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    Home » Recipes » Cakes & Cupcakes » Lemon Poppy Seed Cake with Cream Cheese Frosting

    Lemon Poppy Seed Cake with Cream Cheese Frosting

    Published: May 19, 2021 by Lucy · This post may contain affiliate links · 2 Comments

    Jump to Recipe
    A fork with poppy seed cake with cream cheese frosting on a plate.

    A light and luscious lemon poppy seed cake with cream cheese frosting is every lemon lovers dream... a soft, buttery and moist lemon citrus cake topped with smooth and decadent cream cheese frosting! This delicious cake is ready to serve in less than an hour!

    A fork filled with lemon poppy seed cake on a plate, in front of the rest of the cake

    There are a few very special cake recipes that I keep on high rotation for birthdays, celebrations or get-togethers and this Lemon Poppy Seed Cake certainly makes the shortlist!

    Along with my favourite chocolate mud cake, white chocolate mud cake and classic butter cake (which is the BEST for kids birthday cakes), this sweet and citrusy lemon poppy seed cake is always popular with friends and family.

    A two layer lemon cake with poppy seeds, and lemon cream cheese frosting.

    Why You're Going To Love This Recipe

    Apart from the obvious fact that this lemon poppyseed cake is absolutely delicious... there's a whole lot of reasons why it's going to become popular in your house too:

    • quick and easy - while this cake may look impressive, it's actually incredibly easy to make and takes just 20 minutes to bake.
    • light and citrusy - the lemon zest and juice gives this sweet cake a lovely light flavour, while the smooth creamy frosting is the perfect contrast.
    • feeds a crowd - whether you're baking for a birthday party, a BBQ with friends or a dinner party, this cake serves at least 14 people!
    • freezer-friendly - got leftovers? No worries! Simply freeze them for up to 3 months and allow to thaw before consuming.
    A slice of poppy seed cake with cream cheese frosting being removed from the rest of the cake.

    What You Need

    Just a few budget-friendly ingredients are needed to make this delicious lemon poppyseed cake with delicious cream cheese frosting.

    Note: Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.

    The ingredients for lemon poppy seed cake in individual bowls.

    For The Cake

    • Dry Ingredients - caster sugar (also known as granulated sugar), plain (all-purpose) flour, baking powder and poppy seeds.
    • Wet Ingredients - butter, eggs, lemon zest and lemon juice, vanilla extract and buttermilk*.

    If you don't have buttermilk, you can very easily make your own by adding 1 tablespoon of lemon juice or white vinegar to every 1 cup of regular milk, allowing to sit for a few minutes, stirring and then using as buttermilk.

    For The Frosting

    • full fat cream cheese (cream cheese in a block - not 'light' or 'spreadable')
    • butter - either salted or unsalted butter is fine to use
    • icing sugar - choose pure icing sugar (not icing sugar mixture) for a firmer frosting
    • vanilla extract

    Step By Step Instructions

    This entire lemon poppy seed cake with cream cheese frosting takes just 20 minutes to prepare in 4 simple steps. How easy is that!

    Note: Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.

    Step 1 - Cream The Butter & Sugar

    Using hand-held beaters, a stand-mixer or a Thermomix, beat the butter and sugar together until pale and creamy.

    It will take approximately 2-3 minutes on a high speed.

    Butter and sugar in a bowl.

    Step 2 - Alternate Adding Dry & Wet Ingredients

    Add the eggs one at a time, mixing between each addition.

    Egg on top of creamed butter and sugar in a bowl.

    Add half of the dry mixture (sifted plain flour, baking powder and poppy seeds) and gently beat through.

    Poppy seeds added to cake mixture.

    Add the lemon zest, lemon juice and vanilla extract and gently beat through.

    Add half of the buttermilk and mix to combine.

    Repeat with the remaining dry mixture and buttermilk.

    Lemon poppy seed cake mixture in a bowl.

    Step 3 - Bake

    Divide the mixture equally between the two prepared tins (20cm round cake tins).

    Lemon poppy seed cake batter divided between two cake tins.

    Bake for 20-25 or until a skewer inserted into the middle comes out clean.

    Step 4 - Prepare The Frosting

    Make the cream cheese frosting by mixing the butter and cream cheese on high. Add the icing sugar and vanilla and mix on low.

    Cream cheese frosting in a bowl.

    Step 5 - Assemble

    Place one of the cakes (completely cooled) on a serving platter.
    Spread just under half of the frosting on top of the cake.
    Place the second cake on top and cover with the remaining frosting.
    Decorate with poppy seeds (optional).

    A slice of cream cheese frosted lemon and poppy seed cake being removed with a cake slice.

    Expert Tips & FAQ

    Follow my simple tips for the perfect lemon poppy seed cake!

    Room temperature ingredients

    For the best results, ensure your chilled ingredients (butter, eggs, buttermilk and cream cheese) are brought to room temperature before using. This will ensure the ingredients mix together beautifully resulting in a light and luscious cake.

    Do I need to use lemon zest?

    You might be surprised to know that lemon zest is actually responsible for giving the cake a much more lemony flavour that the lemon juice is. This is why it's so important to use lemon zest! If you would like your cake to taste extra lemony, add an extra tablespoon of lemon zest.

    What if I don't have buttermilk?

    The buttermilk is responsible for the light, fluffy, soft and moist texture of the cake, so it's very important to use it rather than regular milk! But if you don't have buttermilk at home, you can very easily make your own by adding 1 tablespoon of lemon juice or white vinegar to every 1 cup of regular milk, allowing to sit for a few minutes, stirring and then using as buttermilk. For this recipe, you can halve the amount of lemon juice or vinegar as you only need ½ cup of buttermilk.

    Can I bake this in a loaf or bundt tin?

    Absolutely! You can bake this cake in a large bundt tin (make sure you grease it very well before using) or in two small rectangular loaf tins. The cooking time will vary based on the size of the tins you use, but you can test if the cakes are cooked by inserting a skewer into the middle - they are ready when the skewer comes out clean.

    Storing

    Lemon poppy seed cake can be made ahead of time as it can be stored in an airtight container in the fridge for up to 3 days. As the fridge can dry out cakes, it's important to allow it to remove from the fridge and allow it to come to room temperature before serving. This will ensure a beautifully soft and moist cake.

    Freezing

    One of the many great things about lemon poppy seed cake is that it can be frozen either frosted or unfrosted. Simply store in an airtight container or wrap in two layers of plastic wrap of foil and freeze for up to 3 months. Allow to thaw to room temperature before consuming.

    A slice of double layered lemon cake with poppy seeds and cream cheese frosting.

    Related Recipes

    If you love the sweet, summery and citrus flavours of lemons, then you're going to fall head over heels for these delicious lemon recipes.

    • Lemon Coconut Slice - this no-bake simple slice is one of the most popular recipes on Bake Play Smile! With it's sweetened condensed milk biscuit base and creamy lemon frosting, it's absolutely delicious.
    • Lemon & Ricotta Cake - the perfect gluten-free dessert! This simple dessert cake is so incredibly moist and tastes amazing served either warm with ice-cream and fresh berries, or at room temperature with a dollop of cream.
    • Creamy Lemon Crumble Bars - one of my all-time favourite recipes! This triple layer slice has the creamiest lemon filling. AMAZING!
    • No-Bake Lemon Cheesecake - for a sweet and simple summer dessert, this no-bake cheesecake is divine. Light, creamy and full of luscious citrus flavours.
    • Lemon Tart - everyone's favourite old fashioned dessert couldn't be easier to make! Prepare the entire dessert from scratch using your own homemade shortcrust pastry or use store-bought pastry and save on time.

    Browse more of my lemon recipes here.

    A fork with lemon and poppy seed cake with cream cheese frosting on a plate.

    WANT EVEN MORE DELICIOUS RECIPES? Subscribe to my newsletter or follow along on Facebook or Instagram. And if you love baking, then please come and join my Facebook cooking club group or subscribe to my YouTube channel. 

    A fork with poppy seed cake with cream cheese frosting on a plate.

    Lemon Poppy Seed Cake with Cream Cheese Frosting

    A soft, buttery and moist lemon poppy seed cake topped with smooth and decadent cream cheese frosting! This delicious cake is ready to serve in less than an hour.
    5 from 8 votes
    Print Pin Rate
    Course: Cakes
    Cuisine: western
    Prep Time: 20 minutes
    Cook Time: 20 minutes
    Total Time: 40 minutes
    Servings: 16 serves
    Calories: 420kcal
    Author: Lucy - Bake Play Smile

    Ingredients

    For the cake

    • 180 g (¾ cup) unsalted butter room temperature
    • 220 g (1 cup) caster sugar granulated sugar
    • 3 eggs large (approx 60g each)
    • 300 g (2 cups) plain flour all-purpose
    • 2 ½ tsp baking powder
    • 2 tbs poppy seeds
    • 1 tbs lemon zest (from approx 2 lemons)
    • 1 tbs lemon juice
    • 1 tsp vanilla extract
    • 125 ml (½ cup) buttermilk

    For the cream cheese frosting

    • 250 g cream cheese full fat
    • 115 g (½ cup) butter
    • 360 g (3 cups) icing sugar powdered sugar
    • 2 tsp vanilla extract

    Instructions

    Conventional Method

    • Preheat oven to 175 degrees celsius fan-forced (350 degrees fahrenheit).
    • Grease and line the base and sides of 2 x 20cm round cake tins with baking paper and set aside.
    • Using hand-held beaters or a stand-mixer, beat the butter and caster sugar together for 2-3 minutes on high speed. Reduce the speed to low and add the eggs one at a time, continuing to mix after each addition.
    • Sift the the plain flour, baking powder and add the poppy seeds into a bowl.
    • Add half of the flour mixture to the creamed butter mixture and beat through on low speed until combined.
    • Add the lemon zest, lemon juice and vanilla and mix until just combined.
    • With the mixer still on low speed, slowly add half the buttermilk and mix through.
    • Repeat by mixing through the remaining flour mixture and the remaining buttermilk.
    • Divide the mixture evenly between the two prepared cake tins.
    • Bake for 20-25 minutes or until a skewer inserted into the middle comes out clean. Allow the cakes to cool in the tins for 10 minutes before transferring to a wire rack to cool completely.
    • To make the cream cheese frosting, beat the (room temperature) cream cheese and butter on high speed until smooth, pale and creamy (approximately 3 minutes). Add the sifted icing sugar and vanilla and mix on low speed, slowing increasing to high speed for 3 minutes.
    • Spread just under half of the frosting on top of one of the cakes. Gently place the second cake on top. Spread over the remaining frosting.
    • Sprinkle with additional poppy seeds (optional).

    Thermomix Method

    • Preheat oven to 175 degrees celsius fan-forced (350 degrees fahrenheit).
    • Grease and line the base and sides of 2 x 20cm round cake tins with baking paper and set aside.
    • Place the plain flour and baking powder into the Thermomix bowl. Sift by mixing for 5 seconds on Turbo. Set aside in a separate bowl and add the poppy seeds.
    • Insert the butterfly. Add the (room temperature) butter and mix for 1 minute, Speed 3. Add the caster sugar and mix for 2 minutes, Speed 3.
    • Add the eggs, lemon zest, lemon juice and vanilla extract and mix for 30 seconds, Speed 2. Remove the butterfly.
    • With the blades turning on Speed 2, alternate adding the dry ingredients with the buttermilk and continue mixing until only just combined (it's fine for the mixture to be a little lumpy).
    • Divide the mixture evenly between the two prepared cake tins.
    • Bake for 20-25 minutes or until a skewer inserted into the middle comes out clean. Allow the cakes to cool in the tins for 10 minutes before transferring to a wire rack to cool completely.
    • To make the cream cheese frosting, add all of the frosting ingredients to a clean Thermomix bowl and mix for 30 seconds, Speed 5 or until smooth.
    • Spread just under half of the frosting on top of one of the cakes. Gently place the second cake on top. Spread over the remaining frosting.
    • Sprinkle with additional poppy seeds (optional).

    Notes

    RECIPE NOTES & TIPS
    Room temperature ingredients - For the best results, ensure your chilled ingredients (butter, eggs, buttermilk and cream cheese) are brought to room temperature before using. This will ensure the ingredients mix together beautifully resulting in a light and luscious cake.
    Lemon flavour - If you would like your cake to taste extra lemony, add an extra tablespoon of lemon zest.
    How to make your own buttermilk - buttermilk can be bought from the chilled dairy section of the supermarket. However, you can very easily make your own buttermilk by adding 1 tablespoon of lemon juice or white vinegar to every 1 cup of regular milk, allowing to sit for a few minutes, stirring and then using as buttermilk. For this recipe, you can halve the amount of lemon juice or vinegar as you only need ½ cup of buttermilk.
    Storing - Lemon poppy seed cake can be made ahead of time as it can be stored in an airtight container in the fridge for up to 3 days. As the fridge can dry out cakes, it's important to allow it to remove from the fridge and allow it to come to room temperature before serving. This will ensure a beautifully soft and moist cake.
    Freezing - One of the many great things about lemon poppy seed cake is that it can be frozen either frosted or unfrosted. Simply store in an airtight container or wrap in two layers of plastic wrap of foil and freeze for up to 3 months. Allow to thaw to room temperature before consuming.

    Nutrition

    Calories: 420kcal | Carbohydrates: 52g | Protein: 5g | Fat: 22g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 125mg | Potassium: 143mg | Fiber: 1g | Sugar: 37g | Vitamin A: 728IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 1mg
    Did you try this recipe?Mention @BakePlaySmileBlog or tag #BakePlaySmile!
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    Reader Interactions

    Comments

    1. Nicole

      May 30, 2021 at 5:42 pm

      5 stars
      Easy to make and tastes delicious. The cream cheese frosting is amazing with it.

      Reply
      • Lucy

        May 31, 2021 at 7:48 am

        It's hard to beat cream cheese frosting isn't it!!

        Reply

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    I’m Lucy! A mum, a wife, a food blogger and a lover of all things to do with food! I love creating delicious, no-fuss Thermomix and conventional recipes the whole family will love. Classic baking favourites, lunch box snacks, quick and easy family dinners and more!

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