Indulge in Lemon Poppy Seed Cake, a lemony layer cake that balances bright lemon tang with a buttery crumb and plush cream cheese frosting. This Zesty Layer Cake is perfect for celebrations or cozy afternoons, offering a refined citrusy dessert. Bake this easy recipe on Food and Tips for a citrusy dessert that’s sure to impress!
Why You’ll Love Lemon Poppy Seed Cake
- Vibrant Flavor: Lemon Poppy Seed Cake bursts with fresh lemon in this easy recipe.
- Tender Crumb: Soft and moist for a perfect citrusy dessert.
- Elegant Layers: Stunning three-layer presentation for this lemony layer cake.
- Poppy Seed Crunch: Adds texture to this easy recipe.
- Crowd-Pleaser: Ideal for any occasion in this citrusy dessert.
Ingredients for Lemon Poppy Seed Cake
Here’s what you’ll need for this lemony layer cake (makes ~12 servings):
For the Cake:
- 1 cup (225 g) unsalted butter, softened
- 1 ½ cups (300 g) granulated sugar
- 3 large eggs, room temperature
- 2 tbsp lemon zest (from ~2 lemons)
- ¼ cup (60 ml) fresh lemon juice
- ¾ cup (180 ml) buttermilk
- 2 ½ cups (300 g) all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp kosher salt
- 2 tbsp poppy seeds
- 1 tsp vanilla extract
For the Lemon Cream Cheese Frosting:
- 8 oz (225 g) cream cheese, softened
- ½ cup (115 g) unsalted butter, softened
- 3 cups (360 g) powdered sugar
- 1 tbsp lemon zest
- 1 tbsp fresh lemon juice
- Pinch of kosher salt
Equipment
- 3 (8-inch) round cake pans
- Parchment paper
- Mixing bowls
- Electric mixer or whisk
- Spatula
- Citrus zester
- Measuring cups and spoons
- Wire cooling racks
- Serrated knife
Ingredient Tips
- Lemons: Fresh for bold flavor in this citrusy dessert.
- Buttermilk: Adds moisture and tang to this lemony layer cake.
- Poppy Seeds: Provide crunch in this easy recipe.
- Cream Cheese: Softened for smooth frosting in this citrusy dessert.
- Eggs: Room temperature for a fluffy lemony layer cake.
Directions for Lemon Poppy Seed Cake
Let’s bake this delightful citrusy dessert!
Preheat and Prep
- I preheat the oven to 350°F (175°C) and line three 8-inch cake pans with parchment paper, greasing the sides, for this lemony layer cake.
Cream Butter and Zest
- In a large bowl, I beat 1 cup softened butter, 1 ½ cups sugar, and 2 tbsp lemon zest until fluffy, about 3 minutes.
- I add 3 eggs one at a time, then 1 tsp vanilla, mixing well for this easy recipe.
Mix Dry Ingredients
- In another bowl, I whisk 2 ½ cups flour, 2 tsp baking powder, ½ tsp baking soda, ½ tsp salt, and 2 tbsp poppy seeds for this citrusy dessert.
Combine Wet and Dry
- I mix ¾ cup buttermilk with ¼ cup lemon juice.
- I add dry ingredients and buttermilk mixture to the butter mixture in alternating batches (start and end with dry), mixing until just combined to keep this lemony layer cake tender.
Divide and Bake
- I divide the batter evenly among the three pans using a scale or scoop.
- I bake for 24–26 minutes until a toothpick comes out clean, then cool in pans for 10 minutes before transferring to wire racks for this easy recipe.
Make Frosting
- I beat 8 oz cream cheese and ½ cup butter until smooth.
- I gradually add 3 cups powdered sugar, 1 tbsp lemon zest, 1 tbsp lemon juice, and a pinch of salt, mixing until creamy for this citrusy dessert.
Assemble and Frost
- I level the cakes with a serrated knife if needed.
- I spread frosting on the first layer, stack the second, frost, then add the third.
- I frost the top and sides, garnishing with lemon slices or poppy seeds for this Lemon Poppy Seed Cake.
Nutrition
- Prep Time: 20 minutes
- Cook Time: 24–26 minutes
- Total Time: ~1 hour (plus cooling)
- Servings: ~12 servings
- Calories: ~450 kcal per serving
- Macros per Serving: 55g carbs, 6g protein, 24g fat
Variations for Lemon Poppy Seed Cake
Try these twists on this lemony layer cake:
- Orange Swap: Use orange zest and juice for a citrusy dessert twist.
- Lemon Curd Filling: Add lemon curd between layers for this easy recipe.
- Vegan Option: Use vegan butter and plant-based milk for this lemony layer cake.
- Berry Boost: Fold in ½ cup blueberries for a fruity citrusy dessert.
- Mini Cakes: Bake in muffin tins for individual lemony layer cakes.
Serving Ideas:
- Pair with Food and Tips’ fruit salad for a fresh dessert.
- Serve with Food and Tips’ iced tea for a citrusy vibe.
- Enjoy with Food and Tips’ whipped cream for a decadent touch.
Storage
- I store this citrusy dessert in an airtight container in the fridge for up to 3 days.
- I let it come to room temperature before serving.
- I freeze unfrosted layers, wrapped tightly, for up to 2 months, thawing before frosting for this easy recipe.
Serving Tips
- Presentation: Serve Lemon Poppy Seed Cake on a cake stand for an elegant look.
- Garnish: Add lemon slices or edible flowers for this lemony layer cake appeal.
- Pairing: Enjoy with coffee or Food and Tips’ dessert recipes for a citrusy dessert.
- Portion Size: 1 slice per person for a satisfying serving.
- Occasions: Perfect for birthdays, brunches, or special gatherings.
FAQs About Lemon Poppy Seed Cake
Here are answers to common questions about this lemony layer cake:
Can I use whole milk instead of buttermilk?
Yes, but buttermilk enhances tang and moisture in this citrusy dessert.
How do I prevent a dense cake?
Avoid overmixing and use room-temperature eggs for this easy recipe.
Can I make it ahead?
Bake layers a day ahead and frost before serving for this lemony layer cake.
Can I use bottled lemon juice?
Fresh is best for vibrant flavor in this citrusy dessert.
How do I store leftovers?
Refrigerate for 3 days or freeze layers for 2 months for this easy recipe.
More Delicious Cake Recipes You’ll Love
- Mango Cake Recipe with Whipped Cream Layers
- Italian Cream Cake Recipe
- Pistachio Chocolate Lava Cakes
Conclusion
Lemon Poppy Seed Cake is a lemony layer cake with a tender crumb, poppy seed crunch, and zesty frosting. This easy recipe is ideal for celebrations or cozy moments. Bake this citrusy dessert on Food and Tips for a vibrant, flavorful treat!
Lemon Poppy Seed Cake
Lemon Poppy Seed Cake is a lemony layer cake with a tender crumb, poppy seed crunch, and zesty frosting. This easy recipe is ideal for celebrations or cozy moments.
Ingredients
For the Cake:
- 1 cup 225 g unsalted butter, softened
- 1 ½ cups 300 g granulated sugar
- 3 large eggs room temperature
- 2 tbsp lemon zest from ~2 lemons
- ¼ cup 60 ml fresh lemon juice
- ¾ cup 180 ml buttermilk
- 2 ½ cups 300 g all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp kosher salt
- 2 tbsp poppy seeds
- 1 tsp vanilla extract
For the Lemon Cream Cheese Frosting:
- 8 oz 225 g cream cheese, softened
- ½ cup 115 g unsalted butter, softened
- 3 cups 360 g powdered sugar
- 1 tbsp lemon zest
- 1 tbsp fresh lemon juice
- Pinch of kosher salt
Instructions
Preheat and Prep
- I preheat the oven to 350°F (175°C) and line three 8-inch cake pans with parchment paper, greasing the sides, for this lemony layer cake.
Cream Butter and Zest
- In a large bowl, I beat 1 cup softened butter, 1 ½ cups sugar, and 2 tbsp lemon zest until fluffy, about 3 minutes. I add 3 eggs one at a time, then 1 tsp vanilla, mixing well for this easy recipe.
Mix Dry Ingredients
- In another bowl, I whisk 2 ½ cups flour, 2 tsp baking powder, ½ tsp baking soda, ½ tsp salt, and 2 tbsp poppy seeds for this citrusy dessert.
Combine Wet and Dry
- I mix ¾ cup buttermilk with ¼ cup lemon juice. I add dry ingredients and buttermilk mixture to the butter mixture in alternating batches (start and end with dry), mixing until just combined to keep this lemony layer cake tender.
Divide and Bake
- I divide the batter evenly among the three pans using a scale or scoop. I bake for 24–26 minutes until a toothpick comes out clean, then cool in pans for 10 minutes before transferring to wire racks for this easy recipe.
Make Frosting
- I beat 8 oz cream cheese and ½ cup butter until smooth. I gradually add 3 cups powdered sugar, 1 tbsp lemon zest, 1 tbsp lemon juice, and a pinch of salt, mixing until creamy for this citrusy dessert.
Assemble and Frost
- I level the cakes with a serrated knife if needed. I spread frosting on the first layer, stack the second, frost, then add the third. I frost the top and sides, garnishing with lemon slices or poppy seeds for this Lemon Poppy Seed Cake.
Notes
For best results, ensure all ingredients are at room temperature before starting. The frosted cake can be stored in the refrigerator for up to 3 days; allow it to come to room temperature before serving.
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