The Best Lemon Poppy Seed Cake Recipe | with Homemade Lemon Curd & Lemon Cream Cheese Frosting!

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt adds creaminess and protein while reducing calories.

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

fresh blueberries

🥗Healthier: frozen blueberries

💰Cheaper: dried blueberries

Frozen blueberries are often more affordable and can be used directly.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar is a less processed option.

Preheat the oven to 350 degrees Fahrenheit.

In a large mixing bowl, add 3/4 cup light cooking oil, 1 cup buttermilk, 2 teaspoons lemon extract, 1 teaspoon vanilla extract, and 4 large eggs.

Add 1 cup white granulated sugar and mix with a hand mixer for 2-3 minutes until well beaten.

In another bowl, combine 2 cups all-purpose flour, 2 teaspoons baking powder, 2 teaspoons baking soda, and 1/4 teaspoon salt. Stir together.

Sift the dry ingredients into the wet ingredients to avoid clumps.

Mix the batter with the hand mixer just until incorporated.

Add the zest of 2 lemons and 3 tablespoons of poppy seeds to the batter and mix briefly.

Divide the batter evenly between three lined 8-inch cake pans.

Bake in the preheated oven for about 25 minutes or until a toothpick inserted comes out clean.

Remove the cakes from the pans and let them cool on a wire rack completely, which usually takes a couple of hours.

Prepare homemade lemon curd and cream cheese frosting (separate video recipes).

Add 1 teaspoon lemon extract and 1 tablespoon poppy seeds to the cream cheese frosting and chill in the refrigerator for a couple of hours.

Level off the tops of the cooled cake layers with a long serrated knife.

Spread a tiny bit of lemon curd on the first cake layer to soak in for moisture and flavor.

Add cream cheese frosting on top of the first layer and spread evenly to the edges.

Transfer some frosting into a pastry bag fitted with a large tip (like taco tip number 847) and pipe a barrier ring around the edge of the cake.

Fill the center with about 1/3 cup of lemon curd and spread to the edges.

Spread lemon curd on the final cake layer before inverting it on top.

Apply a crumb coat of frosting to seal in the crumbs and refrigerate for about 15 minutes.

After chilling, finish frosting the cake with the remaining cream cheese frosting, spreading it evenly on the top and sides.

Garnish the top with lemon wedges and flowers right before serving to prevent drying out.

Cut into the cake to reveal the layers and enjoy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens