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–+ servings

Lemon Poppy Seed Cake with Cream Cheese Frosting

Bright and zesty lemon poppy seed cake with a luscious cream cheese frosting. Perfect for any occasion!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 1
Course: Baking, Desserts
Cuisine: American, British
Calories: 720
Ingredients Method Nutrition Notes

Ingredients
  

Lemon Poppy Seed Cake
  • 2 cups all-purpose flour
  • 1/4 cup cornstarch
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter softened
  • 1/4 cup neutral vegetable oil
  • 1 1/2 cups granulated sugar
  • 3 tablespoons fresh lemon zest from about 3-4 lemons
  • 4 large eggs room temperature
  • 1/3 cup whole milk
  • 1/2 cup plain yogurt
  • 1/4 cup freshly squeezed lemon juice
  • 2 tablespoons poppy seeds
Cream Cheese Frosting
  • 1 cup unsalted butter softened
  • 3 cups powdered sugar
  • 1 1/2 cups cream cheese cold, cut into cubes
  • 1 1/2 teaspoons vanilla extract
  • 1 teaspoon fresh lemon juice

Method
 

Lemon Poppy Seed Cake
  1. Heat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
  2. In a medium bowl, sift together the all-purpose flour, cornstarch, baking powder, and salt. Whisk to combine and set aside.
  3. In a large mixing bowl, beat the softened butter, vegetable oil, granulated sugar, and lemon zest with an electric mixer on medium speed until light and creamy, about 2 minutes.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Pour in the milk, yogurt, and lemon juice. Mix until incorporated. The batter may look curdled at this point, which is normal.
  6. Add the dry ingredients to the wet mixture and fold gently with a spatula until just combined. Do not overmix. Then fold in the poppy seeds until evenly distributed.
  7. Divide the batter evenly between the prepared pans. Bake for 33 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  8. Let the cakes cool in the pans for 15-20 minutes, then turn them out onto a wire rack to cool completely.
Cream Cheese Frosting
  1. In a large bowl, beat the softened butter with an electric mixer on medium-high speed until light and fluffy, about 3 minutes.
  2. Gradually add the powdered sugar in three additions, mixing on low speed after each addition until fully incorporated.
  3. Add the cold cream cheese, vanilla extract, and lemon juice. Mix on medium speed just until the frosting is smooth. Be careful not to overmix.
Assembly
  1. Place one cooled cake layer on a serving plate. Spread a generous amount of cream cheese frosting on top. Place the second cake layer over the frosting. Cover the top and sides of the cake with the remaining frosting. Slice and serve.

Nutrition

Calories: 720kcalCarbohydrates: 74gProtein: 6gFat: 43gSaturated Fat: 24gCholesterol: 166mgSodium: 328mgFiber: 1gSugar: 56g

Notes

For zesting lemons, use a fine grater and only remove the yellow outer layer, avoiding the bitter white pith.
If using a convection oven, reduce temperature to 320°F (160°C) and check for doneness a few minutes early.
You can substitute cake flour for the all-purpose flour and cornstarch: use 2 1/4 cups (270g) cake flour instead.
Mix the frosting only until smooth; overmixing can cause it to become runny because the cream cheese breaks down the powdered sugar.
If your frosting is lumpy, switch to the whisk attachment and mix on high speed, or beat the cream cheese until smooth before adding it.
If the frosting is too soft, add more powdered sugar, starting with 1/4 cup (30g) at a time, until desired consistency.
Store the frosted cake in the refrigerator for up to 3 days. Bring to room temperature before serving for best flavor.

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