Lemon Poppy Seed Cake with Cream Cheese Frosting

a photo of a piece of lemon poppy seed cake topped with a white cream cheese frosting and small lemon slice

4.26 from 183 votes

Lemon Poppy Seed Cake with Cream Cheese Frosting

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!

Prep Time10

Cook Time30

Total Time40

Course: America's Best 4th of July Desserts, Recipes and Sides, Easy Cake Recipes For Beginners

Keyword: cake, cream cheese, cream cheese frosting, lemon, poppy seeds

Servings:

Author: Sweet Basil

Ingredients

Lemon Poppy Seed Cake

2 Cups Granulated Sugar
3 Tablespoons Lemon Zest freshly grated
1 Cup Butter unsalted, softened
4 Large Eggs room temperature
1 teaspoon Vanilla Extract
2 3/4 Cups All Purpose Flour
1/3 Cup Cornstarch
2 1/2 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
1/2 Cup Buttermilk
1/2 Cup Sour Cream room temperature
1/2 Cup Lemon Juice freshly squeezed
2-4 Tablespoons Poppy Seeds I used 3 tablespoons

Cream Cheese Frosting

1/4 Cup Butter unsalted, softened
8 Ounces Cream Cheese softened
3 Cups Powdered Sugar
2 Tablespoons Lemon Juice freshly squeezed
1/2 teaspoons Vanilla Extract

US Customary - Metric

Instructions

For the Lemon Poppy Seed Cake

Preheat the oven to 350 F degrees.
Grease and flour a 9x13 inch baking pan.
Place the sugar and lemon zest in a bowl and mix with your fingers to completely saturate the sugar in the oils of the lemon zest.
2 Cups Granulated Sugar, 3 Tablespoons Lemon Zest
In a large bowl of a stand mixer or with a hand mixer, beat together the butter and sugar until fluffy, about 2 minutes. Scrape down the sides of the bowl and beat for another minute.
1 Cup Butter
Add in the eggs, one at a time, and then the vanilla.
4 Large Eggs, 1 teaspoon Vanilla Extract
In a large bowl sift together the flour, cornstarch, baking powder, baking soda, and salt.
2 3/4 Cups All Purpose Flour, 1/3 Cup Cornstarch, 2 1/2 teaspoon Baking Powder, 1/2 teaspoon Baking Soda, 1/2 teaspoon Salt
Using the electric mixer on low speed, slowly add the dry ingredients to the wet ingredients and mix to just combine. Add in the buttermilk, sour cream, and lemon juice mix until all of the ingredients are combined.
1/2 Cup Buttermilk, 1/2 Cup Sour Cream, 1/2 Cup Lemon Juice
Fold in the poppy seeds using a large rubber spatula or wooden spoon.
2-4 Tablespoons Poppy Seeds
Pour the batter into the prepared pan and bake for about 30 minutes, or until an inserted toothpick comes out clean
Set aside to cool completely.

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.
1/4 Cup Butter, 8 Ounces Cream Cheese
Then slowly beat in the powdered sugar followed by the vanilla & lemon juice.
3 Cups Powdered Sugar, 2 Tablespoons Lemon Juice, 1/2 teaspoons Vanilla Extract
Frost the cooled cake using a flat edge knife & serve

Video

Notes

*Leftovers can be stored in an airtight container in the fridge for 3-5 days or on the counter.

Cake can be frozen with the frosting for up to 3 months.

Nutrition