Description
Brighten your day with this delightful moist lemon poppy seed cake. Infused with zesty lemon and crunchy poppy seeds, this cake is a celebration in every bite. Topped with velvety cream cheese frosting, it’s a perfect treat for birthdays, brunches, or simply indulging during a cozy night in.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup poppy seeds
- 1 1/2 cups granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter (softened)
- Zest of 2 lemons
- 1/2 cup freshly squeezed lemon juice
- 4 large eggs (room temperature)
- 2 tsp vanilla extract
- 8 oz cream cheese (softened)
- 3 cups powdered sugar
- 1/4 cup heavy cream or milk
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two round 9-inch pans.
- In a bowl, whisk together flour, baking powder, salt, and poppy seeds.
- In another bowl, beat softened butter and granulated sugar until fluffy. Add eggs one at a time, then stir in vanilla, lemon juice, and zest.
- Gradually fold dry ingredients into wet ingredients until just combined.
- Divide batter between prepared pans and bake for 25-30 minutes until golden brown.
- Cool for 10 minutes before transferring to wire racks to cool completely.
- For frosting: Beat cream cheese and powdered sugar until smooth. Add heavy cream to achieve desired consistency.
- Frost the cooled cake layers generously.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 32g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg