Description

This Lemon Poppy Seed Cake is bursting with flavor from fresh lemons and poppy seeds, topped with a luscious cream cheese frosting. It’s a simple yet delightful treat, perfect for gatherings or a sweet indulgence at home.

Ingredients

Scale

1/2 cup (100g) granulated sugar
3 large egg yolks
1 tsp cornstarch
2 tbsp organic lemon zest (2 large lemons)
1/4 cup (60ml) fresh organic lemon juice (2–3 large lemons)
1/4 cup (55g) unsalted butter, sliced into tablespoons
2 cups (264g) all purpose flour
3/4 cup (98g) cake flour
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
2 tbsp poppy seeds
1 3/4 cups (350g) granulated sugar
2 tbsp lemon zest (2–3 lemons)
1/2 cup (108g) vegetable oil
1/2 cup (110g) unsalted butter, melted
4 large eggs, room temp
1/3 cup (80g) freshly squeezed lemon juice (2–3 lemons)
1 tsp vanilla extract
1/2 cup (118g) milk, room temp
1/4 cup (60g) sour cream, room temp
8 oz full fat cream cheese, room temp
1/2 cup (110g) unsalted butter, room temp
4 cups (440g) powdered sugar
1/2 tsp vanilla extract

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Instructions

Make the lemon curd: whisk sugar, egg yolks, and cornstarch in a saucepan until combined. Add lemon zest and juice, cook over medium heat, stirring until thickened (8-10 minutes). Remove from heat and stir in butter. Chill the curd in a container.
Preheat oven to 350F. Grease and line a 9×13 baking dish with parchment.
In a bowl, whisk together the all-purpose flour, cake flour, baking powder, baking soda, salt, and poppy seeds.
Combine milk and sour cream in a measuring cup.
In a large bowl, mix granulated sugar and lemon zest, rubbing zest to release flavor. Stir in vegetable oil and melted butter, then add eggs, lemon juice, and vanilla.
Add half of the dry ingredients and mix. Just before combined, add the milk-sour cream mix and whisk. Add the rest of the dry ingredients and mix until smooth.
Pour batter into the baking dish and bake for 30-35 minutes until a toothpick comes out clean. Let cool completely before frosting.
For the cream cheese frosting: beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla until combined. Frost the cooled cake with the cream cheese frosting. Swirl on the chilled lemon curd and sprinkle poppy seeds on top.

Notes

For a more intense lemon flavor, use organic lemons.
Ensure the butter and cream cheese are at room temperature for easier mixing.
Store leftovers in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 25g
Sodium: 210mg
Fat: 15g
Saturated Fat: 7g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 1g
Protein: 4g
Cholesterol: 90mg