How to Make Meyer Lemon Olive Oil and Poppy Seed Cake

If you’ve ever wondered how to make Meyer lemon olive oil and poppy seed cake, this is the easy, fresh recipe I love making.

This cake is light, moist, and full of bright lemon flavor. It’s not too sweet, which makes it perfect with a cup of coffee or tea. The poppy seeds add a little crunch.

The candied lemons on top? They’re beautiful and taste as good as they look.

Ingredients for Meyer lemon Olive Oil and Poppy Seed Cake

You’ll need the following ingredient for lemon poppy seed cake:

• 1 cup white granulated sugar
• 1 tablespoon Meyer lemon zest (or regular lemon zest)
• ¾ cup Meyer lemon olive oil (or regular olive oil works just fine)
• ½ cup whole milk
• 2 tablespoons fresh Meyer lemon juice (regular fresh lemon juice is totally fine)
• 1 teaspoon vanilla extract
• 2 large eggs
• 2¼ cups all-purpose flour
• 2 teaspoons poppy seeds
• 1 teaspoon baking powder
• 1 teaspoon salt
• ¼ teaspoon baking soda
• 1 tablespoon sparkling sugar (optional, but pretty)
  

A Note on Lemons and Oil

Meyer lemons are a bit sweeter and softer than regular lemons. They taste like a cross between a lemon and an orange.

But, if you can’t find them in any local grocery stores, don’t worry. Regular lemons will work just fine. Same with the olive oil. Meyer lemon olive oil adds a citrusy note, but regular olive oil still gives a lovely moist texture. No need to run all over town.

Let’s Bake

Preheat your oven to 350°F.
Spray your cake pan with non-stick spray that contains flour. Or line it with parchment paper. You’ll need to trim it to fit the pan, but it makes removing the cake easier. I just put a piece of parchment paper in it and let the paper come up over the sides. 

In a large mixing bowl, combine the cup of sugar and lemon zest. Mix this for 1-2 minutes. It will smell amazing. You can use a stand mixer or a hand held mixer for this recipe. 
Add in the olive oil, milk, lemon juice, eggs, and vanilla. Mix well. It will look sloshy. That’s okay.

Mix the dry ingredients In a separate bowl. Whisk together the flour, poppy seeds, baking powder, salt, and baking soda.
Gradually stir the dry mixture into the wet mixture. Just until it’s combined. Don’t overmix.

Pour the batter into your prepared pan.
Sprinkle the sparkling sugar over the top if you’d like a little extra sparkle and crunch.

Bake for 25 to 30 minutes. Keep an eye on it. Your oven might bake faster. The cake is done when a toothpick inserted near the center comes out clean.

Let it cool in the pan for 10 minutes. Then turn it out and let it cool completely on a rack. For best results, let it cool completely. 

Time for the Candied Lemons

You’ll need:

• 1½ cups white sugar
• ¾ cup water
• 2 Meyer lemons, sliced about ⅛ inch thick (regular lemons work too)

In a medium saucepan, bring the sugar and water to a boil. Add the lemon slices. Reduce the heat to medium-low. Simmer gently for 20 to 30 minutes. The lemon rinds will turn soft and translucent.

Set a wire rack over a parchment-lined baking sheet. Using tongs, lift the lemon slices from the syrup and lay them flat on the rack. Let them cool completely.

They’ll be sticky and shiny — and so pretty. If this is your first time making candied lemons, you will love it! So simple and so delicious. 

An Extra Tip: Fresh Lemon Glaze

If you have leftover lemon juice, mix it with a little powdered sugar to make a quick lemon glaze. Drizzle it over the cooled cake and candied lemons. It adds a touch of shine and more bright lemon flavor.

Time to be a Doer and Make This Meyer Lemon Poppy Seed Cake

This cake feels special but is easy to make. It’s fresh, light, and beautiful on the table. And even if you only have regular lemons and olive oil in the kitchen, it’ll still be delicious.

Let me know if you try it. I love hearing how these little recipes show up in other people’s kitchens.

I love lemon desserts, especially during the warmer time of year when the sun is shining and everything is starting to bloom. This makes for a beautiful dessert and a yummy afternoon snack. 

— Anna Sue