lemon poppyseed cake

This Lemon Poppyseed Cake is a tender, moist cake that's full of lemon flavor and poppy seeds! It's covered in a light lemon cream cheese frosting for a cake that's perfect for lemon lovers!

Lemon Poppyseed Cake

(325 grams) all purpose flour

tsp baking powder

tsp baking soda

tsp salt

(112 grams) unsalted butter, room temperature

(120 milliliters) vegetable oil

(310 grams) sugar

tsp vanilla extract

eggs

(180 milliliters) milk

(120 milliliters) fresh lemon juice

lemon

poppy seeds

oz (452 grams) cream cheese, room temperature

(172 grams) butter, room temperature

(1150 grams) powdered sugar

lemon juice

Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C).
2

. Combine the flour, baking powder, baking soda and salt in a medium sized bowl and set aside.

. Add the butter, oil, sugar and vanilla extract to a large mixer bowl and beat together until light in color and fluffy, about 1 1/2 to 2 minutes. Do not skimp on the creaming time.

. Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.

. Add half of the dry ingredients to the batter and mix until mostly combined.

. Combine the milk and lemon juice, then slowly add the mixture to the batter and mix until well combined.

. Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.

. Add the lemon zest and poppy seeds and gently stir to combine.

. Divide the batter evenly between the cakes pans and bake for 22-25 minutes, or until a toothpick comes out with a few crumbs.

0. Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.

1. To make the frosting, add the cream cheese and butter to a large mixer bowl and beat until well combined and smooth.

2. Add about half of the powdered sugar and mix until well combined and smooth.

3. Add the lemon juice and zest and mix until well combined.

4. Add the remaining powdered sugar and mix until well combined and smooth. Add more or less powdered sugar, as desired for consistency purposes.

5. To put the cake together, use a large serrated knife to remove the domes from the top of the cakes so that they’re flat, if needed.
16

Place the first cake on a serving plate or a cardboard cake round.
17

Spread about 1 cup of frosting evenly on top of the cake.
18

Add the second layer of cake and another cup of frosting.
19

Top the cake with the remaining layer and frost the outside of the cake. Refer to my tutorial for frosting a smooth cake, if needed. To make the line pattern in the side of the cake, I used one of the decorative sides on this icing smoother.
20

Finish off the cake as you like. I added rosettes around the top outer edge and sprinkled on some poppy seeds. I also added some lemon slices.
21

Refrigerate the cake until ready to serve. Cake is best served cool, but not necessarily cold.

Followed cake recipe exactly, except made recipe into cupcakes with a lemon swiss meringue butter cream. Makes 24 cupcakes, cooking time shorter of course.  Just so perfect, turned out light, fluffy, not dry and a wonderful lemon flavour. I'll be keeping this recipe.  Definitely would be an amazing layer cake.  Thank you.

Haven’t made the frosting yet but the cake is wonderful!  Very light.

I made this cake recipe as a tester for a wedding, and it was the favorite of three!

That said, I made a few changes to suit the bride's taste: for the cake, I used 5 tbsp of poppy seeds. I put a generous amount of lemon curd between the cake layers to add (even more) flavor and moisture, and to glaze the sides of the cake (applied while it and the cake were still warm - not hot). For the frosting, I used cream-cheese icing on the top of the cake only (iced while still warm, but before stacking on the rest of the cake). The icing is soft and not too sweet, to avoid overwhelming the cheese and lemon flavors.

lemon curd: beat 2 eggs, add 6tbsp lemon juice, zest of 2 lemons, 1 cup sugar, whisk. add 1/4 cup butter. cook in a saucepan over medium-low heat, whisking occasionally until it thickens (10-15min)

lemon-flavored cream cheese icing: 125g cream cheese, 2tbsp soft half-salt butter, 1tsp lemon extract, 1tsp lemon juice, 2 cups icing sugar (approx), whisked until fluffy. Icing is soft, and can easily be spread (add more sugar or use less lemon juice to harden it for piping).

I made this cake for my birthday last year and it was a huge hit! I’d love to make it again, however I recently found out I can’t have gluten. Do you know if can simply substitute gluten free flour for all purpose? Thank you so much!

I have made this recipe 3 times now and every time I make it, it is a hit! Everyone loves it! This cake started my interest in learning how to bake more and I’m hoping to bake my way through more of your recipes! :)

Bright, zesty, and irresistibly moist, this Lemon Poppy Seed Cake is a citrus lover’s dream! Fresh lemon juice and zest give it a vibrant, tangy flavor, while poppy seeds add a subtle crunch. The soft, tender cake layers are topped with a luscious cream cheese frosting that adds the perfect touch of sweetness and creaminess—YUM!

Lemon Poppy Seed Cake

flour flour

cornstarch

2½ tsps baking powder

salt

unsalted butter (room temperature)

unflavoured vegetable oil (I use canola oil)

white granulated sugar

eggs (room temperature)

milk (room temperature)

yogurt

tbsps poppy seeds

sugar

cream cheese

vanilla essence/extract

lemon juice (must be fresh)

Preheat oven to 180 °C (350°F) conventional (see note 2 if using a convection oven with a fan) and grease two 8-inch cake tins (I use my homemade cake release). Also, line the bottoms with parchment paper.

Sift together flour, cornstarch, baking powder and salt. Using a whisk, mix until well combined and set aside.

In a large bowl add in butter, vegetable oil, sugar and lemon zest. Using a hand or stand mixer on medium speed, cream together for two minutes until light and creamy.

Add in eggs one by one, mixing well in between each addition.

Add the milk, yogurt, and lemon juice. Mix until well combined—the batter may look curdled, but that&#39;s okay. Now, set your mixer aside, as the rest of the batter will be finished by hand.

Add your pre-sifted dry ingredients to the wet mixture. Using a spatula, gently fold until just combined—do not overmix. Finally, add the poppy seeds and mix until just combined. Again, avoid overmixing.

Distribute the batter evenly into the two 8-inch cake tins, and bake for 33 minutes or until a toothpick comes out clean or with a few moist crumbs on it.

Once baked, allow the cake layers to cool in the cake tins for about 15-20 minutes, and then turn them out onto a wire rack to completely cool.

In a large bowl, add the unsalted butter. Using an electric mixer (a hand mixer or a stand mixer with the paddle attachment), cream it on medium-high speed for a few minutes until light and fluffy.

Add in the powdered sugar in 3 batches while mixing on low. Ensure that each batch of powdered sugar is mixed into the butter well before adding in the next batch.

Next add in your cold cream cheese, vanilla and fresh lemon juice and mix on a medium speed just until the frosting is smooth. Avoid over-mixing (see note 4). If using a stand mixer, you may need to mix on a high speed to get everything nice and smooth (see note 5 if your frosting is lumpy).

Cream Cheese Frosting

See the end of the blog post above for assembly instructions or check out the recipe video for a visual demonstration :)

Assembly

Hello Maryam,
I bake this cake last week and it was gone in a day! Fabulous! Beyond delicious! I followed the recipe just as you instructed and it was perfect. So delicious. Thank you for sharing your gift with the world.

Hello Maryam,
I’ll leave a brief review. Fabulous! Beyond delicious! I didn’t change a thing in the recipe and it was so so good (as you say!) baked it last week and it was gone one day later! Everybody was raving about it. Thank you for sharing your wonderful gift with the world!

This cake imparted a wonderful lemon flavor, not over powering but just right.The cake is moist with substance. This will go on my "favorite list" and I will make it for every special occasion! .

It's very easy to make and it comes out super moist!

https://content.jwplatform.com/videos/n7fYol6J.mp4

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Lemon Poppyseed Cake

Lemon Poppy Seed Cake

The most viewed lemon poppyseed cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine