Lemon Poppyseed Olive Oil Cake


It’s the end of February and I am dreaming of blue skies, flower petals, and warmer days. But a snowstorm hit and I’m inside. If you can’t will sunny days to magically appear, you can make lemony, citrusy cake to make you feel bright and happy.


This cake is bright yellow with poppyseed polka dots. It absolutely makes me feel better when the weather isn’t cooperating. Lemon is cheerful and sweet. It makes me think of sunshine and lemonade.


If you are feeling the need for some sunshine just like I am, I highly recommend baking this cake. While it isn’t actual sunshine, it is happiness and a great addition to a coffee break. Spring days are just around the corner.

Lemon Poppyseed Olive Oil Cake

*I baked this in a tall loaf pan, but you can most definitely bake in an 8″ loaf pan or a round 8″ cake pan. Just check cake starting at 40 minutes for done-ness.

*How cute is this citrus loaf pan?!


  • non-stick cooking spray
  • zest of 2 lemons
  • 1 cup sug ar
  • 1/2 cup buttermilk
  • 3 tablespoons lemon juice + 3 teaspoons, divided
  • 3 large eggs
  • 1 3/4 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2/3 cup extra-virgin olive oil
  • 1 tablespoon poppy seeds
  • 1/2 cup confectioners’ sugar

Preheat oven to 350 degrees.

Spray a loaf or round cake pan with non-stick spray. In a medium bowl, combine flour, baking powder baking soda, and salt. In a large bowl, combine lemon zest and sugar. Mixture will resemble wet sand (reminding you of sandy beaches…). Add olive oil, mixing thoroughly. Next add buttermilk, 3 tablespoons of the lemon juice, and eggs. Whisk until combined. Add dry ingredients and stir until just incorporated. Add poppy seeds and stir so batter is wonderfully speckled. Pour into greased loaf pan and bake for about 1 hour, but begin checking at about 50 minutes (sooner if using a round cake pan). Let cool slightly, then turn onto wire rack and flip so cake is right side up to cool completely.

To make glaze, whisk confectioners’ sugar and remaining 3 teaspoons lemon juice. Pour over cooled cake and let set before slicing. Store in an airtight container.

Leave a Reply

Your email address will not be published. Required fields are marked *