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!

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.

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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!

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!

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.

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.

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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!

Course Dessert

Prep Time 1 hour 20 minutes

Cook Time 40 minutes

Total Time 2 hours

Servings 16

Calories 529 kcal

Author Julia

Ingredients

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

US Customary - Metric

Instructions

1. Preheat the oven to 350°F (180°C) and butter two 9-inch baking pans. Dust the bottom and sides with flour. Set aside.

2. 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.

3. In the bowl of the stand mixer fitted with the paddle attachment cream together butter and sugar until pale and fluffy, about 5 minutes.

4. In a small bowl sift together cake flour, baking powder, and salt.
5. Add vanilla extract, poppy seeds, about 1 tbsp lemon zest, and 2-3 tbsp lemon juice to the butter mixture. Whisk until combined.
6. 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.
7. Gently fold in the egg whites with a rubber spatula. Don't overmix!
8. 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

1. 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.
2. 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.
3. With the mixer on, add lemon curd 1 tbsp at a time then beat another minute.

How to assemble the layer cake

1. 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.
2. 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.
3. Store cake covered in the fridge, let come to room temperature before serving.

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.