Alternate stirring in wet and dry ingredients until everything is added into the cake batter. Gently stir in the poppy seeds and melted butter.
Preheat oven. Spray 9 inch cake pan with nonstick cooking spray and set aside.
As you can imagine, this Lemon Poppy Seed Cake was a pretty dreamy treat. It’s light and fluffy, but also a bit on the dense side because it’s pound cake, but still moist, light, and very lemony. This cake is based on this really moist pound cake recipe that I’m head over heels in love with. I did make a few changes and added in a bunch of melted butter because why not. My favorite flavor probably ever.
Step 5: Bake + Cool
This would be perfect served at a baby shower or a spring/summer brunch!
For full details on how to make Lemon Poppy Seed Cake, see the recipe card down below
This cake will keep for up to 3 days if covered with plastic wrap.
Step 2: Combine Wet Ingredients + Dry Ingredients Separately
If you wish to freeze the cake, it will store well for up to 3 months. I would wrap it in plastic freezer wrap or in a heavy-duty ziplock bag. Let it thaw overnight before serving.
I’ll bet you’ll find most of these Lemon Poppy Seed Cake ingredients already in your pantry! Here’s what you’ll need:
You may decorate it as you please. I added some jam on top.
With a large rubber spatula fold the beaten whites with sugar into the batter.
Place the second cake on top and spread the rest of the cream all over the cake.
Cream Cheese Frosting:
On medium speed, beat the softened 8 ounce cream cheese, 4 Tablespoons of unsalted butter, 2 1/2 cups of powdered sugar, and 1 teaspoon of vanilla. Until smooth.
In a bowl, add together the dry ingredients 2 cups of all purpose flour, 2 1/2 teaspoons of baking powder, 1/4 teaspoons of salt. Mix with a spoon.
I’m Marina, a Mother, Culinary Nutrition Expert, and Blogger. I am so glad you took the time to stop by and treat yourself to some of my recipes. My goal is to give you the knowledge and courage to get out of your comfort cooking zone and cook from scratch! You’ll find a bunch of pictures, nutritional information, and step-by-step instructions to help you achieve tasty homemade meals.
Bake for 35 minutes or until a toothpick inserted into the center comes out clean. Cool the cakes.
To put the cake together: Place one of the cooled down cakes on a serving dish. Spread 1/3 of the cream.
Beat 1 1/2 sticks of unsalted butter for 1 minute, add 1 1/4 cups of sugar and 1 teaspoon of vanilla extract. Beat together until creamy.
For the buttercream icing, using an electric whisk, beat the butter until pale and soft. Beat in the icing sugar and vanilla extract.
Cream the butter in a large bowl or an electric food mixer until soft. Add the sugar and beat until the mixture is light and fluffy. Gradually add the beaten eggs, beating well between each addition.
Remove from the oven and allow the cake to stand for five minutes before carefully removing it from the tin and transferring it to a wire rack to cool.
Spoon the mixture into the prepared cake tin and smooth the surface with the back of a spoon. Bake in the oven for 25-30 minutes, or until it is cooked in the centre and a wooden skewer inserted into the middle comes out clean.
For the vanilla buttercream icing
less than 30 mins
Sift in the flour and baking powder, add the poppy seeds and stir until well combined.
Preheat the oven to 170C/325F/Gas 3. Grease the sides of a 20cm/8in cake tin and line the base with greaseproof paper.
30 mins to 1 hour
Who can resist a moist cake covered in a simple vanilla buttercream? Try it decorated with edible flowers for special occasions.