Poppy-Seed Cake with Lemon Curd

Poppy-Seed Cake with Lemon Curd

3 Reviews
From: EatingWell Magazine, January/February 1999

Just like your favorite morning muffin made into an elegant cake. Unlike that bakery muffin, though, you can help yourself to seconds: each serving has just 1 gram saturated fat.

Ingredients 12 servings

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  • 2 tablespoons plus 1¼ cups sugar
  • 2 cups all-purpose flour
  • 3 tablespoons poppy seeds
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 large egg
  • 1 cup buttermilk
  • 3 tablespoons canola oil
  • 2 teaspoons freshly grated lemon zest
  • 1 teaspoon vanilla extract
  • Lemon Curd, (recipe follows), optional


  • Active

  • Ready In

  1. Preheat oven to 350°F. Coat a 6- or 8-cup tube pan with nonstick spray. Sprinkle pan with 2 tablespoons sugar, tapping out excess.
  2. Whisk flour, poppy seeds, baking powder, baking soda and salt in a large bowl.
  3. Whisk egg in another bowl until frothy. Whisk in remaining 1¼ cups sugar, buttermilk, oil, lemon zest and vanilla. Gradually add wet ingredients to dry ingredients, whisking until just moistened. Pour batter into prepared pan.
  4. Bake the cake until top springs back when touched lightly and a skewer inserted in the center comes out clean, 30 to 40 minutes. Immediately loosen edges and invert onto a wire rack. Let cool completely. Serve with Lemon Curd, if desired.

Nutrition information

  • Per serving: 218 calories; 5 g fat(1 g sat); 1 g fiber; 40 g carbohydrates; 4 g protein; 5 mcg folate; 16 mg cholesterol; 24 g sugars; 32 IU vitamin A; 1 mg vitamin C; 76 mg calcium; 1 mg iron; 291 mg sodium; 74 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1 starch, 1½ other carbohydrate, 1 fat

Reviews 3

October 05, 2017
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By: Jennifer Kleffner
Made this without the lemon curd. Honestly, a bit dry. My guess is the low fat/high sugar/low eggs contributes to this, and the curd is really needed to add moisture. I'll look for a recipe with a bit more fat and eggs, and perhaps less sugar the next go around. Husband loved it.
August 01, 2015
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By: EatingWell User
Glad to find the recipe after so many years I first made this cake back in '00 and lost the magazine. I'm so glad to have found it again. This was my go-to dessert for pot lucks or new neighbors (I lived in Florida and had a very generous Meyer lemon tree). Love, love the poppy seeds. Pros: Lemony, the curd tastes like the real thing
March 01, 2010
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By: EatingWell User
A showstopper. Make this with the lemon curd and your guests will ask for itagain and again. Good, wholesome, healthy recipes. While it is low fat the taste is rich.
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