Lemon Poppy Seed Cake is a light, fluffy, and moist cake flavored with lemon juice, lemon zest, and poppy seeds and topped with a whipped cream cheese frosting. It is a perfect spring or summer cake recipe!
If you're a lemon lover this cake is for you! (I suggest you also check out my delicious Mini Lemon Cheesecakes and Lemon Souffle) The lemon cake is a fluffy cake flavored with lemon with a slight crunch from the poppy seeds. The whipped cream cheese frosting complements the tanginess of the lemon perfectly.
If you want more cake recipes check out my S'mores Sheet Cake, Devil's Food Sheet Cake, or White Forest Cake!
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Why You'll Love This Recipe
- There is a perfect balance of sweet and tangy flavors.
- The lemon brings a refreshing and zesty taste while the poppy seeds add a slight crunch. You can find the same tasty flavor combo in my Lemon Poppy Seed Macarons.
- The whipped cream cheese frosting is light, and fluffy, and has a rich and creamy flavor. I use the same frosting on my Pumpkin Cake.
- The poppy seeds inside of the cake and sprinkled on top of the icing make the cake look decorated without any extra effort.
Ingredients
Ingredient Notes
- Lemon zest and lemon juice will add flavor to the cake. I also use both in my Lemon Lavender Cookies.
- Buttermilk will help make the cake fluffy and moist.
- Poppy seeds add flavor and texture to the cake.
- The base of the frosting is cream cheese. It will add some tang to the cake. I also use cream cheese in my Chocolate Chip Cream Cheese Scones.
- Heavy Cream will be folded into the cream cheese to make it extra light and fluffy.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- You can spread a layer or lemon curd or raspberry jam on the cake before icing to add flavor.
- If you don't like cream cheese you can replace it with equal parts unsalted butter to create a buttercream.
- If you don't have buttermilk or don't want to use it you can replace it with half sour cream and half milk.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step-By-Step Instructions
STEP 1: 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, buttermilk, lemon juice, and melted butter until combined.
STEP 2: In a separate bowl combine the flour, baking soda, baking powder, salt, and poppy seeds. Whisk to remove any lumps.
STEP 3: Fold the dry ingredients into the wet ingredients. Mix until just combined. Pour the batter into the prepared pan and bake for 30-35 minutes at 350 degrees (F) or until an inserted toothpick comes out clean.
STEP 4: In a medium bowl combine the cream cheese, sugar, vanilla, and salt. In a separate medium bowl whip the cream until stiff peaks form. Add about ¼ of the whipped cream to the cream cheese. Add the rest of the whipped cream and gently fold.
STEP 5: When the cake is fully cooled spread the frosting on top of the cake and sprinkle with poppy seeds.
Expert Tips
- Use an oven thermometer. Most ovens run either hot or cold. Using an oven thermometer ensures that you are baking your cake at the perfect temperature.
- Don’t use cold ingredients. Ensure that all of your cold ingredients are at room temperature before making your cake batter. The ingredients will combine much easier and you won’t have chunks of cold butter in your batter.
- Weigh your ingredients. One of the most common baking mistakes that I see is measuring incorrectly, especially with flour. The best way to get accurate measurements every time is to weigh them with a kitchen scale.
- Don't overmix. You need to mix your batter until all of the ingredients are JUST combined, otherwise, you will make too much gluten and your cake will be tough instead of fluffy.
Recipe FAQ's
I know lemon zest isn't the most convenient ingredient to use but it really does add to the overall flavor. You can leave it out but expect a lesser lemon flavor overall.
Poppy seeds add texture with their crunch. They are also very visually appealing!
I have never tried it but I think it would work! You will probably have to adjust the baking time, so just watch it closely while baking.
Room Temperature: The cake can be stored in an airtight container at room temperature for 3 days.
Refrigerator: If stored correctly in an airtight container this Lemon Poppy Seed Cake will last up to 1 week in the fridge.
Freezer: If stored correctly in an airtight container the cake will last up to a month in the freezer.
More Recipes You'll Love
If you tried this Lemon Poppy Seed Cake or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. I so appreciate hearing from you!
Recipe
Lemon Poppy Seed Cake
Ingredients
For Cake:
- 1 cup (198 grams) granulated sugar
- zest of 2 lemons
- 3 large eggs
- ½ teaspoon vanilla
- ½ cup (113 grams) buttermilk
- 3 tablespoons lemon juice
- 1 tablespoon poppy seeds
- 1 stick (113 grams) unsalted butter melted and cooled
- 1 ¾ cup (210 grams) all-purpose flour
- 1 ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
For Icing:
- ½ block (113 grams) cream cheese
- ½ cup (99 grams) granulated sugar
- ½ teaspoon vanilla
- pinch of salt
- ¾ 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, buttermilk, lemon juice, and melted butter until combined.
- In a separate bowl combine the flour, baking soda, baking powder, poppy seeds, 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 ¼ 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.
Notes
- Don’t use cold ingredients. Ensure that all of your cold ingredients are at room temperature before making your cake batter. The ingredients will combine much easier and you won’t have chunks of cold butter in your batter.
- Don't over mix. You need to mix your batter until all of the ingredients are JUST combined, otherwise, you will make too much gluten and your cake will be tough instead of fluffy.
- The provided nutrition information is an estimate for the entire cake, the calorie accuracy is not guaranteed.
Dee says
Looks so yummy! How do I make this gluten and dairy free? 🙂
Michelle says
Loved this recipe. Great flavor and I love that its in a cute square pan. Square beats rectangle IMHO 😅😂