Lemon poppyseed cake is an extra fluffy and soft layered cake topped with vanilla whipping cream. Burst with fresh lemon juice, zest, and poppy seeds. I am a big fan of lemon cakes, especially this recipe. I always make it whenever I’m craving to something lemony and sweet. It is super easy to make, delicious, and looks fabulous. Enjoy a piece of this lemon poppy seed cake for dessert or an afternoon snack with a drink of your choice.
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What's in this lemon poppyseed cake?
Butter
Granulated sugar
Eggs, large
Cooking oil
Vanilla extract
Lemon juice
Milk
All-purpose flour
Baking powder
Baking soda
Salt
Fresh lemon zest
Poppy seeds
Toppings:
Heavy whipping cream
Powdered sugar
Vanilla extract
How to make this lemon poppyseed cake?
Preparations: Preheat the oven to 170C.
Line two springform pans or baking pans with parchment paper.
Mixing the wet ingredients: In a mixing bowl, combine sugar and butter. Then add the eggs one at a time, along with the vanilla extract. Mix well using the electric whisk. Add oil, milk, and lemon juice, mix well.
Adding the dry ingredients: Sift the flour, baking soda, baking powder, and salt over the mixture. Mix until combined. Add the poppy seeds and lemon zest, stir.
Distribute the batter between the two springforms.
Baking: Bake for 25-27 minutes. Allow to cool down before getting the cakes out of the springforms.
Making the topping: In a mixing bowl, combine heavy cream, powdered sugar, and vanilla extract using the electric whisk until it becomes a thick mixture.
Assembling everything together: Spread a generous amount of the cream evenly on top of the first cake then top it with the second cake. After that, cover the top and all the sides of the cake with the rest of the cream (and save some to decorate with if you like).
Decorating: Add two tablespoons of the cream in a pastry bag and make small flowers then sprinkle some poppy seeds over it.
Top tips:
- Use fresh lemon juice and zest in making this recipe to get the best tangy flavour.
- If you want extra tangy flavour, you can add two tablespoons of fresh lemon juice to the topping ingredients.
- An alternative topping to heavy cream would be cream cheese.
Storing and freezing this lemon cake:
This cake can be kept covered, outside the fridge, for two days in room temperature. Kept in the fridge it can last for four days. In the freezer, placed in an airtight container, it can last for a whole month.
More Cake Recipes
- Blueberry white chocolate cake
- Spiced cake with black currant
- Healthy chocolate zucchini cake
- Blueberry yoghurt cake recipe
- Carrot orange cake recipe
Lemon Poppyseed Cake
Ingredients
- ½ cup butter
- 1.25 cups granulated sugar
- 4 eggs , large
- ½ cup oil
- 1 tsp vanilla extract
- ½ cup lemon juice
- ¾ cup milk
- 2.5 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- 2 tbsp fresh lemon zest
- ¼ tsp salt
- 2 tbsp poppy seeds
Toppings
- 2 cups heavy whipping cream
- ¼ cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preparations: Preheat the oven to 170C.Line two springform pans or baking pans with parchment paper.
- In a mixing bowl, combine sugar and butter. Then add the eggs one at a time, along with the vanilla extract. Mix well using the electric whisk. Add oil, milk, and lemon juice, mix well.
- Sift the flour, baking soda, baking powder, and salt over the mixture. Mix until combined. Add the poppy seeds and lemon zest, stir.
- Distribute the batter between the two springforms.
- Bake for 25-27 minutes. Allow to cool down before getting the cakes out of the springforms.
Making the topping
- In a mixing bowl, combine heavy cream, powdered sugar, and vanilla extract using the electric whisk until it becomes a thick mixture.
- Spread a generous amount of the cream evenly on top of the first cake then top it with the second cake. After that, cover the top and all the sides of the cake with the rest of the cream (and save some to decorate with if you like).
- Decorating: Add two tablespoons of the cream in a pastry bag and make small flowers then sprinkle some poppy seeds over it.
Nutrition
I baked this cake two times and each time it turn out so good.