Lemon Poppy Seed Cake

Lemon Poppy Seed Cake is a soft, moist, and incredibly flavorful dessert that perfectly balances citrusy brightness with the subtle crunch of poppy seeds. Whether you’re making it for a weekend treat, a special occasion, or just to satisfy a sweet craving, this cake is a guaranteed hit.

I have always loved the combination of lemon and poppy seeds, and this cake recipe was the result of numerous trials to achieve the perfect texture and flavor. Trust me, this one is a winner! The lemon buttercream frosting adds a silky, tangy sweetness that complements the cake beautifully.

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Why You’ll Love This Lemon Poppy Seed Cake

Moist and Tender: Buttermilk and softened butter create a soft crumb.
Loaded with Lemon Flavor: Fresh lemon zest and juice infuse every bite.
Perfect for Any Occasion: Ideal for birthdays, brunches, or afternoon tea.
Easy to Make: No complicated steps, just a simple and delicious recipe.

Ingredients for Lemon Poppy Seed Cake

For the Cake:

3/4 cup unsalted butter, softened
1 cup granulated sugar
3 large eggs, room temperature
2 cups all-purpose flour
2 1/2 tsp baking powder
2 tbsp poppy seeds
1 tbsp lemon zest (from 2 large lemons)
1 tbsp fresh lemon juice
1 tsp vanilla extract
1/2 cup buttermilk, room temperature

For the Lemon Buttercream Frosting:

1 cup unsalted butter, softened
4 oz cream cheese, softened
4 cups powdered sugar
3 tbsp fresh lemon juice
1 tsp vanilla extract

How to Make Lemon Poppy Seed Cake

1. Prepare the Cake Batter

Preheat your oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper.
In a large bowl, cream butter and sugar for about 2 minutes until light and fluffy.
Add eggs one at a time, beating well after each addition.
In a separate bowl, whisk together flour, baking powder, and poppy seeds.
Gradually add half the dry ingredients to the wet mixture, mixing until just combined.
Stir in lemon juice, lemon zest, and vanilla extract.
Add buttermilk and remaining dry ingredients, mixing until smooth.
Divide the batter evenly between the prepared pans and spread it out smoothly.

2. Bake the Cake

Bake for 20-23 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

3. Make the Lemon Buttercream Frosting

In a mixing bowl, beat butter until creamy (about 2 minutes).
Add cream cheese and mix until smooth.
Gradually add powdered sugar, followed by lemon juice and vanilla extract.
Beat on high speed for 5 minutes until light and fluffy.

4. Assemble and Frost the Cake

Place one cake layer on a platter and spread 1/3 of the frosting evenly over the top.
Add the second cake layer and spread another 1/3 of the frosting over it.
Use the remaining frosting to coat the sides and decorate as desired.
Sprinkle with poppy seeds or top with lemon slices for a beautiful finish.

Serving Suggestions

Lemon Poppy Seed Cake pairs beautifully with a variety of accompaniments. Here are some serving ideas:

With Fresh Berries: Serve with a side of fresh raspberries, blueberries, or strawberries for a burst of fruity flavor.
Drizzle of Honey or Lemon Glaze: Add an extra touch of sweetness with a light honey drizzle or a tangy lemon glaze.
Cup of Tea or Coffee: Enjoy with a hot cup of Earl Grey, chamomile, or freshly brewed coffee.
A Scoop of Ice Cream: Pair with vanilla or lemon sorbet for an extra indulgent treat.
Whipped Cream: A dollop of lightly sweetened whipped cream adds a creamy contrast to the cake’s texture.

Tips for the Best Lemon Poppy Seed Cake

Use fresh lemon juice: It makes all the difference in flavor.
Don’t overmix the batter: This ensures a light, fluffy texture.
Room temperature ingredients: They blend better for a smooth batter.
Let the cake cool completely before frosting to prevent melting.
For extra flavor, add a touch of almond extract to the batter.

FAQs

Can I Use Bottled Lemon Juice Instead of Fresh?

Fresh lemon juice is highly recommended for the best flavor. If needed, a high-quality bottled juice will work, but avoid concentrates with added sugars.

Can I Make This Cake Ahead of Time?

Yes! This cake stores well in the fridge for up to 3 days. You can also freeze the layers for up to 3 months before assembling.

What’s the Best Way to Store Lemon Poppy Seed Cake?

Unfrosted cake layers: Wrap tightly in plastic and store at room temperature or freeze.
Frosted cake: Keep in an airtight container in the fridge for freshness.
Sliced cake: Place plastic wrap against the cut edges to retain moisture.

Can I Make This Recipe into Cupcakes?

Absolutely! Divide the batter into lined muffin tins and bake at 350°F for 18-20 minutes until golden and set.

Can I Substitute Buttermilk?

If you don’t have buttermilk, make your own by adding 1/2 tbsp vinegar or lemon juice to 1/2 cup milk and letting it sit for 5 minutes.

More Delicious Lemon Desserts to Try

If you love lemon desserts, check out these irresistible treats:

This Lemon Poppy Seed Cake is an absolute dream. It’s easy to make, bursting with citrus flavor, and finished with a silky lemon buttercream that’s downright irresistible. I hope you enjoy baking (and eating) it as much as I do!

If you try this recipe, I’d love to hear your thoughts. Leave a comment below and pin this recipe on Pinterest to save it for later!