Lemon Poppy Seed Cake

Sometimes I get great ideas for recipes and they fall together perfectly. Sometimes I feel like making a cake and find a bunch of lemons and poppy seeds in my pantry and I end up with this Lemon Poppy Seed Cake. Both methods create dope recipes, so I’ll take my inspiration however I can get it!

Lemon Poppy Seed Cake BLOG (7 of 20)

Lemon poppy seed is a classic flavor combination and one that I truly enjoy, but I’m not really sure that the poppy seeds really contribute to the flavor profile. They are more there for texture, which I am all for. Plus, they do look so pretty spotted all throughout a cake!

Lemon Poppy Seed Cake BLOG (9 of 20)

This cake is topped with my favorite frosting of all time: Whipped Cream Cheese Frosting. It’s the same one I used in this Pumpkin Cake. It is light and fluffy while also being sweet and tangy. It’s perfect and I love how well it works with this cake.

Lemon Poppy Seed Cake BLOG (17 of 20)

Disclosure: This post may contain affiliate links, meaning, at no extra cost to you, I may earn a commission if you click a link and buy something.

For in-depth “whys” and “howtos”, skip to the end of this post!

If you try this recipe leave a review below or tag me on your social media!

Print Recipe
0 from 0 votes

Lemon Poppy Seed Cake

A fluffy lemon poppy seed cake topped with a whipped cream cheese icing
Prep Time30 mins
Cook Time35 mins
Total Time1 hr 5 mins
Keyword: cake, cream cheese, cream cheese icing, Lemon, lemon poppy seed, Poppy Seed
Servings: 12

Ingredients

For Cake:

  • 1 cup (198 grams) granulated sugar
  • zest of 2 lemons
  • 3 large eggs
  • 1/2 teaspoon vanilla
  • 1/2 cup (113 grams) sour cream
  • 3 tablespoons lemon juice
  • 1 tablespoon poppy seeds
  • 1 stick (113 grams) unsalted butter melted and cooled
  • 1 3/4 cup (210 grams) all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt

For Icing:

  • 1/2 block (113 grams) cream cheese
  • 1/2 cup (99 grams) granulated sugar
  • 1/2 teaspoon vanilla
  • pinch of salt
  • 3/4 cup (170 grams) heavy cream

Instructions

For Cake:

  • Preheat the oven to 350 degrees (F). Spray a 9-inch square cake pan with non-stick spray and lay 2 strips of parchment paper in a cross shape across the bottom. Set aside.
  • In a large bowl combine the granulated sugar and the lemon zest. Whisk well to help release the oils in the zest.
  • Whisk in the eggs, vanilla, sour cream, lemon juice, poppy seeds, and melted butter until combined.
  • In a separate bowl combine the flour, baking soda, baking powder, and salt. Fold the dry ingredients into the wet ingredients until just combined.
  • Pour the batter into the prepared pan and bake for 35-40 minutes or until an inserted toothpick comes out clean.
  • Remove from oven and allow to cool.

For Icing:

  • In a medium bowl combine the room temperature cream cheese, sugar, vanilla, and salt. Mix until fully combined.
  • In a separate medium bowl whip the cream until stiff peaks form. Be sure not to over whip.
  • Add about 1/4 of the whipped cream into the cream cheese and mix until completely combined. Add the rest of the whipped cream and gently fold into the cream cheese mixture.
  • Add about 1/4 of the whipped cream into the cream cheese and mix until completely combined. Add the rest of the whipped cream and gently fold into the cream cheese mixture.

Lemon Poppy Seed Cake

  1. Preheat your oven to 350 degrees (F). Spray a 9-inch square cake pan (I used this one) with non-stick spray and lay 2 strips of parchment paper across the bottom of the pan in a cross shape, this will make it easy to lift out after baking. Set aside.
  2. In a large bowl combine the sugar and lemon zest (I used this zester). Whisk well to help release the oils from the zest. The mixture should be pale yellow.
  3. Whisk in the eggs, vanilla, sour cream, lemon juice, poppy seeds, and melted butter until combined.
  4. In a separate bowl combine the flour, baking soda, baking powder, and salt. Fold the dry ingredients into the wet ingredients until just combined.
  5. Pour the batter into the prepared pan and bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
  6. Remove from the oven and allow to cool.

Whipped Cream Cheese Frosting

  1. In a medium bowl combine the cream cheese, sugar, vanilla, and salt. Mix until fully combined.
  2. In a separate bowl beat the heavy cream until stiff peaks form. Be sure not to overwhip the cream.
  3. Add about 1/4 of the whipped cream to the cream cheese mixture and combine fully. Add the rest of the whipped cream and gently fold until combined.

Like this post? Visit my Recipe page to see more like it!

Share: