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Moist Rich Lemon Poppy Seed Cake Recipe with Creamy Frosting

Moist Rich Lemon Poppy Seed Cake Recipe with Creamy Frosting Bliss

Indulge in this Moist Rich Lemon Poppy Seed Cake Recipe with Creamy Frosting that brings delightful flavors and freshness to any occasion.
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Course: Dessert
Cuisine: American
Keyword: baking, Cream Cheese Frosting, easy dessert, Lemon Cake, Moist Lemon Poppy Seed Cake, Poppy Seed Cake
Prep Time: 20 minutes
Cook Time: 33 minutes
Cooling Time: 20 minutes
Total Time: 1 hour 13 minutes
Servings: 12 slices
Calories: 320kcal

Equipment

  • Oven
  • Mixing bowls
  • cake pans
  • Electric Mixer
  • Parchment paper

Ingredients

For the Cake

  • 2 cups All-Purpose Flour Always spoon and level for accurate measurement.
  • 1/4 cup Cornstarch Can substitute with cake flour.
  • 1 tbsp Baking Powder Ensure freshness for optimal results.
  • 1/2 tsp Salt A pinch is essential in baked goods.
  • 3/4 cup Unsalted Butter Must be softened to room temperature.
  • 1/4 cup Vegetable Oil Olive oil or melted coconut oil can be alternatives.
  • 1 1/2 cups White Granulated Sugar Do not reduce for proper sweetness.
  • 3 tbsp Lemon Zest Use a microplane for fine grating.
  • 4 large Eggs Use room temperature eggs.
  • 1/3 cup Milk Whole milk is recommended.
  • 1/2 cup Yogurt Greek yogurt enhances creaminess.
  • 1/4 cup Fresh Lemon Juice Freshly squeezed is preferred.
  • 2 tbsp Poppy Seeds

For the Cream Cheese Frosting

  • 3 cups Powdered Sugar Adjust based on desired sweetness.
  • 1 1/2 cups Cream Cheese Ensure it's softened for smooth mixing.
  • 1 1/2 tsp Vanilla Essence Pure vanilla extract enhances the taste.
  • 1 tsp Lemon Juice Enhances the overall lemon experience.

Instructions

Preparation

  • Preheat your oven to 180°C (350°F) and grease two 8-inch cake pans, lining them with parchment paper.
  • In a medium bowl, sift together the all-purpose flour, cornstarch, baking powder, and salt. Set aside.
  • In a large mixing bowl, beat the softened unsalted butter, vegetable oil, white granulated sugar, and lemon zest until light and fluffy, about 2 minutes.
  • Add the eggs one at a time, mixing well after each addition. Then stir in the milk, yogurt, and fresh lemon juice until just combined.
  • Gradually fold the dry ingredients into the wet mixture, being gentle to keep the batter light and airy.
  • Add the poppy seeds to the batter and fold them in until evenly distributed.
  • Divide the batter evenly between the prepared pans and bake for approximately 33 minutes, or until a toothpick comes out clean. Allow to cool for 15-20 minutes.
  • For the frosting, cream the softened cream cheese until fluffy. Gradually incorporate the powdered sugar, then mix in the vanilla essence and lemon juice until smooth.
  • Once the cake layers are completely cool, frost the top of one layer, place the second layer on top, and frost the rest of the cake.

Notes

Allow the cake layers to cool completely before frosting to prevent melting the cream cheese mixture.

Nutrition

Serving: 1slice | Calories: 320kcal | Carbohydrates: 45g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 80mg | Sodium: 230mg | Potassium: 200mg | Fiber: 1g | Sugar: 30g | Vitamin A: 500IU | Vitamin C: 5mg | Calcium: 50mg | Iron: 1mg