Lemon Poppy Seed Cake Recipe
User Reviews
4.7
Lemon Poppy Seed Cake Recipe
Description
The Lemon Poppy Seed Cake is prepared by creaming softened butter and sugar before incorporating eggs one at a time. A dry mixture of flour, baking powder, and poppy seeds is added alternately with buttermilk, along with lemon juice, zest, and vanilla extract, producing a smooth batter. This batter is divided evenly into two buttered and parchment-lined 9-inch pans and baked until a toothpick inserted in the center comes out clean.
Once cooled, the cakes are layered and frosted with a lemon buttercream made by combining softened butter, cream cheese, powdered sugar, lemon juice, and vanilla. The frosting complements the subtle crunch and citrus flavor of the poppy seeds within the delicate crumb of the cake. The cake yields tender slices with a balance of sweet richness and bright lemon notes, suitable for celebrations or teatime.
Ingredients
For the Lemon Poppy Seed Cake:
- 3/4 cup butter 12 Tbsp), softened, unsalted
- 1 cup granulated sugar
- 3 egg room temperature, large
- 2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 2 Tbsp poppy seeds sifted to remove any debris
- 1 Tbsp lemon from 2 large lemons, zest
- 1 Tbsp lemon juice
- 1 tsp vanilla extract
- 1/2 cup buttermilk room temperature
For the Lemon Buttercream Frosting:
- 1 cup butter 2 sticks, softened, unsalted
- 4 oz cream cheese softened
- 4 cups powdered sugar
- 3 Tbsp lemon juice
- 1 tsp vanilla extract
Instructions
How to Make Lemon Poppy Seed Cake:
- Preheat oven to 350˚F with a rack in the center of the oven. Butter the sides and base of two 9" cake pans and line the bottom of each pan with a ring parchment paper.
- In a large mixing bowl with an electric hand mixer, cream together 12 Tbsp softened butter and 1 cup sugar for 2 minutes on high speed. Add eggs one at a time mixing just until incorporated.
- In a small bowl, whisk together 2 cups flour, 2 1/2 tsp baking powder and 2 Tbsp poppy seeds. Add half of the flour mixture, mixing just until incorporated.
- Add 1 Tbsp lemon juice, 1 Tbsp lemon zest and 1 tsp vanilla, mixing just to combine. With mixer on low speed, add 1/2 cup buttermilk then mix in remaining half of the flour mixture, mixing until no lumps remain. Divide between 2 prepared pans and spread evenly.
- Bake at 350˚F for 20-23 minutes or until a toothpick inserted into the center comes out clean. Let cake cook in pans 10 minutes then transfer to wire racks, remove backing and and cool to room temperature.
To Assemble and Frost the Cake:
- Once completely cooled, place the first cake layer on a cake platter and spread a generous 1/3 of the buttercream frosting over the top. Place the second layer of the top (flat-side-up) and spread 1/3 of the frosting over the top and sides.
- Sprinkle the edges of the cake with poppy seeds if desired. Pipe remaining 1/3 of the frosting as desired over the top and place a slice of fresh lemon over each puff of frosting.
How to Make Lemon Buttercream Frosting:
- In a large mixing bowl with an electric hand mixer, beat 1 cup butter on high speed until smooth and creamy (2 min). Add 4 oz softened cream cheese and beat until completely smooth. Add 4 cups powdered sugar, 3 Tbsp lemon juice and 1 tsp vanilla and beat on high speed until whipped and fluffy (5 min).
Nutrition Information
Show DetailsNutrition Facts
Serving: 14slices
Amount Per Serving
Calories 514 kcal
% Daily Value*
| Calories | 514kcal | 26% |
| Carbs | 64g | |
| Protein | 4g | 8% |
| Fat | 27g | 42% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 105mg | 35% |
| Sodium | 53mg | 2% |
| Potassium | 164mg | 3% |
| Sugar | 48g | 96% |
| Vitamin A | 885IU | 18% |
| Vitamin C | 2.5mg | 3% |
| Calcium | 89mg | 9% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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