Poppy Seed Lime Cake Recipe

This lime and poppy seed cake is possibly the easiest and quickest thing ever to whip up, perfect for an afternoon break when the kids come back from school. Just sweet enough, plenty of zing, light, with golden crust, and unbelievably moist. Lime and poppy seeds are such an amazing combination! The lime flavor is subtle, so for a stronger kick, lay off a few slices of lime on top.

by Nina L. Palmer

Nina L. Palmer

Nina Palmer is a recipe developer and editor for Eatwell101 since 2013. She is passionate about food and culture and specializes in sweet recipes, desserts, baking, as well as developing editorial content.

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Updated Oct 27, 2025

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Ingredients list for Poppy Seed Lime Cake Recipe

• 2 cups (200g) all-purpose flour
• 4 limes
• 4 eggs
• 5 1/3 oz (150g) butter
• 3/4 cup (150g) sugar
• 1 tablespoon of baking powder
• 2 tablespoons poppy seeds

Directions

1. Preheat your oven to 410°F (210°C).

2. Wash, dry, and zest 3 limes, then squeeze the juice. Cut the remaining lime into thin slices.

3. Combine butter and sugar, then add the eggs one by one.

4. Stir in the flour, baking powder, and poppyseeds, then add the lemon juice and zest. Mix well.

5. Butter and flour your cake pan (here I used a Bundt pan) and pour the batter.

6. Top with lemon slices and bake at 410°F (210°C) for 10 minutes. Then turn your oven to 300°F (150°C) and bake for 30 minutes more. If the cake is done, a skewer of knife blade inserted into the centre of the cake should come out clean.

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Poppy Seed Lime Cake Recipe

Author: Nina L. Palmer  |  Servings: 6-8

Prep Time: 10 min  |   Cook Time: 40 min

Easy lime cake with poppy seed. Perfect for an afternoon break

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Ingredients

1x 2x 3x

• 2 cups (200g) all-purpose flour
• 4 limes
• 4 eggs
• 5 1/3 oz (150g) butter
• 3/4 cup (150g) sugar
• 1 tablespoon of baking powder
• 2 tablespoons poppy seeds

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Instructions

1. Preheat your oven to 410°F (210°C).
2. Wash, dry, and zest 3 limes, then squeeze the juice. Cut the remaining lime into thin slices.
3. Combine butter and sugar, then add the eggs one by one.
4. Stir in the flour, baking powder, and poppyseeds, then add the lemon juice and zest. Mix well.
5. Butter and flour your cake pan (here I used a Bundt pan) and pour the batter.
6. Top with lemon slices and bake at 410°F (210°C) for 10 minutes. Then turn your oven to 300°F (150°C) and bake for 30 minutes more. If the cake is done, a skewer of knife blade inserted into the centre of the cake should come out clean.

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