Lemon Poppyseed Cake
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This Lemon Poppyseed Cake is a tender, moist cake that’s full of lemon flavor and poppy seeds! It’s covered in a light lemon cream cheese frosting for a cake that’s perfect for lemon lovers!
It’s no secret around here that I love a tasty lemon dessert. I have quite a variety of lemon flavored cakes and this is my latest. Believe it or not – it might just be my favorite!
LEMON POPPYSEED CAKE RECIPE
What I love so much about this cake is the lemon flavor. It’s perfection. There’s a large variety when it comes to lemon cake flavor, but I really love a strong flavor in pretty much anything I eat. That can be tough with lemon, but this cake is just right.
To make this amazing cake, start with both butter and oil. The butter lends that wonderful flavor, while the oil helps with keeping the cake moist. Beat them with some sugar and vanilla extract on medium speed until the mixture lightens in color and gets a fluffier texture, about two minutes.
Next, you’ll add the eggs, then alternate adding the dry ingredients with the milk and fresh lemon juice. For our leavener, we’ve got both baking powder and baking soda in order to properly balance the acid in the lemon juice.
Finally, you’ll add some lemon zest and poppy seeds.
WHY ADD POPPY SEEDS?
Poppy seeds add both flavor and a little crunch. They also contain a good bit of fiber, calcium, copper, phosphorus and magnesium. All are good and healthy things. Clearly that means this cake is healthy too! 😉
That said, this cake could also be made without them.
CREAM CHEESE FROSTING
This Lemon Poppyseed Cake is finished off with my favorite Cream Cheese Frosting, with a little bit of lemon juice and lemon zest added. It adds a subtle lemon flavor, which goes great with the cake.
The final cake is nothing short of delicious! The combination of the full flavored, moist lemon cake with the light flavor of the poppy seeds and cream cheese frosting is heavenly. It’s a wonderful combination of sweet and tangy and such a wonderful citrusy cake for spring and summer. I seriously wanted to sit down with a fork and just eat it one sitting. I hope you love it too!
MORE LEMON DESSERTS TO TRY
Lemon Cake with Lemon Bavarian Cream
Lemon Mascarpone Layer Cake
No Bake Lemon Cheesecake
Lemon Blueberry Cheesecake
Lemon Meringue Cheesecake
Triple Lemon Cake
Lemon Poppyseed Cake
This Lemon Poppyseed Cake is a tender, moist cake that’s full of lemon flavor and poppy seeds! It’s covered in a light lemon cream cheese frosting for a cake that’s perfect for lemon lovers!
- Prep Time: 1 hour 15 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 35 minutes
- Yield: 12-14 slices 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Ingredients
Lemon Poppyseed Cake
- 2 1/2 cups (325g) all purpose flour
- 1 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (112g) unsalted butter, room temperature
- 1/2 cup (120ml) vegetable oil
- 1 1/2 cups (310g) sugar
- 1/2 tsp vanilla extract
- 4 large eggs
- 3/4 cup (180ml) milk
- 1/2 cup (120ml) fresh lemon juice
- 2 tbsp fresh lemon zest
- 2 tbsp poppy seeds
Lemon Cream Cheese Frosting
- 16 oz (452g) cream cheese, room temperature
- 3/4 cup (172g) butter, room temperature
- 10 cups (1150g) powdered sugar
- 1 tbsp fresh lemon juice
- 1 tbsp fresh lemon zest
Instructions
1. Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C).
2. Combine the flour, baking powder, baking soda and salt in a medium sized bowl and set aside.
3. Add the butter, oil, sugar and vanilla extract to a large mixer bowl and beat together until light in color and fluffy, about 1 1/2 to 2 minutes. Do not skimp on the creaming time.
4. Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
5. Add half of the dry ingredients to the batter and mix until mostly combined.
6. Combine the milk and lemon juice, then slowly add the mixture to the batter and mix until well combined.
7. Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
8. Add the lemon zest and poppy seeds and gently stir to combine.
9. Divide the batter evenly between the cakes pans and bake for 22-25 minutes, or until a toothpick comes out with a few crumbs.
10. Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.
11. To make the frosting, add the cream cheese and butter to a large mixer bowl and beat until well combined and smooth.
12. Add about half of the powdered sugar and mix until well combined and smooth.
13. Add the lemon juice and zest and mix until well combined.
14. Add the remaining powdered sugar and mix until well combined and smooth. Add more or less powdered sugar, as desired for consistency purposes.
15. To put the cake together, use a large serrated knife to remove the domes from the top of the cakes so that they’re flat, if needed.
16. Place the first cake on a serving plate or a cardboard cake round.
17. Spread about 1 cup of frosting evenly on top of the cake.
18. Add the second layer of cake and another cup of frosting.
19. Top the cake with the remaining layer and frost the outside of the cake. Refer to my tutorial for frosting a smooth cake, if needed. To make the line pattern in the side of the cake, I used one of the decorative sides on this icing smoother.
20. Finish off the cake as you like. I added rosettes around the top outer edge and sprinkled on some poppy seeds. I also added some lemon slices.
21. Refrigerate the cake until ready to serve. Cake is best served cool, but not necessarily cold.
Keywords: lemon poppyseed cake, lemon poppyseed dessert, lemon cake recipe, lemon frosting recipe, best lemon cake, easy lemon cake
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I'm a wife and mom to twin boys and a sweet black lab with a serious sweets addiction! Bring on the sugar!
This sounds like the perfect cake to make myself for my birthday this month!! Lemon and poppy seeds go together like bread and butter 💜 Thank you for your fabulous recipes and precise instructions!
Thanks Ava! I hope you enjoy it! Happy early birthday!
Made this cake for my husband’s 40th birthday yesterday and it was a hit with everyone. Will definitely be making it again, and will recommend it to anyone who loves a lemon poppyseed cake.
So glad you enjoyed it!
Lindsay,
As with most recipes you post, i can’t wait to make this. It’s at the top of my list though, and I plan to make it this weekend. With this, and all of your three-layer cake recipes actually, can it be made as is in a 9×13? Or, do the ingredient ratios have to be adjusted at all? I understand the bake time will be different…
Thank you,
Sara
Thanks Sara! For a 9×13 cake, they will bake fine but they usually end up a good bit more dense than the layered versions. There are a few exceptions, but that’s the case for most. I haven’t tried it with this one, but I imagine it would end up quite dense too.
Great cake for Spring! I will definitely give this a try. Thanks for another super cake recipe, Lindsay.
Thanks Suzy-q! I hope you enjoy it!
Hi! This cake looks lovely, but surely there’s a typo in the sugar for the frosting? You can’t really mean 10 cups of sugar, can you?
M
Yes, the 10 cups is correct. It’s a standard decorators buttercream, which I prefer to use. You can certainly adjust it. For some guidance and more information on how I make my frosting check out this post. https://www.lifeloveandsugar.com/get-right-frosting-consistency/
Will the milk clot when mix with the lemon juice?
It shouldn’t make chunks or anything, but it does separate a bit.
Hi Lindsay! This looks amazing and I was wondering if you could bake it in 6″ cake pans?
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I would imagine it might be ok, but I don’t really bake any 6 inch cakes so I can’t say for sure.
Following up on Sara’s question about making this and your other cakes in a 9×13 pan, I realize that you have done all of your testing with layer cakes and they certainly do provide for a nicer decorating style. But would you consider adding more recipes specifically for that size pan? Not all of us have the time (or skill) to lavishly decorate, not to mention transporting and the ease of serving. Your recipes are divine and deserve to be shared with others at less formal events!
Thanks for the suggestion Lin! I’ve definitely wanted to do more 9×13 cakes. It’s just been quite a challenge to find a good vanilla cake that doesn’t end up fairly dense. I’m definitely on board with more of that style cake, I just want the recipes to be just as good. Hopefully I’ll find just the right cake soon!
So, okay, crazy thing is you cannot buy poppyseeds in Brazil. The opium thing and all. I think they saw that Seinfeld poppyseed episode one too many times. Anyway, can I replace with maybe chia seeds? Or would you hat be disgusting?
Hmmm, I’ve not ever actually had chia seeds, so I’m not really sure. You can definitely leave them out though and the cake would bake just fine.
Hi for the 2 tablespoons of lemon zest how many medium size lemons is that ?
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I believe I used two lemons. It wouldn’t hurt to have a third though, just in case.
Every time I use lemon juice in my bread or cake it goes flat. I really want to make this beautiful cake, but I would hate for it to go flat. What am I doing wrong?
It’s hard to say what might have gone wrong with other recipes. Lemon is definitely tricky because of the acid in it, but I tested this one about 7 times and it rose well so hopefully you won’t have a problem.
I just made this and had the exact problem. The cakes didn’t rise at all :/
One of the most common things that happens to people is that they mix up their baking soda and baking powder. I would check that you used the correct amount of each one.
Cake was great!! Lemon juice should be fresh, might help the flat cake issue? Chia seeds could not replace as they expand with moisture so who knows what your cake would be like. Wouldn’t chance it as not the same texture or taste either. Hope that helps. This is an awesome cake!! Thank you for sharing!!
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Wonderful! I’m so glad you enjoyed it!
Would this recipe work as cupcakes? Like 20 or so?
Yes, it should make 24 to 28 cupcakes
Hi…i tried the cake recipe few days back…made the cake without the poppy seed and spread with your lemon curd recipe…for cream cheese frosting, the ratio of cream cheese n powdered sugar 1 : 2.5…it is supposed to be very sweet? since i have leftover frosting, can i add more cream cheese to adjust the sweetness?
I think sweetness is very subjective. What one person thinks it’s too sweet another person thinks it’s just right. You can certainly adjust to your liking. Just keep in mind with cream cheese frosting that if you reduce the powdered sugar too much, it will be very thin. That may be OK depending on what you are frosting with it.
So I’m in the middle of baking the cake now and it’s the first thing I’ve baked since high school which is a good 6/7 years ago and there’s sooooo much of it. I’ve got Siri to help me out with measurements but I’m just hoping it all comes out well 🙂 house smells amazing though 🙂
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I hope you enjoy it!
I made this over the weekend… it’s a seriously awesome cake!! I made it into a 4″ cake and cupcakes it was just fine xx
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So glad to hear it! Thanks Kayla!
I was worried I wouldn’t find the perfect recipe when a customer asked if I could make a lemon poppyseed cake. My worries were gone once I found this! Made this into 3-6” pans and 2-4”’pans. It was absolutely delicious. They stacked perfectly and the taste was just so amazing. The lemon is spot on and everyone was happy. I think I may swap out the poppyseeds for blueberries next time to see how that pairs! The lemon cake is just so good I want to make it with everything.
Thanks for sharing such a gem with us. And for those asking about baking in different pan sizes, this will be just fine…just watch the baking times.
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That’s wonderful to hear! I’m so glad you were happy with it!
I baked your cake yesterday since I love lemon cake. I was so glad I went with your recipe. I made a few tweaks I added whole milk instead of regular and I also topped it off with a cream cheese frosting that had lemon curd in it. It was amazing all my fam and friends loved it. Thanks again! Also, I baked it in 3 eight inch pans and it was done at the 20 min mark 🙂 thanks again!
★★★★★
Wonderful! I’m so glad you enjoyed it!
Thank you for your recipe! I am baking this cake for my friend’s birthday party tomorrow. I wanted to bake the cake today since the party is in the morning, and I was wondering how I should store it. Should I put the cake in the fridge or keep it at room temperature overnight? Should I ice it now, or should I wait until tomorrow morning to do that? Thanks for your help!
You can frost it the day of or the day before. If you frost it the day before, I would store it in the fridge because of the cream cheese frosting. If the cake layers aren’t frosted yet, you can store them in airtight container at room temperature.
Turned out to be moist and full of flavour! Thank you. ❤️
★★★★★
I’m so glad to hear that!
I have always loved lemon and poppy seed cakes, well anything lemony. Have been looking for a good recipe and when I found this recipe, I had to try it! Boy was I glad I tried it. The best recipe ever. The cake was super moist and yet fluffy and light. My husband and I gobbled most of it. Thank you for sharing the recipe.
★★★★★
Awesome! I’m so glad to hear you enjoyed it!
Could I possibly freeze half of this cake?
X
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Sure. I typically cut it into slices and freeze them individually. I wrap them in clear wrap and foil and then put them in a Ziploc bag. When you’re ready, thaw it in the fridge.
oh my god i baked this cake, it was so yummy i surprised all my guests!!
thank u for a great recipe 😍😍
★★★★★
Wonderful! I’m so glad you enjoyed it!
I am a novice (at best) baker. I made this cake for my mom’s birthday this weekend, giving myself plenty of time. The cake was absolutely to die for!! I don’t even usually like anything lemon poppyseed but it is very subtle in both the cake and icing. I loved how easy it was to follow and with easy ingredients. I will say that I didn’t like the thinness of the cake baked in my 9″ cake pans. I’ll do 8″ next time as recommended. Since I wasn’t sure I’d ever ramp up my cake decorating skills, I didn’t run out to buy any of the tools she talks about in the icing post. I see how they would make my cake go from ok to spectacular! I’m thinking hard about it. Thank you Lindsay so much for taking the time to teach us newbies to bake!
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That’s so wonderful to hear! I’m so glad you enjoyed it!
THANK YOU for this terrific recipe!! I love the strength of the lemon flavor throughout. I made your lemon curd and put a thin layer of it on top of the second layer, then frosting on that too. I also put a little almond extract in the cake and a dash of vanilla and almond extract in the frosting. It was a big hit for my mother-in-law’s birthday cake! I will be trying your lemon raspberry cake soon!
I’m so glad you enjoyed it! Almond extract sounds delicious with it.
Hi, Thanks for the recipe! I was wondering if you turn any of the layers upside down or are they all placed on top of each other right side up? I also wondered what you would think of replacing mascarpone for the cream cheese? Thanks you so much!
I typically have the lower layers right side up and the top layer upside down. And yes, mascarpone cheese should be fine.
I made this cake Saturday for my Dad’s birthday. He took one bite and spoke not one word the whole time eating his cake except for mmm. I only got to taste a pinch of his piece and I wanted to take the cake back. It was divine; lemony, moist, tender, delicious. I’m thinking about it right now. I will be making this cake again. Thank you Lindsay.
I’m so glad to hear you all enjoyed it so much!
I made it and it turned out AMAZING. I loved the balanced zesty flavour which was just right. The poppy seeds added extra taste and desirable crunch to this lovely cake. Well done and thanx for sharing the recipe. 🥰
★★★★★
I’m so glad you enjoyed it!
I made this cake for a dinner party recently and I’m still dreaming about it. This cake was a huge hit, everyone raved about it! I did find that the recipe yielded almost double the needed icing though, which did not go to waste. I will definitely be making this again.
★★★★★
I’m so glad you enjoyed it! I do tend to use a lot of frosting so you can definitely cut that down if you like.
After you remove the cakes from the oven, does “remove to cooling racks” mean to turn the cakes out of their pans and let them cool directly on the racks?
Yes
Hi Lindsay
I plan to bake this cake( a wonderful looking one i must add) for my daughter’s first birthday. However i do have a question for u. Is the poppy seeds roasted before putting in cake batter? I am from India and havent seen black colored poppy seeds. Hence the question
I didn’t toast the poppyseeds. That is how they come here in the US. I’m not really sure what to suggest, but you could try toasting them.
Hello again,
Back with an update, A positive one ☺️
For testing purpose, i tried a vegan version with the white poppy seeds we get here. The appearance was definitely not as appealing, but the texture was wow. The poppy seeds did add a nice crunch to the cake, so it is this cake for my baby’s birthday 😍. Thank you in advance will keep you posted.
Hipe this helps others who dont get black poppy seeds where they live🤗
I’m glad to hear it worked out well!
Can you use all oil instead of butter and oil?
I haven’t tried it to be able to say. If you use all oil, it would be harder to cream things together and get that same light and fluffy texture that helps add air to the batter. Plus, some cakes I just think taste better with some butter in there rather than all oil.
If I make the cake and do not add frosting. An the cake me kept at room temperature for a few days?
I wouldn’t leave it unfrosted for more than a day. The frosting really helps hold in the moisture.
This is the best thing that I’ve ever baked! (I am a little biased because I love lemon 🙂 ). I made adjustments for altitude because I live in Denver: I reduced baking powder for each tsp by 1/8, reduced sugar by 2 tablespoons, and increased the oil by two tablespoons. I also cooked it at 375 for 18 minutes and it was perfect! Thank you so much!
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I’m so glad you enjoyed it!
Went down really well with my family- they said it was the best cake I ever made! Thanks for the recipe x
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So glad to hear that!
Hi Lindsay,
This cake, like all your others, looks amazing! Can I bake it in two, 9″ pans?
Thank you and God bless,
Brenda
You can, you just might need to adjust the baking time a little bit. And keep in mind that your cake won’t be quite as tall.
Hi Lindsay,
Thank you for this amazing recipe! One question:
Can I substitute half of the all-purpose flour for cake flour?
That should be fine.
Hi Lindsay,
Just wanted to know if you have ever made an orange and poppy seed cake before? If so, could I adapt this recipe and change the lemon parts to orange?
Thank you.
I haven’t, but I don’t see why it would be a problem.
Hi Lindsay
This looks awesome as usual.
Would this be ok for 2 – 8” rounds?
In theory, yes. But it’d likely end up a little denser than if you used the three pans.
Ok understood. Thank you!
Should the poppy seeds be soaked before being mixed in the batter?
I didn’t soak them.
I’m planning on making this for Mother’s Day and I was wondering if I could use cake flour instead of All purpose flour.
I haven’t tried it, but that should be fine.
Excellent recipe! For my taste buds and those of my family, I made half the amount of frosting that the recipe called for, and for that I used 1/3 the amount of powdered sugar (3 cups instead of 10). It was still too sweet so next time I will try just one cup of powdered sugar. I also doubled the lemon zest for both the cake and the frosting, and doubled the amount of poppy seeds, all with excellent results. The lemon flavor was perfectly featured without being over the top. I will definitely make this recipe again, with the modifications I mentioned.
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Hi Lindsay,
Thanks for the recipe Im about to try this. Could I use the same frosting to pipe sunflower petals and leaves on the cake?
Thank you!
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You could give it a try. Cream cheese frosting does tend to be on the softer side. While you can do some piping with it, it doesn’t always hold too elaborate of a shape well. If you’re really want it to hold up, a buttercream would really be better.
hey i tried making this cake and after combining the mixture it came out watery is that how it’s supposed to be? x
No it shouldn’t be watery. Are you sure you measured everything accurately?
Hi Lindsay,
I did this recipe last night and it was the first time for me making a homemade cake (now i appreciate a lot more the cakes i see on the stores)!
I think i did a lot of mistakes but at the end it taste delicious.
A question for you: did you put the icing in the fridge before decorating the cake?
My cake looked like it was about to melt, and i had cold sponges. I waited for them to get cold.
I promise i will try this again because I love lemon and poppy seeds. 🙂
All the best,
Adelina
I’m glad you enjoyed it! I didn’t refrigerate the frosting beforehand. But cream cheese frosting can be tricky if you aren’t used to working with it. Maybe check out my post on it for some tips to keep it thicker next time. https://www.lifeloveandsugar.com/cream-cheese-frosting/
Hi Lindsay!
This cake looks amazing but I think a three layer cake is too much for us. Is it possible to divide the whole recipe by 1/3 so I can just bake a two layer cake? I know baking needs to be precise so I wanted to check. I’m looking forward to baking this Cake for my wife’s birthday this weekend!
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It’s so hard to say because some ingredients just won’t divide evenly by 3. Without trying it, I’m not sure if it’ll work well to have to adjust some ingredients or not. You might be best to make all three layers and freeze one for later.
I’ve mase this cake half a dosen times by now, it’s that good! So I figured I finally needed to leave a review. Everyone I’ve served this to has been all over it, and it has become a staple for me. I looove lemon cake, and this is a really nice fancier version of it.
The only changes I’ve adapted are that I use only baking soda, not baking powder (I ran out of BP once and liked the cake even better with double the BS instead), and WAY less sugar in the frosting – probably half of the recipe amount at max. I’m not from the US so I’ve learned that most US recipes can easily do with a lot less sugar for us.
I also always make a bitter lemon peel topping for this. Once the lemons are zested and squeezed, I cut the “shell” into as thin as possible strips, and carefully boil them with sugar and any leftover juice. This turns into a sweet and slightly bitter topping that (IMO) really compliments the cake.
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This cake was delicious! The sponge was so fluffy and moist and the cream cheese frosting really gave the cake such a nice tang. Everyone loved it. Will definitely make again!
★★★★★
Hi, did you use the store bought lemon juice or what type of lemon juice did you use? Thank you in advance 🙂
Fresh squeezed lemon juice is best.
Hi Lindsay. Three questions. 1. Can you used a lemon curd as the filling? 2. Can you do a SMBC (vanilla or lemon flavoured? 3. Baking these with cake strips, will it still rise and how do you adjust the baking time?
Lemon curd would be fine for a filling. SMBC should be fine as well. I haven’t used cake strips on it, but I can’t imagine it’d be an issue.
Very yummy. And the zest plus lemon juice makes it refreshing in a sense. Things I would do different next time are dye some frosting yellow to decorate with, and make half the amount of frosting called for because unless you’re putting roses over the whole thing you’ll have an entire Tupperware leftover like me 🙂
★★★★★
I’m so glad you enjoyed it!
Hi dear, thanks for your lovely recipes. Its the second time im trying this and it rises so well in the oven but deflates as soon as i take it out the oven. Could it be because im creaming the sugar and butter way too much at the beginning of the recipe? I mix for about 7-10 minutes. Or its something else different
Wow, 7-10 minutes is such a long time to cream the butter and sugar. It should only be a maximum of 3 minutes.
Hiya,
Thank you for sharing this recipe. I’m planning to try it out today for my mom’s birthday tomorrow. I’m just wondering whether you used caster or granulated sugar? Also, would the recipe still turn out okay if I halved it, as I’m only planing on making little finger cakes.
Your response would be greatly appreciated! Thanks in advance!
I use granulated sugar. And I’d expect halving it to be fine.
I would like to know if the measurement for the all purpose flour is 2 cups plus half a cup. I actually don’t want to make a mistake.
Looking forward to your response
Yes, 2 1/2 cups.
Hi there! Can I use gluten free flour instead of regular? Has anyone tried this?
I haven’t tried it, so I can’t say for sure. But if it’s a 1 to 1 cup version of gluten free flour, I’d think it’d be ok.
While it tasted lovely it didn’t rise at all…was cooked round the edges but almost raw in the middle and thin as a biscuit. Followed the ingredients and recipe to the letter 🙁
Something was clearly off if it didn’t rise properly. Are you sure your baking soda and baking powder are good and that you used the right amount of each? I ask because my sister in law was baking with me last week and thought she followed everything perfectly, but accidentally used baking powder instead of soda and the cakes didn’t rise properly and looked totally different than normal. It can happen easily. The other possibility is not fully creaming the butter, oil and sugar together or over mixing the batter at the end.
Yep I make cakes regularly (including a perfect coffee cake last weekend) so ingredients are all good, I used exact amount of baking powder and bicarbonate specified. Fully creamed the butter, oil and sugar, that all looked fine. It did look very wet and sloppy before putting in the tins so I may try adding more flower and less mixing. Very disappointed though 🙁
Just tried it again, exactly the same, double weighed ingredients. Much less mixing, and they didn’t rise at all. Thrown four sponges in the bin today 😪
I made this cake yesterday for my mum’s birthday today. It was absolutely delicious and everyone that tried it raved about it. I only used half the quantity of buttercream, I’ve frozen the rest and I’ll make the cake again and use it up next time.
★★★★★
So glad you enjoyed it!
I’m interested in trying this recipe but have a question. Can this be baked in a bundt pan instead of layered and if yes how would that affect the baking time and temperature?
I’ve never tried it so I’m not sure.
This looks so yummy! I am wondering if you have advice for a fondant covered version… or rather, will this cream work well with fondant ?
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I don’t have a lot of experience covering cakes with fondant, but I don’t think cream cheese frosting would work very well because it’s so soft.