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–+ servings
Lemon Poppy Seed Cake

Moist Lemon Poppy Seed Cake That Will Brighten Your Day

This Lemon Poppy Seed Cake offers a delightful combination of zesty lemon and crunchy poppy seeds, perfect for any gathering.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 10 slices
Course: Cakes
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour substitute with a 1:1 gluten-free blend if desired
  • 2 tablespoons poppy seeds can be omitted for a lemon-only cake
  • 1 tablespoon baking powder check freshness for best results
  • 1 teaspoon salt kosher salt can be used as a substitute
  • 1 cup unsalted butter salted butter can give a saltier taste
  • 2 tablespoons lemon zest fresh zest yields the best results
  • 1.75 cups granulated sugar consider a sugar substitute based on package instructions
  • 4 large eggs room temperature eggs work best
  • 2 teaspoons vanilla extract almond extract can provide a different twist
  • 1 cup milk swap for almond or soy milk for a dairy-free option
  • 1 cup fresh lemon juice fresh juice is preferred but bottled can work in a pinch
For the Frosting
  • 8 ounces cream cheese use full-fat block cream cheese for best results
  • 4 cups powdered sugar sift to avoid lumps
  • 2 teaspoons vanilla extract optional
For Decoration
  • edible flowers consider pansies or violets for added beauty
  • lemon slices for visual appeal

Equipment

  • Stand mixer
  • 6-inch cake pans
  • Whisk
  • Mixing bowls
  • Spatula
  • Saucepan
  • Wire Rack

Method
 

Step-by-Step Instructions for Lemon Poppy Seed Cake
  1. Preheat your oven to 350°F (175°C) and grease and flour three 6-inch cake pans.
  2. In a medium mixing bowl, whisk together flour, poppy seeds, baking powder, and salt.
  3. Cream together butter and lemon zest until smooth. Gradually add sugar until pale and fluffy.
  4. Add eggs one at a time and drizzle in vanilla extract, mixing until well combined.
  5. Alternate adding dry ingredients with milk and lemon juice, mixing on low until combined.
  6. Divide batter among prepared pans and bake for 30-35 minutes until a toothpick comes out mostly clean.
  7. Let cakes cool in pans for 10 minutes before transferring to wire racks to cool completely.
  8. Prepare lemon simple syrup by combining lemon juice and sugar in a saucepan until dissolved.
  9. Beat softened butter, then add powdered sugar, followed by vanilla and cream cheese until smooth.
  10. Trim tops if necessary, brush with lemon simple syrup, and layer cake with cream cheese frosting.
  11. Chill the cake for 20 minutes, then add a final layer of frosting and decorate with flowers and lemon slices.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

For the best flavor, use fresh ingredients and avoid overmixing your batter.

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