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When lemon season hits, this is the cake I bake on repeat. It’s plush, zesty, and flecked with crunchy poppy seeds—finished with a glossy lemon glaze that sinks into every bite.

You’ll love that it’s a simple stir-and-bake situation with real lemon flavor (zest + juice) and a tender crumb that stays moist for days. Enjoy for brunch, as an afternoon snack with a latte, or for dessert with ice cream on the side.

overhead photo of Lemon Poppyseed Cake with Citrus Honey Glaze

And just like that, we’ve made it to Friday! When I was a kid, Friday was my absolute favorite day of the week. Friday meant it was the last day of school and I had two full days of absolutely zero school ahead of me. It was always such a relief once Friday finally rolled around. Plus, I knew that after school there would be a very good chance I could convince my mom to bake something sweet with me, normally cookies.

I still look forward to Friday, but probably more because it’s been ingrained into me to just love this day. I don’t actually have a favorite day anymore, I usually wake up pretty excited and full of energy to tackle whatever is on my list that day…Monday through Sunday (though I still don’t love Sundays). But something about Friday holds so much excitement. It’s the end of the week (and this week was a great one!), things usually slow down for the next couple of days, and life chills out.

cake batter in mixing bowl before baking

And that right there is reason enough to celebrate…

Which is why I (mostly) reserve Fridays for something sweet. We took a quick break last week to share one of my go-to weekend breakfasts. But this week it’s back to something sweet. Enter this oh so pretty, and perfectly lemon, poppy seed cake. It’s healthy(ish), so easy to make, gluten free (if you need it to be), and most importantly?

Insanely delicious.

drizzling honey glaze over cake

The Inspiration.

I’ve talked about this before, but I find a lot of inspiration from the seasons and the produce that goes along with each season. The more time I spend developing recipes, the more I lean on the food itself for inspiration. Currently, winter citrus is my main focus. I can’t stop both cooking and baking with all the wonderful citrus that’s currently in the market.

I shared a savory salmon early this week, and today, it’s cake. And you guys? This cake is so good. I used Meyer lemons for incredible tang and sweetness. I also used vibrant blood oranges in the glaze to add a pop of color.

Citrus Honey Glaze in mixing bowl

Best (healthy) lemon poppy seed cake…details.

The cake batter is simple, easy, no fuss, and can even be made gluten free. I used olive oil and Greek yogurt to not only keep the cake light and moist but to add additional flavor. If you’re new to baking with olive oil don’t be scared. It’s actually such a nice oil to bake with and it’s really just an added bonus that it happens to be healthy. You might think you’d be able to taste the oil but you really can’t. It only leaves the cake with a moist texture and a faint fruity hint, which pairs perfectly with the citrus.

To keep the muffins sweet, I used manuka honey Some of you might argue that honey is sugar, and all sugar is the same. I’m looking past this, and instead focusing on the benefits manuka honey is said to have. Just trust me here, it works and it’s good. If you prefer not to splurge on fancy manuka honey feel free to use regular honey too.

overhead close up photo of Lemon Poppyseed Cake with Citrus Honey Glaze

Moving along…that citrus honey glaze.

While the cake is so good on its own (really, it is), the glaze seals the deal (literally) and makes this extra special.

The first step is the citrus. I used a Meyer lemon and a blood orange. You can use all lemons too, but I love the color the blood orange adds, so pretty.

I zested the fruits with a Y peeler, then thinly sliced the zest into very thin dainty strips. Set the strips aside for a minute and mix the citrus together with the honey. Some of the citrus honey is poured over the warm cake, which helps to really lock in the moisture. The remaining citrus honey is mixed with a little powdered sugar (only just a little) and all the citrus zest. Spoon this over the cake to finish.

And that’s it…simple, pretty, perfectly sweet, extra moist SO GOOD!

side angled photo of Lemon Poppyseed Cake with Citrus Honey Glaze with 1 piece of cake cut

FAQ:

Can I bake this as muffins?
Yes—fill liners about ¾ full and start checking early. They’re done when domed, lightly golden, and a tester shows a few moist crumbs.

How do I get stronger lemon flavor without making it sour?
Use extra zest and rub it into the sugar before mixing. Keep juice amounts the same and lean on the glaze for tang.

Why did my poppy seeds sink?
Gently toss them with a spoonful of dry ingredients or soak briefly, then fold in at the end. A thicker batter also helps suspend the seeds.

Can I halve the sugar?
Reducing sugar will make the crumb drier and the glaze more tart. For a less-sweet cake, cut a little sugar and add a touch more fat or yogurt to keep moisture.

overhead photo of Lemon Poppyseed Cake with Citrus Honey Glaze and 2 pieces of cake cut

If you make this lemon poppy seed cake, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Lemon Poppyseed Cake with Citrus Honey Glaze.

Author: Tieghan Gerard
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8
Calories Per Serving: 525 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Citrus Honey Glaze

  • 2 tablespoons honey
  • 1 Meyer or regular lemon
  • 1 blood orange
  • 3/4 cup powdered sugar, using more as needed
US Customary - Metric

Instructions

  • 1. Preheat the oven to 350 degrees F. Line a 9x5 inch loaf pan with parchment paper.
    2. In a large bowl, whisk together the olive oil, honey, eggs, yogurt, vanilla, lemon zest, and juice, mix until smooth and creamy. Add the all-purpose flour, almond flour, baking powder, and salt. Mix until just combined, being sure the batter is completely mixed. Stir in the poppy seeds.
    3. Pour the batter into the prepared bread pan. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
    4. Meanwhile, make the glaze. Remove the zest from the remaining lemon and the blood orange with a vegetable peeler in wide strips. Then thinly slice the strips. Alternately, you can just zest the lemon and orange on a Microplane.  
    5. In a medium bowl, mix together the honey and about 1/4 cup lemon juice. Drizzle 1/2 the glaze over the warm cake. To the remaining glaze, add 1 tablespoon blood orange juice and the powdered sugar, whisk until smooth. Stir in 1/2 the lemon zest and 1/2 of the orange zest.  If needed, thin the glaze by adding additional citrus juice, 1 tablespoon at a time, until drizzly. 
    6. Pour the glaze over the cake, letting it fall down the sides. Let set 5 minutes, slice and enjoy warm or at room temp.

Notes

Storing: this bread keeps well for 3-4 days at room temperature. 
To Freeze: Bake as directed, cool each loaf completely, then tightly wrap in plastic wrap. Freeze in a freezer bag or freezer safe container for up to 4 months. Thaw overnight in the fridge, or on the counter for a few hours. 
Gluten Free Sub: Use an equal amount of your favorite gluten free flour blend in place of the all-purpose flour. I recommend Cup4Cup gluten free flour. Or use 1 cup coconut flour. Note I find best results using a GF flour all-purpose mix.
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horizontal photo of Lemon Poppyseed Cake with Citrus Honey Glaze with 2 pieces of cake cut

This post was originally published on January 17, 2020
4.39 from 192 votes (169 ratings without comment)

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Comments

  1. I can’t wait to try this recipe! I’m new to Colorado (Denver) and have not been having the best luck with altitude baking. Are your recipes (including the amazing looking cookies) adjusted for that since you are in the mountains, or do I still need to adjust accordingly?

    Thanks!

    Reply

    1. Hi Laura! I actually do not like to adjust for the altitude as I have always found my baked goods to come out dry. Instead I always make sure to under bake my baked goods by a few minutes to ensure they are moist. I think if you follow this recipe as directed you will have a nice result!! Just keep an eye on the cake while it bakes. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

      Reply

  2. Echoing a few comments in wondering if you could use all purpose flour for the whole thing? Or are two different types of flour necessary?

    Reply

    1. Hi Krista! You can use all-purpose flour for the entire cake. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

      Reply

    1. Hi Liz! I bet chia seeds will be great. Fun idea! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

      Reply

  6. Did you use coconut flour or all purpose flour in the cake in your pictures? Is it a 1:1 ratio? I also noticed you mentioned whole wheat flour in the directions, just want to make sure I use the right one.

    Reply

    1. Hi Kelly! I use a mix of white whole wheat flour and almond flour. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

      Reply

  7. Looks lovely – can’t wait to try it!!
    Just FYI in step 2 it says to add whole wheat flour but I think you mean coconut flour?
    Thank you for a wonderful recipe.

    Reply

    1. Hi Clare! Thanks for finding that. Recipe all fixed. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

      Reply

  8. When you said GF I was wondering what flour you used. I am shocked you used this much coconut flour with so few eggs. Everything I have ever made with coconut flour requires lots and lots of eggs. This looks delicious!! I am surprised you can evenly exchange the coconut flour for all purpose. I have never seen that either. I love lemon poppy seed.

    Reply

  9. I’m curious if you could use all purpose flour for the entire recipe. My child is allergic to tree nuts so that makes the almond flour a no-go for us.

    Thanks in advance for letting me know!

    Reply

    1. Hi Dana! Yes, you can use all-purpose flour for the entire recipe. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

      Reply

  10. I am sooooo excited that this is already GF!!! I’ve been subbing recipes with Cup4Cup but I feel better that it’s been tested by you first. Making this this weekend for sure!

    Reply

    1. Hi Brittany! Below are the directions to make GF. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

      Gluten Free Sub: Use an equal amount of your favorite gluten free flour blend in place of the all-purpose flour. I recommend Cup4Cup gluten free flour. Or use 1 cup coconut flour. Note I find best results using a GF flour all-purpose mix.

      Reply

    1. Hi Jane! I bet coconut yogurt will be delicious. Just make sure it is a thick and creamy coconut yogurt and not watery. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

      Reply

  13. I Want to try this soon, it looks amazing! I love using alternative flours in baking, I’ve never seen an exact measurement swap for coconut flour and all purpose flour…. coconut flour is much more dry. If I opt for coconut flour, I use all 1 1/2 cups? I can’t wait to give this a go! Thanks

    Reply

    1. Hi Tayler! Below are the directions to make GF. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

      Gluten Free Sub: Use an equal amount of your favorite gluten free flour blend in place of the all-purpose flour. I recommend Cup4Cup gluten free flour. Or use 1 cup coconut flour. Note I find best results using a GF flour all-purpose mix.

      Reply

  14. Good morning, Tieghan! Your lemon cake (is it really considered a cake in “loaf form”, or is it like a quick bread type thing? No matter what, it looks like a little gift of springtime in the dead of winter! I have never seen Meyer lemons before. Are they really red like that inside? As for Manuka honey, I also believe it is really good healthy stuff! But, it is so “off the wall” expensive! I may splurge one day though!

    Reply

    1. Hi Colleen! Yes, the lemons really look like that! And they taste amazing! I hope you try this recipe sometime soon. Manuka honey is a splurge, but I find that it lasts a long time! xTieghan

      Reply

    1. Hi Laura! Yes, almond flour is the same thing as almond meal. If you can’t find, use an equal amount of all-purpose flour. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

      Reply