Lemon Poppy Seed Cake
Tender lemon poppy seed cake layers drizzled with lemon syrup and topped with a tangy cream cheese frosting.
I’ve mentioned it before, but I am a HUGE fan of lemon desserts—more than any other flavor. If there is a lemon dessert on the menu, you can bet I’m opting for that over something chocolate (unless it’s panna cotta; no thanks to the jello-like texture). There’s just something about the sweet and tangy flavor that keeps me coming back for more.
Today, I’m excited to share the classic combination of lemon and poppy seeds in layer cake form, enhanced by my delicious new cream cheese frosting recipe for a delightful touch.
How to Make Lemon Poppy Seed Cake
To create this Lemon Poppy Seed Cake, I began with my favorite lemon cake recipe and made a few adjustments. I added poppy seeds (obviously), a touch more lemon zest, and reduced the sugar slightly.
The process for making the cake layers follows the traditional creaming method. However, the key difference here is that you should cream the lemon zest with the butter and sugars. This helps to release the flavorful oils from the zest. Don’t skip this step and simply add it at the end!
Cake Tip!
Cream the lemon zest with the butter and sugar to maximize the lemon flavor.
I experimented with increasing the amount of poppy seeds (I love a heavily seeded lemon poppy seed cake), but that made the cake denser than I prefer. You wouldn’t think adding just an extra tablespoon would affect the texture significantly, but poppy seeds do absorb moisture from the cake. So, I’m sticking with two tablespoons, which strikes the perfect balance.
For an extra burst of lemon flavor, I made a simple lemon syrup to brush over the cake layers. While this does make the cake sweeter, I adjusted the sugar from the usual 1.5 cups to 1 cup to account for this added sweetness.
To apply the syrup effectively, it’s best to trim the crust off the top of the cake. Although I usually don’t need to trim my cakes (they bake nice and flat with the use of baking strips), trimming the top crust allows for better syrup absorption. Alternatively, you can poke holes in the cake with a skewer if you prefer. Then, just dip a pastry brush into the syrup and generously brush each of the cake layers.
Stable Cream Cheese Frosting
In my most recent post, I shared details on how to make cream cheese frosting more stable, and I’ve used that technique here. Cream cheese frosting pairs perfectly with Lemon Poppy Seed Cake!
For the full rundown, check out that post, but it revolves around the order of ingredients, temperature, and stabilizing agents.
I hope you all enjoy this cake as much as we did. It’s the perfect treat for spring and would be wonderful for Mother’s Day!
Frequently Asked Questions
How can I convert this recipe?
- The recipe can also be used in two 8-inch pans. For three 8-inch pans, multiply the recipe by 1.5. Baking time may need adjustment.
- To make cupcakes, reduce the baking time—start checking at about 15 minutes. The recipe will yield 18-24 cupcakes depending on size.
- For other conversions, check here. Bake time may vary depending on the pan size.
- Baking time may differ if you change the pan size. Every oven is different, so monitor the cakes as they bake.
Can I make it in advance?
- The cooled cake layers can be baked ahead of time, double-wrapped in plastic, and frozen for up to 3 months. Remove 2-3 hours before assembly.
- The frosting can be stored in an airtight container and refrigerated for up to 1 week or frozen for 3 months. Bring to room temperature and re-whip before use.
- The syrup can be prepared in advance, cooled, and stored in the fridge for up to two weeks.
- The finished cake (whole or sliced, when stored airtight) can be frozen for up to 3 months.
Can I get the measurements by weight/grams?
- There is a metric option in the recipe card. Click on it to convert everything to grams.
- This conversion is done automatically, and while I cannot guarantee its accuracy, many readers have had success using the metric option.
Tips for this Lemon Poppy Seed Cake Recipe:
- Ensure you cream the zest with the butter and sugar for maximum flavor.
- You can skip the lemon syrup if you prefer, but you’ll miss out on flavor and added moisture.
- Prepare your cake pans using Homemade Cake Release and line them with parchment.
- Check my Swiss Meringue Buttercream post for tips and troubleshooting.
- Learn how to keep your cakes moist using Simple Syrup.
- For flat cake layers, check out my How to Bake Flat Cakes post!
Recipe
Lemon Poppy Seed Cake
Tender lemon poppy seed cake layers drizzled with lemon syrup and topped with a tangy cream cheese frosting.
Ingredients:
Lemon Poppy Seed Cake:
- 2 1/4 cups all-purpose flour
- 2 tablespoons poppy seeds
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter (room temperature)
- 1 1/2 tablespoons lemon zest
- 1 cup granulated sugar
- 3 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 3/4 cup milk (room temperature)
- 1/4 cup lemon juice (fresh squeezed)
Lemon Simple Syrup:
- 1/4 cup granulated sugar
- 1/4 cup lemon juice (fresh squeezed)
Cream Cheese Frosting:
- 1 cup unsalted butter (room temperature)
- 4 cups powdered sugar (sifted)
- 2 teaspoons vanilla extract
- 1 cup cream cheese (block style, full fat, chilled, cubed)
- Cornstarch or meringue powder (optional)
- Pinch of salt (optional)
Assembly:
- Lemon slices
- Edible flowers (e.g., pansies)
- Poppy seeds
Instructions:
Lemon Poppy Seed Cake:
- Preheat oven to 350°F. Grease and flour three 6-inch cake pans and line with parchment.
- In a bowl, whisk together flour, poppy seeds, baking powder, and salt until well combined. Set aside.
- Using a stand mixer, cream butter and lemon zest until smooth. Add sugar and beat until pale and fluffy (about 3 minutes).
- Add eggs one at a time, fully incorporating after each addition. Stir in vanilla.
- Alternate adding flour mixture with milk and lemon juice, starting and ending with flour. (3 additions of flour and 2 additions of milk & lemon juice). Mix well after each addition.
- Spread batter evenly between prepared pans and smooth the tops.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cakes in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
Lemon Simple Syrup:
- In a small saucepan, combine lemon juice and sugar. Cook over medium heat, stirring frequently, until simmering and sugar dissolves. Allow to cool completely.
Cream Cheese Frosting:
- Beat butter until pale and creamy.
- Gradually add powdered sugar, mixing on low speed until combined. Increase speed to medium and beat for 3 minutes. Stir in vanilla.
- Add chilled cream cheese, one cube at a time, mixing well to eliminate lumps.
- If needed, add cornstarch or meringue powder to thicken the frosting. A pinch of salt can be added to cut sweetness if desired.
- Mix on low for a few minutes to remove air bubbles.
Assembly:
- Trim the tops of the cake layers and brush with lemon simple syrup. Use about 1-2 tablespoons per layer.
- Place one layer on a cake stand or serving plate. Spread with 2/3 cup frosting, then repeat with remaining layers. Apply a thin crumb coat to the entire cake and chill for 20 minutes.
- Frost the chilled cake with remaining frosting in a rustic style.
- Decorate with lemon slices and edible flowers if desired.
