Name: Lemon Poppy Seed Cake Recipe
Prep time: 120 min
Ingredients: 2½ cups 315g All-propose flour; 1½ teaspoons Baking powder; 1/4 teaspoon salt; 1½ cups 300g Sugar; 4 tablespoons 35g Poppy seeds; 4 Eggs; 3/4 cup 170g Butter, softened; 1/4 cup 60g vegetable Oil; 1 1/3 cups 320ml Buttermilk; Lemon zest from 2 lemons; 2 tablespoons Lemon juice; 1 teaspoon Vanilla extract; 1 cup 240ml Heavy cream, cold; 2 cups 450g Cream cheese, room temperature; 1½ cups 190g Powdered sugar; 1 teaspoon Vanilla extract; Lemon zest; poppy seeds

3.50 from 19 votes

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Lemon poppy seed cake with cream cheese frosting – this cake has two layers of moist and rich lemon puppy seed cakes, between them there is a delicious layer of cream cheese frosting. If you like poppy seed in your desserts, you going to love this cake!

A whole lemon poppy seed cake with white frosting is topped with a lemon slice and garnished with poppy seeds and lemon zest. A slice of the cake is being lifted out with a metal server, showcasing the cake's interior. The background features a wooden surface.

Lemon Poppy Seed Cake Recipe

3.50 from 19 votes

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Prep Time 2

WORK TIME 30

DIFFICULTY Medium

Cuisine European

Servings yields

Ingredients

For the cake:

2½ cups 315g All-propose flour
1½ teaspoons Baking powder
¼ teaspoon salt
1½ cups 300g Sugar
4 tablespoons 35g Poppy seeds
4 Eggs
¾ cup 170g Butter, softened
¼ cup 60g vegetable Oil
1 ⅓ cups 320ml Buttermilk
Lemon zest from 2 lemons
2 tablespoons Lemon juice
1 teaspoon Vanilla extract

For the frosting:

1 cup 240ml Heavy cream, cold
2 cups 450g Cream cheese, room temperature
1½ cups 190g Powdered sugar
1 teaspoon Vanilla extract

For decorating:

Lemon zest
poppy seeds

Instructions

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DIRECTIONS

1. Preheat oven to 350F (180C). Butter two 8-inch (20cm) round cake pans, line with parchment paper, and butter the parchment. Set aside.
2. Sift flour and baking powder into a large bowl. Add salt, puppy seeds and stir. Set aside.
3. In a large bowl beat butter and sugar, beat until creamy and pale. Add oil and beat until incorporated. Add vanilla extract, lemon juice and lemon zest, beat until incorporated. Add eggs, one at the time, beating just until combined after each addition.
4. Add 1/3 of the flour mixture to the butter mixture. Beat on low speed just until combined. Add 1/2 of the buttermilk and beat just until combined. Add another 1/3 of the flour mixture and beat just until combined. Beat the remaining buttermilk, add the remaining flour mixture and mix just until combined.
5. Divide batter evenly between prepared pans. Bake for 35-40 minutes, until a toothpick inserted in the center of the cake comes out clean. Allow to cool 10 minutes in the pans, release from the pans and let cool completely.
6. Make the frosting: in a large bowl, beat cream cheese with powdered sugar and vanilla extract. Beat until smooth and creamy. In a separate bowl beat heavy cream to stiff peaks. Fold 1/3 of the whipped cream into the cream cheese mixture, then fold the remaining whipped cream.
7. Assemble the cake: cut the top of the cakes, place one cake layer with flat side down. Spread a layer of frosting, place the second layer of cake on top of the frosting, flat side up. Spread evenly the frosting on top and sides of the cake. Refrigerate for at least 2 hours.
8. Decorate with poppy seeds and lemon zest.