Penelope's Lemon Poppy Seed Cake

Recipe by Denise in da Kitchen

This is another one of the recipes in my mother-in-law's file. I don't know who Penelope is, but her cake is delicious! Because we really like lemon, I added the glaze to the cake, but it is delicious without it, too.

Top Review by Lori Lee

This loaf is very good. I like the fact that it has all those poppy seeds. I have to make my food budget stretch so I made some substitutions. In stead of the almond I used more lemon juice and instead of the melted butter(too costly) I used cooking oil. I also used the glaze which is very good. This is a nice dish to go with coffee. Thanks for posting.... Lori

Ingredients Nutrition


  1. Mix sugar and eggs together and beat until light and fluffy.
  2. Gradually add milk and beat.
  3. Add butter and extracts; blend well.
  4. Sift dry ingredients and add sugar/butter mixture.
  5. Mix well and add poppyseeds.
  6. Grease and flour one loaf pan.
  7. Bake at 325 degrees for 50 to 60 minutes or until cake tester comes out clean.
  8. Turn out onto cooling rack.
  9. Mix lemon juice and powdered sugar.
  10. Spread on cake while it is still warm.

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