This gorgeous Lemon Poppy Seed Cake consists of poppy seed cake layered with lemon frosting and lemon curd. It’s a beautiful cake with intense lemon flavor that doesn’t disappoint!
I have been on a lemon dessert recipe spree lately. I’m always up for a lemony treat, but I’m definitely on a lemon kick right now (spring makes me crave all things lemon), and I can’t stop making beautiful desserts infused with that lovely lemon flavor!
My latest creation is this frosted Lemon Poppy Seed Cake. I love the lemon and poppy seed flavor combination, and this cake just takes it to a whole new level. It’s a little like my Lemon Poppy Seed Bundt Cake, but instead of being covered with a lemon glaze, it’s frosted with lemon-infused frosting and lemon curd. (The lemon curd is tucked away between the cake layers. It’s not visible when viewing the whole cake, but when you slice it and take a bite, it will make itself known!)
Why You’ll Love Lemon Poppy Seed Cake
- It’s gorgeous. Garnished with fresh flowers like mine or served with minimal decoration, this cake is beautiful and impressive.
- It uses oil, so the cake stays fresh and moist for longer. This isn’t a cake that needs to be served right away. If refrigerated until ready to serve, it will last up to three days. This makes it perfect for early-in-the-week get-togethers — make it on the weekend when you have more time and store it in the fridge until it’s needed.
- It’s easier than it looks. Don’t we all love to make desserts that don’t take too much effort but look like we’ve spent all afternoon on them? This Lemon Poppy Seed Cake takes less than an hour to make, but your guests will never know!
I hope you enjoy this Lemon Poppy Seed Cake recipe!
- 2 1/2 cups cake flour
- 2 cups sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 cup milk room temperature
- 1/2 cup vegetable oil
- 2 eggs room temperature
- 2 teaspoons lemon zest
- 1/4 cup lemon juice
- 2 tablespoons poppy seeds
- 1 1/2 cups 3 sticks unsalted butter, softened
- 6 cups 1 1/2 lbs powdered sugar
- 1 1/2 teaspoon finely grated lemon zest
- 3 tablespoons fresh lemon juice
- 1/2 teaspoon vanilla extract
- 1 cup lemon curd or 2 cups for 3 layer cake
- Preheat oven to 350 degrees. Grease and flour two 8 inch or three 6 inch cake pans.
- Combine flour, sugar, baking powder, and salt in a bowl; set aside.
- In the bowl of your mixer, beat milk, oil, and sugar for 3 minutes.
- Add eggs, one at a time, beating thoroughly before add the next.
- Add lemon juice and zest.
- Gradually pour in dry mixture to wet mixture, mixing only until just combined. Do not over mix.
- Evenly pour cake batter into pans and tap slightly to remove air bubbles.
- Bake 8 inch cakes for 20-22 minutes and 6 inch cakes for 18-20 minutes or until a knife is inserted and comes out clean.
- Let cool for 5 minutes then remove from pan to cool completely.
- While cakes are cooling make frosting.
- Combine all frosting ingredients in mixer bowl. Mix on low until combined then increase mixer speed to high and beat until frosting is light and airy, about 5 minutes.
- To assemble the cake, lay first layer on cake stand then frost with a light layer of frosting. Top frosting with lemon curd, then add the second layer. Repeat if using 3 layers.
- Frost the top and sides of the cake.
- Slice and serve!