Lemon Poppy Seed Cake

Lemon Poppy Seed Cake

If you’re looking for a light, flavorful cake that is both zesty and sweet, this Lemon Poppy Seed Cake is perfect for any occasion. The combination of fresh lemon juice, poppy seeds, and a velvety butter frosting will leave your taste buds in bliss. It’s a fresh take on a classic dessert that brings a burst of citrus flavor to each bite.

Ingredients

For the Cake:

• 3 cups cake flour (or all-purpose flour)
• 1 Tbsp baking powder
• 1/2 tsp salt
• 1 3/4 cup granulated sugar
• Zest of 1 lemon, peeled with a vegetable peeler (no white pith)
• 1 cup unsalted butter, at room temperature
• 4 large eggs, at room temperature
• 2 tsp lemon paste (optional)
• 1 cup buttermilk
• 1/3 cup fresh lemon juice

For the Frosting:

• 1 cup unsalted butter, at room temperature
• 6 cups confectioner’s sugar, sifted
• 6-8 Tbsp fresh lemon juice (more if needed)
• 1/4 cup poppy seeds
• Optional: 1 small drop yellow gel food coloring

For Garnish:

• Very thin slices of lemon
• Mint leaves

Directions

1. Prepare the Oven and Pans:
   Preheat your oven to 350°F (175°C). Grease and flour three 9-inch baking pans, and line the bottoms with parchment paper for easy release.
2. Mix the Dry Ingredients:
   In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside for later use.
3. Create the Lemon Sugar:
   In a food processor, combine the granulated sugar and lemon zest. Pulse until the lemon zest is fully incorporated into the sugar and the mixture turns pale yellow and fragrant.
4. Cream the Butter and Lemon Sugar:
   Using a stand mixer, cream the butter and lemon sugar together for about 3 minutes until light and fluffy. Add the eggs one at a time, beating well between each addition. If using, mix in the lemon paste at this stage for extra flavor.
5. Incorporate Wet and Dry Ingredients:
   On low speed, alternate adding the flour mixture and buttermilk with the lemon juice, beginning and ending with the flour mixture. Mix until just combined, taking care not to overmix the batter.
6. Divide and Bake:
   Divide the batter evenly between the prepared baking pans, smoothing the tops with a spatula. Bake for 23-25 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in their pans for 10 minutes, then transfer them to wire racks to cool completely, discarding the parchment paper.
7. Make the Frosting:
   While the cakes are cooling, prepare the frosting. In a stand mixer, cream the butter until smooth. Gradually add the sifted confectioner’s sugar, mixing on low speed. Add lemon juice 1 tablespoon at a time until the frosting reaches your desired consistency. Stir in the poppy seeds. If desired, add a small drop of yellow gel food coloring for a soft, sunny hue.
8. Assemble and Decorate:
   Once the cakes are completely cool, frost each layer generously, stacking them as you go. Frost the top and sides of the cake, ensuring smooth coverage. Garnish with thin slices of lemon and fresh mint leaves for a refreshing touch.

Tips for Success:

• Lemon Paste: Adding lemon paste boosts the citrusy flavor but is optional. If you don’t have it, the cake will still taste delicious with just lemon zest and juice.
• Buttermilk Substitute: If you don’t have buttermilk on hand, make a quick substitute by combining 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using.

Nutritional Information:

• Calories per serving: 520 kcal
• Servings: 12

Time Breakdown:

• Prep Time: 20 minutes
• Cooking Time: 25 minutes
• Total Time: 45 minutes

This cake is perfect for lemon lovers, offering a balanced mix of sweetness and tartness. The poppy seeds add a subtle crunch, while the buttery frosting provides richness with each bite. Enjoy it at your next gathering, or make it as a treat just because!

Lemon Poppy Seed Cake

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• Author: Dulcia
• Total Time: 45 minutes
• Yield: 12 1x

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Description

This Lemon Poppy Seed Cake brings the brightness of lemon together with the subtle crunch of poppy seeds in every bite. Topped with a smooth and tangy lemon buttercream, this cake is both refreshing and satisfying. Perfect for those who love citrus desserts, it’s an eye-catching addition to any dessert table.

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Ingredients

Scale 1x2x3x

3 cups cake flour (or all-purpose flour)
1 Tbsp baking powder
1/2 tsp salt
1 3/4 cup granulated sugar
Zest of 1 lemon, peeled with a vegetable peeler (no white pith)
1 cup unsalted butter, at room temperature
4 large eggs, at room temperature
2 tsp lemon paste (optional)
1 cup buttermilk
1/3 cup fresh lemon juice
Frosting:
1 cup unsalted butter, at room temperature
6 cups confectioner’s sugar, sifted
6–8 Tbsp fresh lemon juice (more if needed)
1/4 cup poppy seeds
Optional: 1 small drop yellow gel food coloring
Garnish:
Very thin slices of lemon
Mint leaves

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Instructions

Preheat oven to 350°F. Grease and flour three 9-inch baking pans, and line the bottoms with parchment paper.
Whisk flour, baking powder, and salt together in a bowl. Set aside.
In a food processor, combine sugar and lemon zest. Process until zest is fully incorporated, and the sugar is pale yellow.
In a stand mixer, cream butter and lemon sugar for 3 minutes. Add eggs one at a time, beating between each addition. Mix in the lemon paste.
On low speed, alternate adding the flour mixture and buttermilk with lemon juice. Mix until just combined.
Divide the batter between the pans and spread evenly. Bake for 23-25 minutes, until a toothpick comes out clean. Cool in pans for 10 minutes, then remove and discard parchment.
For the frosting, cream butter and gradually add sifted confectioner’s sugar. Add lemon juice to achieve the desired consistency. Stir in poppy seeds. Optionally, add food coloring for a pale yellow tint.
Frost the cooled cakes and garnish with lemon slices and mint leaves.

• Prep Time: 20 minutes
• Cook Time: 25 minutes

Nutrition

• Calories: 520