Ina Garten Lemon Poppyseed Cake

This Ina Garten Lemon Poppyseed Cake is a bright and moist recipe, which includes lemon zest and poppy seeds. It’s a classic, foolproof recipe, ready in about 1 hour.

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Ina Garten Lemon Poppyseed Cake Ingredients

For the Cake:

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3 tablespoons poppy seeds
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 tablespoon lemon zest (from about 2 lemons)
• 1/4 cup fresh lemon juice
• 1 teaspoon vanilla extract
• 1 cup buttermilk

For the Lemon Glaze:

• 1 cup powdered sugar
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest

How To Make Ina Garten Lemon Poppyseed Cake

1. Preheat the oven: Set your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or a Bundt pan.
2. Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, and poppy seeds.
3. Cream butter and sugar: In a large bowl, beat the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
4. Add lemon flavor: Stir in the lemon zest, fresh lemon juice, and vanilla extract until combined.
5. Combine wet and dry ingredients: Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry. Mix just until combined.
6. Bake the cake: Pour the batter evenly into your prepared pan. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
7. Make the glaze: While the cake bakes, whisk together powdered sugar, lemon juice, and lemon zest until smooth.
8. Glaze and serve: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Drizzle the glaze over the slightly warm cake for best absorption. Slice and serve.

Recipe Tips

• Can I make this in a Bundt pan?
  Yes, this recipe works well in both loaf and Bundt pans. Just be sure to grease thoroughly.
• How to keep it moist:
  Do not overbake, and measure your flour by spooning it into the cup and leveling it off.
• Can I freeze lemon poppyseed cake?
  Yes. Wrap it tightly and freeze for up to 3 months. Glaze after thawing for best results.
• Can I use bottled lemon juice?
  Fresh lemon juice gives the best flavor, but bottled works in a pinch.
• How to make it dairy-free:
  Use dairy-free butter and almond or oat milk mixed with lemon juice in place of buttermilk.

What To Serve With Lemon Poppyseed Cake

This cake is perfect as a snack or dessert. It pairs well with:

• Fresh berries
• Whipped cream
• Hot tea or iced tea
• Coffee
• A light citrus salad

How To Store Lemon Poppyseed Cake

Room Temperature: Store in an airtight container at room temperature for up to 3 days.

Refrigerate: For longer freshness, refrigerate for up to 5 days. Bring to room temperature before serving.

Freeze: Wrap tightly in plastic and foil. Freeze for up to 3 months. Thaw in the fridge or at room temperature.

Lemon Poppyseed Cake Nutrition Facts

• Calories: 350 per slice (based on 10 slices)
• Carbohydrates: ~50g
• Protein: ~5g
• Fat: ~15g
• Saturated Fat: ~9g
• Sugar: ~30g
• Sodium: ~250mg

Nutrition information is estimated and may vary based on ingredients and serving size.

FAQs

Can I use Greek yogurt instead of buttermilk?
Yes, thin it with a little milk or water to match buttermilk’s consistency.

Can I skip the glaze?
Absolutely! The cake is delicious on its own, but the glaze adds a bright lemon finish.

Why is my cake dense?
Avoid overmixing the batter and make sure your baking soda and powder are fresh.

Is this the same as Ina Garten’s original recipe?
This version is inspired by Ina’s classic flavors but tailored for home bakers.

Try More Recipes:

• Ina Garten Sugar Cookie Recipe
• Garten Chocolate Mousse Recipe
• Ina Garten Cinnamon Rolls Recipe