Lemon Poppy Seed Cake

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

Prepare the Pans and Oven:

Line three 8-inch cake pans with parchment paper and grease the sides. Preheat your oven to 350°F (176°C).

Mix Dry Ingredients:

In a medium bowl, mix together the flour, baking powder, baking soda, and salt. Set this aside.

Cream Butter and Sugar:

In a large mixing bowl, beat the butter, oil, sugar, and vanilla extract until the mixture is light and fluffy, about 1 1/2 to 2 minutes. Make sure you beat it well.

Add Eggs:

Add the eggs one at a time, mixing well after each addition. Scrape the sides of the bowl to make sure everything is well mixed.

Combine Wet and Dry Ingredients:

Add half of the dry ingredient mixture to the batter and mix until just combined.

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

Add the rest of the dry ingredients and mix until the batter is smooth. Be careful not to over mix.

Add Flavors:

Gently stir in the lemon zest and poppy seeds.

Bake the Cakes:

Divide the batter evenly among the three pans. Bake for 22-25 minutes, or until a toothpick inserted in the center comes out with a few crumbs.

Let the cakes cool in the pans for 2-3 minutes, then transfer them to wire racks to cool completely.

Make the Frosting:

In a large mixing bowl, beat the cream cheese and butter together until smooth.

Add half of the powdered sugar and mix until smooth.

Add the lemon juice and zest, and mix until combined.

Add the remaining powdered sugar and mix until smooth. Adjust the amount of powdered sugar to get your desired consistency.

Assemble the Cake:

If needed, use a serrated knife to level the tops of the cakes.

Place the first cake layer on a serving plate or cake board. Spread about 1 cup of frosting on top.

Add the second layer and spread another cup of frosting on top.

Place the third layer on top and frost the outside of the cake. You can use an icing smoother to create a pattern if you like.

Decorate:

Finish the cake with rosettes around the top edge, sprinkle poppy seeds, and add lemon slices for decoration.

Chill and Serve:

Refrigerate the cake until ready to serve. It’s best served cool, but not too cold. Enjoy!