If you’re craving a cake that dances on your taste buds with zesty brightness, tender crumb, and a delightful crunch from poppy seeds, then this Lemon Poppy Seed Cake with Lemon Cream Cheese Frosting Recipe is your new go-to dessert. It’s that perfect balance of sweet and tangy, where each bite bursts with fresh lemon flavor complemented by a luscious, creamy frosting. Whether you’re baking for a special occasion or simply indulging in a little homemade happiness, this recipe never fails to impress and bring smiles around the table.

Ingredients You’ll Need

A round, two-layer cake with smooth white frosting decorated with horizontal ridges around the sides and a spiral pattern on top, sprinkled with small black seeds near the top edge. Small bright yellow flowers and thin slices of yellow lemon zest are scattered on the top and near the bottom edge of the cake. A thin lemon wedge and a few yellow flowers rest on the white marbled cake stand beneath the cake. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients is half the fun with this Lemon Poppy Seed Cake with Lemon Cream Cheese Frosting Recipe. Each component plays a vital role in creating the ideal texture, flavor, and color—from the fragrant lemon zest to the creamy frosting that ties it all together.

3 cups cake flour: Provides a tender and soft crumb without heaviness.
1 tablespoon baking powder: Leavens the cake for a perfect rise and airy texture.
1/2 teaspoon salt: Balances out the sweetness and enhances overall flavor.
2 tablespoons organic lemon zest: Packs bright citrus notes into every bite.
8 ounces unsalted butter, room temperature: Adds richness and moisture to the cake.
2 cups granulated sugar: Sweetens the batter while helping with the cake’s tender crumb.
4 large eggs: Bind the ingredients together and provide structure.
1 tablespoon vanilla extract: Adds depth and warmth to the flavor profile.
3/4 cup whole milk: Contributes to moisture and richness, essential for texture.
1/4 cup lemon juice: Enhances that signature lemon tang and helps the milk curdle slightly.
3 tablespoons poppy seeds: Introduce delightful crunch and a subtle nutty flavor.
For the frosting: 12 ounces cream cheese, 8 ounces unsalted butter, 4 ounces salted butter, 4-6 cups confectioners’ sugar, 1 teaspoon vanilla extract, 1 tablespoon organic lemon zest, 2 tablespoons lemon juice – these combine to create the irresistibly tangy and silky lemon cream cheese frosting.
For decoration: Lemon slices, poppy seeds, and edible flowers (optional) to elevate presentation.

How to Make Lemon Poppy Seed Cake with Lemon Cream Cheese Frosting Recipe

Step 1: Prepare Your Pans and Dry Ingredients

Start by preheating your oven to 350°F and prepping three 8-inch round pans with butter and flour, then line the bottoms with parchment paper circles to prevent sticking. Next, whisk together the cake flour, baking powder, salt, and lemon zest until uniformly blended—this ensures every mouthful has a burst of citrus with no clumps.

Step 2: Combine the Milk and Lemon Juice

Mix the whole milk with the lemon juice and set it aside briefly to allow the milk to curdle. This homemade buttermilk provides a subtle tang and helps tenderize the cake crumb perfectly, elevating the lemony freshness.

Step 3: Cream Butter and Sugar

Using a stand mixer fitted with the paddle attachment, beat the softened butter and sugar on medium-high speed until the mixture becomes pale and fluffy—this step is key to a light and airy cake texture. Don’t rush it; about three minutes usually does the trick. Remember to scrape down the bowl to ensure even mixing.

Step 4: Add Eggs and Vanilla

With the mixer running on low, add the eggs one at a time, making sure each is fully incorporated before the next goes in. Follow this by mixing in the vanilla extract, which rounds out the flavor beautifully.

Step 5: Alternate Adding Dry Ingredients and Milk Mixture

Gradually add the flour mixture to your wet ingredients in three batches, alternating with the lemon-infused milk, starting and ending with the flour. This gentle folding prevents overmixing, preserving the cake’s tender softness. Once combined, stir in the poppy seeds for that signature crunch.

Step 6: Bake to Perfection

Divide the batter evenly into your prepared pans, smoothing the tops with a spatula. Bake for about 25 to 27 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in their pans for 10 to 15 minutes before transferring them to wire racks to cool completely—this step avoids soggy bottoms.

Step 7: Make the Lemon Cream Cheese Frosting

While the cakes cool, whip together cream cheese and both butters until silky smooth. Add the vanilla, lemon zest, and lemon juice to invigorate the frosting with fresh citrus notes. Gradually blend in the confectioners’ sugar until the frosting reaches your desired sweetness and thickness—aim for fluffy but spreadable. Chill briefly if it feels too soft.

Step 8: Assemble Your Cake

Place one cake layer on your serving platter and slather it with about one cup of frosting. Repeat with the second layer, add more frosting, and then top with the final layer. Apply a crumb coat first to seal in crumbs and then cover with the remaining frosting, smoothing or swirling as you like. Garnish with lemon slices, a sprinkle of poppy seeds, and delicate edible flowers to wow your guests.

How to Serve Lemon Poppy Seed Cake with Lemon Cream Cheese Frosting Recipe

A white round cake with four visible layers of light yellow poppy seed sponge and thin cream filling between each layer sits on a white marbled surface. The top of the cake is smooth with a white swirled cream frosting, decorated with small yellow flowers and tiny black poppy seeds scattered on top. A slice has been removed and is resting on a silver spatula, showing the even layers inside. Each cake layer has tiny black poppy seeds evenly mixed in the light yellow sponge. The cake looks fresh and simple, with bright yellow flower decorations adding a nice pop of color. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh lemon slices add a natural zing and brighten the presentation, while a sprinkle of poppy seeds gives texture that’s visually appealing and delicious. Edible flowers can transform this cake into a centerpiece-worthy showstopper for any celebration.

Side Dishes

Pair this cake with fresh berries or a light, citrus-infused tea to complement its bright flavors without overpowering. A dollop of whipped cream or a scoop of vanilla bean ice cream also works wonders to balance the tangy frosting.

Creative Ways to Present

Try arranging your cake on a rustic wooden board or a glossy cake stand for an elegant touch. For brunch gatherings, slice it into petite squares and serve on colorful plates with fresh mint sprigs to add that garden-fresh vibe.

Make Ahead and Storage

Storing Leftovers

Keep leftover cake tightly wrapped in plastic wrap or sealed in an airtight container in the refrigerator. The lemon cream cheese frosting requires cool storage to maintain its texture and freshness, so it’s best enjoyed within 3 to 4 days.

Freezing

This cake can be frozen without frosting or fully assembled. Wrap each layer carefully in plastic wrap followed by foil to prevent freezer burn. When ready to enjoy, thaw overnight in the fridge and then frost as usual for that freshly made taste and texture.

Reheating

Because this cake is best served at room temperature, take it out of the fridge about 30 minutes before serving. Avoid microwaving the frosted cake, as it can cause the frosting to melt and lose its lovely consistency.

FAQs

Can I substitute all-purpose flour for cake flour?

While you can use all-purpose flour, the texture won’t be as tender. Cake flour has less protein and creates a softer crumb, which is what makes this Lemon Poppy Seed Cake with Lemon Cream Cheese Frosting Recipe so special.

Do I have to use whole milk in the cake?

Yes, whole milk is recommended because the fat content adds richness and moisture, balancing the tang from lemon juice perfectly. Lower-fat milks like 2% or skim can result in a drier cake.

Can I make this cake gluten-free?

You can try substituting a gluten-free cake flour blend, but results may vary. Be sure the blend contains xanthan gum for structure and adjust baking times accordingly. This recipe shines best with traditional cake flour.

How do I get the frosting to the right consistency?

If your frosting feels too soft, chill it in the refrigerator for 30 minutes. For a thicker frosting, add a little more confectioners’ sugar and whip again gently. Remember not to overmix to avoid thinning.

Can I decorate with other fruits besides lemon slices?

Absolutely! Berries like blueberries or raspberries pair beautifully with lemon and poppy seeds. Feel free to get creative with seasonal fruits that complement the zesty flavor profile.

Final Thoughts

This Lemon Poppy Seed Cake with Lemon Cream Cheese Frosting Recipe is truly a slice of sunshine on a plate, blending bright citrus flavors with a tender, moist crumb and irresistibly creamy frosting. It’s a recipe I find myself returning to again and again, whether for a special event or a comforting weekend treat. I hope you’ll love making and sharing it as much as I do—there’s just something magical about a cake that brings such happiness with every bite.