The Perfect Ina Garten Lemon Poppyseed Cake Recipe for Beginners

Lemon poppy seed cake brings sunshine onto any plate with its vibrant, zesty personality.

Bright citrus notes dance through this classic dessert, creating a delightful sensory experience.

The delicate crumb promises a soft, tender texture that melts effortlessly on your tongue.

Subtle nutty hints from tiny black seeds add unexpected complexity and crunch to each slice.

Tangy and sweet elements balance perfectly, making this treat irresistible for morning coffee or afternoon indulgence.

Bakers love how this recipe transforms simple ingredients into something truly extraordinary.

Prepare for a culinary journey that celebrates fresh, wholesome flavors and comforting homemade goodness: your taste buds will thank you.

Why Ina Garten’s Lemon Poppyseed Cake Feels Bright & Tangy

• Burst of Citrusy Freshness: Ina Garten's lemon poppyseed cake delivers a bright, zesty punch that awakens your taste buds with intense lemon flavor, creating a refreshing dessert that feels like sunshine on a plate.
• Make-Ahead Magic: This cake requires a smart two-hour buttermilk and poppy seed soak, allowing bakers to prep ingredients in advance and break up the cooking process, making it perfect for busy home cooks who love relaxed baking experiences.
• Luxurious Layered Texture: The combination of buttermilk, multiple glazing techniques, and precise mixing methods ensures a supremely moist, tender cake with delightful poppy seed crunch and glossy lemon-infused finish that elevates it from ordinary to extraordinary.
• Versatile Celebration Treat: Whether served at brunch, afternoon tea, or as a sophisticated dessert, this cake transitions beautifully across different occasions, impressing guests with its elegant presentation and complex yet approachable flavor profile.

All the Ingredients for a Lemon Poppyseed Cake

• Buttermilk: Creamy dairy base that helps create a tender, moist cake texture.
• Eggs: Provide structure and richness to the cake batter.
• Vanilla: Adds warm, sweet background flavor to complement the lemon.
• Butter: Creates a rich, smooth base for the cake with excellent flavor.
• Lemon Juice: Brings bright, tangy citrus flavor to both cake and syrup.
• Lemon Zest: Provides intense, fresh lemon essence throughout the cake.

• All-Purpose Flour: Primary structure for the cake with a light texture.
• Cornstarch: Helps create a soft, delicate cake crumb.
• Granulated Sugar: Sweetens and helps with cake's moisture and browning.
• Confectioners' Sugar: Creates smooth, glossy glaze with sweet flavor.
• Poppy Seeds: Adds subtle crunch and nutty undertone to the cake.

• Baking Powder: Helps cake rise and become light and fluffy.
• Baking Soda: Assists with cake's rising and helps balance acidic ingredients.
• Salt: Enhances overall flavor and balances sweetness.

Easy Steps to Ina Garten’s Lemon Poppyseed Cake

Step 1: Prepare Buttermilk Poppy Seed Mixture

• Combine buttermilk and poppy seeds in a medium bowl
• Let the mixture rest for 2 hours at room temperature
• Preheat oven to 350°F (175°C)
• Generously coat a 10-inch Bundt pan with non-stick baking spray

Step 2: Cream Butter and Sugar

• Use stand mixer to blend softened butter and granulated sugar
• Beat until light and fluffy (about 3-4 minutes)
• Add eggs one at a time, mixing thoroughly after each addition
• Incorporate vanilla extract and fresh lemon zest
• Scrape down mixer bowl sides as needed

Step 3: Combine Dry Ingredients

• All-purpose flour
• Cornstarch
• Salt
• Baking powder
• Baking soda

Step 4: Create Cake Batter

• Add fresh lemon juice to buttermilk mixture
• Gradually alternate adding flour mixture and buttermilk mixture to creamed butter
• Begin and end with flour mixture
• Mix until just combined, avoiding overmixing

Step 5: Bake and Soak Cake

• Pour batter into prepared Bundt pan
• Bake for 40-50 minutes until golden and toothpick comes out clean
• Prepare lemon syrup by heating: granulated sugar, fresh lemon juice
• Pour hot syrup over warm cake immediately after removing from oven
• Allow cake to cool for 30 minutes

Step 6: Finish with Lemon Glaze

• Whisk together: confectioners' sugar, fresh lemon juice
• Drizzle glaze over completely cooled cake
• Let glaze set for 10-15 minutes before serving

Tips for a Flavor-Packed Lemon Poppyseed Cake

• Zap Zest Swiftly: Gently roll lemons on the counter before zesting to release more oils and maximize flavor extraction.
• Buttermilk Boost: Let buttermilk sit at room temperature for 15 minutes before mixing to enhance its tangy depth and smooth incorporation.
• Prevent Poppy Pile-Up: Toss poppy seeds lightly in flour before adding to batter to prevent them from sinking to the bottom of the cake.
• Fold Gently: Use a rubber spatula to fold ingredients with delicate, sweeping motions that preserve the cake's light, airy structure.
• Cooling Mastery: Allow the cake to cool in the pan for exactly 10 minutes before inverting to prevent breaking while ensuring clean release.

Safe Storage for Lemon Poppyseed Cake

• Refrigerator Method: Seal the cake in an airtight container lined with paper towels to absorb excess moisture. This technique prevents sogginess and maintains the cake's delicate crumb, keeping it fresh for up to a week. Remove from the fridge 30 minutes before serving to restore its original soft texture.
• Freezer Method: Slice the cake before freezing to make future enjoyment easier. Wrap individual portions in plastic wrap, then place them in a freezer-safe container or heavy-duty freezer bag. Label with the date and consume within two months for optimal taste and texture. Thaw overnight in the refrigerator or at room temperature for 1-2 hours.
• Counter Method: Store the cake under a cake dome or covered with a loose tent of aluminum foil to prevent drying out. Keep away from direct sunlight and heat sources.

Fresh Twists on Ina Garten’s Lemon Poppyseed Cake

• Lavender Lemon Poppy Seed Cake: Infuse the buttermilk with dried lavender flowers during the 2-hour soaking period, adding a delicate floral note to the classic recipe.
• Orange Poppy Seed Bundt: Replace lemon zest and juice with fresh orange zest and juice, creating a bright citrusy alternative that maintains the cake's signature texture.
• Almond Poppy Seed Drizzle: Incorporate almond extract into the batter and swap some of the all-purpose flour with almond flour for a nutty undertone, then finish with an almond-lemon glaze.
• Blueberry Poppy Seed Burst: Fold fresh or frozen blueberries into the batter just before pouring into the pan, adding bursts of fruity flavor and beautiful purple-blue swirls throughout the cake.

Looking Back at Ina Garten Lemon Poppyseed Cake

Culinary magic emerges from Ina Garten’s lemon poppyseed cake, where zesty citrus notes dance with delicate seeds.

Sophisticated bakers appreciate this dessert’s harmonious blend of textures and flavors.

Mediterranean sunshine radiates through each carefully crafted slice, promising pure indulgence.

Rich buttermilk ensures incredible moisture while lemon’s brightness cuts through sweet complexity.

Southern hospitality whispers in this classic recipe, inviting warm gatherings around delightful pastry.

Passionate bakers: share this extraordinary recipe, spread deliciousness across social networks, and inspire kitchen creativity among friends and family.

Ina Garten Lemon Poppyseed Cake Recipe

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4.5 from 27 reviews

• Total Time: 1 hour 15 minutes
• Yield: 12 1x

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Description

Ina Garten’s lemon poppyseed cake delivers zesty, sunshine-filled flavor with remarkable elegance. Fresh citrus notes and delicate poppy seeds create a perfect balance of texture and brightness that will delight dessert enthusiasts seeking a classic, refined treat.

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Ingredients

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Main Ingredients:

• 2 ½ cups granulated sugar
• 2 ¾ cups all-purpose flour
• ½ pound (227 grams) unsalted butter, room temperature
• 4 extra-large eggs, room temperature
• ⅓ cup poppy seeds

Liquid & Flavoring Ingredients:

• 1 cup buttermilk
• ¾ cup lemon juice
• ⅓ cup lemon zest (from 4–5 large lemons)
• 1 teaspoon vanilla extract
• 1 ½ tablespoons lemon juice

Supplementary Ingredients:

• ¼ cup cornstarch
• 1 teaspoon kosher salt
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• 1 cup confectioners’ sugar
• Nonstick baking spray with flour (e.g., Baker’s Joy)

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Instructions

1. Infuse buttermilk with poppy seeds and allow to marinate for approximately 120 minutes (2 hours). Preheat the oven to 350°F (177°C). Thoroughly coat a 10-inch Bundt pan with non-stick baking spray, ensuring complete coverage.
2. Utilize an electric mixer to cream butter and granulated sugar until light and voluminous. Incorporate eggs individually, ensuring thorough blending after each addition. Fold in pure vanilla extract and freshly grated lemon zest. Periodically scrape down the mixing bowl’s sides to maintain uniform consistency.
3. In a separate mixing vessel, meticulously sift together all-purpose flour, cornstarch, kosher salt, baking powder, and baking soda. Ensure ingredients are evenly distributed and free of lumps.
4. Introduce 1/4 cup (60 milliliters) of freshly squeezed lemon juice into the buttermilk and poppy seed mixture. Gradually integrate the dry flour mixture and buttermilk mixture into the creamed butter base, alternating between the two. Begin and conclude with the flour mixture to achieve optimal texture.
5. Gently transfer the cake batter into the prepared Bundt pan, spreading evenly. Bake in the preheated oven for 40-50 minutes, or until a wooden skewer inserted into the center emerges clean. Simultaneously, prepare a tangy lemon syrup by heating 1/2 cup (100 grams) of granulated sugar with 1/2 cup (120 milliliters) of lemon juice until dissolved. Once the cake is removed from the oven, immediately drench with the warm syrup. Allow the cake to rest and absorb the syrup for 30 minutes.
6. Craft a luminous glaze by whisking confectioners’ sugar with fresh lemon juice until smooth. Delicately drizzle the glaze over the cooled cake, allowing it to cascade down the ridges of the Bundt pan.

Notes

• Transform ordinary cake moments into extraordinary culinary experiences with this sunshine-packed lemon poppyseed delight.
• Create magical flavor depths by allowing buttermilk and poppy seeds to mingle and soften for two luxurious hours.
• Unleash vibrant citrus intensity through freshly zested lemons and just-squeezed juice that dance across your taste buds.
• Achieve cloud-like tenderness by gently sifting dry ingredients and blending with precision to avoid tough, dense textures.
• Master professional baking techniques by carefully alternating wet and dry ingredients, preventing overmixing and ensuring a perfectly soft crumb.
• Elevate moisture and flavor with a hot lemon syrup drizzle that penetrates every delectable layer, transforming a simple cake into a memorable dessert.

• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 590 kcal
• Sugar: 46 g
• Sodium: 188 mg
• Fat: 28 g
• Saturated Fat: 17 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 77 g
• Fiber: 1 g
• Protein: 5 g
• Cholesterol: 135 mg