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    Home » Recipes » Dessert

    Easy Lemon Birthday Cake Recipe (Moist & Fluffy)

    Published: Nov 22, 2020 · Modified: Jul 7, 2022 by Radwa · This post may contain affiliate links. 9 Comments

    Jump to Recipe Print Recipe

    This easy lemon birthday cake recipe is an extra fluffy and moist layered cake burst with fresh lemon juice, zest, and poppy seeds. And topped with vanilla whipping cream and lemon slices.

    Easy Lemon Birthday Cake Recipe

    I am a big fan of lemon cakes, especially this recipe. I always make it whenever I’m craving 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.

    What's In This Easy Lemon Birthday Cake Recipe?

    recipe ingredients
    • 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
    a big slice of the Lemon Poppyseed Cake

    How to Make An Easy Lemon Birthday Cake Recipe?

    steps of making the 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

    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 the cake

    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.

    Easy Lemon Birthday Cake Recipe

    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.
    • Don't skip the lemon zest; use a Microplane to get the lemon zest, not the box grater.
    • You can make this recipe in a muffin tin or bundt pan. Just adjust the baking time accordingly.

    Storing and freezing this lemon cake

    This cake can be kept covered, outside the fridge, for two days in room temperature.

    To store: Store it in an airtight container in the fridge for 1-2 days.

    To freeze: This cake freezes beautifully with or without the frosting. However, If you will freeze it without the frosting, wrap the cake in 2 layers of plastic wrap and keep it in the freezer for 1-2 months.

    If freezing with the frosting, just cut it and keep each piece or 2 in an airtight container in the fridge until needed.

    moist Lemon Cake

    Serving Suggestions

    You can serve this lemon cake as a dessert after a family dinner. Also, serve it with your favourite drink; here are some suggestions.

    • Chocolate Milk Tea
    • White Chocolate Latte
    • Delicious Date Shake Recipe - Palm Springs
    fluffy Lemon Cake

    More Cake Recipes

    • Blueberry white chocolate cake
    • Spiced cake with black currant
    • Healthy chocolate zucchini cake
    • Blueberry yoghurt cake recipe
    • Carrot orange cake recipe

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    • Easy Applesauce Bread Recipe
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    • Easy Lemonade Cake
    Lemon-Poppyseed-Cake-
    Print Pin
    5 from 14 votes

    Easy Lemon Birthday Cake Recipe

    This easy lemon birthday cake recipe is an extra fluffy and moist layered cake burst with fresh lemon juice, zest, and poppy seeds.
    Course Dessert
    Cuisine American
    Keyword Easy Lemon Birthday Cake Recipe, Moist Lemon Cake
    Prep Time 5 minutes
    Cook Time 45 minutes
    Total Time 50 minutes
    Servings 12 servings
    Calories 513kcal
    Author Radwa

    Equipment

    • Measuring spoons
    • Springform
    • Measuring cups
    • Mixing bowl

    Ingredients

    • ½ cup butter
    • 1.25 cups granulated sugar
    • 4 eggs , large
    • ½ cup oil
    • 1 teaspoon vanilla extract
    • ½ cup lemon juice
    • ¾ cup milk
    • 2.5 cups all-purpose flour
    • 2 teaspoon baking powder
    • ½ teaspoon baking soda
    • 2 tablespoon fresh lemon zest
    • ¼ teaspoon salt
    • 2 tablespoon poppy seeds

    Toppings

    • 2 cups heavy whipping cream
    • ¼ cup powdered sugar
    • 1 teaspoon 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.

    Notes

    • 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.
    • Don't skip the lemon zest; use a Microplane to get the lemon zest, not the box grater.
    • You can make this recipe in a muffin tin or bundt pan. Just adjust the baking time accordingly.
    To store: Store it in an airtight container in the fridge for 1-2 days.
    To freeze: This cake freezes beautifully with or without the frosting. However, If you will freeze it without the frosting, wrap the cake in 2 layers of plastic wrap and keep it in the freezer for 1-2 months.
    If freezing with the frosting, just cut it and keep each piece or 2 in an airtight container in the fridge until needed.

    Nutrition

    Serving: 1serving | Calories: 513kcal | Carbohydrates: 47g | Protein: 6g | Fat: 34g | Saturated Fat: 15g | Cholesterol: 130mg | Sodium: 226mg | Potassium: 119mg | Fiber: 1g | Sugar: 25g | Vitamin A: 687IU | Vitamin C: 4mg | Calcium: 122mg | Iron: 2mg

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    Reader Interactions

    Comments

    1. Kate

      November 29, 2020 at 12:27 am

      5 stars
      I baked this cake two times and each time it turn out so good.

      Reply
    2. Olivia

      June 01, 2021 at 6:51 pm

      5 stars
      So fluffy and delicious lemon poppyseed cake. I love it with a cup of milk after breakfast treat.

      Reply
    3. Carina

      June 01, 2021 at 6:55 pm

      5 stars
      I just made this cake recipe and loved it! Next time I will double the recipe to make two cakes because it finished so quickly. This cake was light and moist, exactly like a sponge cake, and the frosting was just perfect.

      Reply
    4. Lora

      June 01, 2021 at 6:56 pm

      5 stars
      Can I use buttermilk instead of regular milk?

      Reply
      • Radwa

        June 01, 2021 at 7:04 pm

        I wouldn't recommend that.

        Reply
    5. Runa

      June 01, 2021 at 6:59 pm

      5 stars
      Amazing!! Such a delicious recipe! Can I bake cupcakes instead of a layered cake?

      Reply
      • Radwa

        June 01, 2021 at 7:04 pm

        Yes, you can, This recipe will make about 24 cupcakes.

        Reply
    6. Jessica

      June 01, 2021 at 7:02 pm

      5 stars
      I Just made this cake, but I made lemon icing instead of the frosting, and it was perfect.

      Reply
    7. Frany

      June 01, 2021 at 7:02 pm

      5 stars
      I bake This lemon cake in a Bundt cake pan, and also I replaced the butter with ghee, and the result was so good. Thanks for sharing the recipe.

      Reply

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    Hello! I’m Radwa, A wife and mother. Also, I am the recipe maker and food photographer behind Healthy Life Trainer. I love making new, simple and quick recipes every day.

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