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Lemon Poppy Seed Cake with Lemon Cream Cheese Frosting Recipe

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3.9 from 75 reviews

  • Author: Ava
  • Total Time: 1 hour 15 minutes
  • Yield: 12 servings

Description

A tender and bright lemon poppy seed layer cake featuring fresh lemon juice, zest, and crunchy poppy seeds, paired with a tangy and sweet lemon cream cheese frosting. Perfect for Easter or any spring celebration, this cake offers a delightful balance of citrus flavor and creamy texture.

Ingredients

Lemon Poppy Seed Cake:

  • 3 cups cake flour, spooned and leveled (336g)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons organic lemon zest (from about 3-4 lemons)
  • 8 ounces unsalted butter, room temperature
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 3/4 cup whole milk
  • 1/4 cup lemon juice
  • 3 tablespoons poppy seeds

Lemon Cream Cheese Frosting:

  • 12 ounces cream cheese, block style
  • 8 ounces unsalted butter, slightly softened but still cold
  • 4 ounces salted butter, slightly softened but still cold
  • 4-6 cups confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon organic lemon zest
  • 2 tablespoons lemon juice

For Assembly:

  • Lemon slices
  • Poppy seeds
  • Edible flowers (optional)

Instructions

  1. Prep the pans and dry ingredients: Preheat the oven to 350°F (175°C). Butter and lightly flour three 8-inch round cake pans, then line the bottoms with parchment paper circles to prevent sticking. In a medium bowl, whisk together the cake flour, baking powder, salt, and lemon zest until well combined. Set aside.
  2. Prepare the lemon buttermilk: In a small bowl, mix the whole milk and lemon juice together. Let it sit for a few minutes to allow the milk to curdle, creating a homemade lemon-flavored buttermilk substitute.
  3. Cream butter and sugar: In the bowl of a stand mixer fitted with the paddle attachment, beat the room temperature unsalted butter and granulated sugar on medium-high speed until pale and fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl to ensure even mixing.
  4. Add eggs and vanilla: With the mixer on low speed, add the eggs one at a time, mixing well after each addition to fully incorporate. Then add the vanilla extract and mix to combine.
  5. Alternate adding dry ingredients and lemon milk: Add the flour mixture in three batches, alternating with the lemon buttermilk mixture, beginning and ending with the flour mixture. Mix gently to combine after each addition, taking care not to overmix to maintain the cake’s tenderness.
  6. Incorporate poppy seeds: Add the poppy seeds to the batter and mix until evenly distributed. Stop the mixer and scrape down the bowl and paddle blade to ensure all zest and poppy seeds are folded in.
  7. Divide batter and bake: Evenly divide the batter between the three prepared pans, smoothing the tops with a spatula to create an even layer. Bake in the preheated oven for 25-27 minutes or until a toothpick inserted into the center comes out clean. Allow cakes to cool in the pans for 10 to 15 minutes, then transfer to wire racks to cool completely.
  8. Make the lemon cream cheese frosting: Using a stand mixer with the paddle attachment, beat the cream cheese and both the unsalted and salted butter (slightly softened but still cold) until smooth and creamy. Add vanilla extract, lemon zest, and lemon juice, blending until combined.
  9. Add confectioners’ sugar and whip: Gradually add 4 to 6 cups of confectioners’ sugar, adjusting for desired sweetness and consistency. Scrape down bowl sides as needed. Whip the frosting on medium speed until smooth and slightly fluffy. Avoid overmixing to prevent the frosting from becoming too thin due to butter and cream cheese warming.
  10. Assemble the cake: Place one cake layer on a serving plate or cake stand. Spread about one cup of lemon cream cheese frosting evenly on top. Repeat with the second layer and frosting, then top with the last cake layer. Apply a crumb coat and then the remaining frosting to cover the entire cake smoothly.
  11. Create decorative swirls and decorate: Optionally, use an offset spatula while spinning the cake on a turntable to create soft swirls in the frosting. Garnish the cake with lemon slices, a sprinkle of poppy seeds, and edible flowers just before serving to maintain their freshness.
  12. Storage: Store the assembled cake in the refrigerator. Allow the cake to come to room temperature before serving for the best flavor and texture experience.

Notes

  • Measure cake flour carefully by spooning into the measuring cup and leveling off with a knife. Using 336 grams ensures a tender, not dense cake.
  • Scrape down the mixer paddle blade after mixing to reincorporate zest and ingredients stuck to it before dividing batter.
  • This cake can be baked in two 8-inch pans for taller layers, but when using three pans, each layer will be about 1.25 inches tall and easier to assemble without torting.
  • Do not substitute 2% or skim milk in the batter; the fat from whole milk is essential for cake tenderness and moisture.
  • If the frosting is too thin, chill it in the refrigerator for 30 minutes before assembling, or add additional confectioners’ sugar to thicken it.
  • If using edible flowers for decoration, add them just before serving to prevent wilting, especially when refrigerated.
  • Prep Time: 20 minutes
  • Cook Time: 25-27 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/lemon-poppy-seed-cake-with-lemon-cream-cheese-frosting-recipe/