Lemon poppyseed cake 🍋
13/4 cups all purpose flour
1 cup cake flour
21/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
2 tbsp poppy seeds
11/2 cups sugar
2 tosp lemon zest (2-3 lemons)
1/2 cup oil
1/2 cup unsalted butter, melted
4 large eggs, room temp
1/3 cup freshly squeezed lemon juice (2-3 lemons)
1 tsp vanilla extract
1/2 cup milk, room temp
1/4 cup yogurt, room temp
Cream Cheese Frosting
8 oz cream cheese, room temp
1/2 cup unsalted butter, room temp
2 cups powdered sugar
1/2 tsp vanilla extract
Instructions:
Lemon Poppy Seed Cake
Preheat oven to 350°F. Grease and line a 9x13" pan with parchment.
Whisk together flours, baking powder, baking soda, salt, and poppy seeds.
Mix milk and sour cream in a cup.
In a large bowl, rub lemon zest into sugar with your fingers.
Whisk in oil, melted butter, eggs, lemon juice, and vanilla.
Add half the dry ingredients, whisk, then pour in milk mixture.
Add remaining dry ingredients and whisk until smooth.
Pour into pan and bake 30-35 min or until a toothpick comes out clean with a few moist crumbs.
Cool completely before frosting.
Cream Cheese Frosting & Assembly
Using a hand or stand mixer, beat cream cheese and butter until smooth.
Mix in powdered sugar (1 cup at a time), then add vanilla.
Spread frosting over cooled cake.
Drop spoonfuls of homemade lemon curd over the top and swirl.
Finish with a sprinkle of poppy seeds. Enjoy!
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If you're looking to elevate your lemon poppyseed cake even further, here are some tips from my baking experience: Use fresh lemons for zest and juice to maximize the bright citrus flavor. I find that rubbing the lemon zest into the sugar really releases essential oils and adds depth to the sweetness. Room temperature ingredients help the batter mix more evenly, giving you a light and tender crumb. Make sure your eggs, milk, and yogurt aren't cold when mixing. For extra moisture, substituting half the milk with sour cream or yogurt enriches the texture without weighing the cake down. When applying the cream cheese frosting, spreading it on the completely cooled cake prevents melting and gives a smooth finish. I love adding a spoonful of homemade lemon curd on top before swirling the frosting, which adds bursts of zesty sweetness. Sprinkling extra poppy seeds not only looks pretty but adds a pleasant slight crunch to the soft cake. This cake freezes well if you want to prepare ahead. Freeze un-frosted cake tightly wrapped, then thaw completely before frosting. Finally, this recipe is versatile—you can try it in loaf pans for easy slicing or mini muffins for quick treats. Sharing this with friends and family always brings smiles! Enjoy baking and savoring this delightful lemon poppyseed cake as much as I do!
❤️