Lemon Poppy Seed Cake Recipe
Bright, citrusy, and perfectly moist—this Lemon Poppy Seed Cake is a delightful treat bursting with zesty lemon flavor and a subtle crunch from poppy seeds.
Servings: 14 yields
Calories: 505kcal
Ingredients
For the cake:
- 2½ cups All-purpose flour
- 1½ teaspoons Baking powder
- ¼ teaspoon salt
- 1½ cups Sugar
- 4 tablespoons Poppy seeds
- 4 Eggs
- ¾ cup Butter softened
- ¼ cup Vegetable Oil
- 1 ⅓ cups Buttermilk
- Lemon zest from 2 lemons
- 2 tablespoons Lemon juice
- 1 teaspoon Vanilla extract
For the frosting:
- 1 cup Heavy cream cold
- 2 cups Cream cheese room temperature
- 1½ cups Powdered sugar
- 1 teaspoon Vanilla extract
For decorating:
- Lemon zest
- poppy seeds
Instructions
- Make the cake: Preheat oven to 350F (180C). Butter two 8-inch (20cm) round cake pans, line with parchment paper, and butter the parchment. Set aside.
- Sift flour and baking powder into a large bowl. Add salt, puppy seeds and stir. Set aside.
- 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.
- 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.
- 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.
- 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.
- 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.
- Decorate with poppy seeds and lemon zest.
Video
Notes
- Room Temperature Ingredients – Ensure butter, eggs, and buttermilk are at room temperature for a smooth, well-incorporated batter.
- Don’t Overmix – Mix the batter just until combined to keep the cake soft and fluffy. Overmixing can lead to a dense cake.
- Importance of Buttermilk – Buttermilk adds moisture, tenderness, and a slight tang to balance the sweetness. If you don’t have buttermilk, substitute with 1⅓ cups milk + 1½ tablespoons lemon juice or vinegar; let sit for 10 minutes before using.
- Storage Tips – Store the cake in an airtight container in the fridge for up to 4 days. Let it come to room temperature before serving for the best texture. You can also freeze unfrosted cake layers for up to 2 months.
- Let the Cake Set – Chill the assembled cake for at least 2 hours to enhance flavor and make slicing easier.
- Use Fresh Lemon Zest & Juice – Fresh lemons provide the best citrus flavor—avoid bottled juice for the best results!
Nutrition
Calories: 505kcal | Carbohydrates: 56g | Protein: 8g | Fat: 34g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 127mg | Sodium: 315mg | Potassium: 156mg | Fiber: 1g | Sugar: 25g | Vitamin A: 1095IU | Vitamin C: 1mg | Calcium: 145mg | Iron: 2mg