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Luscious Lemon Poppy Seed Cake


Move over, poppy seed hamantashen; we’ve got a new way to incorporate Purim’s poppy seed minhag and it’s always a winner! This deliciously easy lemon cake is dotted with nutty, crackly poppy seeds, and while it starts with a Duncan Hines cake mix, the final result tastes nothing like a cake mix. Who knew that with a few ingredient changes and the same easy steps, Duncan Hines could be this light, moist, and flavorful?


Prepare the Cake

Yields 3 (2-pound) loaf pans or 36 slices


Preheat oven to 325 degrees Fahrenheit. Spray three loaf pans with nonstick cooking spray.


Beat all cake ingredients in a large bowl with an electric mixer on low speed until moistened, about 30 seconds. Beat on medium speed for two minutes. Pour batter into prepared pans.


Bake for approximately 35 minutes, or until toothpick inserted into cake comes out clean. Cool cake in pan on a wire rack for 15 minutes. Remove cake from pan and cool completely, about one hour.


Whisk together confectioners’ sugar and water in a small bowl. Transfer lemon cake to serving platter and drizzle lemon glaze over cake. Slice and serve.


The cake can be frozen (without the glaze) for up to three months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap or place in a heavy-duty freezer bag. Thaw overnight on the countertop before serving. (Add the glaze after the cake is thawed.)


Photo and Food Styling by Chomi Landman