Glazed Lemon-Thyme Poppy Seed Cake

Hey! I am so glad you stopped by to check out my recent bakes. My name is Kelsey. I have dedicated 2021 to baking from my favorite baking publication – Bake from Scratch. Each quarter is dedicated to one main category of baking: cakes, breads, pies/pastries, cookies/miscellaneous. I am so excited to learn how to master (or try to master) each of these. Follow me along on my journey!

The original recipe is from the Bake from Scratch Vol. 1 book, however, I cut this recipe in half to make one loaf instead of two. The recipe below is the recipe after I halved it, if you would like the full recipe, click the button to go to the Bake from Scratch website.

I have to say, though this looks so pretty, it was slightly dry. I definitely baked it longer thanI should have. I checked it with a toothpick several times and they all had crumbs. They were dry crumbs which meant I should have taken it out the first time! I believe I over-baked it about 5-10 minutes which really changes the texture of the whole loaf.

The combination of thyme, lemon and poppyseed was surprisingly yummy! I would never have thought to add thyme to the famous lemon-poppy seed combo. Though I didn’t taste much thyme in the loaf, it did add a depth of flavor you sometimes miss.

Next time I make this loaf, I would definitely bake it a significantly shorter time and add more thyme. Overall, its definitely worth a try because of how fun, pretty and different it is! If you love the lemon and poppy seed flavor combo, you will love this!


  • 1 cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 1 tablespoon poppy seeds
  • 2 tablespoons fresh thyme, chopped
  • 2 eggs
  • ¾ cup all-purpose flour
  • 1 cup cake flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup buttermilk
  • ½ teaspoon lemon zest
  • ½ tablespoon lemon juice
  • 1 teaspoon vanilla extract


  1. Preheat oven to 350ºF.
  2. Prepare a loaf pan with baking spray and flour.
  3. In a large bowl, beat butter and sugar until fluffy.
  4. Add poppyseeds and thyme until combined.
  5. Add eggs one at a time, beating well after each.
  6. In medium bowl, sift flour, salt and baking powder.
  7. In separate bowl, mix buttermilk, lemon juice, zest and vanilla.
  8. Add wet and dry ingredients into butter mixture, alternating between wet and dry (begin and end with dry).
  9. Pour into prepared loaf pan.
  10. Bake for 30 minutes then cover with tin foil and bake 30-45 minutes more.
    • Until a toothpick comes out clean.
  11. Cool for 10 minutes then take our of loaf pan and let cool completely on a baking rack.

For the Glaze:

  • ½ cup powdered sugar
  • 2 tablespoons lemon juice
  1. Combine ingredients in small bowl, whisk until smooth.
  2. Pour on cooled loaf.
  3. Garnish with lemon slices and thyme sprigs.

The gallery below shows step-by-step photos of my baking process.

Shop the products I mentioned and love!

Wilton Cooling Rack
Pam Baking Spray with Flour – my favorite baking spray!
OXO Loaf Pan with Lid

Right click to download these recipe cards!

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