Lemon Poppy Seed Cake with Lemon Cream Cheese Frosting
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This 2-layer Lemon Poppy Seed Cake is light, moist, and bursting with bright citrus flavor. Filled and frosted with luscious lemon cream cheese frosting, it’s a perfectly refreshing dessert for any occasion.
Yield
Serves 10–12
Ingredients
For the Cake:
- 2 1/2 cups all-purpose flour
- 2 tablespoons poppy seeds
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 tablespoon lemon zest (about 2 lemons)
- 1/4 cup freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- 1 cup buttermilk
For the Lemon Cream Cheese Frosting:
- 12 oz cream cheese, softened to room temperature
- 3/4 cup (1 1/2 sticks) unsalted butter, softened to room temperature
- 5 cups powdered sugar, sifted
- 3 tablespoons freshly squeezed lemon juice
- 2 teaspoons lemon zest
- 1 teaspoon vanilla extract
- 1–2 tablespoons heavy cream or milk (optional, to adjust consistency)
Instructions
Step 1: Prepare the Cake Layers
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, and line the bottoms with parchment paper for easy removal.
- In a medium bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt. Set aside.
- In a large bowl, using a hand or stand mixer, cream the butter and sugar together until light and fluffy (about 3–4 minutes).
- Beat in the eggs, one at a time, mixing well after each addition. Add the lemon zest, lemon juice, and vanilla extract, and mix until combined.
- Gradually add the dry ingredients to the wet mixture in three additions, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix just until combined—do not overmix.
- Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
Step 2: Make the Lemon Cream Cheese Frosting
- In a large bowl, beat the cream cheese and butter together on medium speed until smooth and creamy (about 2–3 minutes).
- Gradually add the powdered sugar, 1 cup at a time, beating well after each addition.
- Mix in the lemon juice, lemon zest, and vanilla extract. Beat until smooth and fluffy.
- Add heavy cream or milk, 1 tablespoon at a time, if needed to adjust the frosting to a spreadable consistency.
Step 3: Assemble the Cake
- Place one cake layer on a serving plate or cake stand.
- Spread a generous layer of lemon cream cheese frosting over the top of the first layer.
- Place the second cake layer on top and gently press down.
- Frost the top and sides of the cake with the remaining lemon cream cheese frosting, smoothing it out with a spatula.
Step 4: Decorate
- Garnish the cake with a sprinkle of poppy seeds, lemon zest, or thin slices of lemon for a fresh, elegant look. Chill for 20–30 minutes to set the frosting before serving.
How It Looks and Tastes
This cake is soft and fluffy with speckles of poppy seeds throughout the layers. The lemon cream cheese frosting is rich, tangy, and perfectly sweet, complementing the cake’s citrusy flavor beautifully.
Kitchen Tips
- Room Temperature Ingredients: Ensure all dairy ingredients are at room temperature for a smooth batter and frosting.
- Don’t Overmix: Stir just until the ingredients are combined to maintain the cake's light texture.
- Frost Generously: The recipe makes plenty of frosting to cover the top, sides, and between the layers.
- Chill for Stability: Refrigerate the cake layers for 20 minutes before frosting to make assembly easier.
- Storage: Store the cake in the refrigerator for up to 3 days. Bring to room temperature before serving.
This Lemon Poppy Seed Cake with Lemon Cream Cheese Frosting is bursting with citrusy goodness and is the perfect balance of tangy and sweet. It’s a guaranteed crowd-pleaser!
