Servings
Font
Back
0 from 9 votes

Lemon Poppy Seed Cake Recipe

This moist Lemon Poppy Seed Cake is speckled with poppy seeds and topped with rich cream cheese frosting. Fresh flavor from real lemon zest makes this cake irresistible to lemon lovers! Made in a 13x9 baking dish for easy assembly!

Prep Time
20 mins
Cook Time
20 mins
Total Time
55 mins
Servings: 20 servings
Calories: 290 kcal
Course: Cake
Cuisine: American

Ingredients

For the Cake
  • 2 ½ cups cake flour
  • ½ teaspoon kosher salt
  • 1 Tablespoon baking powder
  • ¾ cup unsalted butter softened
  • 1 ¾ cup granulated sugar
  • 5 large egg whites
  • 2 teaspoon vanilla extract
  • 1 teaspoon lemon extract
  • 1 lemon zested
  • ¾ cup buttermilk
  • 2 Tablespoons poppy seeds
For the Frosting
  • ⅓ cup butter softened
  • 1 package cream cheese softened (8 oz. package)
  • 1 lemon zested
  • 2 cups powdered sugar

Instructions

    Cup of Yum
  1. Preheat oven to 350 degres F. Grease and flour a 13x9 baking dish, or use baking spray (or use my homemade cake release). Set pan aside.
  2. In a bowl, combine cake flour, salt, and baking powder with a whisk. Set aside.
  3. In a large mixing bowl, beat room temperature butter with granulated sugar for about two minutes. Scrape down the sides of the bowl to make sure all the butter and sugar are combined. Add in egg whites, vanilla extract with lemon extract and lemon zest. Beat for 2 more minutes.
  4. Add in the dry ingredients and the buttermilk. Beat just until blended. Fold in poppy seeds.
  5. Pour batter into prepared baking dish. Place on middle rack of the oven and bake for 35-40 minutes, until a toothpick inserted into the center comes out with just crumbs.
  6. Remove from oven and cool completely.
  7. Cream butter and cream cheese with an electric mixer. Add powdered sugar and lemon zest and beat until smooth.
  8. With an offset spatula, spread icing all over cooled cake. ENJOY.

Notes

  • Egg Yolks. You'll have leftover egg yolks after making Lemon Poppy Seed Cake. Don't let them go to waste! Put them to use with this Easy Homemade Lemon Curd Recipe.
  • Cake flour substitute: If you don't have cake flour, you can make a substitute with all purpose flour and cornstarch. Measure 2 ½ cups of all purpose flour into a bowl. Remove 5 tablespoons of the flour. Replace with 5 tablespoons of cornstarch and combine. Use in the recipe as desired.
  • Bring ingredients to room temperature. Any chilled ingredients should be allowed to come to room temperature for best results. Room temperature butter, eggs and milk blend together more easily and evenly.
  • Lemon Frosting: Use my lemon frosting recipe instead for a burst of more citrus flavor (You'll need a half batch).
  • LEMONS: 1 zested lemon is about 1 Tablespoon of loose zest.
  • STORAGE: Store cake at room temperature for up to 3 days. Or freeze for up to 3 months.

Nutrition Information

Serving 1slice Calories 290kcal (15%) Carbohydrates 43g (14%) Protein 3g (6%) Fat 12g (18%) Saturated Fat 7g (35%) Polyunsaturated Fat 4g Cholesterol 31mg (10%) Sodium 175mg (7%) Fiber 1g (4%) Sugar 29g (58%)

Nutrition Facts

Serving: 20servings

Amount Per Serving

Calories 290

% Daily Value*

Serving 1slice
Calories 290kcal 15%
Carbohydrates 43g 14%
Protein 3g 6%
Fat 12g 18%
Saturated Fat 7g 35%
Polyunsaturated Fat 4g 24%
Cholesterol 31mg 10%
Sodium 175mg 7%
Fiber 1g 4%
Sugar 29g 58%

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