Lemon Poppy Seed Cake

This gorgeous lemon poppy seed cake recipe is layered with velvety lemon cream cheese frosting for a refreshing pop of citrus flavor.

Why this recipe works

Lemon poppy seed cake is an absolute stunner. A tender crumbed cake speckled with poppy seeds flavored with both lemon juice and zest nestled between layers of rich lemon cream cheese frosting – seriously, it’s swoon-worthy.

While there are notes of sweet citrusy lemon tucked into each layer of this cake, it isn’t overpowering. It has just the right amount of sweetness you want in a cake. Oh, and it’s not as difficult as you might think to put together. We’re using simple, everyday ingredients to create something that looks like it came right from a local bake shop!

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

Make sure your ingredients are at room temperature before beginning.

LEMON – One medium-sized lemon will yield about 1 tablespoon of zest. So you will need about 6 lemons for this recipe between the zest and the juice (or 7-8 lemons if you are also garnishing with lemon slices). Make sure when you are grating the zest, you only zest the yellow skin. The white inner part (the pith) is bitter and will affect the overall flavor of your cake if you use it.

FROSTING – The lemon cream cheese frosting adds an extra oomph of lemon flavor to this cake. However, you can substitute with either buttercream frosting or regular cream cheese frosting if preferred.

POPPY SEEDS – Poppy seeds are the second-hand man to citrus goodies. The two pair together super well. The acidity from the lemons balances out the flavor of the poppy seeds. They also add a welcome touch of crunch and texture to baked goods. You can omit them if needed.

How to Make Lemon Poppy Seed Cake

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Preheat the oven to 350°F. Grease and line two 8-inch baking pans with parchment paper rounds, then grease those. Set aside.
2. Whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In the bowl of a stand mixer, whisk the sugar and lemon zest together to release the oils and impart lemon flavor into the sugar.
4. Next, add the butter and beat on high speed for 3 minutes until light and fluffy.
5. Add the lemon juice and vanilla extract. Continue beating until well combined.
6. Add the eggs, one at a time, beating after each addition.
7. Add half of the flour mixture to the sugar mixture, stirring until just combined.
8. Add the poppy seeds and buttermilk, mixing until just combined.
9. Add the remaining flour to the batter and stir slowly until just combined.
10. Divide the batter equally among the two prepared baking pans.
11. Bake for 30 minutes, checking to ensure the tops don’t brown. If they start to get dark, cover them with aluminum foil. Bake for another 10-15 minutes, or until a toothpick comes out clean.
12. Place the baking pans on a wire rack and allow them to cool for 10 minutes before removing the cakes from the pans. Place the cake layers in the fridge for 45 minutes while you make the frosting.

Making the Lemon Cream Cheese Frosting

1. Combine the cream cheese, butter, and lemon zest in the bowl of a clean stand mixer fitted with the whisk attachment. Beat until fluffy and light in color.
2. Add the powdered sugar, heavy cream, lemon juice, and vanilla. Beat until smooth.
3. Place the first of the 2 chilled cake layers on a cake turntable and add one cup of frosting. Using an offset spatula, smooth out the frosting to the edges.
4. Place the second cake layer on top of the first. Spread a thin layer of frosting over the entire cake (this is the crumb coat). The frosting does not need to look neat; it just needs to cover the cake and seal in the crumbs.
5. Place the crumb-coated cake in the refrigerator to chill and set for 30 minutes.
6. Frost the cake with the remaining frosting and garnish with lemon slices and blueberries.
7. Refrigerate the cake until ready to serve.

Frequently Asked Questions & Expert Tips

Serving Suggestions

This lemon poppy seed cake is a huge hit for parties whether that’s bridal showers, birthdays, baby showers, office get-togethers, or retirement parties. I also think it would be a lovely addition to the Easter dessert spread!

Garnish the lemon poppy seed cake as we did using lemon slices and blueberries for a pop of color, or pipe some rosettes with extra frosting on top. You can decorate this beauty however you want! Be sure to keep this cake chilled before serving due to the cream cheese frosting. Enjoy!

More Cake Recipes

• Lemon Cake
• Chantilly Cake
• Red Velvet Cake
• Orange Poppy Seed Pound Cake

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Lemon Poppy Seed Cake

Lemon poppy seed cake and lemon cream cheese frosting come together to make a swoon-worthy tiered cake bursting with refreshing lemon flavor!

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IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Dessert

Cuisine: American

Servings: 12 servings

1 hour hr 55 minutes mins

Calories: 870

Author: Amanda Davis

Ingredients

Lemon Poppy Seed Cake

• ▢ 3 cups all purpose flour 360g
• ▢ 4 teaspoons baking powder
• ▢ ½ teaspoon baking soda
• ▢ ¾ teaspoon salt
• ▢ 2 ¼ cups granulated sugar 446g
• ▢ 5 Tablespoons lemon zest from about 5 lemons
• ▢ 1 ½ cups unsalted butter at room temperature. 339g
• ▢ 3 Tablespoons fresh lemon juice
• ▢ 3 teaspoons pure vanilla extract
• ▢ 4 large eggs at room temperature
• ▢ 2 Tablespoons poppy seeds
• ▢ 1 ½ cups buttermilk at room temperature. 341g

Lemon Cream Cheese Frosting

• ▢ 16 ounces brick-style cream cheese at room temperature. two 8 ounce bricks (227g)
• ▢ 1 cup unsalted butter at room temperature. 226g
• ▢ 1 Tablespoon lemon zest
• ▢ 2 cups powdered sugar 227g
• ▢ 1 Tablespoon heavy whipping cream
• ▢ 1 Tablespoon fresh lemon juice
• ▢ 2 teaspoons pure vanilla extract
• ▢ lemon slices and blueberries for garnish

Things You’ll Need

• ▢
  2 8-inch round cake pans
• ▢
  parchment paper rounds
• ▢
  cake turntable
• ▢
  Offset icing spatula

Before You Begin

• Make sure your ingredients are at room temperature before beginning! This will ensure air is more easily incorporated into the batter resulting in a fluffy, soft cake. Cold ingredients will leave you with a dense cake.
• One medium-sized lemon will yield about 1 tablespoon of zest. So you will need about 6 lemons for this recipe between the zest and the juice (or 7-8 lemons if you are also garnishing with lemon slices).
• Make sure when you are grating the zest, you only zest the yellow skin. The white inner part (the pith) is bitter and will affect the overall flavor of your cake if you use it.
• The total time listed does not account for cooling time after the cakes come out of the oven. Be sure to let them fully cool before frosting otherwise the top portion of the cake will lift and separate.

Instructions

• Preheat the oven to 350°F. Grease and line 2 (8-inch) baking pans with parchment paper rounds, then grease those. Set aside.
• Whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3 cups all purpose flour, 4 teaspoons baking powder, 1/2 teaspoon baking soda, 3/4 teaspoon salt
• In the bowl of a stand mixer, whisk the sugar and lemon zest together to release the oils and impart lemon flavor into the sugar.
  2 1/4 cups granulated sugar, 5 Tablespoons lemon zest
• Next, add the butter and beat on high speed for 3 minutes until light and fluffy.
  1 1/2 cups unsalted butter
• Add the lemon juice and vanilla extract. Continue beating until well combined.
  3 Tablespoons fresh lemon juice, 3 teaspoons pure vanilla extract
• Add the eggs, one at a time, beating after each addition.
  4 large eggs
• Add half of the flour mixture to the sugar mixture, stirring until just combined.
• Add the poppy seeds and buttermilk, mixing until just combined.
  2 Tablespoons poppy seeds, 1 1/2 cups buttermilk
• Add the remaining flour to the batter and stir slowly until just combined.
• Divide the batter equally among the two prepared baking pans.
• Bake for 30 minutes, checking to ensure the tops don’t brown. If they start to get dark, cover them with aluminum foil. Bake for another 10-15 minutes, or until a toothpick comes out clean.
• Place the baking pans on a wire rack and allow them to cool for 10 minutes before removing the cakes from the pans. Place the cake layers in the fridge for 45 minutes while you make the frosting.

For the Frosting

• Combine the cream cheese, butter, and lemon zest in the bowl of a clean stand mixer fitted with the whisk attachment. Beat until fluffy and light in color.
  16 ounces brick-style cream cheese, 1 cup unsalted butter, 1 Tablespoon lemon zest
• Add the powdered sugar, heavy cream, lemon juice, and vanilla. Beat until smooth.
  2 cups powdered sugar, 1 Tablespoon heavy whipping cream, 1 Tablespoon fresh lemon juice, 2 teaspoons pure vanilla extract
• Place the first of the 2 chilled cake layers on a cake turntable and add one cup of frosting. Using an offset spatula, smooth out the frosting to the edges.
• Place the second cake layer on top of the first. Spread a thin layer of frosting over the entire cake (this is the crumb coat). The frosting does not need to look neat; it just needs to cover the cake and seal in the crumbs.
• Place the crumb-coated cake in the refrigerator to chill and set for 30 minutes.
• Frost the cake with the remaining frosting and garnish with lemon slices and blueberries.
  lemon slices and blueberries
• Refrigerate the cake until ready to serve.

Expert Tips & FAQs

• Since the frosting contains dairy, it is best to place leftover cake slices in plastic wrap and store them in the fridge for 3-4 days. You can also freeze individual slices by placing wrapped slices in a zippered freezer bag.
• You can prepare and frost the cake up to 1 day in advance. Place the cake in a cake carrier or inside a cake stand covered with a lid and store it in the refrigerator.
• If you would like to freeze this cake, I would suggest only freezing the unassembled cake rounds. The lemon cream cheese frosting can also be frozen, but unfortunately can lose its initial creamy texture after doing so. I recommend waiting until the day of to prep the frosting. Allow the cake layers to fully cool before individually wrapping a few times in plastic wrap followed by a layer of aluminum foil. Freeze them flat and thaw them in the refrigerator overnight before assembling.

Nutrition

Serving: 1slice | Calories: 870cal | Carbohydrates: 87g | Protein: 9g | Fat: 55g | Saturated Fat: 33g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 2g | Cholesterol: 207mg | Sodium: 374mg | Potassium: 318mg | Fiber: 2g | Sugar: 61g | Vitamin A: 1849IU | Vitamin C: 6mg | Calcium: 182mg | Iron: 2mg

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