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.
Ingredients
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
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