Lemon Poppy Seed Cake

Bright, zesty, and wonderfully moist, this Lemon Poppy Seed Cake is the ultimate treat for citrus lovers. Bursting with fresh lemon juice and zest, and speckled with crunchy poppy seeds, each bite delivers a soft, tender crumb that’s perfectly complemented by a rich, tangy cream cheese frosting. Whether you’re baking for a celebration or simply craving a slice of sunshine, this cake is sure to impress.

Why You’ll Love This Recipe

• Incredibly moist and fluffy: Thanks to a blend of butter and oil, plus yogurt and milk, the cake stays moist and tender for days.

• Bold citrus flavor: Fresh lemon juice and zest infuse the cake with vibrant, tangy brightness in every bite.

• Perfectly balanced texture: The poppy seeds add subtle crunch without overpowering the soft crumb.

• Dreamy frosting: The cream cheese frosting adds a creamy, slightly tangy contrast that elevates the lemon flavor.

• Crowd-pleasing presentation: Topped with piped swirls and a sprinkle of poppy seeds, this cake looks as good as it tastes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Cornstarch

• Baking powder

• Salt

• Unsalted butter (room temperature)

• Vegetable oil (e.g. canola)

• White granulated sugar

• Lemon zest and lemon juice (fresh)

• Large eggs (room temperature)

• Milk

• Yogurt (unflavored and unsweetened)

• Poppy seeds

For the Cream Cheese Frosting:

• Unsalted butter

• Powdered sugar

• Cream cheese (cold, block-style)

• Vanilla extract

• Fresh lemon juice

Directions

1. Preheat the oven to 350°F (180°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.

2. Prepare dry ingredients: Sift together flour, cornstarch, baking powder, and salt. Whisk to combine and set aside.

3. Cream butter and sugar: In a large bowl, beat the butter, oil, sugar, and lemon zest until light and fluffy (about 2 minutes using a stand or hand mixer).

4. Add eggs: Mix in the eggs one at a time, beating well between each addition and scraping the bowl as needed.

5. Add wet ingredients: Mix in the milk, yogurt, and lemon juice. The batter may look slightly curdled—this is normal.

6. Combine wet and dry: Gently fold in the dry ingredients with a spatula until just combined. Add the poppy seeds and fold again until evenly distributed. Do not overmix.

7. Bake: Divide the batter evenly between the prepared pans. Bake for about 33 minutes, or until a toothpick inserted comes out clean or with a few moist crumbs.

8. Cool: Let cakes cool in the pans for 15–20 minutes, then turn out onto a wire rack to cool completely.

9. Make the frosting:

   • Beat butter until light and fluffy.

   • Add powdered sugar in 3 batches, mixing well after each.

   • Add cream cheese, vanilla, and lemon juice. Mix just until smooth. Do not overmix to avoid thinning the frosting.

10. Assemble:

    • Level the cake layers if needed.

    • Place the first layer on a serving plate and spread frosting on top.

    • Add the second layer and frost the top and sides. Use a piping bag to add decorative swirls and sprinkle with poppy seeds.

Servings and timing

Servings: 12 people
Prep time: 10 minutes
Cook time: 30–33 minutes
Cooling + decorating time: About 1 hour
Total time: Approximately 1 hour 40 minutes

Variations

• Lemon glaze instead of frosting: Drizzle with a simple lemon glaze (powdered sugar + lemon juice) for a lighter finish.

• Bundt version: Bake in a bundt pan (adjust baking time accordingly).

• Cupcakes: Divide the batter into cupcake tins for individual servings (bake for 18–22 minutes).

• No yogurt? Substitute with sour cream or buttermilk.

• Extra citrus boost: Add a splash of lemon extract to intensify the flavor.

Storage/Reheating

• Room temperature: Can be left out for up to 6 hours.

• Refrigerator: Store in an airtight container for up to 4 days. Let sit at room temperature for 20–30 minutes before serving.

• Freezer: Wrap unfrosted cake layers tightly and freeze for up to 1 month. Thaw in the refrigerator overnight before frosting.

FAQs

Can I make this cake ahead of time?

Yes, you can bake the cake layers a day in advance. Store them tightly wrapped at room temperature or refrigerate for up to 2 days. Frost just before serving.

Can I freeze this cake?

Absolutely. Freeze the unfrosted layers for up to 1 month. You can also freeze the fully assembled cake, though the frosting texture may change slightly.

What type of cream cheese should I use?

Use cold, block-style cream cheese—not the spreadable kind. It gives the best consistency for frosting.

What if I don’t have poppy seeds?

You can leave them out, or try substituting with chia seeds for a similar texture.

Can I use lemon extract instead of fresh lemon?

Fresh lemon juice and zest provide the best flavor, but lemon extract can be used to boost flavor if needed. Use sparingly.

Why does my batter look curdled?

It’s normal when combining lemon juice with dairy—don’t worry! Once the dry ingredients are folded in, the batter will come together.

How do I know when the cake is done?

Insert a toothpick into the center—it should come out clean or with just a few moist crumbs.

Can I make this in one pan?

Yes, but use a deeper 9-inch pan and extend the bake time. Be sure to check doneness with a toothpick.

Is cake flour better for this recipe?

You can substitute cake flour for a finer crumb. If using cake flour, omit the cornstarch and use 270g cake flour total.

Can I reduce the sugar?

You can reduce the sugar slightly in both the cake and frosting, but keep in mind that it may affect texture and sweetness.

Conclusion

This Moist Lemon Poppy Seed Cake is a citrusy showstopper that’s light, flavorful, and irresistibly tender. Whether served at a celebration or enjoyed with a cup of tea, its balance of tangy lemon, sweet frosting, and subtle crunch from poppy seeds makes it a dessert you’ll want to bake again and again.

Print