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Lemon Poppy Seed Cake (VIDEO)

Lemon Poppy Seed Cake is soft, moist, simple to make and loaded with fresh lemon flavor. The lemon buttercream had me licking the spatula, the bowl, the piping bag…

Our love of poppy seed desserts is obvious, from our Poppy Seed Cake to Mom’s Poppy Seed Roll. And the fresh flavor of lemon really amps up desserts, like these lemon-glazed blueberry muffins. The combination of poppy seeds and lemon is pure bliss.

Lemon Poppy Seed Cake with Slice cut out

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Lemon Poppy Seed Cake Recipe:

Lemon cakes are challenging because they tend to be dry. We made cake after cake until we landed on this combination which produced a moist cake with a soft crumb studded with poppy seeds and subtle and lovely lemon flavor. The softened butter and buttermilk were the key to adding moisture and great flavor to the cake.

Decorated top of Lemon Poppy Seed Cake Recipe

Can I Substitute the Fresh Lemon Juice?

Fresh lemon juice is critical in this lemon cake and all you need is a total of 2 large lemons for the cake and frosting. Using both the zest and the juice will give you the best lemon flavor. Lemon juice from concentrate just won’t be the same. We haven’t tried lime but it’s worth experimenting for a lime flavored cake.

Ingredients for lemon cake with flour, eggs, buttermilk, butter, sugar, poppy seeds and fresh lemon

Can I Make this Lemon Poppy Seed Cake Ahead?

This Lemon Poppy Seed Cake refrigerates well and we actually prefer it chilled for an hour or so for easier slicing. The little bit of cream cheese in the frosting keeps it from firming up too much in the fridge so you can serve it chilled or at room temperature.

How to Store A Cake:

  • Plain cake layers – cool completely to room temperature then wrap fully in several layers of plastic wrap and keep at room temperature up to 2 days, refrigerate up to 5 days, or freeze up to 3 months.
  • Frosted cakes – cover with a cake keeper (here’s ours) or use a large overturned bowl or even pot (just be sure it has enough clearance for the width and height of the cake. Refrigerate cakes covered to keep them from drying out or absorbing refrigerator odors.
  • Sliced Cake – once a cake has been cut, it starts to lose moisture. To keep it fresh, lay a piece of plastic wrap against the cut side then cover as you would whole frosted cakes (see above).

Slice of lemon cake on a plate

How to Make Lemon Buttercream:

The secret to the best lemon buttercream frosting is adding just a little bit of softened cream cheese. It balances the flavor, enhances the lemon and makes the texture luxuriously whipped, velvety smooth and perfect for piping onto cakes. A pop of fresh lemon flavor cuts the sweetness and makes it irresistible. This lemon frosting couldn’t get any easier:

  1. Cream butter then beat in cream cheese until smooth
  2. Add powdered sugar, vanilla and fresh lemon juice
  3. Beat 5 minutes on high speed until whipped and fluffy

Step by step photos of how to make lemon buttercream

Pro Cake Baking Tips:

  1. Have all of your moist ingredients at room temperature. Butter, eggs, lemons and buttermilk should be at room temperature before using. Room temperature ingredients incorporate much easier for an even-textured batter and improved rise. When to take ingredients out? Timing depends on your room temperature so take ingredients out at least 1 hour before or 2 hours before to be sure.
  2. Read through the recipe before starting so you know what tools are needed for a recipe and aren’t frantically looking for that whisk when you need it.
  3. Pre-measure everything so it’s ready to add as you follow the recipe.
  4. Measure ingredients correctly – use the correct measuring cups and spoons for wet or dry ingredients. The way you fill matters, i.e. for flour, use the spoon and scrape method instead of plunging your measuring cup into a bin which can give you 25% more flour, resulting in a dense cake.
  5. Keep the oven door closed, opening it only to test for doneness at the end.

side profile of assembled lemon poppy seed naked cake

More Lip-Smacking Good Lemon Desserts:

Watch Natasha Make Lemon Poppy Seed Cake:

This lemon poppy seed cake recipe is simple to make and satisfies that craving for tangy sweetness and poppy seeds. I hope this becomes a new favorite for you!

Lemon Poppy Seed Cake Recipe

5 from 18 votes
Prep Time: 20 minutes
Cook Time: 20 minutes
Cake Cooling: 20 minutes
Total Time: 40 minutes
Lemon Poppy seed cake with a cut slice of cake

Lemon Poppy Seed Cake is soft, moist, easy to make and has wonderful fresh lemon flavor. The whipped Lemon Buttercream Frosting is incredible!

Author: Natasha of NatashasKitchen.com
Skill Level: Easy/Medium
Cost to Make: $8-$12
Keyword: lemon poppy seed cake
Calories: 514 kcal
Servings: 14 slices

Ingredients

For the Lemon Poppy Seed Cake:

For the Lemon Buttercream Frosting:

Instructions

How to Make Lemon Poppy Seed Cake:

  1. Preheat oven to 350˚F with a rack in the center of the oven. Butter the sides and base of two 9" cake pans and line the bottom of each pan with a ring parchment paper.
  2. In a large mixing bowl with an electric hand mixer, cream together 12 Tbsp softened butter and 1 cup sugar for 2 minutes on high speed. Add eggs one at a time mixing just until incorporated.
  3. In a small bowl, whisk together 2 cups flour, 2 1/2 tsp baking powder and 2 Tbsp poppy seeds. Add half of the flour mixture, mixing just until incorporated.
  4. Add 2 Tbsp lemon juice, 1 Tbsp lemon zest and 1 tsp vanilla, mixing just to combine. With mixer on low speed, add 1/2 cup buttermilk then mix in remaining half of the flour mixture, mixing until no lumps remain. Divide between 2 prepared pans and spread evenly. 

  5. Bake at 350˚F for 20-23 minutes or until a toothpick inserted into the center comes out clean. Let cake cook in pans 10 minutes then transfer to wire racks, remove backing and and cool to room temperature.

To Assemble and Frost the Cake:

  1. Once completely cooled, place the first cake layer on a cake platter and spread a generous 1/3 of the buttercream frosting over the top. Place the second layer of the top (flat-side-up) and spread 1/3 of the frosting over the top and sides.

  2. Sprinkle the edges of the cake with poppy seeds if desired. Pipe remaining 1/3 of the frosting as desired over the top and place a slice of fresh lemon over each puff of frosting.

How to Make Lemon Buttercream Frosting:

  1. In a large mixing bowl with an electric hand mixer, beat 1 cup butter on high speed until smooth and creamy (2 min). Add 4 oz softened cream cheese and beat until completely smooth. Add 4 cups powdered sugar, 3 Tbsp lemon juice and 1 tsp vanilla and beat on high speed until whipped and fluffy (5 min).
Nutrition Facts
Lemon Poppy Seed Cake Recipe
Amount Per Serving
Calories 514 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 16g100%
Cholesterol 105mg35%
Sodium 53mg2%
Potassium 164mg5%
Carbohydrates 64g21%
Sugar 48g53%
Protein 4g8%
Vitamin A 885IU18%
Vitamin C 2.5mg3%
Calcium 89mg9%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

The lemon cake base was adapted from Sally’s Baking Addiction lemon cake. Sally is an incredibly talented baker and great resources on all things baking!

Must-Try Poppy Seed Recipes:

Poppy seed cake sliced to show center of the cake

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natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Melanie
    October 4, 2019

    Just made and tried the lemon cake and it is amazing!!! Reply

    • Natashas Kitchen
      October 4, 2019

      That’s so great, Melanie!! Thank you for that awesome review! Reply

  • Donna Abely
    September 29, 2019

    I live in Guatemala. Here what we refer to as limes are called and sold as lemons. They are very tasty, and less acidic. What are referred to here as lemons are larger than a grapefruit, tough, not very juicy and extremely acidic. So, my question is, can I substitute Guatemalan limes for lemons in this recipe and others. By the way, we are also at an altitude over 5,200 feet. Reply

    • Natashas Kitchen
      September 30, 2019

      Hi Donna, I haven’t tested that to advise not having seen the lemons/ limes that are local to your area but I think it could work. If you experiment, let me know how you liked the recipe Reply

  • Amanda Ruales
    July 21, 2019

    Natasha , My cake was very dry. I used 2 , 8 in rounds. I cooked for 20 min at 350. I used 1 stick butter and 4 tbsp shortening. Maybe it was because of the shortening. Otherwise I followed it exactly.

    Very tasty. Maybe I’ll try again another day. Reply

    • Natashas Kitchen
      July 21, 2019

      Hi Amanda, I haven’t had that happen but that could be the culprit. I recommend trying it exactly as written. Thank you for sharing that with us, I hope it works out better next time. Reply

  • Sophia
    July 18, 2019

    Hey Natasha just quick question. What is you don’t have buttermilk for the cake but have something else…what can you use other than buttermilk in the cake? Reply

    • Natashas Kitchen
      July 19, 2019

      Hi Sophia, Kefir should work. I haven’t tested it with milk but I have found that using buttermilk adds a good amount of moisture and flavor to the cake. I think it could work, I just haven’t tested it to be able to make that recommendation. Reply

    • Rahab
      October 3, 2019

      Hi Sophia, you can always use homemade buttermilk so long as you have milk and vinegar/lemon juice (I usually do this when I need buttermilk urgently for a recipe) foodnetwork.com
      How to Make Buttermilk : Food Network | Cooking School | Food Network Reply

  • Anka
    July 17, 2019

    I was so disappointed with this type of cake. It is nothing like your spartak, blackberry cake roll, tiramisu cake, poppyseed cake. I didn’t like this cake at all. I made it for a birthday party and from 15 guests only 2 people liked that type of cake. It is too sweet, even though I tried to put less sugar as it was written in a recipe. Reply

    • Natasha
      July 17, 2019

      Hi Anka, I’m sorry to hear that. If it was a flavor issue with the lemon and poppyseed, it may just be a personal preference, but I am also happy to help troubleshoot if you felt like something went wrong or it didn’t turn out like in the photos. Reply

  • Clara
    July 15, 2019

    It’s absolutely delicious. The whole house smelled yummy. My husband came home while it was cooling. I had to warn him to wait because I have to add the frosting.

    We live in Europe. I did some work to convert the quantities. I am not sure I did it exactly. The cake grew, but not as much as in the pictures. Maybe it’s because I baked it all at once and planned to cut it. Also the cream was less than I expected. Just enough for a thin layer in the middle and one even thinner on the top, no decorations. It’s fine as we don’t expect visitors:).

    Lessons learned:

    – Bake half an half as indicated by the recipe. The cake is so soft that it melts in your mouth. This means that it was impossible to cut it in half without breaking it. Luckily the frosting covered everything.

    – Add sugar to the frosting according to your taste. We added less than half and it was still delicious. We love it sweet.

    – Be careful with the frosting not to overmix it. We had a robot and left it there longer. We managed to break it a little. Reply

    • Natasha
      July 15, 2019

      Thank you so much for sharing your lovely review and notes on the recipe. I’m so glad you loved it. Reply

  • Mary
    July 13, 2019

    Natasha, Made this cake for a luncheon at church. It turned out fabulous! It was moist and had fantastic lemon flavor. Quite a few people came up to me to say it was delicious (also received texts and emails). and others to say it was gone before they had a chance to have a slice. Will definitely make it again. If I bring it to church I’ll make two. Thanks so much for the wonderful recipe. Reply

    • Natashas Kitchen
      July 13, 2019

      That’s just awesome!! Thank you for sharing your wonderful review, Mary! Reply

  • June 14, 2019

    Awesome! This cake has a bright lemony flavour and a nice moist crumb! My husband is ukrainian (born in kiev) and I have now tried several of your recipes and all of them have turned out fantastic. Thanks so much and keep up the great work! Reply

    • Natashas Kitchen
      June 14, 2019

      That’s just awesome!! Thank you for sharing your wonderful review Paige! Reply

  • ziva
    May 26, 2019

    Hey Natasha, I’m making the cake now, I have guests in the evening.
    In cream I feel the taste of powdered sugar.
    Continues to mix and still have a feeling of sand in the mouth. Reply

    • Natasha
      May 26, 2019

      Hi Ziva, I’m always happy to help troubleshoot. Make sure to use regular store-bought powdered sugar (not granulated or baking sugar) and be sure to beat for the full 5 minutes after all of the powdered sugar is in, giving the powdered sugar a chance to incorporate. Lastly, be sure to use the same proportions as listed in the recipe. I hope that helps! Reply

  • Svetlana
    May 21, 2019

    Hi Natasha! I love your recipes! I use them all the time:). How far in advance can I make the buttercream frosting and refrigerate it, until I’m ready to use it? Reply

    • Natashas Kitchen
      May 21, 2019

      Hi Svetlana, buttercream is stable and can be left at room temperature (just not in the sun or very warm environment). I would refrigerate overnight if making ahead and then bring it to the dessert table for your party and it will be fine. Reply

  • Kathy
    May 19, 2019

    Thank you for this wonderful recipe! I made cupcakes instead (21) and halved the frosting and it was plenty. The frosting was a tad too sweet for me so I think I’ll decrease it a little next time. But the cake was amazing!
    Thanks again 🙂 Reply

    • Natashas Kitchen
      May 19, 2019

      I’m so happy to hear that! Thank you for sharing your great review! Reply

  • Lana
    May 14, 2019

    This cake looks bomb! i have to and cannot wait to make this cake. Can cupcakes be made out of this batter? Also, can butter be substituted with shortening? Have you tried? Reply

    • Natashas Kitchen
      May 14, 2019

      Hi Lana, I haven’t tried these as cupcakes but cupcakes normally bake faster so test them at 15 minutes. Bake time is probably 15-18 minutes (my best guess) Reply

  • Jenny
    May 11, 2019

    Hi Natasha, This looks great! I wonder if I can substitute Orange for Lemon and could Fielders Wheaten Corn Flour be used instead of all purpose flour? Also I only have 8 inch tins, how would I compensate for that? Thanks. Reply

    • Natasha
      May 11, 2019

      Hi Jenny, the lemon would give you more flavor than orange since orange is more mild and I haven’t tried that type of flour so I can’t make that recommendation. If baking in 8″ tins, you would need to bake longer – probably closer to 23 minutes or until a toothpick inserted in the center comes out clean. Reply

      • Jenny
        May 12, 2019

        Thanks Natasha, I will give that timing a go shortly. I asked about the Fielders Wheaten corn flour as it is a whole separate sponge cake segment in the local show of our little town so it got me curious. It is apparently lighter than flour, you might know something similar as ‘Corn Starch’. Actually It is worth giving cornstarch a try for Celiac foodies I guess. A lady down the road from my mum made AWSOME corn starch cakes when I was a kid!
        Thanks. Reply

        • Natashas Kitchen
          May 13, 2019

          Thank you for sharing that with me Jenny! Reply

          • Jenny
            May 13, 2019

            🙂

  • Ella
    May 10, 2019

    Hi Natasha,
    What could I replace eggs with? I want to make this cake for my mom in low for this Mother’s Day, but she is very allergic to eggs. I saw your latest video with a chocolate cake and there you didn’t put any eggs in the batter. Any thoughts? Thanks! Reply

    • Natasha
      May 10, 2019

      Hi Ella, I hope you give the chocolate cake recipe a try – it really is wonderful and no eggs required. This poppy seed cake however does need the eggs and I haven’t tried any other substitutions to recommend a replacement. Reply

  • Faustina
    May 4, 2019

    Hi! I’m a beginner baker and I would love to make this for my family. Could I use a stand mixer instead of a hand mixer? Thanks! Reply

    • Natashas Kitchen
      May 4, 2019

      I haven’t tested that for this cake but I think it could work. If you experiment, let me know how you liked the recipe Reply

  • Olga
    April 30, 2019

    Hi, Natasha! I would really lobe to try this recipe, but I live in Russia and we dont have buttermilk here. Can you suggest a sudstitute? Reply

    • Natashas Kitchen
      April 30, 2019

      Hi Olga, I haven’t tested a substitution but I have found that using buttermilk adds a good amount of moisture and flavor to the cake. I think it could work with milk possibly, I just haven’t tested it to be able to make that recommendation. Reply

      • Anka
        July 12, 2019

        use kefir it is the same as buttermilk Reply

        • Natasha
          July 12, 2019

          Hi Anka, it is essentially the same thing and will work as a substitute for buttermilk. Reply

    • Marty Promesberger
      May 1, 2019

      You can make a buttermilk substitute by adding one tablespoon of vinegar to milk to make 1 cup. Let stand until thick, about 5 minutes. Reply

      • Natashas Kitchen
        May 2, 2019

        Thank you for sharing that with us Marty! Reply

    • Helen
      August 3, 2019

      If you don’t have buttermilk: Use Milk. Pour the milk into a liquid measuring cup. …
      Add an Acid. For every 1 cup of milk, stir in 1 tablespoon lemon juice or vinegar. …
      Ready to Use! The acid will curdle the milk slightly. …
      Buttermilk On Demand. Use the thickened milk — curds and all — just as you would buttermilk in your recipe Reply

      • Natashas Kitchen
        August 3, 2019

        Thank you for sharing that with us! Reply

  • Khrystyna
    April 27, 2019

    Just made this cake and it turned out absolutely perfect!!! Thank you Natasha for a great recipe. Reply

    • Natashas Kitchen
      April 27, 2019

      I’m so happy to hear that! Thank you for sharing your great review! Reply

  • Melisa Creemer
    April 21, 2019

    I made this for Easter and followed the directions exactly and it turned out perfect! Thanks for all the tips! Reply

    • Natashas Kitchen
      April 21, 2019

      You’re welcome! I’m so happy you enjoyed it Melissa! Reply

  • Krystle
    April 21, 2019

    Hey I’m making this as cupcakes would cook time be the same? Reply

    • Natasha
      April 22, 2019

      Hi Krystle, I haven’t tried these as cupcakes but cupcakes normally bake faster so test them at 15 minutes. Bake time is probably 15-18 minutes (my best guess) Reply

  • linda
    April 20, 2019

    Hi, I also had an issue with the cakes not really rising – I bake two or three times a week and frequently purchase new baking powder, flour, made sure my ingredients were at room temperature – I might try it again but can’t figure out what happened. Reply

    • Natashas Kitchen
      April 20, 2019

      Hi Linda, with rising, it could be a number of things; make sure to measure the ingredients correctly (as stated in the recipe) so you aren’t using too much flour, check your baking powder to make sure it isn’t expired, use room temperature ingredients and do not over-mix. I hope that helps to troubleshoot. Reply

  • Dee
    April 20, 2019

    It tastes delicious! For some reason, it did not rise too much and room temp is 67 so I am unsure what went wrong. It was, however, very light and perfect for Spring and sunmer time! Reply

    • Natashas Kitchen
      April 20, 2019

      I’m so happy you enjoyed this recipe Dee! Reply

  • Janelle Hall
    April 20, 2019

    Hi, with your oven temperatures, are they fan force temperatures? Thanks Janelle Reply

    • Natasha
      April 20, 2019

      Hi Janelle, I think you are referring to convection and no they are not convection settings. I always use a conventional bake setting (not the fan setting). Reply

  • cricket
    April 18, 2019

    Sugar Bomb. Unfortunately it’s way too sweet. Perhaps a nice lemon butter cream frosting would be better? Can even add a little more lemon to the cake.
    I tried to find reviews prior to making it but only saw those who said how awesome it looked and they couldn’t wait to try it. Reply

    • Natasha
      April 19, 2019

      Hi, we also aren’t keen on overly sweet desserts but everyone has a differing love of sweetness. The cake base is lightly sweet and with the lemon in the buttercream – it should cut the sweetness in th ecream. If you omit the lemon, it might seem too sweet. Also, you can add the powdered sugar to your taste. It would still work with less powdered sugar. Reply

    • Anka
      July 18, 2019

      I agree cake is a sugar bomb which is a way too sweet. I found your review just on time when I reduced sugar into the frosting and it was way to sweet as well. as I was expecting this cake to be like other cakes that I received lots of compliments like: spartak, poppy seed cake, sponge cake, tiramisu cake, blackberry lemon cake roll but to my disappointed it was not good. Reply

  • Sema
    April 18, 2019

    Hi Natasha,
    I have tried most of your cakes with success but with this one I’m having few issues. My cake didn’t rise as much as yours , also just made the icing and it’s not thick enough to pipe I think, turned out bit runny. Should I add more butter or icing sugar to fix it? I measured everything correctly and not made any changes.
    Thank u Reply

    • Natasha
      April 18, 2019

      Hi Sema, with buttercream, the main culprit of a loose frosting is if it is overly warm (if the butter or cream cheese are partially melted or overly soft, or if your room temperature is too warm). I would suggest cooling it in the refrigerator for 10 minutes at a time and then continue beating on high speed until the frosting forms to a pipe-able consistency. Here is another great tip on how to fix a runny or soupy buttercream. With rising, it could be a number of things; make sure to measure the ingredients correctly (as stated in the recipe) so you aren’t using too much flour, check your baking powder to make sure it isn’t expired, use room temperature ingredients and do not over-mix. I hope that helps to troubleshoot.  Reply

      • Sema
        April 19, 2019

        After I assembled the cake i refrigerated and it was fine when i took it out. Thank u !
        By the way it was delicious as always. Reply

  • Tanya
    April 17, 2019

    Would this recipe work with almond flour? Reply

    • Natashas Kitchen
      April 17, 2019

      Hi Tanya, I honestly have not tried this recipe with almond flour so I cannot advise. If you experiment, let me know how you liked the recipe Reply

  • Sara
    April 17, 2019

    Would it be possible to make this exact cake in a taller version as in 3 or 4 layers instead of 2? Reply

    • Natashas Kitchen
      April 17, 2019

      Hi Sara, I haven’t tested it that way but you would probably need a smaller round, tall-walled (3″ at least) springform pan so it doesn’t overflow. Also, without testing it, I can’t give specific instructions for bake time but it would need more time in the oven. If you experiment, please let me know how it goes. Reply

  • Daniela
    April 16, 2019

    Have you tried substituting sugar for a diabetic? Reply

    • Natashas Kitchen
      April 16, 2019

      Hi Daniela, I haven’t tested that. If you experiment, let me know how you liked the recipe. Reply

  • Ira
    April 16, 2019

    Hi Natasha,
    Can I bake in one pan instead of 2? I don’t have 2 round pans.
    Happy Easter!
    Ira Reply

    • Natasha
      April 16, 2019

      Hi Ira, I haven’t tested it that way but you would probably need a tall-walled (3″ at least) springform pan so it doesn’t overflow. Also, without testing it, I can’t give specific instructions for bake time but it would need more time in the oven. If you experiment, please let me know how it goes. Thanks Ira! Reply

  • Sefora
    April 15, 2019

    Hi! Can substitute the buttermilk with regular milk? Reply

    • Natasha
      April 15, 2019

      Hi Sefora, I haven’t tested that substitution but I have found that using buttermilk adds a good amount of moisture and flavor to the cake. I think it could work, I just haven’t tested it to be able to make that recommendation. Reply

  • Sasha
    April 15, 2019

    This looks delicious! How long will the buttercream keep outside the fridge? I would love to make it for a dessert table at a party but I have heard that buttercream needs to be refrigerated right up until serving. Reply

    • Natasha
      April 15, 2019

      Hi Sasha, buttercream is stable and can be left at room temperature for several hours on a dessert table, (just not in the sun or very warm environment). I would refrigerate overnight if making ahead and then bring it to the dessert table for your party and it will be fine. Reply

  • Mary
    April 15, 2019

    Love your recipes. Is there anyway to save favorites in a recipe box on your site? Reply

    • Natasha
      April 15, 2019

      Hi Mary, I wish there was! We don’t have that functionality but I will definitely keep that in mind and look into it when we do another site redesign. Reply

  • Nancy Tillman
    April 14, 2019

    Would this work in a bundt pan? Reply

    • Natasha
      April 15, 2019

      Hi Nancy, I honestly haven’t tried this in a bundt pan so I can’t speak to that or give specific baking instructions. I think it’s worth experimenting and if you test it out, please let me know how it goes. Reply

  • Denise
    April 13, 2019

    This cake looks delicious and lovely! I’d love to bake it for my lemon-loving son. Is there a way to make the lemon buttercream without cream cheese? Reply

    • Natasha
      April 15, 2019

      Hi Denise, just omit the cream cheese but you can’t really taste it in the frosting and it does balance the overall frosting. Reply

  • Anna
    April 13, 2019

    This cake is a showstopper! Perfect dessert for Easter! Reply

    • Natashas Kitchen
      April 13, 2019

      Thank you, Anna! I have to agree this is so perfect for Easter. Thank you for sharing that with us! Reply

  • Mallory Lanz
    April 13, 2019

    So simple, but so pretty and yummy! Thanks for a great recipe! Reply

    • Natashas Kitchen
      April 13, 2019

      You’re so welcome Mallory! Thank you for that awesome review! Reply

      • Nino
        May 5, 2019

        Hi is there a substitute for the poppy seeds since it’s banned in the UAE, wud chia seeds do??? Reply

        • Natashas Kitchen
          May 6, 2019

          Hi Nino, I haven’t tested that with chia seeds but I think that should work! Reply

          • Marnelle Promesberger
            May 6, 2019

            I Googled poppy seed substitution and it said chia would work.

          • Natashas Kitchen
            May 6, 2019

            Awesome! Thank you Marnelle!

  • April 12, 2019

    I love spring for all the wonderful lemon desserts, and this is no exception! Excited to make this over spring break! Reply

    • Natashas Kitchen
      April 13, 2019

      Thank you for sharing that with me Beth! We love our spring fresh lemon recipes! Reply

  • Oksana
    April 12, 2019

    This cake looks so simple yet so elegant? I will be on my next-thing-to-do list. Thank you for sharing )) Reply

    • Natashas Kitchen
      April 12, 2019

      You’re welcome! I’m so happy you enjoyed this video! Reply

  • Carmen Viner
    April 12, 2019

    Can this be made in a 9 x 13 pan? Reply

    • Natashas Kitchen
      April 12, 2019

      I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe Carmen! Reply

      • Michaela
        May 16, 2019

        If I bake it in a 9×13 pan would I need to half the frosting recipe since it’s not going in the middle. I don’t have round cake pans. Reply

        • Natashas Kitchen
          May 16, 2019

          Hi Michaela! You will have more surface area to cover with it being a one layer cake, so the same amount should work. Reply

  • Sommer
    April 12, 2019

    I love lemon poppy seed bread so I know I’m going to love this cake! Reply

    • Natashas Kitchen
      April 12, 2019

      I hope you get to try that soon Sommer! Thank you for that awesome review! Reply

  • Jessica
    April 12, 2019

    Oh my gosh this looks amazing! Yummmmm Reply

    • Natashas Kitchen
      April 12, 2019

      I’m so happy to hear that! Reply

  • 2pots2cook
    April 12, 2019

    So good to be back to find this beauty ! Happy Easter to you and your loved ones dear Natasha ! Reply

    • Natashas Kitchen
      April 12, 2019

      Thank you!! Happy Easter! Reply

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