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Lemon Poppy Seed Cake

This is the ultimate lemon poppy seed cake with plenty of tart lemon flavor plus that wonderful crunch from poppy seeds.

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 16
Calories: 586 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 3 cups cake flour (you can also use all purpose flour)
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 1 3/4 cup granulated sugar
  • zest of 1 lemon, peeled with a vegetable peeler (no white pith)
  • 1 cup unsalted butter, at room temperature
  • 4 large eggs, at room temperature
  • 2 tsp lemon paste, optional You can buy lemon paste here
  • 1 cup buttermilk
  • 1/3 cup fresh lemon juice
frosting
  • 1 cup unsalted butter, at room temperature
  • 6 cups confectioner's sugar, sifted
  • 6-8 Tbsp fresh lemon juice, plus more if needed.
  • 1/4 cup poppy seeds
  • optional: one small drop yellow gel food coloring
garnish
  • very thin slices of lemon
  • mint leaves

Instructions

    Cup of Yum
  1. Preheat oven to 350F Grease and flour three 9-inch baking pans, and then line the bottoms with a round of parchment paper. Note: the parchment paper is important because the cakes can stick without it.
  2. Whisk the flour, baking powder, and salt together. Set aside.
  3. Put the sugar in a food processor, along with the zest of one lemon. Note: you don't want the peel of the lemon, just the outer zest. Use a serrated vegetable peeler for best results and just peel off the yellow part, leaving the bitter white behind. Process the sugar and zest together until the zest is completely incorporated, and the sugar is moist and pale yellow.
  4. Cream the soft butter and the lemon sugar together in a stand mixer for 3 minutes, scraping down the sides of the bowl as needed.
  5. Beat in the eggs, one at a time, beating between each addition, scraping down the sides of the bowl to get everything incorporated. Add the lemon paste.
  6. Reduce the mixer to low speed and add the flour, mixing just until barely combined, then add the buttermilk and lemon juice. Mix until everything has come together, but don't over-mix.
  7. Divide the batter equally between the 3 pans and spread out evenly.
  8. Bake for about 23-25 minutes, or just until risen and a toothpick inserted in the center comes out without wet batter clinging to it. Don't over bake these layers ~ they're thin and will cook quickly.
  9. Let the cakes cool in the pans on a rack. When they are cool, carefully flip them over and remove the parchment paper.
  10. To make the frosting cream the butter and sugar, gradually adding enough lemon juice to make a spreadable frosting. You may need a little more or a little less than the amount stated. Add the poppy seeds and beat until the frosting is smooth and creamy. Add more lemon juice to make it thinner, or more sugar to thicken it. If you'd like a pale yellow tint to your frosting, add a drop or two of food coloring and mix in thoroughly.
  11. Frost the cake and then garnish with the lemon slices and mint leaves.

Nutrition Information

Calories 586kcal (29%) Carbohydrates 86g (29%) Protein 5g (10%) Fat 26g (40%) Saturated Fat 15g (75%) Trans Fat 1g Cholesterol 109mg (36%) Sodium 112mg (5%) Potassium 167mg (5%) Fiber 1g (4%) Sugar 67g (134%) Vitamin A 802IU (16%) Vitamin C 4mg (4%) Calcium 91mg (9%) Iron 1mg (6%)

Nutrition Facts

Serving: 16Serving

Amount Per Serving

Calories 586

% Daily Value*

Calories 586kcal 29%
Carbohydrates 86g 29%
Protein 5g 10%
Fat 26g 40%
Saturated Fat 15g 75%
Trans Fat 1g 50%
Cholesterol 109mg 36%
Sodium 112mg 5%
Potassium 167mg 4%
Fiber 1g 4%
Sugar 67g 134%
Vitamin A 802IU 16%
Vitamin C 4mg 4%
Calcium 91mg 9%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.