Poppy Seed Cake with Lemon Glaze

by Jen on October 5, 2012

Over the years, I’ve rarely incorporated poppy seeds into my baking.  However, having a Polish husband, poppy seed cake is a pretty popular cake during certain times of the year, mainly Christmas and Easter.  Seems like the Polish people are actually onto something, because poppy seeds actually have many health benefits!

  • Poppy seeds contain many plant derived chemical compounds that are known to have anti-oxidant, disease preventing and health promoting properties.
  • They help lower LDL, “bad cholesterol” and help raise HDL, “good cholesterol.”
  • Poppy seeds are an excellent source of dietary fiber.

I’ve heard of lemon loaf with poppy seeds, but I was in the mood for cake.  And since I’ve shared a Lemonade Cake here before, I figured I would put the lemon flavor in the glaze instead of the cake.


This cake is delicious, light, and low-cal!


I decided to bake mine in a tube pan, but you could bake it in a Bundt pan or a 9 x 13-inch pan.

It took a lot of willpower not to lick that extra glaze off the plate!


The next time you are looking for a light, fluffy, and delicious cake, go ahead and make this Poppy Seed Cake with Lemon Glaze.

Poppy Seed Cake with Lemon Glaze


Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: serves 14

Serving Size: 1 slice

Recipe adapted from Technicolor Kitchen


    For the Cake:
  • 1 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1-1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/4 tsp sea salt
  • 3 Tbsp poppy seeds
  • 3/4 cup unsweetened applesauce
  • 1/2 cup low-fat buttermilk
  • 1/2 cup coconut oil, melted (can substitute unsalted butter)
  • 1/2 cup honey
  • 2 eggs
  • 1/2 tsp pure vanilla extract
  • For the Glaze:
  • 1/2 cup icing sugar
  • zest and juice of 1 lemon
  • low-fat milk


  1. Preheat oven to 350F. Spray a tube pan with olive oil spray and set aside.
  2. In a large bowl, combine the applesauce, buttermilk, coconut oil, honey, eggs, and vanilla. Beat together with an electric mixer for two minutes. Add flours, baking powder, baking soda, cinnamon and salt. Stir to combine. Stir in poppy seeds.
  3. Spoon batter into prepared pan. Bake cake for approximately 25 - 30 minutes, or until a toothpick inserted in center comes out clean.
  4. Transfer to a wire rack and let cook for 10 minutes. Carefully remove cake from pan and let cool completely.
  5. To make glaze:
  6. In a small bowl, whisk together the icing sugar, lemon zest and juice. Add some low-fat milk (about a tsp at a time) to reach your desired consistency.
  7. Pour glaze over the cake, slice, and serve!


Cal: 207 Fat: 9g Protein: 3g Fiber: 1g Sodium: 120mg Sugar: 18g



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{ 2 comments… read them below or add one }

1 Chris @ Weekly Meal Plan October 8, 2012 at 4:38 am

These look seriously amazing. Adding to my Fourth of November menu!!! Sounds fabulous!! Thanks for sharing 🙂


2 Jen October 8, 2012 at 7:35 am

Great! Enjoy 🙂


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