lemon poppy seed cake recipe

Description
This Lemon Poppyseed Cake is a tender, moist cake that’s full of lemon

flavor and poppy seeds! It’s covered in a light lemon cream cheese

frosting for a cake that’s perfect for lemon lovers!

Ingredients

Lemon Poppyseed Cake

​ 2 1/2 cups (325g) all purpose flour

​ 1 3/4 tsp baking powder
​ 1/4 tsp baking soda
​ 1/2 tsp salt
​ 1/2 cup (112g) unsalted butter, room temperature
​ 1/2 cup (120ml) vegetable oil
​ 1 1/2 cups (310g) sugar
​ 1/2 tsp vanilla extract
​ 4 large eggs
​ 3/4 cup (180ml) milk
​ 1/2 cup (120ml) fresh lemon juice
​ 2 tbsp fresh lemon zest
​ 2 tbsp poppy seeds

Lemon Cream Cheese Frosting

 ​ 16 oz (452g) cream cheese, room temperature
​ 3/4 cup (172g) butter, room temperature
​ 10 cups (1150g) powdered sugar
​ 1 tbsp fresh lemon juice
​ 1 tbsp fresh lemon zest

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Instructions
1. Prepare three 8 inch cake pans with parchment paper circles in the

bottom and grease the sides. Preheat oven to 350°F (176°C).

2. Combine the flour, baking powder, baking soda and salt in a medium

sized bowl and set aside.

3. Add the butter, oil, sugar and vanilla extract to a large mixer bowl and

beat together until light in color and fluffy, about 1 1/2 to 2 minutes. Do

not skimp on the creaming time.

4. Add the eggs one at a time, mixing until mostly combined after each.

Scrape down the sides of the bowl as needed to be sure all ingredients

are well incorporated.

5. Add half of the dry ingredients to the batter and mix until mostly

combined.

6. Combine the milk and lemon juice, then slowly add the mixture to the

batter and mix until well combined.

7. Add the remaining dry ingredients and mix until well combined and

smooth. Scrape down the sides of the bowl as needed to be sure all

ingredients are well incorporated. Do not over mix the batter.

8. Add the lemon zest and poppy seeds and gently stir to combine.

9. Divide the batter evenly between the cakes pans and bake for 22-25

minutes, or until a toothpick comes out with a few crumbs.

10. Remove the cakes from the oven and allow to cool for about 2-3

minutes, then remove to cooling racks to cool completely.

11. To make the frosting, add the cream cheese and butter to a large

mixer bowl and beat until well combined and smooth.

12. Add about half of the powdered sugar and mix until well combined

and smooth.

13. Add the lemon juice and zest and mix until well combined.

14. Add the remaining powdered sugar and mix until well combined and

smooth. Add more or less powdered sugar, as desired for consistency

purposes.

15. To put the cake together, use a large serrated knife to remove the

domes from the top of the cakes so that they’re flat, if needed.

16. Place the first cake on a serving plate or a cardboard cake round.

17. Spread about 1 cup of frosting evenly on top of the cake.

18. Add the second layer of cake and another cup of frosting.

19. Top the cake with the remaining layer and frost the outside of the
cake. Refer to my tutorial for frosting a smooth cake, if needed. To make

the line pattern in the side of the cake, I used one of the decorative sides

on this icing smoother.

20. Finish off the cake as you like. I added rosettes around the top outer

edge and sprinkled on some poppy seeds. I also added some lemon

slices.

21. Refrigerate the cake until ready to serve. Cake is best served cool,

but not necessarily cold.

Nutrition
​ Serving Size: 1 slice

​ Calories: 715

​ Sugar: 94.3 g

​ Sodium: 263.6 mg

​ Fat: 26.7 g

​ Carbohydrates: 115 g

​ Protein: 7.5 g

​ Cholesterol: 89.4 mg