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Lemon Poppy Seed Layer Cake recipe

Lemon Poppy Seed Layer Cake

Avatar photoNatalie Foster
A delightful Lemon Poppy Seed Layer Cake with creamy frosting, perfect for spring celebrations.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 320 kcal

Equipment

  • 1 9-inch round cake pan greased and floured
  • 1 electric mixer
  • 1 Mixing Bowl large

Ingredients
  

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 tbsp poppy seeds

Wet Ingredients

  • 1/2 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs room temperature
  • 1/2 cup buttermilk
  • 1/4 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract

Cream Cheese Frosting

  • 8 oz cream cheese softened
  • 1/2 cup unsalted butter softened
  • 3 cups powdered sugar
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice

Instructions
 

Preparation

  • Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans. In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the lemon zest and juice, followed by the dry ingredients and poppy seeds, mixing until just combined.
  • Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
  • In a medium bowl, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar, beating until the mixture is light and fluffy. Stir in the vanilla extract and lemon juice until well combined.
  • Place one cake layer on a serving plate. Spread a generous amount of frosting over the top. Place the second cake layer on top and cover the entire cake with the remaining frosting. Smooth the frosting with a spatula.

Serving

  • Slice the cake into equal portions and serve it with a side of fresh berries or a dollop of whipped cream. This cake pairs well with a cup of tea or a glass of cold lemonade.

Storage

  • Store the cake in an airtight container in the refrigerator for up to 5 days. For best results, bring slices to room temperature before serving.

Notes

Pro Tips: Use fresh lemons for the best flavor. Ensure all ingredients are at room temperature before starting the recipe for a smoother batter and frosting.
Ingredient Substitutions: Substitute buttermilk with milk and a tablespoon of vinegar if needed.
How to Serve: Serve chilled or at room temperature, garnished with extra lemon zest or poppy seeds.
Storage & Freshness: Keep in an airtight container in the fridge to maintain freshness.
Make-Ahead Tips: Prepare the cake layers a day in advance and frost the day of serving for optimal freshness.
Keyword lemon cake recipe, Lemon Poppy Seed Layer Cake, poppy seed dessert