Lemon Poppy Seed Cake

lemon poppy seed cake on cake stand


For The Cake

  • 4 large eggs, room temperature
  • 1 3/4 cups granulated sugar
  • 1 cup vegetable oil (canola works, too)
  • 2 tablespoons pure vanilla extract
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • zest of 2 lemons
  • 2 tablespoons poppyseeds
  • 3/4 teaspoon salt
  • 1 cup buttermilk

For The Frosting

  • 1/2 cup butter
  • 4 oz cream cheese
  • 3 1/2 cups powdered sugar
  • 1–2 tablespoons milk
  • more poppyseeds, for outside
  • edible flours for garnish (optional)
lemon poppy seed cake being cut


  1. Preheat the oven to 350 degrees Fahrenheit. Set aside three 6-inch cake pans that have been greased and lined with parchment paper.
  2. Combine eggs, sugar, oil, and vanilla extract in a standing mixer fitted with a paddle attachment until well blended.
  3. Combine flour, baking powder, lemon zest, poppy seeds, and salt in a separate basin. Pour the flour mixture and buttermilk into the wet ingredients in alternating batches, mixing only until incorporated.
  4. Bake for 25 minutes, or until a knife inserted in the cake tester comes out largely clean, or until batter is uniformly distributed among prepared pans. Before icing, let the cakes cool fully.
  5. In a standing mixer fitted with a paddle attachment, cream butter and cream cheese to make the frosting. Slowly drizzle in the powdered sugar and milk, then beat on high for about 30 seconds.
  6. Cover the cake, using about 1 cup of icing between each layer and the remaining frosting to frost the exterior. Decorate with edible flowers after sprinkling poppyseeds along the sides of the cake!

Source: Broma Bakery

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