Can I make this cake ahead of time for a party?

Absolutely! This cake actually develops even better flavor after sitting for a day. You can bake it up to two days ahead, store at room temperature, and frost the day of serving for the freshest presentation.

Why did my poppy seeds sink to the bottom of the cake?

This usually happens when the batter is too thin. Make sure you're measuring your flour correctly (spoon and level, don't scoop). You can also toss the poppy seeds in a teaspoon of flour before adding them to help them stay suspended in the batter.

Can I make this cake in a different size pan?

Yes! You can divide the batter between two 8-inch round pans for a layer cake (reduce baking time to about 25-30 minutes), or make cupcakes (bake for 18-22 minutes). Just watch carefully as baking times will vary.

How do I know when the cake is done without overbaking it?

The toothpick test is reliable—insert it in the center and it should come out clean or with a few crumbs (not wet batter). Also, the cake should spring back lightly when touched in the center, and you might notice the edges starting to pull away from the sides of the pan.

Lemon Poppy Seed Cake Recipe

Description

This Lemon Poppy Seed Cake is a delightful and zesty dessert bursting with fresh citrus flavor, complemented by the slight crunch of poppy seeds. Topped with a luscious lemon buttercream frosting, it’s the perfect combination of sweet and tangy, making it a fantastic choice for any occasion. Its moist, fluffy texture, paired with the vibrant lemon taste, is guaranteed to please citrus lovers everywhere.

Ingredients

Units Scale

Cake

2 cups + 2 tablespoons all-purpose flour
1 tablespoon baking powder
1/2 teaspoon fine sea salt
3/4 cup unsalted butter, softened
1 3/4 cups granulated sugar
3 large eggs
1 cup whole milk, room temperature
1/4 cup fresh-squeezed lemon juice
Zest of 2 lemons
1 tablespoon vanilla extract
1/4 cup poppy seeds

Frosting

1/2 cup unsalted butter, softened
2 cups powdered sugar
Pinch of sea salt
1 tablespoon fresh-squeezed lemon juice
Zest of 1 lemon
1 teaspoon vanilla extract

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Instructions

Prepare the baking dish and preheat the oven
Preheat your oven to 350°F (175°C). Prepare a 9×13-inch baking dish by spraying it with baking spray and set it aside.
Mix the dry ingredients
In a medium-sized bowl, whisk together the flour, baking powder, and fine sea salt. Set aside for later use.
Cream butter and sugar
Using a stand mixer fitted with the paddle attachment, cream the softened butter and sugar together until it’s light and fluffy—about 2 minutes. Be sure to scrape down the sides of the bowl as needed.
Add eggs
Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Scrape down the sides of the bowl.
Incorporate the dry mixture
Add the dry ingredients to the creamed butter mixture. Stir gently and cautiously, mixing only until it’s just combined.
Add wet ingredients
Pour in the milk, lemon juice, lemon zest, and vanilla extract. Stir until everything is just combined. Be sure to scrape the sides of the bowl to ensure no ingredient gets left out.
Stir in poppy seeds
Carefully fold the poppy seeds into the batter until they are evenly distributed. Avoid overmixing.
Bake the cake
Transfer the batter into the prepared baking dish. Smooth out the top and bake for 35-42 minutes. Test with a toothpick—if it comes out clean or with a few dry crumbs, the cake is ready. Let the cake cool completely on a wire rack.
Prepare the frosting
While the cake cools, make the frosting. Using an electric hand mixer, beat the softened butter until smooth. Gradually add the powdered sugar and mix until fully incorporated. Mix in the lemon juice, lemon zest, vanilla extract, and a pinch of salt. Whip on medium speed until the frosting is light and fluffy, about 3 minutes.
Frost and serve
Once the cake is fully cooled, evenly spread the lemon buttercream frosting on top. Slice into portions and serve immediately.

Notes

For the best flavor, always use fresh-squeezed lemon juice, but bottled juice can be used in a pinch.
You can skip the frosting and opt for a simple glaze or enjoy the cake as is.
Adjust the amount of lemon juice and poppy seeds based on your personal preference.
Ensure the cake is completely cooled before frosting to prevent the frosting from melting.

Nutrition

Serving Size: 1 slice
Calories: 330
Sugar: 31g
Sodium: 160mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 46g
Fiber: 1
Protein: 4g
Cholesterol: 65mg