This Lemon Poppy Seed Cake with Cream Cheese Frosting is soft, moist & deliciously buttery with a fresh lemon flavor. Dotted with poppy seeds & topped with cream cheese frosting - it's the perfect dessert for lemon lovers!
Lemon Poppy Seed Cake
1 1/2cupgranulated sugar
3large eggsroom temperature
2cupsall purpose flour
1 1/2teaspoonbaking powder
3/4cupsour creamroom temperature
3tablespoonslemon zestfreshly grated
1/4cupfreshly squeezed lemon juice
2-4tablespoonspoppy seedsI used 3 tablespoons
Cream Cheese Frosting
1teaspoonfreshly squeezed lemon juice
For the Lemon Poppy Seed Cake
Preheat the oven to 350F degrees.
Grease and flour a 9x13 inch baking pan.
In a large bowl beat together the butter and sugar until fluffy.
Then beat in the eggs and vanilla.
In a separate bowl whisk together the flour, cornstarch, baking powder, baking soda and salt.
Using the electric mixer on low speed, beat about 1/2 of the sour cream into the butter mixture followed by about 1/2 of the flour mixture.
Turn off the mixer and scrape down the sides of the bowl.
Repeat the process with the rest of the sour cream and flour mixture.
Fold in the lemon zest, lemon juice and poppy seeds using a large rubber spatula or wooden spoon.
Pour the batter into the prepared pan and bake for 25-30 minutes, or until an inserted toothpick comes out clean
For the Cream Cheese Frosting
Once the cake is cooled, make the frosting.
In a large bowl, beat together the butter and cream cheese until evenly combined.
Then slowly beat in the powdered sugar followed by the vanilla & lemon juice.
Frost the cooked cake using a flat edge knife & serve
*Leftovers can be stored in an airtight container in the fridge for 3-5 days or on the counter.
Lemon Poppy Seed Cake with Cream Cheese Frosting
Amount Per Serving (1 g)
Calories 448Calories from Fat 198
% Daily Value*
Saturated Fat 12g75%
Polyunsaturated Fat 8g
* Percent Daily Values are based on a 2000 calorie diet.
Course: America's Best 4th of July Desserts, Recipes and Sides