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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

4.82 from 33 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
Cuisine: American
Course: Dessert
Calories: 514
Servings: 14 slices

Ingredients

For the Lemon Poppy Seed Cake:

  • 12 Tbsp unsalted butter (3/4 cup), softened
  • 1 cup granulated sugar
  • 3 large eggs room temperature
  • 2 cups all-purpose flour
  • 2 1/2 tsp baking powder
  • 2 Tbsp poppy seeds sifted to remove any debris
  • 1 Tbsp lemon zest (from 2 large lemons)
  • 1 Tbsp lemon juice
  • 1 tsp vanilla extract
  • 1/2 cup buttermilk room temperature

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 1 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 resource on all things baking!

Must-Try Poppy Seed Recipes:

Poppy seed cake sliced to show center of the cake

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Natasha Kravchuk

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 and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • xtina
    June 30, 2021

    hi!! Can I make this in cupcake form?and is the baking temperature and minutes is the same?

    Reply

    • Natasha's Kitchen
      June 30, 2021

      Hi Xtina, 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

  • Careal Rivera
    June 7, 2021

    Hi! I’m planning to make this cake, can I use cake flour instead of all-purpose flour? 🙂

    Reply

    • Natashas Kitchen
      June 7, 2021

      Hi Careal, this recipe is really soft without cake flour, so I don’t think it needs it, but I haven’t experimented with cake flour to advise it will work if you happen to test that; I would love to know how you like it.

      Reply

  • Suhaas Jindal
    June 6, 2021

    Hi Natasha,

    I want to try this recipe, but have a query- Can I replace the butter with oil in this recipe?

    Thanks in advance!

    Reply

    • Natasha's Kitchen
      June 6, 2021

      Hi there, I honestly haven’t tried that yet to advise but I think it will work! If you do an experiment, please share with us how it goes!

      Reply

  • Lisa
    May 24, 2021

    Hi!
    Is the icing recipe enough to fully frost a 2 layer 9” cake, or only ‘naked’ frost?
    Thanks!

    Reply

    • Natashas Kitchen
      May 24, 2021

      Hi Lisa, we enjoyed it that way, but you can definitely use less frosting at the top and between the layers to have more coverage on the sides.

      Reply

      • Lisa
        May 25, 2021

        Thank you! I might add 1/2 more of everything so I don’t run out 🥰

        Reply

  • Wanda Loerch
    May 20, 2021

    The lemon poppyseed cake, it’s so good, but dry tasting, can a vanilla pudding be added for moisture ? If so, do we need to add something else ?

    Reply

    • Natasha
      May 20, 2021

      Hi Wanda, I haven’t tried adding vanilla pudding but that could be tasty. Make sure to brush with syrup and avoid over-baking or adding too much lemon which can dry the cake out.

      Reply

  • Aubrey
    April 14, 2021

    Can I make muffins with this recipe?

    Reply

    • Natasha's Kitchen
      April 14, 2021

      I think that would work but I haven’t experimented on it yet to advise. If you do an experiment, please share with us how it goes.

      Reply

  • Sheila Ben David
    April 11, 2021

    This cake looks amazing! I definitely qant to give it a try. How do you think it would be if you used chia seeds insteand of poppy seeds?

    Reply

    • Natasha's Kitchen
      April 11, 2021

      Hello Sheila, I honestly haven’t tried that yet to advise. If you do an experiment, please share with us how it goes.

      Reply

  • Kathleen Peacock
    April 5, 2021

    The recipe says 12 tbsp of butter yet (3/4) next to that. I am confused. Help. I wanted to make this today.

    Reply

    • Natashas Kitchen
      April 5, 2021

      Hi Kathleen, it’s an equal measurement. There are 12 tablespoons of butter in 3/4 cup.

      Reply

  • Carol
    April 4, 2021

    Hi Natasha—
    Just wanted to let you know I made the Lemon Poppy Seed last night. It was a little dr. I left it in 23 min and probably should have taken it out in 21 min. BUT still delicious. My frosting was sitting out too long while cake was cooling. Ran out for a church service not thinking about putting in refrigerator before leaving.go to church. My icing around edge not as I would have liked but I never tried doing a decoration before so I am pretty happy with it all. I took a picture but not sure how to send it.🙂💐

    Reply

    • Natasha's Kitchen
      April 4, 2021

      I’m glad you liked it, Carol. Feel free to share some photos of your creation on our Facebook page or group so others can see them too!

      Reply

  • Tanya Higgs
    April 2, 2021

    Hi Natasha

    I make only your recipes 🙂

    I want to try this lemon poppy seed cake but only have a 8″ pan.

    Will it make a difference to the baking time etc ?

    Please advise

    Tanya Higgs
    South Africa

    Reply

    • Natashas Kitchen
      April 2, 2021

      Thank you so much for sharing that with me; I’m so happy you’re enjoying my recipes! 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

  • Anthea
    March 28, 2021

    This is a beautiful cake recipe, perfect flavour and texture. I took it out a few minutes early and it was perfectly cooked, light and soft. The icing was a lovely combination. It was a hit! Yet another great recipe, thank you.

    Reply

    • Natasha's Kitchen
      March 29, 2021

      Thanks for your awesome comments and feedback, Anthea. I appreciate you sharing that with us!

      Reply

  • Lei
    March 25, 2021

    Hi Natasha, great recipe. Can I double it?

    Reply

    • Natashas Kitchen
      March 25, 2021

      Hi Lei, yes, you sure can! I hope you love this recipe.

      Reply

  • Gretchen
    February 28, 2021

    I noticed in your lemon poppy seed cake video you say to use 2 T. of lemon juice for the cake, but the recipe only says 1 T. Of lemon juice. The flavor was still great, but thought I’d mention it. 😊.

    Reply

    • Natasha's Kitchen
      March 1, 2021

      Hi Gretchen, we sometimes update our recipes to make them better, I also recommend following the recipe because we can update that one compared to the video that it is already permanent.

      Reply

  • Erin Hunley
    February 26, 2021

    Hi Natasha – love all your videos and recipes, they inspire me to try new things! If I wanted to use a Bundt pan instead of 2 rounds, what time would you suggest and should I keep temp at 350? Thanks!!

    Reply

    • Natashas Kitchen
      February 26, 2021

      Hi Erin, 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

  • Sophie
    February 26, 2021

    Natasha, is there an adjustment for high altitude? Thank you. 🍋

    Reply

    • Natasha's Kitchen
      February 26, 2021

      Hi Sophie, I haven’t tried making this at a high altitude yet but you can use this High Altitude Baking guide if you need it.

      Reply

  • Diane
    February 26, 2021

    This recipe sounds great. However I have friends who won’t eat anything with poppy seeds. Can they be left out of this recipe? Thank you

    Reply

    • Natashas Kitchen
      February 26, 2021

      Hi Diane, that is one of the main ingredients in this recipe. You are welcome to omit it, but it may alter the flavor profile some.

      Reply

  • Sue
    February 8, 2021

    Hi , i loved cake recipes , but most recipes are made with frosting and hence 2 pans I would like to make this in single baking pan . Do you have guidelines for pan size proportions for this recipe / should I half all ingredients .

    Reply

    • Natashas Kitchen
      February 8, 2021

      Hi Sye, I haven’t tested it that way, but you would probably need a tall-walled (3″ at least) springform pan if using one so it doesn’t overflow. If you experiment, please let me know how it goes.

      Reply

  • Eileen Remigio
    January 22, 2021

    Hi Natasha,

    I tried this cake on my friends birthday and it turns out really good. Everyone in the party loves it! Thanks for the recipe 🙂

    Reply

    • Natashas Kitchen
      January 22, 2021

      That’s so great! This recipe is totally a crowd pleaser!

      Reply

  • Adell HARRIS
    January 18, 2021

    I love watching your channel can I make the lemon cake without the poppyseed

    Reply

    • Natasha
      January 18, 2021

      Yes, that will work and will not affect the flavor.

      Reply

      • Widi
        April 2, 2021

        Hi Natasha,
        I’m Widi from Indonesia. Is it ok to substitute the Poppy seed with Chia seed?

        Reply

        • Natasha
          April 2, 2021

          Hi Widi, I haven’t tested that but typically chia seed does not substitute well for poppy seeds in baking.

          Reply

  • Natasya
    December 17, 2020

    Yesterday,16.12.2020,I made the same cake but different recipe,and end up my cake turns out not so good..Maybe is not my luck yesterday 😞🥺
    But today I make again using Madam’s recipe and turns out Very Good..
    I even passed to my front neighbour 🥰🥰
    Thank you so much for this recipe Madam 🌻🌻🎊

    From,Natasya Malaysia

    Reply

    • Natasha's Kitchen
      December 17, 2020

      Yay, that is so awesome! I’m happy to hear that this recipe worked great for you. Thank you so much for sharing that with us and for your good review.

      Reply

  • Isabel
    December 12, 2020

    I found this recipe very easy to follow but I was disappointed with the result. I followed the recipe to a T and I do have darker pans so I always check on the layers early. I baked these for 18 minutes about and they were very, very dry. I added raspberries fo bring some moisture which helped. The lemon flavor comes through but even freshly baked it was so dry it seemed stale. I also thought the layers would be taller they seemed very flat. Any advice would be so helpful!

    Reply

    • Natasha
      December 14, 2020

      Hi Isabel, If it seems overly dry, it could be due to overbaking. Also, make sure not to add too much lemon juice. I’m not sure if it was the case, but if baking in a larger pan, the layers would be flatter and would require less time to bake.

      Reply

    • Masha
      January 26, 2021

      Same problem I’m quite experienced at making cakes and I followed this recipe to the dot but it just came out sooo dry it’s embarrassing. :/ looking for someone who’s found a way to fix it.

      Reply

  • Yogi
    December 9, 2020

    Hi Natasha,
    Firstly, your videos make me smile and brighten up my day :).

    Is there an ingredient that can be added to the frosting to stabilise it so, if I needed to travel with the cake the frosting will not melt and stay in-tack?

    Reply

    • Natasha
      December 9, 2020

      Hi Yogi, I don’t have a stabilized whipped cream recipe on my site. You might need to google that, but thanks for the suggestion.

      Reply

  • Divya Balaji
    December 4, 2020

    Hi Natasha ,your videos and recipes are lovely 😊 Curious to try this lemon poppy seed cake of yours. Can I use white poppy seeds instead of black ?

    Reply

    • Natashas Kitchen
      December 4, 2020

      Hi Divya, I have not tested this to advise. If you experiment, I would love to know how you like that.

      Reply

  • Tina
    December 2, 2020

    I would like to make this cake as I love lemon, however, my question is can I make it with baking stevia? The 1:1 baking type? Will it rise the same? My husband is diabetic.

    Reply

    • Natashas Kitchen
      December 2, 2020

      Hi Tina, I don’t have experience with that substitution so I cannot advise. If you happen to test that out, I would love to know how you like this recipe!

      Reply

    • Pauline Rundle
      December 7, 2020

      Hi, can we please have the butter for the cake in grams please? I have just made this but not very successfuly!!! a little flat but being uk im not sure if the butter quantity was correct

      Reply

  • Chandana
    December 1, 2020

    Can we make muffins with this batter?

    Reply

    • Natasha's Kitchen
      December 2, 2020

      Hi Chandana, I haven’t experimented on that to advise but I imagine yes that should work too. I also have some muffin recipes here that you can try.

      Reply

  • L.D.
    November 24, 2020

    Awesome cake!! Can you freeze this icing if you have any leftover?

    Reply

    • Natasha's Kitchen
      November 24, 2020

      Hello LD, please check out the portion How to Store A Cake in the recipe.

      Reply

  • Dee
    November 12, 2020

    Hi Natasha,

    I am from Namibia(Africa) and must admit I love your recipies.
    Just a question can I also use salted butter instead of unsalted? Will it make ant difference.

    I am planning to bake this cake today.

    Thank you

    Dee

    Reply

    • Natasha's Kitchen
      November 12, 2020

      Hello Dee, we like using unsalted butter but that should work too if that’s what you have on hand.

      Reply

  • Ashley
    October 8, 2020

    Hi Natasha,
    How long do I cream the butter and sugar? In the video, it says 2 minutes. In your other videos, it says cream the butter and sugar for 5 minutes. How long should I cream it for?
    Thanks!

    Reply

    • Natashas Kitchen
      October 8, 2020

      Hi Ashley, it depends on the recipe and the quantity but we made this one fore two minutes.

      Reply

  • HP
    October 5, 2020

    Hi
    Cake came out very yummy.
    But i have a question.
    My cake turned hard after placing it in refrigerator.
    How can I overcome this?

    Reply

    • Natasha
      October 6, 2020

      Hi, I would bring it to room temperature for a bit before serving. Also, if you slice it, place a sheet of plastic wrap directly over the sliced part of the cake to keep it from drying out before putting it in the refrigerator.

      Reply

    • Tammy
      October 11, 2020

      Everything I have ever made from your site has been phenomenal but this cake seemed to stump me a bit. It came out a bit dry and hard and not as fluffy? I’m not sure where I went wrong but we still enjoyed it with lots of whipped topping to combat the dryness!

      Reply

      • Natasha's Kitchen
        October 11, 2020

        Hello Tammy. Lemon cakes are challenging because they tend to be dry. The softened butter and buttermilk were the key to adding moisture and great flavor to the cake so make sure that you used the right measurements of ingredients to achieve that moist that we want to achieve. I recommend trying it exactly as written. Thank you for sharing that with us, I hope it works out better next time.

        Reply

  • scared to get started
    September 29, 2020

    Is the texture of this cake supposed to be like a chiffon cake or more like a sponge or castella cake?

    Reply

    • Natasha
      September 29, 2020

      Hi, it is probably more like a combination of those two – something in between. It has a soft and airy texture but is more crumbly than chiffon.

      Reply

  • Noob
    September 22, 2020

    Greetings from Singapore! I hope all is well with you, Natasha. I can’t wait to try making this cake. I am quite the noob when it comes to baking. My oven can only hold one baking pan at a time. Is it ok to bake one layer of cake first, then wash out the pan when the first one is done, pour the remaining batter and bake? I guess my concern is that the batter that is waiting will change during the time the first batch is in the oven. And if this is ok, do I use a “9” or “8” inch cake pan? Thanks!

    Reply

    • Natashas Kitchen
      September 23, 2020

      Hi! I haven’t tested it that way but you would probably need a tall-walled (3″ at least) springform pan if using one so it doesn’t overflow. I worry the batter will deflate if you make the entire recipe and have one pan sitting while the other is baking. If you experiment, please let me know how it goes.

      Reply

      • noob
        September 25, 2020

        HI Natasha, thanks for your reply. So you mean to bake one whole cake first then halve it? And in that case, to use a 3″ deep pan? Thanks!

        Reply

        • Natashas Kitchen
          September 25, 2020

          Without testing it myself I cannot advise but if you test it that way I would love to know how you like it!

          Reply

  • Becca
    September 21, 2020

    I will admit that I didn’t plan to like this as much as I do!

    I consider myself a good cook and a decent baker, but cakes have never been my strong suit. They usually just turn out so-so and I wonder why I bother when I could get good results from a boxed mix.

    Anyway… I usually bake a birthday treat for my family members and my sister-in-law sent me a link to this recipe a couple of weeks ago. It is her birthday this week, so I figured it was a hint. I followed this recipe exactly and all the hints too… The cake turned out great and the frosting is divine.

    I don’t usually love lemon cakes because they don’t have enough zing. I considered a lemon filling for this, but decided to try the recipe as-is. I was not disappointed. The lemon is so fresh and bright and has just enough tart. Super yum! (Ijust finished off the last piece for breakfast this morning)

    Reply

    • Natashas Kitchen
      September 21, 2020

      Thank you so much for sharing this wonderful review with me Becca! I’m so happy you gave this cake a try!

      Reply

  • Michelle
    September 19, 2020

    I made this cake and it turned out great! Can I use the same recipe to make a lemon poppyseed loaf or muffins?

    Reply

    • Natashas Kitchen
      September 19, 2020

      Hi Michelle, I have not tested that as a loaf of muffin to advise. If you happen to experiment please let me know how you like that.

      Reply

  • Kat McAndrews
    September 3, 2020

    Natasha – my mother and I made your Lemon Poppyseed Cake today. As always with your recipes and easy to follow videos, the cake turned out amazing! Even my husband, who will only eat desserts with chocolate loves this cake!

    Reply

    • Natashas Kitchen
      September 3, 2020

      That’s so great Kat! Thank you for this great review!

      Reply

  • Katherine RUFFINO
    September 2, 2020

    i cannot consume poppy seeds… intestinal issue.. can i omit them??

    Reply

    • Natashas Kitchen
      September 2, 2020

      Hi Katherine, that is one of the main ingredients in this recipe. You are welcome to omit it but it may alter the flavor profile some.

      Reply

  • Angelina Naumov
    July 24, 2020

    Hi Natasha, I love your recipes and use your blog all the time. Lately it’s been kind of hard to look up your videos or just recipes on your blog because there is always another video playing in the back. Like right now trying to look lemon cake video and there is something playing in the back. Kind of distracting.

    Reply

    • Natasha
      July 25, 2020

      Hi Angelina, do you see an “x” in the right corner of the scrolling video? That should remove it without it coming back.

      Reply

  • Gabriela
    July 24, 2020

    Hi. How much is 12 tbsp of butter in grams? Thanks

    Reply

  • Michelle Caoili
    July 18, 2020

    Hi Natasha, I made this cake today and it was good except that it’s a little sugary. But everything is really good. It’s so flavorful too. Love it with black coffee. Thanks.

    Reply

    • Natasha's Kitchen
      July 19, 2020

      Thanks for your good feedback, Michelle. So glad you loved the cake!

      Reply

  • Michelle Caoili
    July 18, 2020

    I would still recommend this cake. It’s so good with black coffee.

    Reply

    • Natashas Kitchen
      July 18, 2020

      Thank you Michelle!

      Reply

  • Michelle Caoili
    July 18, 2020

    Hi Natasha, just made this cake today and it was good . But I suggest to just lessen the measurement for sugar. But everything is fine. I’m still going to bake this cake. Thank you!

    Reply

    • Natashas Kitchen
      July 18, 2020

      Hi Michelle, thank you for that wonderful feedback! I’m so happy you enjoyed this recipe!

      Reply

  • Beverly
    July 12, 2020

    Made this and it was a disaster. Figured out what I did wrong. So I made it again and it turned out beautifully. So good.

    Reply

    • Natasha's Kitchen
      July 12, 2020

      So glad it worked out the second time around!

      Reply

  • Devashnie
    July 9, 2020

    I made this cake over the weekend to test. It was big hit with my family. My only concern is that the icing was a bit grainy. I would like to make this cake once more, actually tomorrow to share with my work mates. How can I prevent the icing from being grainy.

    Reply

    • Natasha
      July 9, 2020

      Hi, make sure butter and cream cheese are fully at room temperature or graininess can occur. Also, avoid adding too much lemon juice. I hope that helps!

      Reply

  • Jim
    July 3, 2020

    Hi Natasha, a friend and I are going to make one of these each, but I am confused by the quantities.
    In the video you say to add 1 Tbsp lemon zest, but then you dump in a file on a small plate. Then you say 2 Tbsp juice, then pour in half a jug. This means if my friend were to follow just the recipe, and I were to follow the video, we would have two different cakes, as mine would be 5 time more lemon. Why the difference?
    Kind regards, Jim

    Reply

    • Natasha
      July 4, 2020

      Hi Jim, using the precise written measurements, which match what I say in the video, is what I would always recommend for the best results.

      Reply

  • Elaine Clancy
    June 28, 2020

    Can I make this cake in a tube pan or a Bundt pan?

    Reply

    • Natashas Kitchen
      June 29, 2020

      Hi Elaine, 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

  • Poonam
    June 17, 2020

    Is the cake too strong of a lemon flavour for me to do a lemon curd filling rather than frosting as the filling? Also can I do three 6inch rounds with the same recipe? Would the cook time decrease by much? Do you recommend bake/Cake strips?

    Reply

    • Natasha
      June 17, 2020

      I think lemon curd would work great as a filling. I haven’t tested this as three 6-inch rounds so I can’t give you exact timing. I would guess it’s pretty similar, maybe 5 minutes less.

      Reply

  • Christel Laramée-Viens
    June 10, 2020

    Does your swiss meringue buttercream icing work for your lemon cake ???

    Reply

    • Natashas Kitchen
      June 10, 2020

      Hi Christel, I bet that would be a great addition to the cake! I’d love to know how you like that!

      Reply

      • Christel Laramée-Viens
        June 11, 2020

        Would you add lemon juice to your swiss meringue buttercream to go with the lemon cake?

        Reply

        • Natashas Kitchen
          June 12, 2020

          You can! I recommend an extract and a little at a time to not affect the buttercream. Here’s what one of our readers wrote “I also put in half and half lemon/vanilla extract because it was going on a lemon cake. I will definitely make this again. Thank you, Natasha.” I hope that helps.

          Reply

  • mesfin
    June 9, 2020

    can I use an immersion blender instead of a hand mixer for the frosting

    Reply

    • Natashas Kitchen
      June 10, 2020

      Hi Mesfin, I can’t say that will work but I also haven’t tested that to advise.

      Reply

  • Zamankwali Nkomo
    June 4, 2020

    Can I use food colouring on this lemon butter cream icing , I am making my daughter a birthday cake and she specificly asked for lemon and poppy seed cake with purple buttercream

    Reply

    • Natashas Kitchen
      June 4, 2020

      I think that should work! We recommend a gel food coloring.

      Reply

  • Svitlana McLean
    May 8, 2020

    Hi Natasha,
    Made the cake today, in one tin though as my son doesn’t like buttercream or icing. Baked for 25 min, then left in the tin for another 10 as recommended. Unfortunately, it all went flat and sagged, raw in the middle.. I put it back in the oven for another 20 min and another 10, still seems to be soft and not baked in the middle. What did we do wrong here?? Thank you

    Reply

    • Natasha
      May 8, 2020

      I’m sorry to hear that, but I am always happy to help troubleshoot. It’s most likely due to the modification in baking. I would suggest baking as directed in the recipe.

      Reply

  • Jenny
    May 2, 2020

    Yay! I finally got to make this cake! It turned out lovely! My hubby did ask if it could be “fluffier” (more like a sponge I think he means). Any suggestions on that?

    Reply

    • Natashas Kitchen
      May 2, 2020

      Hi Jenny, that cake should be fairly fluffy and similar to a sponge cake. The cake does rely on the volume of the egg so be sure to beat them well per recipe. I hope that helps your next round.

      Reply

      • Jenny
        May 2, 2020

        Thanks Natasha. I didn’t beat the eggs much as the recipe says to “add eggs and mix until just incorporated” I guess I will beat them a bit more.

        Reply

        • Jenny
          May 18, 2020

          A little update, I served it to my hubby and uncle, my uncle usually doesn’t like lemon cakes but he said this one was “not bad – the lemon flavour was just strong enough without being awful”. Believe me that is high praise from him!

          Reply

  • Sabrina
    April 23, 2020

    What size are the cake pans?

    Reply

    • Natashas Kitchen
      April 23, 2020

      Hi Sabrina, we use 9″ pans.

      Reply

  • Lee
    April 9, 2020

    All your recipes are wonderful and could I please have link for juicing utensil thank

    Reply

    • Natasha's Kitchen
      April 9, 2020

      Thank you for your compliment and great feedback, Lee. Here’s the Citrus Juicer that I recommend.

      Reply

  • stina
    April 9, 2020

    The frosting was amazing! I did have a hard time with the cake itself. I baked it all in one pan, and it turned out pretty dry. What would be the best flour to use when baking a cake 🙂 Thank you !!

    Reply

    • Natasha
      April 10, 2020

      Hi Stina, we used all-purpose flour for baking this cake and I will always specify if I use a different kind. Also, this cake has no oil or butter in it so it is normal to have to scrape around the edges to remove it from the pan. I would suggest watching the video tutorial to see if anything looks different with your cake and I hope that helps to troubleshoot.

      Reply

  • Ines
    February 27, 2020

    Hi, I really like this recipe but I will not make it because i can’t stand American measures. Thank you anyway.

    Reply

    • Natashas Kitchen
      February 27, 2020

      Hi Ines, If you click Jump to Recipe on the post, it will take you to our printable recipe where you can change the measurements to metric. I hope that helps.

      Reply

      • Joseph Pero
        March 22, 2020

        Natasha, Natasha, Natasha ! You are truly incredible. We can never come to your treasure trove and bring down just one recipe. Your prompt responsonses to viewers questions speak volumes. We really treasure your treasure trove of recipes and you. Grampa Joe

        Reply

        • Natasha's Kitchen
          March 23, 2020

          Thank you so much for your appreciation. I do my best and I’m glad that it’s being appreciated. Thanks for your wonderful review!

          Reply

    • Dasha
      April 12, 2020

      You missed out lady. The cake is delicious and there aren’t that many measurements. You can easily google it.

      Reply

  • Tonya Goings
    February 25, 2020

    Can i use same recipe for cupcakes instead of 2 round cake pans??

    Reply

    • Natashas Kitchen
      February 25, 2020

      Hi Tonya, 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

  • agnes
    January 29, 2020

    Hi Natasha,
    thanks for your great recipes, but I need help. Could you kindly make a typical zitronekuchen for 12-15 people please,
    TIA

    Reply

    • Natashas Kitchen
      January 29, 2020

      Hi Agnes, thank you for that suggestion!

      Reply

  • SHERI NEARING
    January 14, 2020

    I am not a new Baker, I followed the directions to the dot, I made a 9 inch cake, that turned out to be reo flat pancakes, so I tried it again in 8 inch pans, AGAIN they didn’t raise to the level that they should. I had All fresh ingredients and fresh Meyers lemons, it tasted great but I was VERY DISAPPOINTED in the rise of the cakes. I am 78 years old and have been baking for a VERY LONG TIME. I don’t understand what happened.

    Reply

    • Natasha
      January 14, 2020

      Hi Sheri, I’m sorry to hear that but I am always happy to help troubleshoot. Were your eggs and butter at room temperature? Also, be sure to add the eggs one at a time (you might consider if anything was changed in the process of the recipe, i.e. changing the order of ingredients added), and lastly, you check that your baking powder is still fresh and not expired. I hope that helps!

      Reply

    • Beverly
      June 22, 2020

      I’m a long time baker too and my cakes fell in the middle. It has been years since I had a cake fall. I use all the best products so I can’t figure it out.

      Reply

    • Mary Kelly
      June 22, 2020

      Sheri, In the past I had an issue with brownies not cooking all the way through, come to find out that the thermostat in my oven went bad. In addition to having it repaired I now keep an oven thermometer in my oven to be sure temp is accurate.

      Reply

  • Vida
    October 30, 2019

    Hi!
    How many grams of butter I need because cups make it very difficult for me?

    Thanks

    Reply

    • Natashas Kitchen
      October 31, 2019

      Great question, Vida! If you click Jump to Recipe on the post, it will take you to our printable recipe where you can change the measurements to metric. I hope that helps.

      Reply

    • RON DOTY
      March 8, 2020

      Thanks for asking for weight measurements rather than volume. Baking is so much better when made this way!!!! too back no one ever writes recipes with GRAMS and ML.

      Reply

  • Adrienne Tishko
    October 24, 2019

    Hi Natasha,
    Can’t wait to make this cake. Have loved each of your many recipes I have tried. Just a quick question. I noticed this cake has no salt in the recipe. Is that correct? Haven’t baked anything without adding at least a small amount of salt.
    Looks fabulous. I’m sure my family will love it. Thank you for wonderful recipes and videos.

    Reply

  • Mary (Langlois) Pelliccia
    October 24, 2019

    What safety glove do you use?

    I enjoy your recipes AND presentations.

    Thank you.

    Reply

  • 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

  • Paige
    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!

  • Beth Pierce
    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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