Lemon Poppy Seed Cake is a tasty and refreshing dessert that’s great for any occasion. Its light and zesty flavor, with the little crunch of poppy seeds, makes it a favorite. This cake has a creamy lemon cream cheese frosting that adds a nice sour taste, which goes perfectly with the sweet and citrusy cake layers
Ingredients
Lemon Poppyseed Cake
- All purpose flour
- Baking powder
- Baking soda
- Salt
- Unsalted butter, room temperature
- Vegetable oil
- Sugar
- Vanilla extract
- Eggs
- Milk
- Fresh lemon juice
- Fresh lemon zest
- Poppy seeds
Lemon Cream Cheese Frosting
- Cream cheese, room temperature
- Butter, room temperature
- Powdered sugar
- Fresh lemon juice
- Fresh lemon zest
How to Make Lemon Poppy Seed Cake
1. Prepare the Pans and Oven:
Preheat your oven to 350°F (176°C). Line three 8-inch cake pans with parchment paper and grease the sides. This ensures that the cakes don’t stick and come out clean.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set this dry mixture aside for later use.
3. Cream Butter and Sugar:
In a large mixing bowl, beat together butter, vegetable oil, sugar, and vanilla extract until the mixture is light and fluffy. This should take about 1 1/2 to 2 minutes. This step is important for creating the right texture in the cake.
4. Add the Eggs:
Add the eggs one at a time, beating well after each addition. Make sure to scrape the sides of the bowl occasionally to ensure everything is well mixed.
5. Combine Wet and Dry Ingredients:
Add half of the dry ingredients to the batter and mix until just combined. In a separate bowl, combine milk and lemon juice, then slowly add this mixture to the batter, mixing until combined. Add the remaining dry ingredients and mix until the batter is smooth. Be careful not to over-mix, as this can make the cake dense.
6. Add the Flavors:
Gently fold in the lemon zest and poppy seeds until they’re evenly distributed throughout the batter.
7. Bake the Cakes:
Divide the batter evenly between the three prepared pans.
Bake for 22-25 minutes, or until a toothpick inserted in the center comes out with just a few crumbs. Keep an eye on the cakes to prevent overbaking.
8. Let the Cakes Cool:
Allow the cakes to cool in the pans for 2-3 minutes, then transfer them to wire racks to cool completely. This ensures they set properly.
How to Make the Lemon Cream Cheese Frosting
In a large mixing bowl, beat cream cheese and butter together until smooth and creamy. Gradually add half of the powdered sugar and mix until smooth. Stir in the fresh lemon juice and lemon zest until everything is fully incorporated. Add the remaining powdered sugar and mix until smooth. Adjust the amount of powdered sugar to reach your desired frosting consistency.
Assemble the Cake:
1. Level the Cake Layers:
If needed, use a serrated knife to level the tops of the cakes to create even layers. Place the first cake layer on a serving plate or cake board. Spread about 1 cup of frosting on top. Add the second layer of cake and spread another 1 cup of frosting. Place the third layer on top, then frost the entire cake with the remaining frosting.
3. Decorate:
You can decorate the cake with rosettes along the top edge, sprinkle some poppy seeds, and add lemon slices for a beautiful finish.
4. Chill and Serve:
Refrigerate the cake until ready to serve. It’s best served cool, but not too cold, to ensure the flavors and texture are at their best.
Top Tips
Room Temperature Ingredients: Ensure that both your butter and cream cheese are at room temperature before using. This helps them mix more easily and creates a smoother batter and frosting.
Lemon Zest: Always zest the lemon before juicing it, as it’s easier to get the zest off the lemon when it’s whole.
Frosting Consistency: If your frosting is too thick, add a teaspoon of milk at a time to reach your desired consistency. If it’s too thin, add a little more powdered sugar.
Don’t Overmix the Batter: Once the dry ingredients are added to the wet ingredients, mix just until combined. Overmixing can lead to a dense cake.
Variations
Add Berries: Try adding blueberries or raspberries to the batter for an extra burst of flavor and color.
Lemon Curd Filling: For an extra layer of lemon flavor, add a layer of lemon curd between the cake layers.
Gluten-Free Option: Replace the all-purpose flour with a gluten-free flour blend to make the cake gluten-free.
Storage Instructions
Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days.
Refrigeration: To extend the freshness, store the cake in the fridge for up to 1 week.
Freezing: The cake can be frozen for up to 3 months. To freeze, wrap each layer in plastic wrap and place in an airtight container or freezer bag.
FAQs
1. Can I use bottled lemon juice instead of fresh lemon juice?
For the best flavor, fresh lemon juice is recommended. Bottled lemon juice may not have the same vibrant flavor and can affect the cake’s overall taste.
2. Can I make this cake without poppy seeds?
Yes, you can leave out the poppy seeds if you prefer, but they add a nice texture and visual interest to the cake.
3. How can I make the frosting less sweet?
If you find the frosting too sweet, you can reduce the amount of powdered sugar and increase the amount of lemon juice to balance the sweetness with more tang.
4. Can I use a different type of flour?
If you need a gluten-free option, you can substitute the all-purpose flour with a gluten-free flour blend, but the texture may vary slightly.
5. Can I make this cake in advance?
Yes, you can bake the cake layers a day or two in advance. Just wrap them tightly in plastic wrap and store them at room temperature until you’re ready to assemble the cake.
More Cakes
Lemon Poppy Seed Cake
Ingredients
For the Lemon Poppy Seed Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter room temperature
- 1/2 cup vegetable oil
- 2 cups sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup milk
- 1/4 cup fresh lemon juice
- 2 tablespoons fresh lemon zest
- 2 tablespoons poppy seeds
For the Lemon Cream Cheese Frosting:
- 8 oz cream cheese room temperature
- 1/4 cup butter room temperature
- 4 cups powdered sugar
- 2 tablespoons fresh lemon juice
- 2 teaspoons fresh lemon zest
Instructions
Prepare the Pans and Oven:
- Preheat your oven to 350°F (176°C). Line three 8-inch cake pans with parchment paper and grease the sides. This ensures that the cakes don’t stick and come out clean.
Mix the Dry Ingredients:
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set this dry mixture aside for later use.
Cream Butter and Sugar:
- In a large mixing bowl, beat together butter, vegetable oil, sugar, and vanilla extract until the mixture is light and fluffy. This should take about 1 1/2 to 2 minutes. This step is important for creating the right texture in the cake.
Add the Eggs:
- Add the eggs one at a time, beating well after each addition. Make sure to scrape the sides of the bowl occasionally to ensure everything is well mixed.
Combine Wet and Dry Ingredients:
- Add half of the dry ingredients to the batter and mix until just combined. In a separate bowl, combine milk and lemon juice, then slowly add this mixture to the batter, mixing until combined. Add the remaining dry ingredients and mix until the batter is smooth. Be careful not to over-mix, as this can make the cake dense.
Add the Flavors:
- Gently fold in the lemon zest and poppy seeds until they’re evenly distributed throughout the batter.
Bake the Cakes:
- Divide the batter evenly between the three prepared pans.
- Bake for 22-25 minutes, or until a toothpick inserted in the center comes out with just a few crumbs. Keep an eye on the cakes to prevent overbaking.
Let the Cakes Cool:
- Allow the cakes to cool in the pans for 2-3 minutes, then transfer them to wire racks to cool completely. This ensures they set properly.
How to Make the Lemon Cream Cheese Frosting
- In a large mixing bowl, beat cream cheese and butter together until smooth and creamy. Gradually add half of the powdered sugar and mix until smooth. Stir in the fresh lemon juice and lemon zest until everything is fully incorporated. Add the remaining powdered sugar and mix until smooth. Adjust the amount of powdered sugar to reach your desired frosting consistency.
Assemble the Cake:
Level the Cake Layers:
- If needed, use a serrated knife to level the tops of the cakes to create even layers. Place the first cake layer on a serving plate or cake board. Spread about 1 cup of frosting on top. Add the second layer of cake and spread another 1 cup of frosting. Place the third layer on top, then frost the entire cake with the remaining frosting.
Decorate:
- You can decorate the cake with rosettes along the top edge, sprinkle some poppy seeds, and add lemon slices for a beautiful finish.
Chill and Serve:
- Refrigerate the cake until ready to serve. It’s best served cool, but not too cold, to ensure the flavors and texture are at their best.