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.