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A rustic lemon poppy seed cake topped with cream cheese frosting and lemon curd swirls

Lemon Poppy Seed Cake

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5 from 10 reviews

  • Author: Christine Feeney
  • Total Time: 2 hours 5 mins
  • Yield: 12 servings
  • Diet: Vegetarian

Description

Brighten your table with this tender Lemon Poppy Seed Cake, featuring a velvety crumb and a delightful citrus crunch. Topped with a luscious cream cheese frosting and swirls of homemade lemon curd, it’s the perfect balance of tangy and sweet farmhouse charm.

Ingredients

  • 1 cup granulated sugar
  • 3 large egg yolks
  • 1 tablespoon cornstarch
  • 3 large organic lemons (zested and juiced)
  • 1/2 cup unsalted butter (for curd)
  • 1 1/2 cups all-purpose flour
  • 1 cup cake flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons poppy seeds
  • 1 1/4 cups granulated sugar (for cake)
  • 1/2 cup vegetable oil
  • 1/4 cup melted unsalted butter
  • 2 large farm-fresh eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1/2 cup sour cream
  • 8 ounces cream cheese (softened)
  • 1/2 cup unsalted butter (softened, for frosting)
  • 3 cups powdered sugar

Instructions

  1. Whisk together sugar, egg yolks, and cornstarch in a medium saucepan until smooth, then stir in lemon zest and juice.
  2. Cook over medium heat, stirring constantly, until thick enough to coat a spoon; remove from heat and stir in butter until glossy, then cover and chill.
  3. Heat oven to 350F (175C) and line a 9×13 baking dish with parchment paper.
  4. In a medium bowl, whisk together the all-purpose flour, cake flour, baking powder, baking soda, salt, and poppy seeds.
  5. In a large mixing bowl, rub the lemon zest into the granulated sugar with your fingertips to release the citrus oils.
  6. Whisk the oil, melted butter, eggs, lemon juice, and vanilla into the sugar, then alternately add the dry ingredients and the milk-sour cream mixture until smooth.
  7. Pour the batter into the prepared dish and bake for 30-35 minutes, or until a toothpick comes out clean.
  8. Let the cake cool completely on a wire rack.
  9. Beat the cream cheese and butter until smooth, then slowly add powdered sugar and vanilla; spread over the cooled cake.
  10. Dollop the chilled lemon curd on top and use a knife to swirl it into the frosting, finishing with a sprinkle of poppy seeds.

Notes

For the smoothest frosting, ensure your cream cheese and butter are completely at room temperature before mixing. If you want to intensify the citrus flavor, allow the lemon zest to sit in the sugar for ten minutes before adding the liquid ingredients to fully infuse the oils.

  • Prep Time: 30 mins
  • Cook Time: 35 mins
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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Find it online: https://cakepeak.com/lemon-poppy-seed-cake/