Lemon Poppy Seed Cake
User Reviews
4.3
Lemon Poppy Seed Cake
Description
This Lemon Poppy Seed Cake uses cake flour combined with baking powder, salt, and granulated sugar that has been blended with fresh lemon zest for aromatic citrus flavor. Softened butter is creamed with this lemon sugar to create a light base, then eggs and optional lemon paste are beaten in. The batter is mixed with buttermilk and fresh lemon juice, adding moisture and a subtle tang while folding in poppy seeds evenly throughout. Three 9-inch pans are greased, floured, and lined with parchment for easy removal and even baking.
The cake bakes at 350°F until a toothpick inserted comes out clean. Once cooled, the layers are frosted with a lemon buttercream comprising butter, sifted confectioners sugar, fresh lemon juice, poppy seeds, and optional yellow gel food coloring for a sunny appearance. Thin lemon slices and fresh mint leaves add a fresh garnish, enhancing the cake’s citrus character and visual appeal.
This cake is suitable for celebrations or as a refreshing dessert when you want a balance of sweet and tart flavors blended with a slight crunch from the poppy seeds. The delicate crumb and creamy frosting make it a pleasing treat that holds well when sliced neatly.
Ingredients
- 3 cups cake flour can also use all-purpose flour
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1 3/4 cup granulated sugar
- lemon zest peeled with a vegetable peeler, no white pith
- 1 cup unsalted butter at room temperature
- 4 large egg at room temperature
- 2 tsp lemon paste You can buy lemon paste here, optional
- 1 cup buttermilk
- 1/3 cup lemon juice fresh
frosting
- 1 cup unsalted butter at room temperature
- 6 cups confectioners sugar sifted
- 6-8 Tbsp lemon juice fresh, plus more if needed
- 1/4 cup poppy seeds
- yellow gel food coloring optional, one small drop
garnish
- lemon very thin slices
- mint leaves
Instructions
- 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.
- Whisk the flour, baking powder, and salt together. Set aside.
- 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.
- 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.
- 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.
- 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.
- Divide the batter equally between the 3 pans and spread out evenly.
- 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.
- Let the cakes cool in the pans on a rack. When they are cool, carefully flip them over and remove the parchment paper.
- 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.
- Frost the cake and then garnish with the lemon slices and mint leaves.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 586 kcal
% 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.
User Reviews
Overall Rating
4.3
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