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Lemon Poppy Seed Cake: Discover This Zesty Delight!

Lemon Poppy Seed Cake
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Moist, zesty, fluffy and absolutely sunshine-sweet Lemon Poppy Seed Cake.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 1 tbsp poppy seeds
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup vegetable oil
  • 1 1/4 cups granulated sugar
  • 4 large eggs
  • 1 tbsp lemon zest
  • 1/4 cup lemon juice (freshly squeezed)
  • 1 tsp vanilla extract
  • 1 cup buttermilk
  • 1 cup heavy cream, whipped (for frosting)
  • 8 oz cream cheese, softened (for frosting)
  • 1/2 cup powdered sugar (for frosting)
  • 1 tsp vanilla extract (for frosting)
  • 1 tbsp lemon zest (for frosting)
  • 1 tbsp lemon juice (for frosting)
  • Lemon slices (for topping)
  • Extra poppy seeds (for topping)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans.
  2. In a bowl, whisk flour, poppy seeds, baking powder, baking soda, and salt.
  3. In another bowl, beat butter, oil, and sugar until creamy. Add eggs one at a time. Mix in lemon zest, juice, and vanilla.
  4. Alternate adding flour mixture and buttermilk to wet ingredients, mixing gently.
  5. Divide into pans and bake for 25–30 mins or until a toothpick comes out clean. Cool completely.
  6. Beat cream cheese, powdered sugar, vanilla, lemon zest, and juice until smooth. Fold in whipped cream gently until fluffy.
  7. Slice each cake layer in half horizontally for 4 thin layers (optional). Spread frosting between layers, then over the top. Garnish with lemon slices and sprinkle with extra poppy seeds.

Notes

  • Serve chilled for a refreshing treat.
  • Pair with iced tea or a citrusy mocktail.
  • Add a drizzle of lemon glaze for extra tang.
  • Use Greek yogurt instead of buttermilk for a protein boost.
  • Make it gluten-free using a 1:1 GF flour blend.
  • Store in the fridge up to 4 days, best enjoyed the next day.

Nutrition

Find it online: https://www.homeydishes.com/lemon-poppy-seed-cake-recipe/