Lemon Poppy Seed Cake

This lemon poppy seed cake has a soft cake crumb, bright lemon flavor, and crunchy poppy seeds throughout. It's topped with fluffy cream cheese frosting that complements the lemon perfectly. Simple, delicious and perfect for spring!

Prep Time45

Cook Time30

Cooling1

Total Time2 15

Course: Dessert

Cuisine: American

Keyword: Lemon Poppy Seed Cake, Lemon Poppy Seed Cake with Cream Cheese Frosting

Servings: slices

Author: Fiona Dowling

Equipment

9x13 inch (23 x 33 cm) baking pan*

Ingredients

Lemon Poppy Seed Cake

4 large eggs
3/4 cup whole milk (120 ml) 2% is ok, but I don't recommend skim
2 teaspoons vanilla extract
6 tablespoons lemon juice (90 ml) freshly sqeezed
2 3/4 cup all-purpose flour (344 grams) sifted
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cup granulated sugar (350 grams) caster sugar works well too
2 tablespoons lemon zest
1 cup unsalted butter (226 grams)
2 tablespoons poppy seeds

Cream Cheese Frosting

1/2 cup unsalted butter (112 grams) softened, but still a little cool to the touch
8 ounces full-fat cream cheese (226 grams) brick style, not from a tub
2 1/2-3 cups powdered sugar (275-330 grams)
1 tablespoon lemon juice freshly squeezed
1/4 teaspoon salt
1 tablespoon whipping cream if needed
poppy seeds optional, for decorating

Instructions

Lemon Poppy Seed Cake

Preheat the oven to 350F (180C). Grease and flour a 9x13 inch (23x33 cm) metal cake pan.
In medium bowl or liquid measuring cup, whisk together the eggs, milk, fresh lemon juice and vanilla until you no longer see pieces of egg. Set aside.
In a separate large bowl, whisk together the flour, baking powder, baking soda, salt, lemon zest and sugar.
Ensure the butter is cut into cubes. With an electric mixer on a low speed, beat the butter into the flour mixture 1 cube at a time until the mixture is like sand in texture and there are no lumps of butter larger than a small pea. It will not look like a dough or batter at this point, but as a powder.
Beat the wet ingredients into the flour mixture a little at a time, until the mixture is smooth and there are no lumps of butter or flour (you may see pieces of lemon zest - which is OK and expected).
Turn off the mixer and stir in the poppy seeds.
Pour the batter into the prepared pan and smooth the top. Bake in the middle of the preheated oven for about 30-35 minutes. When the cake is done baking, the top should look set and feel slightly firm to the touch (similar to a sponge). It should be starting to pull away from the sides of the pan and an inserted toothpick should come out clean or with a few crumbs but no gooey cake batter.
Cool the cake in the pan.

Cream Cheese Frosting

In a large bowl, beat the butter until smooth.
Add in the cream cheese (cut into cubes) and mix until combined.
Add in 2 cups powdered sugar, along with the salt and lemon juice. Beat together, starting with the mixer on a low speed.
Beat in the rest of the powdered sugar about 1/2 cup at a time until the desired sweetness is reached. If the frosting is too thick, beat in 1 tablespoon of whipping cream.
Ensure that the cake is fully cooled. Then frost with an offset spatula or the back of a large spoon.

Notes

Room Temperature Ingredients: The butter, eggs and milk should all be at room temperature before getting started. Take them out of the fridge about 30 minutes prior.
Lemons: You will need about 3 large lemons or 4 smaller lemons in total for this recipe.
Make Ahead: Cake can be made one day before serving. Cool fully, cover the pan and store at room temperature overnight. Frost the day you plan to serve.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
Nutrition: Details provided are an estimate only and based on 1 slice with frosting, assuming the cake is sliced into 15 uniform pieces and all the frosting is used.

Nutrition