovely beverage pairing, honey-lavender iced tea is a great choice.

The floral notes of lavender and the sweetness of honey create a soothing combination.

This drink adds a calming background to the vibrant flavors of the cake.

Variations and Substitutions

Gluten-Free Adaptation

To make the recipe gluten-free, you can replace the regular flour with a gluten-free flour blend.

Make sure the blend includes xanthan gum to maintain the structure of the cake.

Dairy-Free Option

For a dairy-free version, substitute the buttermilk with your favorite plant-based milk mixed with a tablespoon of lemon juice or apple cider vinegar.

This gives it the same tangy profile.

Replace the butter with coconut oil or a vegan butter alternative.

Citrus Twist

For a unique twist, consider adding a bit of orange zest along with the lemon zest.

It imparts a subtly sweet citrus undertone.

Low-Sugar Version

If you’re looking to cut down on sugar, you can reduce the sugar content by about a third.

You may substitute part of it with a natural sweetener like honey or maple syrup.

Adjust other liquid ingredients slightly to maintain the perfect batter consistency.

How to Store Leftover Lemon Poppyseed Cake

Cool Before Storing

It’s crucial to let your lemon poppyseed cake cool down completely before storing it to prevent condensation and sogginess in storage containers.

Allow the cake to fully reach room temperature on a wire rack for the best results.

Use Airtight Containers

Storing your cake in an airtight container keeps it fresh by reducing exposure to air.

You can use a plastic or glass container with a tight-sealing lid or wrap the cake in plastic wrap and place it inside a resealable plastic bag.

Refrigerate for Longer Freshness

Place your leftover cake in the refrigerator if you plan to store it for more than two days.

Refrigerating will help it stay fresh longer.

Just remember to wrap it well to keep it moist and flavorful!

Common Mistakes to Avoid

Overmixing the Batter

When making Ina Garten’s lemon poppyseed cake, you might be tempted to mix the batter thoroughly.

However, overmixing can lead to a dense cake.

Gently fold ingredients together for a light, airy texture.

Skipping Fresh Lemon Juice

Using bottled lemon juice instead of fresh lemons can really dull the cake’s flavor.

Freshly squeezed lemon juice adds that bright citrus punch you’re looking for.

Be sure to use both juice and zest for maximum flavor.

Incorrect Glaze Consistency

The glaze should be thick yet pourable to coat the cake without being too runny.

If it’s too thick, gradually add more lemon juice; too thin, a bit more powdered sugar will fix it.

This balance ensures a tasty, appealing finish!