meyer lemon poppy seed cake

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Bright and buttery Meyer lemon poppy seed cake makes the perfect cake for citrus season! Delicious for breakfast, afternoon tea, or any time that needs a burst of sunshine, you’ll love this easy lemon loaf cake.

Meyer Lemon Poppy Seed Cake

With a triple hit of citrus from Meyer lemon-sugar in the batter, a brush of lemon syrup once baked, and a drizzle of lemon glaze to finish, this Meyer lemon poppy seed cake makes a sunny delight!

Meyer Lemon Poppy Seed Cake

The best Meyer lemon poppy seed cake

Meyer lemons – Sweet and juicy Meyer lemons make this easy loaf cake shine! For maximum lemon flavor, combine Meyer lemon zest and sugar in a food processor and pulse for 1 minute. Transfer the lemon sugar to a stand mixer and beat with butter until light and fluffy.

Yogurt and buttermilk – Both yogurt (Greek yogurt is my go-to for baking) and buttermilk ensure a moist and tender crumb to this cake. Bring both to room temperature before baking.

Bake – Bake this cake for 54 to 58 minutes, or until cake springs back to the touch and a toothpick inserted in the center comes out with a few crumbs attached. Immediately brush the cake with warm lemon syrup, then cool in pan on a wire rack for 15 minutes. Carefully remove cake from pan and cool completely before adding the glaze.

Lemon Butter Glaze – Whisk together melted butter, a pinch of salt, Meyer lemon zest and juice, and powdered sugar for a quick and delicious glaze that adds the perfect finish to this cake!

Mini Loaf Cakes – For mini loaf cakes, divide the batter between three mini (5 3/4″ x 3 3/4″) loaf pans. Bake the mini loaves on a preheated baking sheet for 34 minutes, or until cakes spring back to the touch and a toothpick inserted in the center comes out with a few crumbs attached.

Meyer Lemon Poppy Seed Cake

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Meyer Lemon Poppy Seed Cake

Meyer Lemon Poppy Seed Cake

  • Author: Laura | Tutti Dolci
  • Prep Time: 25 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 1 loaf, 12 slices

Description

The BEST Meyer lemon poppy seed cake! This easy Meyer lemon loaf cake drizzled with lemon glaze is bright and buttery with a tender crumb.


Ingredients

Cake

  • 2 cups flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 2 Tbsp poppy seeds
  • 1 cup sugar
  • 2 Tbsp fresh Meyer lemon zest
  • 1/2 cup unsalted butter, at room temperature
  • 2 large eggs, at room temperature
  • 1 tsp vanilla extract
  • 1/4 cup plain fat-free yogurt, at room temperature
  • 3/4 cup low-fat buttermilk, at room temperature

Lemon Syrup

  • 2 Tbsp fresh Meyer lemon juice
  • 2 Tbsp sugar

Glaze

  • 1 Tbsp unsalted butter, melted
  • pinch of salt
  • 2 tsp fresh Meyer lemon zest
  • 2 Tbsp fresh Meyer lemon juice
  • 3/4 cup powdered sugar, sifted

Instructions

  1. Preheat oven to 350°F and spray a 9 x 5-inch loaf pan with nonstick spray. Whisk together flour, baking powder, baking soda, salt, and poppy seeds in a medium bowl.
  2. Place sugar and Meyer lemon zest in a food processor and pulse for 1 minute. Beat butter and Meyer lemon-sugar in a large mixer bowl at medium speed until light and fluffy. Reduce speed to low and add eggs one at a time. Beat in vanilla. Combine yogurt and buttermilk in a small bowl. Beat in flour in three additions, alternating with buttermilk mixture (begin and end with flour mixture).
  3. Pour batter into prepared pan; smooth top with an offset spatula and tap sharply to reduce air bubbles.
  4. Bake for 54 to 58 minutes, until cake springs back to the touch and a toothpick inserted in the center comes out with a few crumbs attached.
  5. In the last five minutes of baking, make the lemon syrup. Combine Meyer lemon juice and sugar in a small saucepan over medium heat. Simmer, stirring occasionally, until sugar dissolves and syrup thickens, about 4 minutes. Remove cake from the oven and immediately brush the top with lemon syrup. Cool in pan on a wire rack for 15 minutes; carefully remove cake from pan and cool completely.
  6. For the glaze, whisk together melted butter, salt, Meyer lemon zest, juice, and powdered sugar in a small bowl. Drizzle glaze over cake and and let set before serving.

Notes

For mini loaf cakes, divide the batter between three mini (5 3/4″ x 3 3/4″) loaf pans. Bake the mini loaves on a preheated baking sheet for 34 minutes, or until cakes spring back to the touch and a toothpick inserted in the center comes out with a few crumbs attached.

Keywords: Meyer Lemon, Lemon, Poppy Seed, Loaf Cake

Meyer Lemon Poppy Seed Cake

More Meyer lemon recipes you’ll love:

Meyer Lemon Crunch Cake
Meyer Lemon Yogurt Cake
Meyer Lemon Bundt Cake

9 comments
  1. Hi Laura, I just found your blog thru Instagram. I was looking through your recipes and had a ton of lemons I just picked from my sister’s tree. I was sooo happy to see this recipe and made it this afternoon. My husband LOVED the lemonyness (Is that a word?) of it. He went back for a second slice. Can’t wait to see what else you have on here that I can try.

    1. Hi Kim, thanks so much! Glad you found me and that you tried this cake – just perfect for a Sunday afternoon :). I have two Meyer lemon trees, so you’ll see many Meyer lemon recipes in the archives. Have a great rest of your day!

  2. In this recipe, when you say a cup of flour or cup of sugar, how much is that in grams please? Also, the flour, is that plain or self raising please?

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