Wednesday, August 10, 2022
HomeCakeLemon Poppy Seed Cake - Liv for Cake

Lemon Poppy Seed Cake – Liv for Cake

Tender lemon poppy seed cake layers drizzled with lemon syrup and topped with a tangy cream cheese frosting.

I’ve mentioned it earlier than, I’m a HUGE fan of lemon desserts. Extra so than another taste. If there’s a lemon dessert on the menu you’ll be able to wager I’m ordering that over one thing chocolate (until it’s panna cotta, no thanks jello-like texture). There’s simply one thing concerning the candy and tangy taste that has me coming again for extra. 

Immediately, I’m bringing you the basic combo of lemon and poppy seeds in layer cake kind. Oh and it’s paired with my scrumptious new cream cheese frosting recipe for good measure.

Cross section of the cake showing the layers.

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Easy methods to Make Lemon Poppy Seed Cake

To make this Lemon Poppy Seed Cake I began with my favourite Lemon Cake recipe and tweaked it a bit. I added poppy seeds (clearly) and a bit extra zest but in addition lowered the sugar a bit.

Making the cake layers follows the standard creaming methodology however the important thing distinction right here is that you need to cream the lemon zest with the butter and sugars. This helps launch all of these scrumptious and flavourful oils from the zest. Don’t skip this step and simply choose to toss it in on the finish!

Cake Tip!

Cream the lemon zest with the butter and sugar to launch the oils from the zest and amp up the lemon taste.

I experimented with including extra poppy seeds (I like my lemon poppy seed cake heavy on the poppy seeds) however that made the cake a bit of bit denser than I’d like. You wouldn’t assume including an additional Tbsp of poppy seeds would make an enormous distinction however they do have a tendency to soak up a number of the moisture from the cake so I’m conserving the recipe at two which is the right steadiness.

Close up of the lemon slices and pansies on the top of the cake.

To offer the cake much more of a lemony punch I made a straightforward lemon easy syrup to brush onto the cake layers. This can make the cake sweeter although which is why I reduce on the sugar from the same old 1 1/2 cups to 1 cup.

To make use of the syrup it’s greatest to trim the crust off the highest of the cake. I don’t often must trim my muffins — they bake good and flat as a result of I take advantage of baking strips — however for greatest syrup absorption I discover trimming off that prime crust is right. That or you’ll be able to poke holes into the cake with a skewer if you happen to favor. Then merely dip a pastry brush into the syrup and brush every of the cake layers generously.

Angled cross section of the cake.

Secure Cream Cheese Frosting

In my most up-to-date submit I gave you the main points of tips on how to make cream cheese frosting extra steady and I’ve used that recipe right here. Cream cheese frosting is such an ideal pairing for Lemon Poppy Seed Cake!

I’ll allow you to head over to that submit to learn the ins and outs but it surely comes right down to order of components, temperature, and stabilizing brokers.

Slice of cake on a plate.

I hope you all love this cake as a lot as we did. It’s the right spring cake and could be great for Mom’s Day!

Ceaselessly Requested Questions

How can I convert this recipe?

  • The recipe as-is may even work in two 8″ pans. For 3 8″ pans, 1.5x the recipe. Baking time might should be adjusted.
  • To make cupcakes, all you’ll want to do is scale back the baking time — begin checking at 15mins or so. The recipe will make 18-24 cupcakes relying on dimension.
  • For different conversions go right here. Bake time might range relying on pan dimension.
  • Baking time will range if you happen to change the pan dimension. Each oven is totally different so I can’t say for sure what you’ll want to regulate it to. Make sure you examine on the muffins whereas they’re baking.

Can I make it prematurely?

  • The cooled cake layers may be baked forward of time, double wrapped in plastic wrap, and frozen for as much as 3 months. Take out 2-3 hours earlier than meeting.
  • The frosting may be positioned in an hermetic container and refrigerated for 1 week or frozen for 3 months. Deliver to room temp and rewhip earlier than utilizing.
  • The syrup may be made prematurely, cooled, and saved within the fridge for as much as two weeks.
  • The completed cake (entire or sliced, saved hermetic) may be frozen for as much as 3 months.

Can I get the measurements by weight/grams?

  • There’s a Metric choice within the recipe card. In the event you click on it it can convert the whole lot to grams.
  • This conversion is finished routinely and I can’t assure the accuracy however many readers have had success utilizing the metric choice on my recipes. 

Ideas for this Lemon Poppy Seed Cake Recipe

  • Make sure you cream the zest with the butter and sugar for max taste.
  • You possibly can skip the lemon syrup if you happen to favor however you’ll be lacking out on each taste and added moisture.
  • I put together my cake pans utilizing Selfmade Cake Launch and line with parchment paper.
  • Make sure you examine my Swiss Meringue Buttercream submit for suggestions and troubleshooting.
  • Learn to hold your muffins moist utilizing Easy Syrup.
  • To assist guarantee your cake layers bake up good and flat, take a look at my Easy methods to Bake Flat Desserts submit!
Lemon poppy seed cake thumbnail.

Lemon Poppy Seed Cake

Tender lemon poppy seed cake layers drizzled with lemon syrup and topped with a tangy cream cheese frosting.

Course Dessert

Delicacies American

Prep Time 2 hours

Prepare dinner Time 35 minutes

Complete Time 2 hours 35 minutes

Servings 12

Energy 670kcal



Lemon Poppy Seed Cake:

  • 2 1/4 cups all-purpose flour
  • 2 Tablespoons poppy seeds
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoons salt
  • 3/4 cup unsalted butter room temperature
  • 1 1/2 Tablespoon lemon zest from one massive lemon or 2 medium
  • 1 cup granulated sugar
  • 3 massive eggs room temperature
  • 1 teaspoons vanilla
  • 3/4 cup milk room temperature
  • 1/4 cup lemon juice recent squeezed, from one massive lemon

Lemon Easy Syrup:

  • 1/4 cup granulated sugar
  • 1/4 cup lemon juice recent squeezed, from one massive lemon

Cream Cheese Frosting:

  • 1 cup unsalted butter room temperature
  • 4 cups powdered sugar sifted
  • 2 teaspoons vanilla
  • 1 cup cream cheese (block type, full fats)  8oz, chilled, cubed
  • cornstarch or meringue powder optionally available, as wanted
  • pinch salt optionally available, to chop some sweetness


  • lemon slices
  • edible flowers I used pansies
  • poppy seeds


Lemon Poppy Seed Cake:

  • Preheat oven to 350F. Grease and flour three 6″ cake rounds and line with parchment.

  • In a medium bowl, whisk flour, poppy seeds, baking powder, and salt till nicely mixed. Put aside.

  • Utilizing a stand mixer fitted with a paddle attachment, cream butter and lemon zest till easy. Add sugar and beat on med-high till pale and fluffy (approx 3mins).

  • Cut back pace and add eggs one by one totally incorporating after every addition. Add vanilla.

  • Alternate including flour combination with milk & lemon juice, starting and ending with flour (3 additions of flour and a couple of of milk & lemon juice). Absolutely incorporating after every addition.

  • Unfold batter evenly between the ready pans and easy the tops. 

  • Bake for about 30-35mins or till a toothpick inserted into the middle comes out principally clear.

  • Place muffins on wire rack to chill for 10mins then prove onto wire rack to chill fully.

Lemon Easy Syrup:

  • Place lemon juice and sugar right into a small saucepan, stir to mix. Prepare dinner over medium warmth, stirring typically, till simmering and all sugar has dissolved. Cool fully earlier than utilizing on cake.

Cream Cheese Frosting:

  • Utilizing a stand mixer or hand mixer beat butter till pale and creamy.

  • Cut back pace to low. Add powdered sugar 1 cup at a time and blend on low till nicely blended. Improve pace to medium and beat for 3 minutes. Add vanilla and proceed to beat on medium for 1 minute.

  • Slowly add chilled cream cheese one dice at a time (about 1 tablespoon at a time). Beat nicely till blended and guarantee no lumps of cream cheese stay.

  • If wanted, add cornstarch or meringue powder 1 tablespoon at a time to stiffen the frosting (I did not however that is an choice). Add a pinch of salt to chop some sweetness if desired.

  • Run mixer on low for a few minutes to take away any air bubbles.


  • Trim the crust off the highest of every cake layer and brush every with the lemon easy syrup. About 1-2 Tbsp per layer.

  • Place one layer of cake on a cake stand or serving plate. High with 2/3 cup of frosting, unfold evenly. Repeat with the remaining layers and apply a skinny coat of frosting all around the cake. Chill for 20mins. 

  • Use the remaining frosting to frost the cake in a country method.

  • Enhance with recent, edible flowers and lemon slices if desired.

Energy: 670kcalCarbohydrates: 82gProtein: 6gFats: 36gSaturated Fats: 22gPolyunsaturated Fats: 2gMonounsaturated Fats: 9gTrans Fats: 1gLdl cholesterol: 139mgSodium: 187mgPotassium: 213mgFiber: 1gSugar: 62gVitamin A: 1175IUVitamin C: 5mgCalcium: 126mgIron: 2mg

The dietary info and metric conversions are calculated routinely. I can’t assure the accuracy of this information. If that is necessary to you, please confirm along with your favourite vitamin calculator and/or metric conversion instrument.

Collage photo of the cake.


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