Lemon Poppy Seed Cake with Lemon Glaze

Preparation info
  • Serves

    12 to 16

    • Difficulty


Appears in
Back in the Day Bakery Made With Love

By Cheryl Day and Griffith Day

Published 2015

  • About

Lemon and poppy seeds are a classic combination. If you love lemons as much as I do, then pucker up, because this cake has more than a twist. The lemon syrup and glaze keep it supermoist, and the flavors get better every day. If you keep it on the kitchen counter, you will be tempted to cut a slice every time you pass it.


  • cups unbleached (all-purpose) flour
  • 1 teaspoon baking powder, preferably aluminum-free
  • 1


Position a rack in the middle of the oven and preheat the oven to 350°F. Butter a 9-inch springform pan. Line the bottom with parchment and butter it as well. Lightly dust the pan with flour,