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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.
I found poppy seeds in my pantry from when I made this recipe and decided to do something with them….since I bought them in bulk and now have literally 6 2/3 cups of poppy seeds. We already had poppy seed dressing in the fridge, so obviously, the next best thing to make, is cake!
Lemon Poppy Seed Cake | With Cream Cheese Frosting.
This would be perfect served at a baby shower or a spring/summer brunch!
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.
In a large bowl, stir sugar and lemon zest together to create a damp mixture that resembles damp sand. Stir in eggs and vanilla until smooth.
Lemon Poppy Seed Cake with Cream Cheese Frosting is so light and fluffy. Perfectly lemony and perfect for spring or summer! Or if you aren’t into cake, I’ve got a lovely Lemon Poppyseed Bread recipe and Lemon Poppy Seed Muffins too!
I’ll bet you’ll find most of these Lemon Poppy Seed Cake ingredients already in your pantry! Here’s what you’ll need:
Alternate stirring in wet and dry ingredients until everything is added into the cake batter. Gently stir in the poppy seeds and melted butter .
For the Frosting.
In a separate bowl, whisk flour , baking soda, baking powder and salt together to combine.
In a liquid measuring cup, stir milk , vinegar and lemon juice together. Set aside.
For full details on how to make Lemon Poppy Seed Cake, see the recipe card down below 🙂
Pour into prepared pan and bake until baked thoroughly and toothpick comes out clean after being inserted. Cool 15 minutes in cake pan before removing to rack to cool completely.
Main Ingredients Needed.
This cake will keep for up to 3 days if covered with plastic wrap.
Preheat oven . Spray 9 inch cake pan with nonstick cooking spray and set aside.
For the frosting, whip all ingredients together until light and fluffy. Spread over cool cake and serve.
I hope you love this cake as much as I do! The printable recipe card is below. Have a great day, friends! 🙂
Also, the cream cheese frosting is absolutely amazing. It is made of cream cheese, unsalted butter, powdered sugar, and vanilla: four ingredients that are already on hand! It is super simple to make and is one of the most delicious cream recipes ever.
This is the perfect dessert if you love poppy seeds! It’s a soft, moist, and buttery cake with a load of poppy seeds.
It’s fluffy and soft, but not overpowering. The cream cheese frosting makes a delicious addition to the flavors of the cake. Either way, it’s sure to be a hit with the family!
What I Need to Make a Poppy Seed Cake?
Poppy seed plants go back in the ages. After the poppy flowers begin to dry up, their seeds start developing in the pods. Some may be skeptical of poppy seeds, but no worries: this is one of the parts of the plant that is legal to produce and acquire.
This cake is fluffy and soft, but not overpowering. The cream cheese frosting makes a delicious addition to the flavors of the cake. It’s sure to be a hit with the family!
They add a crunch to baked goods in addition to adding some nutrients to your day. They provide a source of mineral, calcium, iron, and zinc; and that is just from a teaspoon of poppy seeds.
Bring out the poppy seed flavor in every bite of this Poppy Seed Cake with Cream Cheese Frosting. This is a crowd-pleasing cake that’s sure to get some praise. One of my favorite features of this recipe is that it’s so versatile. You can make this cake as a round cake, a bundt cake, or in the form of a loaf.
You won’t need to Google any ingredients when making this cake. As a matter of fact, you might even have the ingredients already in your kitchen! Here is a list of what you need to gather:
In a saucepan, bring 1 cup of milk to a boil. Turn off the heat and add in 1/2 cup of poppy seeds. Set aside.
What do I need to make the Cream Cheese Frosting?
Are Poppy Seeds Healthy?
less than 30 mins.
30 mins to 1 hour.
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 buttercream icing, using an electric whisk, beat the butter until pale and soft. Beat in the icing sugar and vanilla extract.
Preheat the oven to 170C/325F/Gas 3. Grease the sides of a 20cm/8in cake tin and line the base with greaseproof paper.
Sift in the flour and baking powder, add the poppy seeds and stir until well combined.
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.
Who can resist a moist cake covered in a simple vanilla buttercream? Try it decorated with edible flowers for special occasions.
When the cake is cool, cut it in half using a long, serrated knife. Place one layer of the cake on a serving plate and spread over two generous tablespoons of the vanilla buttercream, then place the other half of the cake on top.