What’s not to love about this classic lemon poppy seed layer cake!? It’s made by topping three moist, tender, lemony cake layers with the yummiest tangy cream cheese frosting. This pretty cake is bursting with springtime citrus flavors. And it’s lip-smackingly delicious!
Classic Lemon Poppy Seed Layer Cake
This easy-to-make lemon poppy seed cake with cream cheese frosting is one of my favorite cakes to make. Here’s why I think you’ll love it too!
- FULL OF SPRING FLAVORS: This cake combines one of the dreamiest flavor combos ever — lemon and cream cheese frosting. The taste is bright, citrusy, and tangy, with just the right amount of sweetness.
- MOIST AND TENDER CRUMB: This lemon poppy seed layer cake uses cake flour and buttermilk to help get a wonderfully delicious, light, and fluffy texture that’s not too sweet. It’s not quite as airy as a cake baked with oil. But it’s pretty close. And it’s also so flavorful!
- EASY TO MAKE: This classic lemon cake with cream cheese frosting is simple to make. Plus, the cake layers and the frosting can both be made ahead of time, which makes it perfect for entertaining. Just assemble when ready to serve.
Lemon Poppy Seed Cake Ingredients
Here’s what you’ll need to make this lemon cake.
- CAKE FLOUR
- BAKING POWDER & SODA
- SALT
- UNSALTED BUTTER
- SUGAR
- EGGS
- PURE VANILLA EXTRACT
- BUTTERMILK
- LEMON ZEST
- FRESH LEMON JUICE
- POPPY SEEDS
- CREAM CHEESE
- POWDERED SUGAR
- MILK or CREAM
- TOPPING OPTIONS: Fresh edible flowers, fresh berries, citrus zest, candied citrus zest
Step-by-Step Baking Instructions:
This luscious lemon poppy seed cake with cream cheese frosting comes together fairly easily. Here are the detailed instructions. Get more tips in the notes below.
For the Lemon Poppy Seed Cake:
- PREP: Preheat the oven to 350 degrees F. Then, prepare three 8-inch cake pans by buttering the pans (or using a cooking oil spray), adding parchment paper, and then buttering or spraying the parchment paper. Set aside.
- MIX DRY INGREDIENTS: Whisk together the flour, baking powder, baking soda, and salt in a medium bowl and set aside.
- MIX BUTTER & SUGAR: In a stand mixer or using a hand-held mixer fitted with a whisk attachment, beat butter and sugar together at a medium-high speed until creamy and smooth, about 3 minutes. Scrape down the bowl if needed.
- ADD THE EGGS & VANILLA: Add eggs one at a time, then the vanilla. Beat until combined, about 2 minutes. Scrape down the bowl if needed.
- ADD DRY INGREDIENTS: Using a low speed, add the dry ingredients until just combined.
- ADD REMAINING INGREDIENTS: Next, add the buttermilk, lemon zest, and lemon juice. Mix until just combined. Then add the poppy seeds and whisk, by hand if necessary, until the batter is combined.
- BAKE: Pour batter evenly between the cake pans. You can weigh your pans to ensure the batter is evenly distributed if desired. Bake until the cake is lightly browned, feels firm, and slightly springy to the touch, about 20-23 minutes.
- COOL: Let cakes cool before frosting.
- FROST & SERVE: Once you’re ready to frost, even the tops of the layers if needed, and then add a thin layer of frosting, or a crumb layer, to the cake layers. Spread the remaining frosting all over the top and sides. Decorate as desired.
SHOP THE POST
For the Frosting:
- MIX BUTTER & CREAM CHEESE: In a large bowl, whisk together the butter and cream cheese using a handheld or stand mixer with a whisk attachment. Beat until creamy, about 2-3 minutes.
- ADD SUGAR & VANILLA: Add the vanilla and sugar, one cup at a time, and milk/cream until you get the desired thickness and sweetness (add a pinch of salt if it’s too sweet!). Beat until well combined, about 3 minutes.
Tips for Making this Lemon Layer Cake
This lemon poppy seed buttermilk cake is simple to make! But here are a few things to keep in mind while baking.
COOL YOUR CAKES BEFORE FROSTING: Make sure to cool your cakes completely before trying to frost. This will make it easier to frost ( no melting frosting) and reduce crumbs. If I have time, I wrap my completely cooled cakes in plastic wrap and put them in the refrigerator for a few hours before frosting. Also, I recommend applying a crumb coat of frosting (a thin, basecoat layer of frosting) and then putting the cake back into the refrigerator for about 15 minutes before continuing to frost.
DECORATING YOUR LEMON CAKE: I topped this cake with pansies. Not only are these flowers so pretty, but they are also edible. If you’re new to decorating with flowers, remember that you always want to use edible, non-poisonous flowers. And use organic (unsprayed) ones whenever possible. Also, make sure to wash your flowers before putting them on top of your cake (and don’t add that flower food to the water while you prep!). Other decorating ideas include fresh lemon slices, candied citrus peels, fresh berries, roses, and fresh herbs.
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Lemon Poppy Seed Cake with Cream Cheese Frosting
- Total Time: 0 hours
- Yield: 10–12 servings 1x
Description
This moist, buttery lemon poppy seed cake is made with buttermilk, both lemon zest and juice, covered in tangy cream cheese frosting, and topped with edible pansy flowers.
Ingredients
For the Cake:
- 3 cups cake or all-purpose flour, sifted
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter (2 sticks) at room temperature
- 1 3/4 cups sugar
- 4 eggs at room temperature
- 2 teaspoons vanilla extract
- 1 cup buttermilk (you can also use whole or 2 percent milk, if desired)
- 2 tablespoons lemon zest (use organic lemons, if possible)
- 1/3 cup fresh lemon juice (2-3 lemons)
- 3 tablespoons poppy seeds
For the Cream Cheese Frosting:
- 1 cup unsalted butter, at room temperature (2 sticks)
- 8 ounces full-fat cream cheese brick (one package)
- 3–5 cups powdered sugar, to taste
- 2 tablespoons milk or cream
- 1 1/2 teaspoon vanilla extract
- pinch of salt, to taste
Instructions
For the Cake:
- PREP: Preheat the oven to 350 degrees. Prepare three 8-inch cake pans by buttering the pans (or using a cooking oil spray), adding parchment paper, and then buttering or spraying the parchment paper. Set aside.
- MIX DRY INGREDIENTS: Whisk together the flour, baking powder, baking soda, and salt in a medium bowl and set aside.
- MIX BUTTER & SUGAR: In a stand mixer or using a hand-held mixer fitted with a whisk attachment, beat butter and sugar together at a medium-high speed until creamy and smooth, about 3 minutes. Scrape down the bowl if needed.
- ADD THE EGGS & VANILLA: Add eggs one at a time, and then the vanilla. Beat until combined, about 2 minutes. Scrape down the bowl if needed.
- ADD DRY INGREDIENTS: Using a low speed, add the dry ingredients until just combined.
- ADD REMAINING INGREDIENTS: Next, add the buttermilk, lemon zest, and lemon juice. Mix until just combined. Then add the poppy seeds and whisk, by hand if necessary, until the batter is combined.
- BAKE: Pour batter evenly between the cake pans. You can weigh your pans to ensure the batter is evenly distributed if desired. Bake until the cake is lightly browned, feels firm, and slightly spring to the touch, about 20 minutes.
- COOL: Let cakes cool completely before frosting. Once the cake has cooled to room temperature, you can also wrap the layers in plastic wrap and refrigerate until ready to frost, at least 15 minutes.
- FROST: Once you’re ready to frost, even the tops of the layers if needed. You can use a sharp, serrated knife (or a cake leveler) to make a flat surface. Place the bottom layer of cake onto a cake stand or turntable, and add an even, thin layer of frosting. Add the second layer and repeat. Then, add the top layer and cover the top and sides evenly with a thin layer of frosting. This is called a crumb layer. Spread the remaining frosting all over the top and sides. Optional: After adding the crumb layer of frosting, put the cake back in the refrigerator for about 15 minutes before adding the final layer of frosting.
- SERVE: Decorate as desired.
For the Frosting:
- MIX BUTTER & CREAM CHEESE: In a large bowl, whisk together the butter and cream cheese using a handheld or stand mixer with a whisk attachment. Beat until creamy, about 2-3 minutes.
- ADD SUGAR & VANILLA: Add the vanilla and sugar, one cup at a time, and milk/cream until you get the desired thickness and sweetness (add a pinch of salt if it’s too sweet!). Beat until well combined, about 3 minutes.
Notes
- MORE LEMON FLAVOR: If you want to make the cake to be more lemony, you can replace the 2 tablespoons of milk or cream with 2 tablespoons of fresh lemon juice in the frosting.
- DECORATING YOUR LEMON CAKE: I topped this cake with pansies. Not only are these flowers so pretty, but they are also edible. If you’re new to decorating with flowers, remember that you always want to use edible, non-poisonous flowers. And use organic (unsprayed) ones whenever possible. Also, make sure to wash your flowers before putting them on top of your cake (and don’t add that flower food to the water while you prep!). Other decorating ideas include fresh lemon slices, candied citrus peels, fresh berries, roses, and fresh herbs.
- MAKE-AHEAD & STORAGE: The cake layers and the frosting can be made, covered tightly, and stored in the refrigerator overnight. Make sure to bring the frosting to room temperature before using. Frosted and unfrosted cake can be frozen for 2 or 3 months. To defrost, place in refrigerator overnight. Bring to room temperature before serving.
- Prep Time: 30 minutes
- Cook Time: 20-25 minutes
- Category: Dessert
- Method: Bake
