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


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.



  • 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


  • 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


  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.


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

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