Lemon almond poppy seed cake from Snacking Bakes: Simple Recipes for Cookies, Bars, Brownies, Cakes, and More (page 158) by Yossy Arefi

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Notes about this recipe

  • Eat Your Books

    See recipe for a cupcake variation.

  • Pandan on May 04, 2026

    Made this to use up some leftover poppyseeds. Quite nice!

  • lindsey_5xsrit on April 26, 2026

    Made this in an 8x8 pan - would try again in loaf tin and try to make a thicker icing. Otherwise great recipe for lemon/poppy - would also love to try as muffins.

  • nomeshk on February 18, 2026

    Definitely sift the icing sugar for the glaze. I didn't out of laziness and the directions didn't say so, and ended up with some lumps. Used grapefruit instead of lemon as suggested by the variations. I found it too marzipan-y personally, but my husband liked the level of almond.

  • elysedc on February 09, 2026

    also used greek yogurt for sour cream. turned out very moist and delicious! needed way less juice than called for in icing - was slightly too runny, but then set in the nicest, crackliest way. added a drop of lemon extract to icing. took 40 mins in my loaf pan.

  • anya_sf on August 03, 2024

    Delicious, moist, easy version of lemon poppy seed cake, which is one of my favorites. Greek yogurt worked well instead of sour cream. Baking time in a 9x5" loaf pan was 55 min. Half the glaze was sufficient for us. The almond wasn't as prominent as I expected, so I might increase the extract next time.

  • Kinhawaii on July 19, 2024

    I thought these made nice tasting moist muffins too & I got a dozen. I think I might like these in a mini form -where I would miss the butter less & appreciate the moistness more. The lemon & almond are nicely balanced.

  • stef on December 25, 2023

    Made this into muffins. Lovely moist crumb. Almond flavour with a hint of lemon.lemon glaze was a nice addition. Made 10 muffins. Baked at 350f for 22 minutes.

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