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Lemon Poppy Seed Cake

This Moist Lemon Poppy Seed Cake is everything a lemon dessert should be—bright, tender, and perfectly balanced. Fresh lemon zest and juice deliver real citrus flavor, while poppy seeds add subtle crunch and texture to each soft bite. Baked as three fluffy layers, the cake stays moist without feeling heavy and slices clean every time. The creamy lemon cream cheese frosting brings just the right amount of tang, tying everything together beautifully. Ideal for celebrations, brunch tables, or casual baking days, this cake feels bakery-worthy yet totally achievable at home. One slice quickly turns into two.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 28 minutes
Course: Dessert, Snack
Cuisine: American, European
Ingredients Method Notes

Ingredients
  

  • Ingredients
  • For the Lemon Poppy Seed Cake 3 Layers
  • 3 cups plain flour
  • 2½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine salt
  • 3 tablespoons poppy seeds
  • 1 cup unsalted butter softened
  • 1¾ cups white sugar
  • Finely grated zest from 2 lemons
  • 4 large eggs brought to room temperature
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk room temperature
  • ¼ cup freshly squeezed lemon juice
  • For the Lemon Cream Cheese Frosting
  • 1 cup unsalted butter softened
  • 8 oz cream cheese softened
  • 4½ cups powdered sugar
  • Zest of 1 lemon
  • 2 tablespoons fresh lemon juice
  • ½ teaspoon vanilla extract
  • Small pinch of salt
  • Optional Decorations
  • Thin lemon rounds
  • Extra poppy seeds
  • Fresh lemon zest or edible flowers

Method
 

1. Get the Oven & Pans Ready

Set your oven to 350°F (175°C). Grease three 8-inch round cake pans and line the bottoms with parchment paper. This step saves you from stuck layers later—worth it.

    2. Combine the Dry Ingredients

    In a bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds until evenly distributed. Set aside.

      3. Build the Flavor Base

      In a large bowl, beat the butter, sugar, and lemon zest together until pale and fluffy—about 3 minutes. Add the eggs one at a time, mixing well after each. Blend in the vanilla.

        4. Bring It All Together

        Stir the buttermilk and lemon juice together. With the mixer on low speed, add the dry ingredients and liquid mixture alternately, starting and finishing with the dry ingredients. Mix just until combined—don’t push it.

          5. Bake the Layers

          Divide the batter evenly between the prepared pans. Bake for 25–28 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool briefly in the pans, then turn out onto wire racks to cool completely.

            6. Whip the Frosting

            Beat the butter and cream cheese together until silky smooth. Gradually add the powdered sugar, followed by lemon juice, zest, vanilla, and salt. Beat until fluffy and spreadable.

              7. Assemble the Cake

              Trim the tops of the cakes if needed. Stack the

                Notes

                Helpful Baking Tips

                • Room temperature ingredients matter. Cold eggs or dairy can ruin the batter texture.
                • Zest first, juice second. Zesting before juicing gives you more flavor with less mess.
                • Use a kitchen scale when dividing batter for evenly baked layers.
                • Chill briefly before slicing for ultra-clean cake cuts.

                FAQs

                Can I make this as a loaf cake instead?
                 Yes! Pour the batter into two greased loaf pans and bake at 350°F for 45–55 minutes.
                Can I freeze the cake layers?
                 Absolutely. Wrap cooled layers tightly and freeze for up to 1 month. Thaw before frosting.
                How do I avoid dry lemon cake?
                 Measure flour carefully, don’t overmix, and remove the cakes as soon as they’re done.
                Can I reduce the sugar?
                 You can slightly reduce the sugar in the frosting, but keep the cake measurements as-is for structure.

                Final Thoughts

                This lemon poppy seed cake nails the balance so many recipes miss. It’s bright without being sharp, moist without being heavy, and layered with just enough elegance to feel special—but not fussy. Whether you’re baking for a celebration or just craving a lemon dessert that actually delivers, this cake shows up every time. Make it once, and it’ll earn a permanent spot in your baking rotation 🍋✨