Better Than Bakery Lemon Poppy Seed Cake Recipe

Introduction

This Lemon Poppy Seed Cake is a bright, zesty dessert that’s delightfully moist and bursting with fresh lemon flavor. With a luscious lemon curd filling and creamy cream cheese frosting, it’s better than any bakery version you’ve tried. Perfect for celebrations or a sunny afternoon treat!

Ingredients

• 1/2 cup granulated sugar
• 1 tablespoon + 1 teaspoon fresh lemon zest
• 2 whole large eggs
• 1/2 cup fresh lemon juice
• Pinch fine sea salt
• 6 tablespoons cold unsalted butter
• 1 teaspoon vanilla extract
• 1 1/2 cups granulated sugar
• 1 tablespoon fresh lemon zest (packed)
• 2 1/3 cups cake flour
• 2 tablespoons poppy seeds
• 1 tablespoon baking powder
• 1 teaspoon fine sea salt
• 11 1/2 tablespoons cubed unsalted butter (room temperature)
• 3 large eggs (room temperature)
• 1/2 cup whole milk (room temperature)
• 1/2 cup heavy cream (room temperature)
• 1/2 cup sour cream (room temperature)
• 1/3 cup vegetable oil
• 2 tablespoons fresh lemon juice
• 12 tablespoons unsalted butter (room temperature)
• 4 ounces cold full-fat cream cheese
• 1 2/3 cups powdered sugar
• 2 tablespoons heavy cream
• 1 teaspoon vanilla bean paste or extract

Instructions

1. Step 1: Prepare the lemon curd by rubbing 1/2 cup sugar with 1 tablespoon + 1 teaspoon lemon zest until it looks like wet sand. Whisk in 2 eggs, then lemon juice and a pinch of salt. Cook over medium-low heat, stirring constantly, until it reaches 170°F (78°C) and thickens. Strain into a bowl, then stir in 6 tablespoons cold butter and 1 teaspoon vanilla. Cover with plastic wrap touching the surface and chill.
2. Step 2: Preheat oven to 350°F (180°C). Grease two 8-inch cake pans and line bottoms with parchment paper.
3. Step 3: Rub 1 1/2 cups sugar with 1 tablespoon packed lemon zest. Whisk together 2 1/3 cups cake flour, poppy seeds, baking powder, and salt. Mix in 11 1/2 tablespoons cubed butter on low speed until sandy texture forms.
4. Step 4: In a separate bowl, whisk eggs, milk, heavy cream, sour cream, oil, and 2 tablespoons lemon juice. Mix half the wet mixture into dry until moistened, scrape bowl, then mix in the rest on low speed until combined.
5. Step 5: Divide batter evenly between pans (about 670 grams each) and bake 25–30 minutes. Cool in pans 30 minutes, then remove and cool completely on racks.
6. Step 6: For the cream cheese frosting, beat 12 tablespoons butter until creamy. Add 4 ounces cream cheese and mix on low until smooth. Beat in powdered sugar on medium-low until fluffy (about 2 minutes). Mix in 2 tablespoons heavy cream and 1 teaspoon vanilla bean paste until combined.
7. Step 7: To assemble, place first cake layer on a platter and trim thin layer from top. Spread a thin layer of frosting, pipe a thicker border around edges, then fill center with half the lemon curd.
8. Step 8: Trim second layer similarly. Place it upside down on the first layer and chill 30 minutes.
9. Step 9: Frost top and sides with remaining frosting for a “naked” covered look. Spread remaining lemon curd on top and garnish with lemon zest, poppy seeds, or lemon slices. Chill another 30 minutes before slicing.

Tips & Variations

• For extra tang, add more lemon zest to the frosting or sprinkle zest between cake layers.
• Use cake flour for a lighter texture, or substitute with all-purpose flour plus cornstarch (check notes from your cake flour brand).
• If you prefer a sweeter cake, increase the sugar slightly in the batter or frosting.
• Double the frosting if you want a thicker, creamier finish.

Storage

Store the cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving for best flavor and texture. Leftover lemon curd can be refrigerated in an airtight container for up to one week or frozen for longer storage. Frosting is best used fresh but can be refrigerated for up to 3 days and re-whipped before use.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the lemon curd and frosting ahead of time?

Yes, both the lemon curd and cream cheese frosting can be made a day in advance. Keep them covered and refrigerated until ready to use.

What’s the best way to prevent the cake from drying out?

Be sure not to overbake and cool the cakes in the pans before removing them to keep moisture locked in. Also, chilling the assembled cake helps it stay fresh longer.

Better Than Bakery Lemon Poppy Seed Cake Recipe

Print Recipe

★★★★★

4.8 from 107 reviews

This Lemon Poppy Seed Cake is a delightful homemade treat, bursting with bright lemon flavor and the subtle crunch of poppy seeds, topped with luscious cream cheese frosting and rich lemon curd. Better than any bakery, this cake combines moist, tender layers with a tangy curd and silky smooth frosting for a perfect spring or summer dessert.

• Author: Mia
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour
• Yield: 1 8-inch layered cake (serves 12) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Lemon Curd

• 1/2 cup granulated sugar
• 1 tablespoon + 1 teaspoon fresh lemon zest
• 2 whole large eggs
• 1/2 cup fresh lemon juice
• Pinch fine sea salt
• 6 tablespoons cold unsalted butter
• 1 teaspoon vanilla extract

Cake Batter

• 1 1/2 cups granulated sugar
• 1 tablespoon fresh lemon zest (packed)
• 2 1/3 cups cake flour
• 2 tablespoons poppy seeds
• 1 tablespoon baking powder
• 1 teaspoon fine sea salt
• 11 1/2 tablespoons cubed unsalted butter (room temperature)
• 3 large eggs (room temperature)
• 1/2 cup whole milk (room temperature)
• 1/2 cup heavy cream (room temperature)
• 1/2 cup sour cream (room temperature)
• 1/3 cup vegetable oil
• 2 tablespoons fresh lemon juice

Cream Cheese Frosting

• 12 tablespoons unsalted butter (room temperature)
• 4 ounces cold full-fat cream cheese
• 1 2/3 cups powdered sugar
• 2 tablespoons heavy cream
• 1 teaspoon vanilla bean paste or extract

Instructions

1. Make Lemon Curd: Rub the fresh lemon zest into the granulated sugar until the texture looks like wet sand, releasing the oils. Add this mixture to a pot and whisk in the eggs thoroughly. Incorporate the fresh lemon juice and a pinch of sea salt. Cook the mixture over medium-low heat, stirring constantly, until it thickens and reaches 170°F (78°C), displaying a vibrant yellow color and coating the back of a spoon. Strain the curd through a fine mesh into a clean bowl. Stir in cold butter cubes and vanilla extract until combined. Cover with plastic wrap pressed to the surface and chill until needed.
2. Prepare Cake Pans: Preheat your oven to 350°F (180°C). Grease the sides of two 8-inch cake pans and line their bottoms with parchment paper to ensure easy removal after baking.
3. Combine Dry Ingredients: Rub the lemon zest into the granulated sugar, then whisk together the cake flour, poppy seeds, baking powder, and sea salt in a large bowl to distribute everything evenly.
4. Add Butter to Dry Mix: Using a mixer on low speed, mix the cubed room-temperature butter into the dry ingredients until the texture resembles sandy crumbs, indicating good incorporation.
5. Mix Wet Ingredients: In a separate bowl, whisk together the eggs, whole milk, heavy cream, sour cream, vegetable oil, and fresh lemon juice until uniform.
6. Combine Wet and Dry Ingredients: Gradually add half of the wet ingredients to the dry mixture and stir until all flour is moistened. Scrape down the sides of the bowl, then mix in the remaining wet ingredients on low speed until fully incorporated, making sure the batter is smooth and consistent.
7. Bake the Cake Layers: Divide the batter evenly between the prepared pans, approximately 670 grams per pan. Bake for 25-30 minutes until a toothpick inserted in the center comes out clean. Let the pans cool on a wire rack for 30 minutes, then carefully remove the cakes from the pans to finish cooling on the racks completely.
8. Make Cream Cheese Frosting: Cream the butter at medium speed until fluffy, about 1-2 minutes. Add cream cheese and mix on low speed until smooth and lump-free. Gradually add powdered sugar, beating at medium-low speed until bright white and fluffy, approximately 2 minutes. Stir in heavy cream and vanilla bean paste or extract until just combined. Use immediately or refrigerate briefly to firm up.
9. Assemble the Cake: Place one cake layer on your serving plate. Trim a thin layer off the top to reveal the crumb. Spread a thin crumb coat of frosting over the layer, then pipe a thicker frosting border around the edge. Spoon half of the chilled lemon curd inside the border. Trim the second layer similarly and invert it on top to create a flat surface. Chill the assembled layers for 30 minutes to set.
10. Finish Frosting and Decorate: Apply the remaining frosting evenly over the top and sides of the chilled cake, creating a lightly frosted, ‘naked’ look. Spread the remaining lemon curd on top of the cake. Garnish with fresh lemon zest, extra poppy seeds, or fresh lemon slices as desired. Chill the cake for another 30 minutes before slicing and serving.

Notes

• For accurate cake flour measurement, spoon the flour into the measuring cup and level it off rather than scooping to avoid packing.
• The lemon curd can be made ahead and refrigerated for up to five days.
• Room temperature ingredients ensure better mixing and smoother batter.
• If you prefer more frosting coverage, double the frosting recipe as this cake is lightly frosted.
• Allow the cake layers to cool completely before frosting to prevent melting and sliding.

Keywords: lemon cake, poppy seed cake, lemon curd, cream cheese frosting, homemade cake, layered cake, bakery-style cake