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.
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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.
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.
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).
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:
- Cream butter then beat in cream cheese until smooth
- Add powdered sugar, vanilla and fresh lemon juice
- Beat 5 minutes on high speed until whipped and fluffy
Pro Cake Baking Tips:
- 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.
- 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.
- Pre-measure everything so it’s ready to add as you follow the recipe.
- 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.
- Keep the oven door closed, opening it only to test for doneness at the end.
More Lip-Smacking Good Lemon Desserts:
- Fruit Salad with the best Lemon Syrup
- Blackberry Lemon Cake Roll – beautiful and delicious
- Blueberry Lemon Cake – our most popular cake
- Baklava – lemon is the secret for the best baklava!
- Canned Lemon Slices – great way to preserve lemons
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
Ingredients
For the Lemon Poppy Seed Cake:
- 3/4 cup unsalted butter, (12 Tbsp), 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:
- 1 cup unsalted butter, 2 sticks, softened
- 4 oz cream cheese, softened
- 4 cups powdered sugar
- 3 Tbsp lemon juice
- 1 tsp vanilla extract
Instructions
How to Make Lemon Poppy Seed Cake:
- 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.
- 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.
- 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.
- 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.
- 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:
- 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.
- 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:
- 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 Per Serving
Filed Under
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 Sour Cream Cake with Custard – take a peek inside!
- Poppy Seed Filling – our go-to recipe for filling baked goods (like these Poppy Seed Buns!)
- Fruit Salad with Orange Poppy Seed Syrup
- Poppy Seed Cake Roll with Ganache and Pistachios
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.
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!
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
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.
Can I make this cake in a tube pan or a Bundt pan?
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.
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?
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.
Does your swiss meringue buttercream icing work for your lemon cake ???
Hi Christel, I bet that would be a great addition to the cake! I’d love to know how you like that!
Would you add lemon juice to your swiss meringue buttercream to go with the lemon cake?
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.
can I use an immersion blender instead of a hand mixer for the frosting
Hi Mesfin, I can’t say that will work but I also haven’t tested that to advise.
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
I think that should work! We recommend a gel food coloring.
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
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.
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?
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.
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.
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!
What size are the cake pans?
Hi Sabrina, we use 9″ pans.
All your recipes are wonderful and could I please have link for juicing utensil thank
Thank you for your compliment and great feedback, Lee. Here’s the Citrus Juicer that I recommend.
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 !!
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.
Hi, I really like this recipe but I will not make it because i can’t stand American measures. Thank you anyway.
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.
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
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!
You missed out lady. The cake is delicious and there aren’t that many measurements. You can easily google it.
Can i use same recipe for cupcakes instead of 2 round cake pans??
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)
Hi Natasha,
thanks for your great recipes, but I need help. Could you kindly make a typical zitronekuchen for 12-15 people please,
TIA
Hi Agnes, thank you for that suggestion!
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.
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!
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.
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.
Hi!
How many grams of butter I need because cups make it very difficult for me?
Thanks
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.
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.
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.
What safety glove do you use?
I enjoy your recipes AND presentations.
Thank you.
Hi Mary, we use these no-cry cut resistant gloves from Amazon. They do run a tiny bit small (I usually get size small and they are pretty snug).
Just made and tried the lemon cake and it is amazing!!!
That’s so great, Melanie!! Thank you for that awesome review!