Lemon Poppyseed Sugar Cookies

For Mother's Day a few weeks ago, I got together with my sister, and my brother and his family at my parent's house for a little after church brunch/lunch. We kept things simple, yet delicious. Lara and I provided the savory element (an asparagus ricotta stratta, so good) along with some fresh fruit, while my brother and sister-in-law brought along a sweet option and some tasty drinks. My parent's provided the space. Altogether it was delicious and low key. Really how I like it.

Now, brunch doesn't typically include dessert, at least not in my opinion, but I was itching for an excuse to do some baking so I made a batch of these lemon poppyseed cookies and brought them along anyway. I had stubbled across this recipe a few weeks back and it look so fresh and spring-y that I was dying to try it out. I'm so glad I did. It was just what I was hoping for. A thick and crackly sugar cookie with a little zing from the citrus, and crunch from the poppyseeds. Rolling each cookie in sugar before baking created a delicate crust that was perfect next to the softness of the cookie. The edges were just slightly crisp all the way around. The perfect end to our relaxing spring brunch. 


I followed the recipe as written except for one small change; I increased the salt from 1/4 teaspoon to 1/2 teaspoon because I really hate when baked goods don't have enough salt and I didn't think that 1/4 teaspoon sounded like enough for this whole batch. I thought the 1/2 teaspoon was perfect. 1/4 tsp would not have been enough in my opinion. I love the combination of sweet and salty. If you're not as big of a fan of salt as I am then go ahead and use the original amount, the 1/4 teaspoon. 


Sweet and savory, we had it all. A little something for everyone, or a little big of everything for everyone!


My nephew, aka bacon boy! He was thrilled with the bacon as you can tell.  


Mom had a great day spending time with the family, espeically the grandkids!! :) 

Lemon Poppyseed Sugar Cookies
Adapted from A Cozy Kitchen

  • 2 1/4 cups (270 grams) all-purpose flour
  • 1/4 cup (40 grams) cornmeal
  • 2 tablespoons poppy seeds
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt**
  • 1/2 cup (1 stick, 4 ounces) butter, at room temperature
  • 1 cup (200 grams) white granulated sugar, plus more for sprinkling
  • 1 1/2 teaspoons lemon zest
  • 1 1/2 teaspoons orange zest
  • 1/4 cup (50 grams) extra-virgin olive oil
  • 1 large egg
  • 2 tablespoons lemon juice
  • 1/4 cup to 1/2 cup granulated sugar, for rolling

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
In a medium bowl, whisk together the dry ingredients. Set aside.

In a stand-up mixer fitted with the paddle attachment, cream together the butter, sugar and zests on medium speed until well combined. Add in the oil, egg, and lemon juice. Continue mixing until pale and evenly combined, about 1 minute, scraping down the sides every so often. Add the dry ingredients to the creamed ingredients, mixing on low speed until just combined. 

Using a cookie scoop (I used a 1.5 tablespoon scoop), scoop out the dough onto the prepared baking sheet. Carefully roll or lightly sprinkle the cookies with sugar. Bake for 12 minutes, rotating the pan halfway through. Don't overbake. Let cool on the pan for a few minute before transferring to a cooling rack to cool completely. 

** I like a little extra salt in my baked goods so I increased the salt in this recipe from 1/4 teaspoon Kosher salt to 1/2 teaspoon of Kosher salt. If you are not as big of a fan of the sweet and salty combination, you may go back to the 1/4 teaspoon. Either way will be delicious. 

Yields: 26 cookies

Lemon Poppy Seed Cake

I baked this lemon poppyseed cake on a whim one afternoon a few weeks ago, I knew it would be good, but I didn't know just how good. It turned into one of the best things that I have baked this year without a doubt. I'd had the recipe pinned for quite a while now, but it was one of those things that I never did anything about, just looked at the pretty picture and thought, "that looks good." Then, a few weeks ago there was a ton of yogurt in my fridge for whatever reason, and I knew I wouldn't be able to eat it all before it started to go bad. That's when I started brainstorming ideas for using it up, ideas that consisted of mostly baked goods to be honest! This cake originally called for sour cream, not yogurt, but I decided to give it a try anyway. Besides, cutting a few calories sounded like a good idea.

Believe me, I didn't even notice the missing fat. There's plenty of butter in this cake to begin with, so no worries there! Anyway, this cake baked up beautifully and was absolutely delicious, light and moist, packed with poppy seeds and a hint of lemon. The perfect everyday cake to keep on your counter for snacking all week long. It took Lara and I a week to finish it off, and even on the 7th day it was still tasting pretty darn good, definitely not too difficult to force down. I'm still thinking of this cake weeks later, and waiting, not too patiently, for the next time I can find an excuse to make it. Maybe I need to head back to the store and "accidentally" buy a little too much yogurt....

Lemon Poppyseed Cake
Adapted from Gourmeted
For the Cake:

  • 2 large eggs, at room temperature
  • 1 large egg yolk, at room temperature
  • 3/4 cups and 1 tablespoon Greek yogurt (or sour cream)
  • 1 ¾ teaspoons vanilla extract
  • 2 ½ cups (250 grams) cake flour (or all purpose flour)
  • 1 ¼ cups sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2-3 teaspoons loosely packed lemon zest, finely grated (you can use up to 5 teaspoons if you want a stronger lemon flavor)
  • 1/3 cup poppy seeds
  • 1 ¾ sticks (14 tablespoons or 200 grams) unsalted butter at room temperature

For the Syrup:

  • ¼ cup sugar
  • 3 tablespoons water
  • 1/8 teaspoon almond extract

Butter and flour a metal fluted tube pan and preheat the oven to 350°F 

Whisk together whole eggs, yolk, ¼ cup sour cream, and vanilla in a medium bowl until just combined.

Mix the flour, sugar, baking powder, baking soda, salt, lemon zest and poppy seeds in the bowl of a stand mixer fitted with a flat beater, on low speed for 30 seconds. Add butter and remaining sour cream and continue to mix on low speed until just blended. Increase to medium speed and beat for another 1 ½ minutes. The batter will be light in color.

Scrape down the sides of the bowl and re-start the mixer on low speed. Add half of the egg mixture and beat on medium speed for 30 seconds, do the same for the remainder of the mixture. Transfer the batter into the prepared tube pan and level the surface with a small spatula.

Bake for 45 to 55 minutes, or until a cake tester inserted into the lowest of the tube comes out clean and the cake springs back when pressed lightly.

To make the syrup: While the cake is baking, combine sugar and water in a small microwavable bowl. Heat in the microwave for about 30 seconds and stir until the sugar is dissolved. Add in the almond extract and set aside. 

Once the cake is done, place the pan on a wire rack. Poke the cake all over using a thin skewer and brush it with a third of the syrup. Let the cake cool for 10 minutes before inverting onto a serving plate. Brush the entire surface of the cake with the remaining syrup.

Lemon Poppy Seed Muffins

Growing up, my mom would often come home from the grocery store with a package of a dozen mini poppyseed muffins. They would go on the table along with whatever we were eating that night, and I would always eat two or three. I don't know why these particular muffins popped up every once in a while, all I know is that I sure enjoyed it when they did. It's been a while now since I had one of these muffins, they no longer make a regular appearance at our table, but I still have all the great memories. Because of these memories I've been eyeing this recipe for quite some time, but I never got around to making it. Every time I looked in the cookbook I would think about those grocery store muffins and wonder how these would compare. Well, I don't have to wonder anymore, a few weeks ago I got my answer.

I had an opened package of sour cream in my fridge that had to be used before it went bad and I had an urge to make some muffins. What else was I to do but to go to the store for a bag of lemons and get started on this long awaited recipe? To be honest, I didn't want to make the entire recipe, it looked huge and I didn't need that many muffins, but since the recipe had 5 eggs which can be difficult to halve, and I wanted to be sure they turned out perfectly, I decided to just do it and make the entire thing.

I was right, the recipe was huge. My mixing bowl was almost full with batter, and I think I ended up making 24 good size muffins. It was a fun recipe to make, the batter was so light, fluffy and lemony, the pale lemon of the batter a perfect contrast to the small black poppy seeds. While baking, they perfumed the entire kitchen with a divine sugary, lemony fragrance. Once out of the oven I got to brush the tops of each muffin with a sticky, lemon glaze to keep them moist and light. So the verdict? I thought they were fresh and delicious, and a wonderfully reminiscent of my old grocery store mini muffins, only better. I will be making them again for sure, but I'll probably try to halve the recipe to make the final muffin count a little more manageable.

 Most of the major players, ready to go

 Start with the butter and sugar

 Cream them together until really light and fluffy

 Then add in the eggs, one at a time

 Beat until well combined

 Mix together lemon zest and poppy seeds

 Add in the lemon juice

 Mix it into the butter mixture

 Then alternate adding the flour and sour cream, 
making sure not to overmix, otherwise they won't be 
as light and fluffy as they should be

 All mixed; that's what I call a bowl of batter!

 Fill up those muffin tins and bake

 Brush with the lemon glaze and let cool slightly, 
these muffins are best eaten warm or within 8 hours of baking

A beautiful fine crumb, lovely at a late breakfast

Lemon Poppy Seed Muffins
Adapted from Amy's Bread


  • 1 cup (2 sticks) butter
  • 1 1/2 cups (330 grams) sugar
  • 5 eggs
  • 1/3 cup poppy seeds
  • 2 tablespoons lemon zest
  • 2 tablespoons lemon juice
  • 1 tablespoon vanilla 
  • 3 1/4 cup (460 grams) flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon kosher salt
  • 1 cup (235 grams) sour cream


  • 1/4 cup lemon juice
  • 1/4 cup sugar

Line muffin cups with liners and preheat oven to 350 degrees. Cream together the butter and sugar until light and fluffy, about 3 minutes. Gradually add the eggs and mix until fully combined. In a small bowl, combine the poppy seeds, lemon zest, lemon juice and vanilla. Add to the butter mixture and mix until well combined.

In a separate bowl, whisk together the flour, baking soda, baking powder and salt. Add half of the flour mixture to the butter mixture and mix slowly until almost combined. Then add all of the sour cream and mix until almost combined. Finish by mixing in the rest of the dry ingredients until barely moistened. Be very careful not to over mix the batter.

Scoop the batter into the prepared muffin cups. Bake for 15-17 minutes, rotating halfway through baking time or until a toothpick inserted in the center of a muffin comes out clean. Be very careful not to over bake the muffins or they will seem dry even though they are full of rich ingredients.

While the muffins are baking, combine the lemon juice and sugar in a small bowl to make a glaze. As soon as the muffins are removed from the oven, brush the glaze generously over each one to moisten. Allow the muffins to cool for 10 minutes in the pan and then move to a wire rack to finish cooling.