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Lemon Poppy Seed Cake
Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins
Author: Jackie
  • 2 ½ cups cake flour
  • 2 cups sugar
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup milk room temperature
  • ½ cup vegetable oil
  • 2 eggs room temperature
  • 2 teaspoons lemon zest
  • ¼ cup lemon juice
  • 2 tablespoons poppy seeds
Lemon Frosting
  • 1 ½ cups 3 sticks unsalted butter, softened
  • 6 cups 1 ½ lbs powdered sugar
  • 1 ½ teaspoon finely grated lemon zest
  • 3 tablespoons fresh lemon juice
  • ½ teaspoon vanilla extract
  • 1 cup lemon curd or 2 cups for 3 layer cake
  1. Preheat oven to 350 degrees. Grease and flour two 8 inch or three 6 inch cake pans.
  2. Combine flour, sugar, baking powder, and salt in a bowl; set aside.
  3. In the bowl of your mixer, beat milk, oil, and sugar for 3 minutes.
  4. Add eggs, one at a time, beating thoroughly before add the next.
  5. Add lemon juice and zest.
  6. Gradually pour in dry mixture to wet mixture, mixing only until just combined. Do not over mix.
  7. Evenly pour cake batter into pans and tap slightly to remove air bubbles.
  8. 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.
  9. Let cool for 5 minutes then remove from pan to cool completely.
  1. While cakes are cooling make frosting.
  2. 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.
  3. 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.
  4. Frost the top and sides of the cake.
  5. Slice and serve!