Print

Lemon Poppy Seed Cake with Cream Cheese Frosting Recipe

Print Recipe

★★★★

3.9 from 34 reviews

Bright, zesty, and irresistibly moist, this Lemon Poppy Seed Cake is a citrus lover’s dream! Fresh lemon juice and zest give it a vibrant, tangy flavor, while poppy seeds add a subtle crunch. The soft, tender cake layers are topped with a luscious cream cheese frosting that adds the perfect touch of sweetness and creaminess.

Ingredients

Scale

Lemon Poppy Seed Cake

  • 2 cups (240 g) all-purpose flour – plain flour in UK
  • ¼ cup (30 g) cornstarch
  • 2½ tsps baking powder
  • ½ tsp salt
  • ¾ cup (170 g) unsalted butter – room temperature
  • ¼ cup (60 g) unflavoured vegetable oil (canola oil preferred)
  • 1½ cup (300 g) white granulated sugar
  • 3 tbsps lemon zest
  • 4 large eggs – room temperature
  • ⅓ cup (90 g) milk – room temperature
  • ½ cup (115 g) yogurt – unflavored and unsweetened (regular preferred, low-fat Greek okay)
  • ¼ cup (58 g) fresh lemon juice
  • 2 tbsps poppy seeds

Cream Cheese Frosting

  • 1 cup (225 g) unsalted butter – room temperature
  • 3 cups (375 g) powdered sugar (icing/confectioners’ sugar)
  • 1½ cup (335 g) cream cheese – cold, firm/block type
  • 1½ tsp vanilla essence/extract
  • 1 tsp fresh lemon juice

Instructions

  1. Preheat and Prepare Pans: Preheat the oven to 180 °C (350°F) conventional. Grease two 8-inch cake tins and line the bottoms with parchment paper.
  2. Sift Dry Ingredients: Sift together the all-purpose flour, cornstarch, baking powder, and salt in a bowl. Whisk to combine and set aside.
  3. Cream Butter Mixture: In a large bowl, combine unsalted butter, vegetable oil, sugar, and lemon zest. Using a hand or stand mixer on medium speed, cream for two minutes until light and creamy.
  4. Add Eggs: Add eggs one at a time, mixing well after each addition.
  5. Add Wet Ingredients: Mix in milk, yogurt, and fresh lemon juice until combined; the batter may appear curdled. Stop using the mixer after this step.
  6. Combine Dry and Wet Mixtures: Fold in the dry ingredients with a spatula gently until just combined. Then fold in poppy seeds carefully to avoid overmixing.
  7. Bake: Divide the batter evenly between the two prepared pans. Bake for 33 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Cool Cakes: Let the cakes cool in tins for 15-20 minutes, then transfer to wire racks to cool completely.
  9. Prepare Frosting: Beat unsalted butter with an electric mixer on medium-high speed until light and fluffy. Gradually add powdered sugar in three batches on low speed, mixing well each time.
  10. Add Cream Cheese and Flavorings: Mix in cold cream cheese, vanilla extract, and fresh lemon juice on medium speed until smooth. Avoid over-mixing to prevent frosting from becoming too soft.
  11. Assemble Cake: Use the cream cheese frosting to frost the cooled cake layers as desired. Refer to the recipe blog or video for detailed assembly instructions.

Notes

  • Use gram measurements for accuracy, as cup measurements are estimates.
  • If using a convection oven with a fan, adjust baking temperature and time accordingly.
  • Low-fat Greek yogurt can be used but regular unflavored yogurt is preferred for best texture.
  • Avoid over-mixing the frosting to maintain smooth and stable consistency.
  • If frosting is lumpy, mix on high speed briefly until smooth.
  • Use more powdered sugar for a thicker frosting if preferred.
  • Ensure fresh lemon juice is used for optimal flavor in both cake and frosting.

Keywords: Lemon Poppy Seed Cake, Cream Cheese Frosting, Citrus Cake, Moist Cake, Lemon Cake

Find it online: https://foodiecara.com/lemon-poppy-seed-cake-with-cream-cheese-frosting-recipe/