This lemon poppy seed cake is amazing! It has two soft, fluffy layers with lemon flavor and poppy seeds mixed in. Each layer is topped with a rich cream cheese frosting. In short, every bite is absolutely delicious!
Lemon Poppy Seed Cake
I adore lemon-flavored treats. There’s something about the tanginess that just works perfectly with sweetness in desserts.
And when you add those tiny, slightly crunchy poppy seeds for a bit of texture and flavor contrast, then layer it all with rich cream cheese frosting, you know you’ve got a winner.
This cake is bound to impress any crowd. Each bite is soft, fluffy, and bursting with sweet lemony goodness!
Why you will love this recipe:
- Bright and Zesty Flavor: The combination of fresh lemon zest and juice gives this cake a vibrant, citrusy flavor that is both refreshing and uplifting. It’s like a burst of sunshine in every bite, making it perfect for brightening up any day or occasion.
- Delicate Texture with Crunchy Poppy Seeds: The cake’s tender crumb is complemented by the slight crunch of poppy seeds scattered throughout. This contrast in textures adds depth and interest to each slice, creating a delightful eating experience.
- Versatile Dessert: Lemon Poppy Seed Cake is incredibly versatile and can be enjoyed on its own as a simple treat, or dressed up with a drizzle of lemon glaze or a dollop of whipped cream for a more decadent dessert. It’s equally suitable for casual gatherings, afternoon tea, or as a light and refreshing conclusion to a meal.
SERVING
- Fresh Berry Compote: Serve slices of Lemon Poppy Seed Cake with a dollop of freshly made berry compote on top. The vibrant flavors of mixed berries complement the citrusy notes of the cake perfectly.
- Lemon Glaze: Drizzle a zesty lemon glaze over slices of the Lemon Poppy Seed Cake for an extra burst of citrus flavor. The glaze adds a touch of sweetness and tanginess that enhances the overall taste of the cake.
- Whipped Cream and Mint: Accompany slices of Lemon Poppy Seed Cake with a generous dollop of freshly whipped cream and a sprig of mint for a refreshing and indulgent treat. The creamy texture of the whipped cream balances the cake’s crumbly texture, while the hint of mint adds a cool, herbal note.
Questions:
- Can I skip the lemon extract if I don’t have any? I wouldn’t suggest it. The lemon extract is crucial for giving this cake its strong lemon flavor.
- What about using a buttermilk substitute? I haven’t tried it myself, so I can’t guarantee the results. However, you could try using a mix of whole milk and lemon juice in place of buttermilk in a pinch
Tips for making the best Lemon Poppy Seed Cake:
- Use a kitchen scale to measure ingredients in grams for the most accurate results. If you don’t have one, fluff the flour in its bag, then scoop it into a measuring cup and level off the top with a knife.
- Halfway through cooling the baked lemon cakes, put them in an airtight container to keep them moist.
- Make sure the cake layers cool completely before adding the homemade cream cheese frosting. If they’re still warm, the frosting will melt!
Love cakes? Be sure to check out these other delicious cake recipes!
Lemon Poppy Seed Cake
This lemon poppy seed cake is amazing! It has two soft, fluffy layers with lemon flavor and poppy seeds mixed in. Each layer is topped with a rich cream cheese frosting. In short, every bite is absolutely delicious!
Servings: 14
Prep: 30 minutes
Cook: 35 minutes
Cool time: 2 hours
Ready in: 3 hours 5 minutes
Ingredients
Cake
- 2 3/4 cups (352grams) cake flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon salt
- 3 1/2 tablespoons (30g) poppy seeds
- 3/4 cup (170grams) unsalted butter, at room temperature
- 1 3/4 cups (366grams) Wholesome Organic Cane Sugar
- 2 tablespoons fresh lemon zest (from around 4 lemons)
- 1/4 cup (60ml) canola oil
- 4 large eggs
- 1 teaspoon lemon extract
- 1/2 teaspoon vanilla extract
- 1 1/3 cups (315ml) buttermilk
- 2 tablespoons fresh lemon juice
Simple syrup
- 2 tablespoons fresh lemon juice
- 1 1/2 tablespoon Wholesome Organic Cane Sugar
Cream Cheese Frosting
- 3/4 cup butter , preferably 1/2 cup unsalted and 1/4 cup salted at room temperature
- 1 (8 oz) pkg. cream cheese, at room temperature
- 1/2 teaspoon vanilla extract
- 1 (16 oz) pkg. Wholesome Organic Powdered Sugar, sifted
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Grease two 9-inch round cake pans and line them with parchment paper rounds.
- Grease the parchment paper lightly and dust the pans with cake flour. Tap out any excess flour and set the pans aside.
- In a large mixing bowl, sift together the cake flour, baking powder, baking soda, salt, and poppy seeds. Whisk them for about 20 seconds, then set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, cane sugar, and lemon zest until the mixture is pale and fluffy.
- Add the canola oil and mix it in, then blend in the eggs one at a time, mixing just until combined after each addition.
- Mix in the lemon extract and vanilla extract. In a liquid measuring cup, combine the buttermilk and lemon juice, and mix them together.
- Begin by adding 1/3 of the flour mixture to the butter and sugar mixture. Mix on low speed until just combined.
- Next, add in half of the buttermilk mixture and mix until just combined. Add another 1/3 of the flour mixture and mix until just combined.
- Mix in the remaining half of the buttermilk mixture, then add the last 1/3 of the flour mixture. Scrape the sides and bottom of the bowl with a spatula and gently fold until the batter is evenly mixed.
- Divide the batter evenly between two prepared cake pans and spread it into an even layer.
- Bake in a preheated oven until a toothpick inserted into the center of the cakes comes out clean, about 30-34 minutes.
- Remove the cakes from the oven and let them cool in the pans for 5 minutes, then run a knife around the edges of the cakes to loosen them and invert them onto wire racks.
- While the cakes are still warm, use a pastry brush to brush them with simple syrup. About halfway through cooling, transfer the cakes to an airtight container to seal in moisture. Once completely cooled, frost the cakes with cream cheese frosting.
For the simple syrup:
- In a small saucepan over medium-low heat, whisk together lemon juice and cane sugar until the sugar has completely dissolved.
For the cream cheese frosting:
- In the bowl of a stand mixer fitted with the paddle attachment, combine butter and cream cheese until smooth.
- Add vanilla extract and powdered sugar, then mix until the frosting is light and fluffy.
- If needed, freeze the frosting in 3-minute increments, stirring between each increment until it reaches your desired consistency.
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