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    You are in: Home / Recipes / Lemon Poppy Seed Cake Recipe
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    Lemon Poppy Seed Cake

    Average Rating:

     20 Total Reviews

    Showing 1-20 of 20

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    • on November 04, 2011

      I used a Duncan Hines Lemon Cake mix. Also increased the amount of poppy seed to 3/4 cup, Everyone raved about this cake.

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    • on March 08, 2010

      Thank you, Engrossed! I misplaced the old family recipe and wanted to make it for St. Patty's day this year...yours is exact and it is WONDERFUL!! Awesome with a little bit of half-n-half, a little sprinkle of sugar...yum!!!!

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    • on November 09, 2009

      excellent 5 stars

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    • on May 19, 2009

      Very easy..........very good!

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    • on April 11, 2009

      This is one of the most successful cakes I have ever made (I'm cake-making impaired I swear!)!! I took to a BBQ tonight and everyone had two pieces AND the host took the remaining cake and left me one itty-bitty piece to bring home tonight - which I have hidden and plan to eat all by myself!! I followed the directions and ingredients exactly - although I would flour the pan next time, cuz I did have a bit of trouble with sticking (that darn cake-making impairment I think). Next time (and I've already promised I would bring this cake again) I'll include the zest of the lemons in the cake batter or possibly some lemon extract to give the cake more of a lemony flavor. Truly wonderful lemon poppy seed cake this Spring.

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    • on March 29, 2009

      Best cake ever!!!

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    • on December 31, 2008

      Moist, delicious and easy! I made a glaze with powdered sugar, milk and a little bit of lemon juice. I poked a bunch of holes (with a fork) in the top of the cake right after taking it out of the oven, then poured the glaze over the cake while it was still in the pan.

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    • on October 28, 2008

      Out of this world delicious!!! I used a lemon cake mix and 1/4 cup poppy seeds. Made this last night and DS walked in and thought the place smelled wonderful and then he ate a piece right out of the oven and said it was the best he ever had. DH echoed the same. Bought it to work today and a co-worker is going to make it this weekend. Thank you for a wonderful recipe.

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    • on June 23, 2008

      5 BRIGHT STARS for taste and ease! It was so good last night that I'm having another piece for breakfast! Thanks for sharing!

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    • on May 17, 2008

      Delicious! We really loved this very moist, lemony cake. I used a lemon cake mix and the full amount of poppy seeds. Also, because my family LOVES lemon, I added 1/2 tsp. lemon extract to the cake batter and 1/4 tsp. to the glaze. This gave it the perfect lemon tang that we love. My family gave this delicious cake 2-thumbs up. Thank you for sharing this fantastic recipe...it is definitely a keeper!

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    • on March 17, 2008

      Followed the recipe exactly and it produced an absolutely delicous cake. Very easy to make and the glaze was a perfect topper for the cake. Made for Zaar Stars!

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    • on March 03, 2008

      While the taste is fantastic, I struggled with getting the cake out of the pan once I put the glaze on it. I used individual bundt pans and followed the directions exactly. When I make this recipe again, I will remove the cakes from the pans first and then add the glaze. Thanks for a great recipe!!

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    • on February 23, 2008

      What a wonderful cake. Very light with just the right amount of sweetness. Because I'm not that familiar with poppy seeds, I only used 1 tablespoon and will increase that next time. I used a Lemon Cake mix instead of the yellow and it was just perfect. Thanks Engrossed for a keeper.

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    • on February 20, 2008

      I have made this many, many times to rave reviews! I make it with lemon cake mix and only use 3 eggs.

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    • on February 19, 2008

      Made for Feb., 2008 Bevy Tag. A good basic Lemon Poppyseed cake. I think I would like it with a little more "lemony" flavor. Maybe next time I will use the lemon cake mix instead of the yellow. Either that, or add some lemon zest to the batter. I only used 1/4 cup of the poppyseeds and used a thinned down lemon frosting instead of the glaze.

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    • on August 14, 2007

      Just loved it! I used 2 loaf pans as you suggested and it turned out great. I had to lower the time to 35 mins, but otherwise perfect. I used about 1/3 cup poppy seeds, but I think I'll try with the full 1/2 cup next time

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    • on July 24, 2007

      ABSOLUTELY DELICIOUS!!!!!!!!!! The baking time was ON THE DOT, too!!! And that almost never happens! PERFECT!!! (I did add only 1/4 cup poppy seeds, and it was just right for us!) TY so very much!!!!!!!!! :)

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    • on June 07, 2007

      We loved this cake! I did use the cake mix with the pudding and about a 1/4 cup of poppyseed's for our taste. The kitchen smelled so good while this cake was baking and you cant help but lick the bowl too! Thank you Engrossed for posting this recipe.

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    • on June 03, 2007

      engrossed you know good food. 2nd favorite from you list. thank you for sharing this.

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    • on May 14, 2007

      OUTSTANDING cake, at least that's the concensus here in Apple Valley, California, from those who shared in it! I liked the poppy seeds so much [actually I inadvertently 'dumped' in more than the 1/2 cup ~ about 3/4 to 1 cup]! Still, the cake turned out great, I thought! Oh, yes ~ I also used the juice from 2 LARGE lemons for the glaze! VERY LEMONY & VERY NICE! Thanks for sharing!

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    Nutritional Facts for Lemon Poppy Seed Cake

    Serving Size: 1 (93 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 306.2
     
    Calories from Fat 122
    40%
    Total Fat 13.6 g
    20%
    Saturated Fat 2.0 g
    10%
    Cholesterol 47.1 mg
    15%
    Sodium 303.0 mg
    12%
    Total Carbohydrate 43.3 g
    14%
    Dietary Fiber 1.2 g
    4%
    Sugars 25.3 g
    101%
    Protein 3.8 g
    7%
    Detailed Nutrition Values About Nutrition Info
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