Lemon Poppy Seed Cake with Citrus Honey Glaze
This Lemon Poppy Seed Cake is soft, citrusy, and drizzled with a honey glaze that sparkles with zest. Made in one bowl with olive oil and Greek yogurt, it's bright, moist, and easy — a sunny slice of homemade joy.
Equipment
- Mixing Bowl
- Whisk or spatula
- 9x5-inch loaf pan
- Parchment Paper
- Zester or grater
- Oven
Ingredients
For the Cake
- 1/2 cup extra-virgin olive oil
- 1/2 cup honey
- 2 eggs room temperature
- 2 tsp vanilla extract
- 3/4 cup plain Greek yogurt
- 1 tbsp lemon zest Meyer or regular
- 1/4 cup lemon juice
- 1 1/4 cups all-purpose or white whole wheat flour
- 1 cup almond flour or almond meal
- 2 tsp baking powder
- 1 tbsp poppy seeds
- 1/2 tsp kosher salt
For the Citrus Honey Glaze
- 2 tbsp honey
- 1 lemon juice and zest
- 1 blood orange juice and zest
- 3/4 cup powdered sugar sifted
Instructions
- Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper.
- In a large bowl, whisk together olive oil, honey, eggs, yogurt, vanilla, lemon zest, and lemon juice until smooth.
- Add all-purpose flour, almond flour, baking powder, salt, and poppy seeds. Stir gently until just combined.
- Pour batter into the prepared loaf pan and smooth the top. Bake for 40–45 minutes, until golden and a toothpick comes out clean.
- While the cake bakes, prepare the glaze. Zest the citrus fruits. Whisk honey and 1/4 cup lemon juice in a bowl. Reserve half of the mixture.
- When the loaf is done, drizzle with half the warm glaze to soak in. Let cool in pan for 10–15 minutes, then transfer to a wire rack.
- To the remaining glaze, add 1 tbsp blood orange juice, powdered sugar, and half the zest. Whisk until smooth and drizzly.
- Pour glaze over the cooled loaf, letting it drip down the sides. Sprinkle with remaining zest. Slice and serve.
Notes
For a less sweet loaf, reduce honey slightly and use extra zest for bold citrus flavor. This loaf stays moist for days and can be frozen (unglazed) for up to 2 months.