Lemon Poppy Seed Cake (Pastel de Limón)

This Lemon Poppy Seed Cake is soft, buttery, and lightly citrusy—just the way I like it. It’s made with ricotta for extra moisture and just enough lemon to give it a clean, bright flavor without being too sour.

A glazed Lemon Poppy Seed Cake on a cake stand with a slice cut out and placed on a plate.

My Pastel de Limón

If you’re someone who grew up in a Mexican household like I did, you probably associate limón with savory foods—on tacos, in salsas, or over fruit. So lemon desserts can feel a little unexpected. I get it!

I used to pass on anything with lemon until Mr. Delish kept asking for lemony sweets. After baking a few by request (like this one), I slowly came around. Now it’s a favorite in our home—especially with coffee or as a little afternoon snack.

I think you’ll really enjoy this beautiful Lemon Poppyseed Cake. It doesn’t have an overpowering lemon flavor, so it’s great for all kinds of preferences. Especially if you’re a lemon lover. The hint of lemon is just enough to hit the craving, but if you like a stronger citrus flavor, you can add 2 extra tablespoons of lemon juice or ½ tablespoon more zest.

🩷 xoxo, Ana

**This post was originally published on July 2014. It has been updated to be more helpful.

How To Make Lemon Poppy Seed Cake

Start by preheating your oven and prepping your Bundt pan—make sure to grease it really well so the cake releases cleanly.

Mix the flour, salt, baking powder and soda in a bowl and set aside. This step makes it easier to add them later without overmixing.

Mixing cake batter with a handheld mixer.

Cream the butter until it’s nice and fluffy, then beat in the sugar until it looks light and smooth. Make sure to scrape the sides of the bowl to mix all ingredients.

Add the eggs one at a time, then stir in the lemon zest, lemon juice, and ricotta. This combo keeps the cake super moist.

Now bring it all together—add the flour ingredients and with a rubber spatula fold in the poppy seeds. Don’t overmix here!

Now bring it all together—add the flour ingredients and continue to mix with the mixer. Add the poppy seeds and fold in with a rubber spatula.

A bundt cake mold with cake batter inside.

Pour the batter into your pan and bake until golden and fully set in the center.

Let the cake cool in the pan for a bit, then flip it out onto a rack to cool completely.

Finish with the glaze—just whisk everything until smooth and pour it over once the cake has cooled.

A glazed lemon cake with poppy seeds on a cake stand.

Sprinkle poppy seeds on top and you’re set! The cake is ready to be enjoyed!

I like mine with some tea but others prefer with coffee or milk. What’s your preference?

A glazed Lemon Poppy Seed Cake on a cake stand with a slices cut out and placed on plates. — Incredible Delicious Lemon Poppy Seed Cake

Baking Tips

Ricotta keeps the crumb soft and rich—don’t skip it! For substitutes you can use sour cream, full fat Greek yogurt and also use requesón as a substitute if you’re in Mexico.
Make sure your Bundt pan is well-greased to prevent sticking.
Mexican lime juice works too but is a bit stronger.
Want more lemon flavor? Add more zest or juice as mentioned in the recipe card notes.

How to Store

Room Temp: Cover loosely and keep at room temperature for up to 3 days.
Fridge: Store in an airtight container for up to a week. Let it sit at room temp before serving for best texture.
Freezer: Wrap slices individually and freeze for up to 2 months. Thaw at room temperature or microwave for a few seconds.

✏️ Final Notes

Poppy seeds can be swapped for chia seeds or left out completely.
The glaze adds a nice finish, but the cake is still great without it if you want something less sweet.
To give it a fun Mexican twist, add a teaspoon of orange blossom water to the glaze.

Print Recipe:

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Make the cake

Prep the pan: Preheat the oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan well.
Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Cream butter & sugar: In a large bowl, beat the softened butter with a hand or stand mixer until light and fluffy. Add the sugar and beat again until fluffy and well blended.
Add eggs: Beat in eggs one at a time, then mix in the yolks. Stir in lemon zest, juice, and ricotta.
Combine & fold: Add the flour mixture and mix just until combined—don’t overmix. Fold in the poppy seeds with a spatula.
Bake: Pour the batter into your prepared pan and smooth the top. Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.
Cool: Let the cake rest for 10 minutes in the pan, then invert onto a wire rack and cool completely.

If you like a more intense lemon flavor I would recommend you increase the lemon juice by 2 tablespoons or 1/2 tablespoon of lemon zest.

FAQ’s

Do you need to soak poppy seeds before baking?

You don’t have to soak poppy seeds before baking, but it can help soften them a bit and bring out more of their nutty flavor. For this cake, it’s totally fine to skip the soaking step—just toss them right into the batter and you’re good to go.

Do poppy seeds add flavor or just texture?

Poppy seeds add both! They bring a light nutty flavor, but it’s pretty subtle. Most of the time, they’re more about adding a little crunch and that signature speckled look than a bold taste.

How to tell if poppy seeds have gone bad?

Poppy seeds can go rancid over time, especially if they’ve been sitting around for a while. The easiest way to tell is by smelling them—if they smell musty, sour, or just “off,” it’s time to toss them. Fresh poppy seeds should have a mild, nutty scent. You can also taste a tiny pinch—if they taste bitter instead of nutty, they’re no good.

“Why I Wasn’t a Fan of Lemon Desserts Growing up”

Here is an interesting observation for you. A lot of my Mexican friends don’t like lemony desserts. After talking with a friend last week about this same topic, I decided to ask other friends about their preference on lemony desserts. 4 out of 5 said they don’t like any dessert made with lemons; key lime pie, lemon bars, lemon cake, etc. You get the idea. We all concluded that it’s due to the fact that we put lime/lemon juice in most of our savory dishes!! Yes we correlate limes & lemons with savory foods. Not sweets. It was actually interesting to hear I was not alone!

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