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    Home > Recipes > Cakes & Cupcakes

    Lemon Poppy Seed Cake

    ↓ Jump to Recipe · By: Julia Foerster · Posted: 05/11/17 · Updated: 02/17/18 · This post may contain affiliate links

    A dreamy Lemon Poppy Seed Cake that's laced with flecks of poppy seeds and topped with a lemon curd buttercream. This lemon layer cake is one of my favorite cakes for spring and summer!

    A dreamy Lemon Poppy Seed Cake that’s laced with flecks of poppy seeds and topped with a lemon curd frosting. This lemon layer cake is one of my favorite cakes for spring and summer!

    Close-up of a glass serving platter with a lemon poppy seed cake on a wooden table with a white tablecloth. A cake server is lifting out a slice.

    A few weeks ago I shared my favorite Homemade Strawberry Cake, a vanilla sponge layer cake filled with strawberries and topped with a smooth strawberry cream cheese frosting but this week it’s time for another favorite of mine: A Lemon Poppy Seed Cake.

    This cake has four layers of lemon infused poppy seed cake, a lemon curd filling, and is topped with lemon curd cream cheese frosting. It’s a perfect spring or summer dessert! I love lemony desserts in the warmer months like my Easy Lemon Curd Mousse or my Easy Lemon Cream Pie Recipe. Both are no-bake desserts that are super easy to make so if you are looking for something easy and quick take a look at these two recipes.

    Today’s recipe is a bit more advanced but you’ll be rewarded with a beautiful layer cake that’s great for parties or special occasions!

    A glass serving platter with a lemon poppy seed cake on a wooden table with a white tablecloth.

    Making a layer cake is definitely more work than making a simple sheet cake but let’s be honest layer cakes are so pretty. A sheet cake takes me about 5 minutes to decorate, whereas a layer cake takes me at least 30 minutes.

    If I scared you off here is my easy Lemon Sheet Cake recipe :-) but this Lemon Poppy Seed Cake is worth the work, I promise!

    I love to work with lemon curd when I bake cakes or cupcakes. You can mix it into frostings without making it runny or you can fill cakes and cupcakes with it. I always have a jar at home but it’s also super easy to make it from scratch (Easy Lemon Curd Recipe).

    This poppy seed cake is super lemony! It has Lemon Curd in the frosting and between the cake layers and the cake batter is infused with lemon juice and lemon zest. A perfect cake for every lemon dessert lover!

    Close-up of a glass serving platter with a lemon poppy seed cake on a wooden table with a white tablecloth.

    How to make a Lemon Poppy Seed Cake

    For this recipe, you need two 9-inch baking pans for the cakes. Each cake will be sliced in half so that you have four equal cake layers. To get the cakes easier out of the pan I like to use these parchment paper rounds which already come in the perfect size for my cake pans. First, I grease the pan, then I line the bottom with parchment this helps to keep the parchment paper in place.

    When the cakes are done let them cool to room temperature then slice them with a serrated knife in half. The next step is to assemble the cake on a cake stand. I place two pieces of parchment under the cake to keep the cake stand clean and just pull it out when I’m done with decorating the cake. A great way to make decorating a cake less messy!

    This cake has two layers of lemon curd and one layer of lemon cream cheese frosting. The lemon curd is a little bit tangy and adds more flavor and the frosting is so smooth and not too thick. Both, the cake and the frosting, are not overly sweet so you can taste all the flavors instead of just sugar.

    A slice of lemon poppy seed cake sitting on a white plate with a fork. The rest of the cake is on a glass serving platter in the background next to some lemons.

    When I frost a cake I start with a crumb coat. A crumb coat is a thin layer of frosting that helps to get a really even coat of frosting. To apply a crumb coat, use an offset spatula or knife to spread a thin coat of frosting over the sides and top of the cake. Chill the cake for 10 to 15 minutes to let the crumb coat set before applying the top coat.

    This way you also don’t have to make the frosting coat too thick. I used the leftover frosting to pipe little swirls on top of the cake but if you’re more generous and don’t have any leftovers you can also use whipped cream to decorate the cake.

    A slice of lemon poppy seed cake lyingon a white plate with a fork. Tere\'s a white dishcloth and a lemon next to it.

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    A glass serving platter with a lemon poppy seed cake on a wooden table with a white tablecloth.
    Servings: 16

    Lemon Poppy Seed Cake

    A dreamy Lemon Poppy Seed Cake that’s laced with flecks of poppy seeds and topped with a lemon curd frosting. This lemon layer cake is one of my favorite cakes for spring and summer!
    Prep Time: 1 hour 20 minutes
    Cook Time: 40 minutes
    Total Time: 2 hours
    Course: Dessert
    Cuisine: American
    Calories: 529kcal
    Author: Julia Foerster
    4.41 from 5 votes
    Print PIN RECIPE Rate

    Ingredients

    Cups - Metric

    For the Lemon Poppy Seed cake:

    • 8 large egg whites, room temperature
    • 1/4 tsp cream of tartar
    • 1/4 cup granulated sugar
    • 1 cup unsalted butter, room temperature
    • 1 1/4 cups granulated sugar
    • 3 cups cake flour
    • 1 1/2 tbsp baking powder
    • 1/4 tsp salt
    • 1 tsp vanilla extract
    • 2 tbsp poppy seeds, plus more for garnish
    • 1 lemon, zest and juice
    • 1 cup milk

    For the Lemon Curd Filling:

    • 6 tbsp lemon curd

    For the Lemon Curd Frosting:

    • 1 cup unsalted butter, room temperature
    • 1/4 tsp salt
    • 2 cups powdered sugar
    • 8 oz cream cheese, room temperature
    • 1/4 cup lemon curd
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    Instructions

    • Preheat the oven to 350°F (180°C) and butter two 9-inch baking pans. Dust the bottom and sides with flour. Set aside.
    • In the bowl of a stand mixer fitted with the whisk attachment combine the egg whites with the cream of tartar. Whisk at low speed until foamy, about 1 minute. Increase the speed to medium-high and add 1/4 cup sugar gradually. Mix until peaks are just stiff. Transfer egg whites to another bowl. Set aside.
    • In the bowl of the stand mixer fitted with the paddle attachment cream together butter and sugar until pale and fluffy, about 5 minutes.
    • In a small bowl sift together cake flour, baking powder, and salt.
    • Add vanilla extract, poppy seeds, about 1 tbsp lemon zest, and 2-3 tbsp lemon juice to the butter mixture. Whisk until combined.
    • With the mixer running on low speed add flour mixture in three batches, alternating with the milk. Beat until combined after each addition. After everything is added scrape sides of the bowl and mix for ten more seconds.
    • Gently fold in the egg whites with a rubber spatula. Don't overmix!
    • Divide the batter between the baking pans. Bake until the tops are golden for about 40 minutes or until a skewer inserted in the center comes out clean. Transfer to a wire rack. Cool cakes to room temperature then slice layers equally in half with a serrated knife.

    How to make Lemon Curd Frosting

    • In the bowl of a stand mixer fitted with whisk attachment, cream together butter, powdered sugar, and salt on low speed until combined, scraping as necessary. Increase the speed to medium-high and beat until white and fluffy, about 2-3 minutes.
    • Add cream cheese one piece at a time and mix until combined then continue to beat 2 more minutes until fluffy, scraping down the bowl as needed.
    • With the mixer on, add lemon curd 1 tbsp at a time then beat another minute.

    How to assemble the layer cake

    • Place first cake layer on serving platter cut-side up (reserve the flattest cake layer for the top). Spread 3 tbsp lemon curd over the top. Place second cake layer on top and spread 1/3 of the frosting over the top.
    • Place third cake layer on top and spread 3 tbsp lemon curd over the top. Place final layer cut-side-down, then frost the top and sides. Reserve a little bit of the frosting to pipe onto cake as decoration.
    • Store cake covered in the fridge, let come to room temperature before serving.

    Nutrition Information

    Calories: 529kcal | Carbohydrates: 60g | Protein: 6g | Fat: 30g | Saturated Fat: 18g | Cholesterol: 78mg | Sodium: 187mg | Potassium: 232mg | Sugar: 41g | Vitamin A: 925IU | Vitamin C: 3.5mg | Calcium: 109mg | Iron: 0.5mg
    Did you Make this Recipe? Tag me Today!Share it on Instagram and tag @platedcravings or #platedcravings!

    And if you ask yourself: What should I do with all those egg yolks? Check out this great resource! I like to use them to make Sauce Hollandaise for Eggs Benedict or make Creme Brulee.

    A glass serving platter with a lemon poppy seed cake on a wooden table with a white tablecloth.

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    Reader Interactions

    Comments

    1. Mansur says

      October 05, 2021 at 11:48 pm

      3 stars
      It was ok, cake was a little dense.

      Reply
    2. Julie Davis says

      July 12, 2020 at 12:58 am

      5 stars
      I’ve made this cake three times and it’s been a hit with everyone everytime. It’s not easy, but it’s definitely worth it.

      Reply
    3. Sandy Rubin says

      July 21, 2019 at 11:15 am

      5 stars
      Made this for my daughter’s 18th birthday last summer, and it was a huge hit! Asked today what kind of bday cake she wanted, and her immediate reply was Lemon Poppyseed- like last year! Gathering ingredients! ❤️

      Reply
    4. Lauren says

      February 25, 2019 at 8:38 am

      Hi! Do you think this cake would travel well? I am hoping to take it to a party which is around 3 hours drive away. Thanks!

      Reply
    5. Lacey Mclaughlin says

      December 20, 2018 at 10:55 am

      4 stars
      Hi,
      I made this cake for my daughters 14th Birthday and half of us loved it and half did not. My question is this, is it suppose to be a dense cake? I think that’s what threw people to not like it. I loved it by the way 😊 I’m just double checking if I did it right. Thanks for the recipe and your time! -Lacey

      Reply
    6. Rose says

      September 02, 2018 at 6:38 pm

      The instruction says “two” 9 inch cake pans, but the.ln you write to assemble “three” layers. There’s also an earlier comment about 3 layers which you say you haven’t tried?

      Reply
      • Julia says

        September 03, 2018 at 8:21 am

        Hi Rose, the instructions are correct. You need two cake pans and then you cut each cake in half so you have four layers. The instructions to assemble the cake also say 4 layers (and not 3 layers). The other comment asked for using a different sized cake pan.

        Reply
    7. Juliana says

      July 18, 2018 at 5:23 pm

      Hi I don´t have cream of tart, what can I do?

      Reply
      • Julia says

        July 29, 2018 at 6:23 pm

        There isn’t really a substitution for the cream of tart. So it would be best to buy some before making this recipe, otherwise, it might not work.

        Reply
    8. Marleigh says

      April 16, 2018 at 4:18 pm

      Does this cake freeze well? I’m hoping to make the the cakes 24 hours in advance and frost the day off the event.

      Reply
      • Julia says

        April 17, 2018 at 10:44 am

        Yes, the unfrosted cake layers freeze really well. Just wrap them in plastic wrap and put them in the freezer.

        Reply
    9. Ashli says

      March 26, 2018 at 11:24 pm

      Hi would it work to use 3 6″ round baking pans to make this a taller cake? Thank you
      _Ashli

      Reply
      • Julia says

        March 27, 2018 at 1:58 pm

        I haven’t tried that yet but I think it would work. You might have to adapt the baking time a little bit so make sure to check with a skewer if the cakes are done. – Julia

        Reply
    10. Susan Oguchi says

      February 17, 2018 at 1:18 pm

      Just to check -the yolks aren’t used?

      Reply
      • Julia says

        February 17, 2018 at 1:43 pm

        Yes, only the egg whites are used. The leftover egg yolks would be perfect to make Creme Brulee. – Julia

        Reply
      • Paul Cotter says

        April 19, 2019 at 10:03 am

        The unused yolks would also be perfect for making lemon curd instead of buying it.

        Reply
    11. Nora says

      February 10, 2018 at 10:21 pm

      Whats the difference between “granulated sugar” and “sugar” in this recipe?

      Reply
      • Julia says

        February 12, 2018 at 2:09 pm

        No difference :-) I just updated the instructions to make it clearer. Thank you for pointing this out, Nora!

        Reply
    12. Lilly says

      October 04, 2017 at 5:19 pm

      Hi,
      Can this be frozen for a few days? I have my daughters 1st bday party in a couple of days and I would love to make the cake a few days before hand.
      Thanks :)

      Reply
      • Julia says

        October 05, 2017 at 1:40 pm

        Hi Lilly, I haven’t tried freezing the whole frosted cake but I have frozen the cake layers and it worked great. I let them cool down to room temperature, then covered them tightly with plastic wrap and froze them. I took them out the night before the day I wanted to serve the cake and let them defrost on the counter overnight. On the next day, I made the frosting and assembled the cake. I hope that helps! – Julia

        Reply
    13. Patsy says

      July 10, 2017 at 11:53 pm

      Hi! I’m a new follower. I’m in awe of you’re baking!
      I do have a question regarding this recipe.
      Can this cake be made without the poppy seeds? My husband loves my baked goods but he won’t touch anything with poppyseeds or any kind of seeds. He won’t even eat fresh blueberries.
      Anyway, do you think it would make a huge difference if I left them out?
      Thanks,
      Patsy

      Reply
      • Julia says

        July 11, 2017 at 9:34 pm

        Hi Patsy! Thank you so much for your nice comment. Yes, you can make this without the poppy seeds. Have a great week! Julia

        Reply
    14. Sherry says

      June 02, 2017 at 2:07 pm

      Julia. Is it really 1 1/2 tablespoons of baking powder for the lemon cake?

      Reply
      • Julia says

        June 02, 2017 at 2:19 pm

        Yes, it’s 1 1/2 tbsp or 4 1/2 tsp baking powder. This might sound like much but general rule of thumb for the amount of baking powder in recipes is 1 to 2 tsp of baking powder leavens 1 cup of flour. – Julia

        Reply

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    Welcome!

    Julia Foerster from Plated Cravings

    Hi, I'm Julia! Born in Germany, I call Canada now my home and love to share my favorite dishes with you! Here you'll find hundreds of recipes, all made from scratch with lots of tips and detailed step-by-step instructions. ➝ Visit my about page and ➝ subscribe to never miss a new recipe!

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