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    Home » Recipes » Dessert » Lemon Poppyseed Cake

    Lemon Poppyseed Cake

    November 22, 2020 · Radwa · 1 Comment

    Jump to Recipe Print Recipe

    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.

    Lemon Poppyseed Cake
    This post may contain affiliate links. See Disclosure.

    What's in this lemon poppyseed cake?

    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 this lemon poppyseed cake?

    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.

    Lemon Poppyseed Cake

    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.

    Lemon Poppyseed 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
    slicing the cake
    Lemon-Poppyseed-Cake-

    Lemon Poppyseed Cake

    Radwa
    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.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 55 mins
    Cook Time 45 mins
    Course Dessert
    Cuisine American
    Servings 12 servings
    Calories 513 kcal

    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

    Serving: 1servingCalories: 513kcalCarbohydrates: 47gProtein: 6gFat: 34gSaturated Fat: 15gCholesterol: 130mgSodium: 226mgPotassium: 119mgFiber: 1gSugar: 25gVitamin A: 687IUVitamin C: 4mgCalcium: 122mgIron: 2mg
    Keyword Lemon Poppyseed Cake
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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

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    Welcome to my blog!

    Hello, I am Radwa, a wife and a mother. Also, I am the recipe maker and food photographer behind Healthy Life Trainer. I love making new, simple and quick recipes every day. Read More…

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