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Lemon Poppyseed Cake with Lemon Cream Cheese Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 26 reviews
  • Author: Lily
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 12–14 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Lemon Poppyseed Cake is a tender, moist dessert bursting with vibrant lemon flavor and crunchy poppy seeds. Paired with a light and creamy lemon cream cheese frosting, it’s the perfect treat for lemon lovers looking for a bright, refreshing cake that’s as beautiful as it is delicious.

Ingredients

Lemon Poppyseed Cake

  • 2 1/2 cups (325g) all purpose flour
  • 1 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup (112g) unsalted butter, room temperature
  • 1/2 cup (120ml) vegetable oil
  • 1 1/2 cups (310g) sugar
  • 1/2 tsp vanilla extract
  • 4 large eggs
  • 3/4 cup (180ml) milk
  • 1/2 cup (120ml) fresh lemon juice
  • 2 tbsp fresh lemon zest
  • 2 tbsp poppy seeds

Lemon Cream Cheese Frosting

  • 16 oz (452g) cream cheese, room temperature
  • 3/4 cup (172g) butter, room temperature
  • 10 cups (1150g) powdered sugar
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh lemon zest

Instructions

  1. Prepare Cake Pans and Oven: Prepare three 8-inch cake pans by lining the bottoms with parchment paper circles and greasing the sides. Preheat your oven to 350°F (176°C) to ensure it is ready when your batter is mixed.
  2. Mix Dry Ingredients: In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set this mixture aside to incorporate into the batter later.
  3. Cream Butter, Oil, Sugar, and Vanilla: In a large mixer bowl, beat together the unsalted butter, vegetable oil, sugar, and vanilla extract until the mixture becomes light in color and fluffy, approximately 1 1/2 to 2 minutes. This creaming process is essential for a tender cake.
  4. Add Eggs: Add the eggs one at a time, mixing after each addition until mostly combined. Scrape down the bowl sides to ensure even mixing of all ingredients.
  5. Incorporate Half the Dry Ingredients: Add half of the dry flour mixture to the batter and mix until mostly combined.
  6. Add Milk and Lemon Juice Mixture: Combine the milk and fresh lemon juice, then slowly add this liquid into the batter, mixing well to combine all ingredients thoroughly.
  7. Add Remaining Dry Ingredients: Stir in the remaining dry ingredients, mixing until fully incorporated and smooth. Scrape down the bowl sides again to ensure even mixing; avoid overmixing to keep the cake tender.
  8. Add Lemon Zest and Poppy Seeds: Gently fold in the fresh lemon zest and poppy seeds to distribute evenly throughout the batter.
  9. Distribute Batter and Bake: Evenly divide the batter among the prepared cake pans. Bake for 22-25 minutes or until a toothpick inserted into the center comes out with a few moist crumbs attached.
  10. Cool the Cakes: Remove cakes from the oven and allow them to cool in the pans for 2-3 minutes before transferring to wire racks to cool completely.
  11. Make the Frosting – Beat Cream Cheese and Butter: In a large mixing bowl, beat the room temperature cream cheese and butter until smooth and well combined.
  12. Add Half the Powdered Sugar: Gradually add about half of the powdered sugar to the cream cheese mixture, mixing until smooth and creamy.
  13. Add Lemon Juice and Zest: Stir in the fresh lemon juice and zest until evenly incorporated into the frosting.
  14. Add Remaining Powdered Sugar: Add the remaining powdered sugar and beat until the frosting is smooth and spreads easily. Adjust powdered sugar quantity slightly to achieve desired consistency.
  15. Level the Cakes: Using a large serrated knife, slice off the domed tops of each cake layer to create flat surfaces for stacking, if necessary.
  16. Assemble Cake Layers: Place the first cake layer on a serving plate or cake board. Spread about 1 cup of frosting evenly over the surface.
  17. Add Second Layer and Frost: Place the second cake layer on top and spread another cup of frosting evenly.
  18. Add Final Layer and Frost the Exterior: Top with the last cake layer and apply a thin, even crumb coat of frosting around the sides and top. Then frost the outside fully, smoothing with an icing smoother for a professional finish. Create decorative lines using the smoother’s textured side if desired.
  19. Decorate: Garnish the top outer edge of the cake with rosettes piped from frosting, sprinkle extra poppy seeds, and add fresh lemon slices for an attractive presentation.
  20. Chill and Serve: Refrigerate the assembled cake until ready to serve. It is best served cool, allowing the flavors to meld perfectly without being too cold.

Notes

  • Ensure butter, cream cheese, and eggs are at room temperature for best mixing and texture.
  • Do not overmix the batter once dry ingredients are added to keep the cake tender.
  • Creaming butter and sugar sufficiently is key to a light, fluffy crumb.
  • Use fresh lemon juice and zest for the most vibrant lemon flavor.
  • Remove domes from cakes for even stacking and a professional cake appearance.
  • Adjust powdered sugar in frosting to achieve desired consistency for spreading or piping.
  • Store the cake covered in the refrigerator; allow to come to cool room temperature before serving for best flavor.
  • Poppy seeds add a pleasant crunch and visual contrast but can be omitted if preferred.

Find it online: https://dishmelt.com/lemon-poppyseed-cake-with-lemon-cream-cheese-frosting-recipe/