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.

Lemon Poppy Seed Cake

Description

A moist and zesty Lemon Poppy Seed Cake with a silky lemon buttercream frosting, perfect for any occasion.

Ingredients

Scale

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

Instructions

Preheat oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper.
Cream butter and sugar 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 combined.
Stir in lemon juice, lemon zest, and vanilla extract.
Add buttermilk and remaining dry ingredients, mixing until smooth.
Divide batter evenly between pans and smooth the tops.
Bake for 20-23 minutes or until a toothpick inserted in the center comes out clean.
Cool cakes in pans for 10 minutes, then transfer to a wire rack.
For frosting: Beat butter until creamy, then mix in cream cheese.
Gradually add powdered sugar, followed by lemon juice and vanilla, beating until fluffy.
Assemble cake by layering frosting between and over the cake layers.
Decorate with poppy seeds or lemon slices as desired.

Notes

For the best flavor, use fresh lemon juice and zest. Let the cake cool completely before frosting to prevent melting.

Prep Time: 20 minutes
Cook Time: 23 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 38g
Sodium: 180mg
Fat: 22g
Saturated Fat: 13g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 58g
Fiber: 1g
Protein: 5g
Cholesterol: 95mg

Keywords: lemon cake, poppy seed, dessert, easy baking, lemon buttercream