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Lemon Poppyseed Cake Recipes For Dessert

Nabiilah is an author who loves writing fantasy / teen fiction novels like The Other Side of Paradise and The Infinity Coven Trilogy

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Traditional Lemon Poppyseed Cake Recipe

Ingredients:

Vegetarian

Produce
3 tbsp: Lemon, fresh zest

Refrigerated
4: Eggs, large

Condiments
9/16 cup: Lemon juice, fresh

Baking & spices
2 1/2 cups: All purpose flour
1 3/4 tsp: Baking powder
1/4 tsp: Baking soda
2 tbsp: Poppy seeds
10 cups: Powdered sugar
1/2 tsp: Salt
1 1/2 cups: Sugar
1/2 tsp: Vanilla extract

Oils & vinegars
1/2 cup: Vegetable oil

Dairy
1/2 cup: Butter, unsalted
3/4 cup: Butter
16 oz: Cream cheese
3/4 cup: Milk

Instructions:

  • Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C). Combine the flour, baking powder, baking soda and salt in a medium sized bowl and set aside. Add the butter, oil, sugar and vanilla extract to a large mixer bowl and beat together until light in color and fluffy, about 1 1/2 to 2 minutes. Do not skimp on the creaming time.
  • Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Add half of the dry ingredients to the batter and mix until mostly combined. Combine the milk and lemon juice, then slowly add the mixture to the batter and mix until well combined.
  • Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter. Add the lemon zest and poppy seeds and gently stir to combine. Divide the batter evenly between the cakes pans and bake for 22-25 minutes, or until a toothpick comes out with a few crumbs. Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.
  • To make the frosting, add the cream cheese and butter to a large mixer bowl and beat until well combined and smooth. Add about half of the powdered sugar and mix until well combined and smooth. Add the lemon juice and zest and mix until well combined. Add the remaining powdered sugar and mix until well combined and smooth. Add more or less powdered sugar, as desired for consistency purposes.
  • To put the cake together, use a large serrated knife to remove the domes from the top of the cakes so that they’re flat, if needed. Decorate the cake as you like.
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Banana and Lemon Poppy Seed Cake with Vanilla Bean Extract

Ingredients:

Vegetarian

Produce

  • 2 Bananas, ripe

Refrigerated

  • 1 Egg, large

Condiments

  • 1 squeeze Lemon juice, fresh

Baking & Spices

  • 1/2 tsp Baking soda
  • 2 cups Confectioner's sugar
  • 1 cup Flour
  • 1/2 cup Poppy seeds
  • 1/4 tsp Salt
  • 2/3 cup Sugar
  • 1 Vanilla bean, seeds from
  • 1 tbsp Vanilla extract

Dairy

  • 4 tbsp Butter, unsalted
  • 3 oz Cream cheese
  • 1 Milk or cream
  • 1/2 cup Sour cream

Instructions:

  • Set oven to 350F. Cream the butter, sugar and sour cream together. Beat in the egg, bananas and vanilla. (Make sure the bananas are completely mashed smooth first).
  • Sift the flour, salt and baking soda into the wet mixture. Mix together just until thoroughly combined. Fold in the poppy seeds. Spread the batter into a greased 8x8 square baking pan. I lined mine parchment paper (or foil) so I could remove it easily for a neater presentation and cutting.
  • Bake for about 25 minutes until a toothpick just comes out clean. Cool before frosting.
  • To make the frosting--- mix everything together until you have a thick, creamy, spreadable consistency. Taste to adjust your lemon juice. Heap onto the completely cooled banana cake and swirl it around thickly.

Lemon Poppyseed Cake Recipe

Ingredients:

Produce
3 tbsp: Lemon, organic zest
1: Lemon, slices

Scroll to Continue

Refrigerated
4: Eggs

Condiments
3/8 cup: Lemon juice

Baking & spices
1 tbsp: Baking powder
3 cups: Cake flour
4 cups: Confectioners' sugar
2 cups: Granulated sugar
3 tbsp: Poppy seeds
1: Poppy seeds
1/2 tsp: Salt
1 1/3 tbsp: Vanilla

Dairy
16 oz: Butter, unsalted
4 oz: Butter, salted
12 oz: Cream cheese
3/4 cup: Whole milk

Other
null: some yellow flowers for decoration

Instructions:

  • Preheat oven to 350. Butter and lightly flour three 8″ round pans. Line with parchment paper circles. Whisk together 3 cups cake flour, baking powder and salt. Add lemon zest and whisk again. Set aside.
  • In a small bowl, combine milk and lemon juice. Stir to combine and set aside for milk to curdle. This is similar to making homemade buttermilk. In the bowl of a stand mixer, beat butter and sugar on medium-high using the paddle attachment. Beat until pale and fluffy, about 3 minutes. Scrape down bowl. With the mixer on low, add eggs one at a time. Mix well after each egg. Add vanilla extract. Mix to combine.
  • Add the flour mixture in three batches, alternating with the milk, beginning and ending with the flour mixture. Do not over mix. Add poppy seeds and mix to combine. Stop the mixer and scrape down the bowl and the mixer blade. Batter will be thick and fluffy. Divide batter evenly between the three 8″ round pans. Smooth tops with rubber spatula or knife to evenly distribute batter in the pan. Bake for 25-27 minutes, until toothpick inserted into center comes out clean.
  • Let cool in pans for 10 to 15 minutes, then remove to wire rack to finish cooling.
  • For cream cheese frosting : using a stand mixer fitted with the paddle attachment, mix the butter and cream cheese until smooth. Add vanilla, lemon zest and juice and mix until combined. Gradually add confectioners sugar, adjusting amount, until desired sweetness is reached. Scrape down the sides of the bowl. Whip on medium until smooth and slightly fluffy.
  • Place one layer of cake onto serving plate or cake stand and top with about one cup of lemon cream cheese frosting. Repeat with second cake layer, more frosting and then last layer of cake. Crumb coat and frost cake with remaining frosting.
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Classic Lemon Poppyseed Cake Recipe

Ingredients:

Vegetarian

Produce
5/8 cup: lemon, juice
9 tsp: lemon, zest
2 tbsp: lemon, fresh juice
1: lemon
5 sprigs: Mint, fresh

Refrigerated
9: Egg
5: Egg yolks

Baking & spices
3/4 tsp: Baking soda
1/4 cup: Cornstarch
33 tbsp: Flour
3 cup: Granulated sugar
1 pinch: Kosher sea salt
1/8 tsp: Kosher sea salt
2 3/4 tbsp: Poppy seed
1/2 tsp: Salt
4 tsp: Vanilla

Dairy
6 tbsp: Butter
16 tbsp: Butter, unsalted
2 cup: Half and half
2/3 cup: Vanilla greek yogurt

Instructions:

  • In a medium, heavy-bottom saucepan, whisk together lemon juice, zest, sugar and eggs, set over low heat. Add the butter and continue whisking until it melts. Let the mixture cook until it thickens, about 8 minutes, then turn heat up to medium-high and continue cooking for 2-4 minutes or until it reaches a temperature of 160 degrees. Transfer to a bowl, place a piece of plastic wrap directly on the surface of the curd and refrigerate.
  • For the pastry cream: place mesh strainer over medium bowl; set aside. In separate medium bowl, whisk together the egg yolks, sugar, cornstarch, flour and salt; set aside. Place half and half and in a medium saucepan. Set over medium heat, stirring occasionally just until it bubbles. Gradually pour the hot half and half into egg yolk mixture, whisking vigorously (temper the eggs). Gradually pour the mixture back into the sauce pan. Whisk constantly until the mixture bubbles and thickens. Whisk for an additional minute.
  • Pour the cooked cream into the strainer, whisking to force it through. Whisk in the butter, vanilla, lemon juice and lemon zest into the hot cream. Place a piece of plastic wrap directly on top of cream and refrigerate.
  • For cake preparation: preheat oven to 350 degrees. Line the bottom of three 8 or 9-inch pans with parchment paper. In the bowl of a stand mixer, beat the butter and 1 cup of the sugar on medium-high speed until light and fluffy, about 5 minutes. In a medium bowl, whisk together the flour, poppy seeds, baking sodam and salt; set aside. Turn mixing speed to low, add the egg yolks, one at a time, scraping the sides of the bowl after each addition. Add the lemon juice, vanilla, and lemon zest and beat until combined. Gradually alternate adding the dry ingredients and the yogurt, mixing just until combined.
  • In a clean mixing bowl, with a whisk attachment, whip egg whites and remaining cup of sugar until they reach stiff peaks. Fold the meringue into batter until just combined. Divide the batter evenly among the three prepared pans.
  • Place one layer of cooled cake onto a platter or cake stand. Add spread ⅓ of the pastry cream over top, then ⅓ of the lemon curd. Repeat with the remaining ingredients.
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Lemon Poppyseed Cake Recipe

Ingredients:

Vegetarian

Produce
1: Lemon, Zest of large

Refrigerated
3: Eggs

Condiments
2/3 cup: Lemon juice, fresh or bottled
5 tbsp: Lemon juice

Baking & spices
2 cups: All-purpose flour
1 tsp: Baking powder
1 tsp: Baking soda
1 heaping tbsp: Poppy seeds
6 cups: Powdered sugar
3/4 tsp: Salt
1 1/2 cup: Sugar

Oils & vinegars
2/3 cup: Vegetable oil

Dairy
3 sticks: Butter
1 tbsp: Milk
3/4 cup: Sour cream

Instructions:

  • Preheat oven to 350 and line two 9" round cake pans with parchment paper and then grease sides with non-stick cooking spray, set aside.
  • In large bowl whisk together your four, sugar, baking powder, baking soda and salt until combined.
  • With hand or stand mixer mix in your eggs, oil and lemon juice until blended. Slowly add in your sour cream and continue beating until incorporated.
  • Fold in your poppy seeds.
  • Pour evenly into prepared pans and bake for about 25 minutes or until golden and cake springs back when touched, remove from oven and cool for 5 minutes in pans before inverting on wire rack to cool completely.
  • Meanwhile to make your buttercream in stand mixer or with hand mixer beat your butter until light and fluffy. Add in you lemon juice and lemon zest and beat until blended. Add in your powdered sugar one cup at a time until desired consistency is reached. Add in milk if desired. Taste flavor to adjust adding more lemon juice if needed, To assemble, on a cake board on turntable place one layer of cake and spread with about 3/4 cup buttercream and spread out to sides.
  • Top with remaining layer of cake and then do a crumb coating by frosting top and sides of cake with a thin layer of buttercream.

Simple Lemon Poppyseed Cake Recipe

Ingredients:

Vegetarian

Produce
1: Lemon, zest of lemon
1 very thin lices: Lemon
1: Mint, leaves

Refrigerated
4: Eggs, large

Condiments
1/3 cup: Lemon juice, fresh
2 tsp: Lemon paste

Baking & spices
1 tbsp: Baking powder
3 cups: Cake flour
6 cups: Confectioner's sugar
1 3/4 cup: Granulated sugar
1/4 cup: Poppy seeds
1/2 tsp: Salt

Dairy
2 cup: Butter, unsalted
1 cup: Buttermilk

Instructions:

  • Preheat oven to 350F Grease and flour 3 9-inch baking pans, and then line the bottoms with a round of parchment paper.
  • Whisk the flour, baking powder, and salt together. Set aside.
  • Put the sugar in a food processor, along with the zest of one lemon. Note: you don’t want the peel of the lemon, just the outer zest. Use a serrated vegetable peeler for best results and just peel off the yellow part, leaving the bitter white behind. Process the sugar and zest together until the zest is completely incorporated, and the sugar is moist and pale yellow. Cream the soft butter and the lemon sugar together in a stand mixer for 3 minutes, scraping down the sides of the bowl as needed.
  • Beat in the eggs, one at a time, beating between each addition, scraping down the sides of the bowl to get everything incorporated. Add the lemon paste.
  • Reduce the mixer to low speed and add the flour, mixing just until barely combined, then add the buttermilk and lemon juice. Mix until everything has come together, but don’t over-mix. Divide the batter equally between the 3 pans and spread out evenly. Bake for about 23-25 minutes, or just until risen and a toothpick inserted in the center comes out without wet batter clinging to it.

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