Go Back
ina garten lemon poppyseed cake recipe

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.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Dessert
Servings: 10

Ingredients

  • 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

Instructions

  • Preheat your oven to 350°F (175°C).
  • Grease and flour a 9×5-inch loaf pan or a Bundt pan.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds.
  • This helps to incorporate the dry ingredients well.
  • 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.
  • Alternate adding the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour.
  • Mix until just combined to avoid overmixing.
  • 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.